With the development of aquaculture, Artemia eggs are becoming more and more widely used in the production of aquatic fingerlings. How to improve the quality of Artemia eggs is a problem that is currently a concern of production units. Now we introduce a kind of Artemia eggs. Processing Technology.
First, purify the fresh eggs from the pool into saturated brine, stir well, and then stir for the first 4-5 hours. After 24 hours, most of the impurities will precipitate, and then remove the clean eggs from the initial washing. Put into clean saturated salt water, stir and precipitate after 24 hours, remove the eggs, and after the above two clean eggs, have been basically purified.
II. Temporary pickling Put the purified Artemia into the storage tank filled with saturated salt water for temporary pickling. Stir frequently during temporary storage. After this step, a large part of the protective film of the Artemia eggs is removed, and part of the water in the eggs is removed, which increases the sensitivity of Artemia eggs to external physical reactions. When Artemia eggs are accumulated to a certain amount, they can be transported to a processing plant for further processing.
Third, frozen processing After temporary storage of Artemia eggs at -15 °C below the temperature quick-frozen, refrigerated. According to the situation of water temperature at that time, it can be divided into different methods.
When the water temperature is higher than 15°C, first put the above Artemia eggs into the 120 salt water to keep stirring, so that the eggs inhale part of the water, after 1-2 hours, remove the eggs of Artemia and add the salinity. For 70, PH value of 8-9 in the salt water kept stirring, while continuing to use a magnifying glass to observe, until the egg fullness reached 70% -80% when the quick-frozen, refrigerated storage.
When the water temperature is lower than 15°C, the above Artemia eggs can be directly put into salt water with a salinity of 70 and a PH value of 8-9, observed under stirring, and frozen and stored under refrigeration after the eggs have reached the required fullness. After 30 days, hatchability of Artemia eggs can be increased to more than 80%.
IV. Testing of hatching rate After a frozen dormant egg is stored in a cold room for 30 days, a hatching rate test is required. When the hatching rate reaches more than 80%, it can meet the commodity requirements and can be dried and packaged.
When the hatching rate is lower than 80%, the batch of Artemia eggs need to be released from the cold storage, re-purification, quick freezing, cold storage, hatching rate inspection until the hatching rate reaches over 80%, and then drying and packaging.
V. Relief The Artemia eggs that have been tested to meet the requirements of the commercial eggs will be released from the cold storage. The thawing during the mitigation process should be slow. Try to keep the temperature difference between the inside and the outside small. If the temperature is too high, use quilts and other insulation.
Six, soaking dehydration will be alleviated after the Artemia eggs into 180 degrees salt water soak for 24 hours, part of the water in the egg off, in order to facilitate the drying process.
VII. Drying and packaging After immersing and dehydrating, Artemia eggs are subjected to centrifugation to remove external moisture and then dried. The drying temperature is between 30°C and 34°C. During the drying process, the moisture content of the Artemia eggs must be checked frequently. When the moisture content drops to 20%, it can be baked. After 24 hours, it is dried again in the drying oven. When the water content drops to 10%, the commercial egg requirement is achieved.
The dried Artemia eggs need to be immediately sifted, packed, and stored in a dry environment below 10°C.
First, purify the fresh eggs from the pool into saturated brine, stir well, and then stir for the first 4-5 hours. After 24 hours, most of the impurities will precipitate, and then remove the clean eggs from the initial washing. Put into clean saturated salt water, stir and precipitate after 24 hours, remove the eggs, and after the above two clean eggs, have been basically purified.
II. Temporary pickling Put the purified Artemia into the storage tank filled with saturated salt water for temporary pickling. Stir frequently during temporary storage. After this step, a large part of the protective film of the Artemia eggs is removed, and part of the water in the eggs is removed, which increases the sensitivity of Artemia eggs to external physical reactions. When Artemia eggs are accumulated to a certain amount, they can be transported to a processing plant for further processing.
Third, frozen processing After temporary storage of Artemia eggs at -15 °C below the temperature quick-frozen, refrigerated. According to the situation of water temperature at that time, it can be divided into different methods.
When the water temperature is higher than 15°C, first put the above Artemia eggs into the 120 salt water to keep stirring, so that the eggs inhale part of the water, after 1-2 hours, remove the eggs of Artemia and add the salinity. For 70, PH value of 8-9 in the salt water kept stirring, while continuing to use a magnifying glass to observe, until the egg fullness reached 70% -80% when the quick-frozen, refrigerated storage.
When the water temperature is lower than 15°C, the above Artemia eggs can be directly put into salt water with a salinity of 70 and a PH value of 8-9, observed under stirring, and frozen and stored under refrigeration after the eggs have reached the required fullness. After 30 days, hatchability of Artemia eggs can be increased to more than 80%.
IV. Testing of hatching rate After a frozen dormant egg is stored in a cold room for 30 days, a hatching rate test is required. When the hatching rate reaches more than 80%, it can meet the commodity requirements and can be dried and packaged.
When the hatching rate is lower than 80%, the batch of Artemia eggs need to be released from the cold storage, re-purification, quick freezing, cold storage, hatching rate inspection until the hatching rate reaches over 80%, and then drying and packaging.
V. Relief The Artemia eggs that have been tested to meet the requirements of the commercial eggs will be released from the cold storage. The thawing during the mitigation process should be slow. Try to keep the temperature difference between the inside and the outside small. If the temperature is too high, use quilts and other insulation.
Six, soaking dehydration will be alleviated after the Artemia eggs into 180 degrees salt water soak for 24 hours, part of the water in the egg off, in order to facilitate the drying process.
VII. Drying and packaging After immersing and dehydrating, Artemia eggs are subjected to centrifugation to remove external moisture and then dried. The drying temperature is between 30°C and 34°C. During the drying process, the moisture content of the Artemia eggs must be checked frequently. When the moisture content drops to 20%, it can be baked. After 24 hours, it is dried again in the drying oven. When the water content drops to 10%, the commercial egg requirement is achieved.
The dried Artemia eggs need to be immediately sifted, packed, and stored in a dry environment below 10°C.
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