It is a good idea to preserve seafood with dry ice pellets or dry ice blocks. In the summer, seafood is not easy to store and is prone to odor. But seafood is one of the most popular high-end foods in the summer, so in order to eat fresh seafood, people have tried all kinds of ways to preserve seafood, such as using ice cubes.
However, when the summer is hot, these methods of preserving seafood do not work very well. Recently, when I was eating dry ice seafood at a hotel, I learned a good way to preserve seafood with solid carbon dioxide dry ice. I tried it myself and kept the seafood for a long time. It is worth recommending.
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How to preserve live seafood with solid dry ice blocks or dry ice pellets?
Seafood should be kept in a ventilated foam incubator, and the seafood and dry ice should be stored in a stack. First, put a layer of dry ice granules or dry ice blocks in a foam box, then lay a layer of hay on the dry ice, or well-breathed cotton or sponge, then place the crab and other seafood on it. The dry ice and crabs should be in a layered manner to keep the seafood alive for a long time.
The preservation of seafood requires a suitable temperature. Preserving live seafood must give seafood products a comfortable environment. Only when the temperature is right, the seafood will not die very quickly, too cold or too hot will be not good. Usually, the temperature is determined according to the characteristics of each kind of seafood. Therefore, dry ice products and live seafood cannot be directly contacted, because the dry ice temperature is extremely low, and the seafood will be frozen to death.
Why dry ice blocks can be used to preserve seafood?
The reason why dry ice can keep fresh seafood is that its temperature is very low, it can reach minus 78 degrees, and it is environmentally clean, pollution-free, and convenient for transportation and use. Besides, solid dry ice can be volatilized into carbon dioxide gas, which has the function of blocking oxygen and preventing corrosion.
The carbon dioxide gas has a larger specific gravity than air, and can cover the surface of seafood, play an oxygen barrier, reduce the oxidation rate of seafood, and inhibit the growth and reproduction of bacteria, which is the unique advantage of dry ice in food and seafood preservation.