衡量水产品质量的优劣,鲜度是最为重要的指标。大麻哈鱼作为水产品中食用价值很高的珍贵鱼类,在我国远洋渔业和养殖业不断发展的今天,如何最大限度地保持其原有的鲜度,就成为亟待解决的技术课题。本文根据大麻哈鱼的生产特点,通过对冻前加工处理方法,冻结方法、冻结时间与冷藏温度的关系,以及国内外常用冻结设备的种类的分析,对大麻哈鱼的冷冻加工技术进行研究和探讨。 Measuring the merits of the quality of aquatic products, freshness is the most important indicator. As a precious fish with high edible value in aquatic products, salmonfish has become a technical problem to be solved urgently to keep its original freshness to the maximum extent with the continuous development of China’s oceanic fisheries and aquaculture. Based on the production characteristics of salmon, this paper studies the freezing processing technology of salmon fillet through the analysis of processing methods, freezing methods, the relationship between freezing time and refrigerating temperature, and the types of commonly used freezing equipment at home and abroad Discussion.