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活海鲜的运输方法要因地制宜,以干法和湿法两类为主,归纳起来大致有以下几种。1.干运干运又称无水运输法,它是将水冷却到使鱼虾暂停生命活动的温度,然后脱水运输,到达目的地后,再将鱼虾放入水中,它们会重新苏醒过来。在脱水状态下,其生命可维持24小时以上。这种运输法不仅使鱼虾的鲜活度大大提高,而且可以节省运费,是一种较理想的运输方法。如日本对虾、梭子蟹、龙虾等可用木屑纸箱或泡沫箱运输。2.淋水运输适用于贻贝、扇贝、文蛤、牡蛎、青蟹等,运输途中要定时观察并喷淋海水。
Live seafood transport methods should be adapted to local conditions, mainly to dry and wet two categories, summed up roughly the following. 1. Dry transport Dry transport, also known as anhydrous transport law, it is to cool the water to fish and shrimp suspended life activity temperature, and then dehydrated transport, reach the destination, then put the shrimp into the water, they will regain it . In the dehydrated state, its life can be maintained more than 24 hours. This transport method not only greatly enhance the freshness of fish and shrimp, but also can save shipping costs, is a more ideal means of transport. Such as Japanese shrimp, shuttle crab, lobster, etc. can be shipped cardboard or foam boxes. 2. Water transport Suitable for mussels, scallops, clams, oysters, blue crabs, transit time to observe and spray the sea water regularly.