First, low-temperature treatment is generally divided into cooling and freezing methods. Cooling is to reduce the temperature of aquatic products to about 0°C, which is mostly used for short-term or temporary storage. Freezing causes aquatic products to form a hard state in a low-temperature environment below -18°C and is used for storage for a long time.
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Second, pickled processing specific dry pickling method, wet pickling method and mixed pickling method, the actual application of more mixed pickling method. The salt is applied to the fish body, filled into a container, and then filled with saturated saline solution to cover the container. The amount of salt is adjusted according to the length of the salting time.
Third, the combination of smoke and fire smoke and cooking, can make aquatic products have a stable color and unique odor. The disadvantage is poor hygiene and it is difficult to avoid mold growth.
Fourth, dry processing through the dry process, remove water in aquatic products to prevent the proliferation of bacteria. There are two methods: natural drying (drying, air drying, etc.) and artificial drying (baking, baking, freezing, etc.). The natural drying method is simple, simple in operation and low in cost, and can process and process a large amount of aquatic products in time. However, it has low quality, is susceptible to contamination, and is easy to mold. Artificial drying equipment has high technical requirements and high costs, but it has good quality, good hygiene and good preservation effect.
Fifth, heat cooked General aquatic products must be sealed after the processing of mature products, to extend the preservation time. There are two methods for sealed storage: one is direct sealing, that is, the aquatic product is sealed in a container, treated with high temperature to eliminate microorganisms, and to prevent contact with external microorganisms; the other is indirect sealing, that is, in a sealed container filled with carbon dioxide Or other inert gas, replace the air in the container to prevent contact between aquatic products and air, mainly for the storage of dried aquatic products and surimi products.
Microwave Processing Microwave is an electromagnetic wave, and its industrial heating frequency is 915 MHz and 2450 MHz. The principle is that in the external high-frequency alternating field, polar molecules such as water constantly twist and friction generates heat. Its characteristics are fast speed, uniform heating, energy-efficient, clean and hygienic, and strong heating selectivity. Its main uses are temperature thawing, heating and cooking, sterilization and disinfection.
Seventh, ozone processing Ozone has extremely high oxidizing ability, can easily oxidize the lipoprotein in the cell wall of the bacteria, thus causes the cell to be destroyed. Its characteristic is that it can be used both in air and in water. It is easy to operate, fast, effective, with no residue and good safety. It is used for production water, aquaculture water disinfection, cold storage disinfection, sterilization and deodorization between processing.
Eighth, autoclave high pressure refers to the static pressure of 400 MPa to 600 MPa. The principle is that the cells are deformed and broken at 600 MPa. High pressure can change the conformation of the enzyme, and changes in the pressure response lead to changes in biochemical reactions. Its characteristic is that the flavor, nutrition and color of the processed product hardly change and the sterilization is even. 
