Cold storage processing plant

　Xining RefrigerationEquipment maintenance:

1、 Mold removal, sterilization, and disinfection in cold storage: The cooking ingredients and food stored in cold storage contain certain amounts of fat, protein, and starch. The presence of these nutrients can promote the proliferation and growth of mold and bacteria. To ensure the quality of refrigeration and cooking ingredients, it is necessary to regularly carry out refrigeration and disinfection work in order to do a good job in refrigeration and hygiene management. For the sterilization and disinfection of cold storage, acid disinfectants can be used first.

The bactericidal effect of acid disinfectants mainly involves coagulation of proteins in bacterial cells. Common disinfectants include lactic acid, peracetic acid, bleach, formalin, etc. The specific method is as follows: after the fish leave the cold storage, remove the ice layer on the evaporation tube group, keep the temperature of the warehouse below 50 ℃, then prepare it with 50~100g vinegar per cubic meter of the cold storage warehouse, spray it into the warehouse with a spray, close the warehouse door tightly, start the blower intermittently, let the vinegar volatilize and flow in the warehouse, so that the vinegar can absorb the fishy smell in a large amount.

2、 Methods for eliminating odors in cold storage

1. The reason for the odor in cold storage is called odor, which refers to the abnormal odor produced by the physical and chemical changes of cooking materials and food in the cold storage under the influence of external factors. Over time, this odor adheres to the walls, ceilings, equipment, and tools of the cold storage. There are generally several reasons for the occurrence of odors in cold storage: there is an odor present in the cold storage before food is consumed. Before entering the cold storage, there is a phenomenon of food spoilage, such as spoiled eggs, meat, fish, etc. The cold storage where fish have been stored, storing meat, eggs, fruits, vegetables and other foods without cleaning, can cause odor infection and spoilage. Poor ventilation and high temperature and humidity in cold storage lead to the proliferation of mold and the production of mold odor. The leakage of refrigeration pipelines in cold storage and the erosion of refrigerant (ammonia) into food result in the production of odors. The temperature in the cold storage does not decrease, causing the meat to spoil and produce a putrid odor. This situation often occurs when fresh meat is not frozen or frozen completely before being transferred to storage. Different odors of food are stored in a cold storage room

2. Methods to prevent the generation of odors in cold storage: Food stored in cold storage must undergo inspection and be free from spoilage before being stored in the warehouse. The cold storage room must not have any odor before purchasing.

If there is any odor, it must undergo technical treatment to eliminate the odor before use. It is necessary to strengthen the maintenance of refrigeration equipment and strictly prohibit stacking and unloading to prevent damage to pipelines and refrigerant leakage. During the cold processing of food, it is necessary to maintain a certain temperature in the cold storage room, and frozen food should not be transferred or stored. If the temperature in the cold storage room cannot be lowered, the cause should be identified and resolved before proceeding with food processing. Food contaminated with each other shall not be mixed and stored in the cold storage.

3. Ozone method for eliminating odors in cold storage. Ozone has a strong oxidizing effect, which can not only eliminate odors in cold storage rooms, but also inhibit the growth of microorganisms. By using an ozone generator, it is possible to eliminate odors from the warehouse. If there are foods with high fat content stored in the cold storage, ozone treatment should not be used to prevent fat oxidation and rancidity.

Formaldehyde method: Remove the goods from the cold storage room and disinfect and eliminate odors with a 2% formaldehyde aqueous solution (i.e. formalin solution).

Vinegar method: The cold storage room where fish has been stored has a strong fishy smell. It is not suitable to pack other foods. They must be thoroughly cleaned to eliminate the fishy smell before being packed with other foods. The general method to remove fishy odor is to use vinegar.