With the development of aquaculture industry, the application of Artemia eggs in aquatic finger production is more and more extensive. How to improve the quality of Artemia eggs is a common problem in current production units. A finishing technique for Artemia eggs is now presented.
1 Purification of the fresh eggs from the pool, the saturated salt water of 250 salinity, stir well, stir once every 4 to 5 hours, after 24 hours, most of the impurities are precipitated, and then the cleaned eggs are cleaned. The eggs were re-released in a clean saturated saline solution of 250 degrees, and the eggs were removed by stirring and precipitation for 24 hours. The fresh eggs after the above two washings have been basically purified.
2 Temporary storage of pickled seeds will be temporarily preserved in the storage tank of the brine brine with the salinity of 250, and the mixture should be stirred frequently during the temporary storage. After this step, a large part of the protective film of Artemia eggs is removed, and part of the water in the egg is removed, and the sensitivity of the Artemia eggs to external physical reactions is improved. When the Artemia eggs have accumulated to a certain amount, they can be transported to the processing plant for further processing.
3 Freezing processing The Artemia eggs that have been temporarily preserved and pickled are frozen and refrigerated at a temperature below -15 °C. According to the water temperature at that time, it can be divided into different methods.
When the water temperature is higher than 15 ° C, the brine of the above-mentioned brine shrimp egg mass of 120 is continuously stirred, so that the egg body absorbs part of the water. After 1~2 hours, the Artemia eggs are removed, and the salt water with a salinity of 70 and a pH of 8-9 is continuously stirred. At the same time, it should be observed continuously with a magnifying glass, and the egg fullness reaches 70%~ 80% of the sails are immediately frozen and stored in cold storage.
When the water temperature is lower than 15 °C, the above-mentioned Artemia eggs can be directly observed in the salt water with a salinity of 70 and a pH of 8-9, and the eggs are frozen and stored when the eggs reach the required fullness. After 30 days, the hatching rate of Artemia eggs can be increased to more than 80%.
4 Incubation string test After the frozen dormant eggs are stored in the refrigerator for 30 days, the hatching rate test is required. When the hatching rate reaches 80% or more, the product egg requirements are met and the package can be dried. When the hatching rate is lower than 80%, the batch of Artemia eggs should be relieved from the cold storage, and then re-purified, quick-frozen, refrigerated, and egg-producing rate test until the hatching rate reaches 80% or more, and then dried and packaged.
5 Relieve the Artemia eggs that have passed the test hatching rate to meet the requirements of commercial eggs, and alleviate the cold in the cold storage. The thawing process should be slow in the process of mitigation, and try to keep the temperature difference between inside and outside as small as possible. When the temperature is too high, you can use a quilt to keep warm.
6 Soaking and dehydrating will soak the Artemia eggs after soaking for 24 hours in salt water with a salinity of 180, and remove some of the water from the egg to facilitate drying.
7 Drying and packaging The Artemia eggs that have been soaked and dehydrated are centrifuged to remove external moisture, and then dried. The drying temperature is between 30 and 34 °C. During the drying process, the water content of Artemia eggs should be checked frequently. When the water content drops to 2 sails, it can be baked. After 24 hours, it will enter the drying oven again. When the water content drops to 10%, the commercial eggs will be reached. Claim.
The dried Artemia eggs should be immediately sifted, packaged and stored in a dry environment below 10 °C.
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