Aquatic product processing

Industry knowledge introduction:

Freshly caught processed fish and shellfish products need to be preserved on ice.
Ice is used in all links of the fish and seafood processing chain, including fishing on board, transport to market or processing area, central processing area and after processing, transporting fish and seafood to market and selling in the market. It requires constant temperature control to maintain optimal quality and extend shelf life. The use of ice reduces bacterial or enzyme activity in seafood products, slows decay, and produces a higher quality grade. Ice provides a hygienic means for this preservation.

Applications:

1. Freezing after fishing can extend the fishing time without affecting the quality of the catch
2. Freezing of products during transportation
3. Freezing seafood during processing
4. Freezing after processing

Refrigeration solutions recommended by Hengyatu
can provide you with a complete ice making, storage and distribution system to help you achieve your goal of keeping cold at all stages.