Because Hypochlorous acid generator technology innovation, So can improve the safety and efficiency of seafood processing
Can hypochlorous acid be used in seafood treatment?
Due to At the Aquatic Processing Technology Seminar held today, an innovative technology on the application of hypochlorous acid generator
in seafood processing has attracted wide attention. Through on-site demonstration and expert explanation, the technology has fully
demonstrated its remarkable effect in improving the safety and processing efficiency of seafood.
Introduction of hypochlorous acid generator
1: Due to With the increasing global requirements for food safety, traditional disinfection and preservation methods have been difficult to
meet the needs of modern seafood processing industry. Hypochlorous acid generator , as a new type of technical equipment,
can prepare efficient hypochlorous acid water on site, and provide a safer and environmentally friendly solution for seafood processing.
2: hypochlorous acid generator uses electrolysis technology to convert ordinary salt and water into hypochlorous acid water with strong bactericidal ability.
This hypochlorous acid water not only has remarkable bactericidal effect, but also has no harmful residue after decomposition,
and fully meets food safety standards. In the on-site display, through comparative experiments, participants intuitively felt the excellent performance
of hypochlorous acid water in removing bacteria on the surface of seafood and maintaining the freshness of products.
The advantages of hypochlorous acid generator in seafood processing
1) In addition, the application of hypochlorous acid generators also brings many additional advantages. It simplifies the disinfection process of seafood processing, reduces manual operation and the use of chemical disinfectants, and reduces the risk of environmental pollution. At the same time, because of its simple operation and high degree of automation, it greatly improves the production efficiency and reduces the operating cost.
2) Industry experts said that the introduction of hypochlorous acid generator technology will bring revolutionary changes to the seafood processing industry. It can not only improve product safety and quality, but also promote the development of the entire industry in a greener and more sustainable direction.
3) At present, the technology has been successfully applie in a number of large-scale seafood processing enterprises in China,
and has been widely praise. In the future, with the further promotion and improvement of the technology,
it is believed that it will play a more important role in the global seafood processing field.
The site where tilapia was soaked in 30-60 PPM for 70 seconds and the colony count met the standard.
FAQ
1：Will there be any residue from the hypochlorous acid generator during the processing of seafood?
After sterilization with hypochlorous acid, it is restored to water without leaving any residue. There is no need to wash it with clean water again, which saves costs
2：In the process of handling seafood, what concentration of hypochlorous acid is appropriate to use?
The recommended concentration of hypochlorous acid during the cleaning of seafood is 30-60PPM, and soaking for about 70 seconds is sufficient.
3: Does hypochlorous acid have a preservative effect on seafood?
Hypochlorous acid can extend the preservation time of seafood and make the meat more delicious. Delay the spoilage time of meat.
We sincerely invite interested friends and Allies to consult or leave a message, or add WhatsApp: +8618560033956.