The hotel keeps seafood.

First, prepare artificial seawater. After the live seafood arrives at the destination, it should be sorted first, and those dead, seriously injured and sick seafood should be removed before cleaning. If city tap water is used as the water source for raising seafood, it must be dechlorinated before use. The easiest way to eliminate chlorine is to dry it and leave the water for 3-4 days before using it. If it is dried unconditionally, chemical dechlorination can be used. The commonly used dechlorination drug is sodium thiosulfate, and its dosage is generally 10 kg tap water and 1 g sodium thiosulfate. The dechlorinated water is mixed with concentrated seawater or solid seawater to the required salinity, which is made into artificial seawater, which can be used to store seafood.

Second, the water temperature is right. Water temperature is an important factor in seafood preservation. The suitable water temperature of seafood is generally maintained at 18℃-2 1℃, but abalone and mussel are low-temperature and high-salt varieties, and their adaptive temperature is 12℃- 15℃. If the temperature is too high, it will be harmful to living organisms and easily cause diseases and losses.

Third, sufficient dissolved oxygen. Fish, shrimp, shellfish, etc. Breathe dissolved oxygen in water through gills. Generally, the dissolved oxygen content in pickled seafood water should be kept above 5 mg/L and below 3 mg/L, which is not suitable for fish survival. Improving water quality, configuring oxygen increasing devices, increasing the number of water changes, reducing the number of storage and breeding, increasing the illumination time, and filtering the water in the temporary pond with water circulation system can all increase the dissolved oxygen content in the water.

Fourth, adjust the pH of water. The pH of water is closely related to the survival of all kinds of seafood. Sodium dihydrogen phosphate and sodium bicarbonate are often used to adjust the pH of water quality. Before use, these two drugs should be dissolved in pure water to make a solution of 1: 100. Sodium dioxygenate can increase the acidity of water; Sodium bicarbonate can increase the alkalinity of water. When in use, the prepared solution can be added into the water drop by drop as required, fully stirred, and continuously tested with PH paper until the pH value of the water meets the requirements, and the change of the pH value of the water should be controlled within 0.65438 0.05.

Fifth, save. To manage the closed circulation system well, we should do "three diligence": diligent inspection. Check whether the system equipment is running normally, whether the inflation is sufficient, and whether the water flow is smooth. Clean up frequently. Clean up the dead seafood in the storage tank in time to avoid the deterioration of water quality caused by the decay of dead seafood. Observe with your heart. Always observe whether the stored seafood has abnormal reaction and whether the water quality is kept in good condition. If there is any situation, find out the reason in time and deal with it immediately.

The above contents are for reference only.