通过多年从事对虾加工和质检工作的实践略谈其质量下降的原因。1 运输的时间 对虾离水后会很快死亡、变质、为了抢时间、保质量,在运输中就得“少拉勤跑”如果“多拉”会延长等候和装车的时间,且造成对虾严重挤压,促使对虾的质量下降。所以,对虾离水后距离加工的时间越短则保鲜效果越好。 Through years of practice in the shrimp processing and quality control of the reasons for the decline of its quality. 1 transport time shrimp will quickly die from the water, metamorphism, in order to grab the time, the quality of security in the transport have to “less pull run Qin” If “Dora” will extend waiting and loading time, and cause shrimp Severe extrusion, prompting the quality of shrimp decreased. Therefore, shrimp away from the water processing time is shorter the preservation effect is better.