In the construction of refrigerated seafood cold storage, aquatic products generally have to go through the processing, storage, transportation and sales before they can enter the circulation field and reach the hands of consumers. In these processes, the time is long, in order to prevent the spoilage of aquatic products, To master the core technology in storage and processing of aquatic products, and to use effective measures to preserve aquatic products, it can reduce the economic losses caused by the transportation and sales of aquatic products.

　　Fish products are more abundant in aquatic products. Since the structure of fish meat is very fresh and the other livestock and poultry products are not easy to keep fresh, it is only necessary to continuously improve the process and method in the process of processing aquatic products. To keep aquatic products fresh.

　　In the processing and storage of aquatic products, low temperature is very important for the preservation of aquatic products. Low temperature treatment is generally divided into cooling and freezing. Cooling is to cool the aquatic product to 0 °C. The freezing method is to freeze the aquatic product at -18 ° C, so the former is mostly used for short-term or temporary storage. Freezing for long-term storage of aquatic products.