Artemia egg processing and storage

With the development of aquaculture, Artemia eggs are becoming more and more widely used in the production of aquatic fingerlings. How to improve the quality of Artemia eggs is a common problem in current production units. Now introduce a finishing technology of Artemia eggs.

1 Purify the fresh eggs from the pool and drain them in saturated brine with 250 salinity. Mix well and stir every 4 to 5 hours. After 24 hours, most of the impurities will precipitate, and clean the eggs with preliminary cleansing. Re-discharge the clean salt water 250 in the saturated saline, after 24 hours of stirring, precipitation, remove the eggs. The fresh eggs that have been washed twice have been substantially purified.

2 Temporary picklings will be preserved in the storage tank of salty 250-saturated saltwater eggs after the purification of the Artemia eggs, temporarily stirring during the temporary storage process. After this step, a large part of the protective film of Artemia eggs is removed, and part of the water in the egg body is removed, which increases the sensitivity of Artemia eggs to external physical reactions. When Artemia eggs are accumulated to a certain amount, they can be transported to a processing plant for further processing.

3 Frozen processing Quick-frozen and refrigerated eggs after temporary storage of Artemia eggs at temperatures below 15°C. According to the situation at that time, the water temperature can be divided into different methods.

When the water temperature is higher than 15° C., the brine of the aforementioned Artemia eggs 120 is first stirred constantly so that the eggs inhale part of the water. After 1~2 hours, remove the eggs of Artemia, and then stir in the salt water with the salinity of 70 and the pH value of 8~9, and continuously observe with a magnifying glass until the egg plumpness reaches 70%. 80% of the sail immediately frozen, refrigerated storage.

When the water temperature is lower than 15°C, the above Artemia eggs can be directly observed in a mixture of salt with a salinity of 70 and a pH of 8-9, and frozen and stored under refrigeration when the eggs reach the required fullness. After 30 days, hatchability of Artemia eggs can be increased to more than 80%.

4 Hatchery string test After the frozen dormant eggs are stored in the cold room for 30 days, the hatching rate is required to be checked. When the hatching rate reaches 80% or more, it can reach the commercial egg requirements and can be dried and packaged. When the hatching rate is lower than 80%, the batch of Artemia eggs need to be released from the cold storage, re-purification, quick freezing, cold storage, egg rate test, until the hatching rate reaches more than 80%, and then dried and packaged.

5 Relief The Artemia eggs that have passed the test hatching rate to meet the requirements of commercial eggs are proposed to be relieved from the cold storage. The thawing during the relieving process is slow, and the smaller temperature difference between inside and outside is kept as far as possible. When the temperature is too high, you can use quilts and other insulation.

6 soaking and dehydration will be relieved after the brine shrimp egg deprivation of salt 180 soaked in water for 24 hours, part of the water in the egg off, in order to facilitate the drying process.

7 Drying and packaging After immersing and dehydrating, the Artemia eggs are subjected to centrifugation 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 must be checked frequently. When the moisture content drops to 2 sails, it can be baked. After 24 hours, it is dried again in the drying oven. When the moisture content drops to 10%, it reaches the commercial eggs. Claim.

The dried Artemia eggs need to be immediately sifted, packed, and stored in a dry environment below 10°C.

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