The gums, commonly known as dental plaques and partial mouths, are high quality varieties in the bottom and bottom fish of the Yellow Sea and Bohai Sea. This fish head is less tender and tender, and its taste is fragrant and fresh. It is loved by people. At present, the varieties that are processed and exported mainly include chilled dental chip fish (blood and dirty) and single frozen dental chip fish (bleeding and dirty). The processing of bleeding to remove dirty pieces of fish requires the killing and bleeding of the fish when it is in a state of liveliness to keep the meat white and delicate. The processing of single-frozen fillet fish requires that the fish caught in the fish be kept at about 0Â°C and be transferred to a processing plant within seven days for processing.
1 The technological process is: raw materials â†’ washing â†’ killing â†’ bleeding â†’ dirty â†’ rinse â†’ cold soak â†’ sorting â†’ weighing â†’ packaging â†’ storage â†’ air transport.
2 process operation points:
Ingredients: This fish should not exceed 72 hours from capture to air transportation. At the time of the sea acquisition, the acquired vessel equipped with a water tank was used to purchase a fresh live tooth chip fish that had just been set up and weighed one kilogram. Do not install too much of the box to ensure the survival of the dental chip fish. Fish that had died at the time of unloading could not be processed chilled products and processed into single frozen products when the freshness was good.
Washing: After the raw fish is caught, wash it with seawater, but do not wash the mucus on the fish's surface. When holding the fish, use both hands to raise or lower the fish. Do not hold the head and tail of the fish by hand. Do not hook, shovel, plan, throw, or fish to prevent mechanical damage. Then put it into the tank for raising.
Kill blood and blood: The blood treatment of fresh toothpaste fish is to make the fish meat white, and the meat is not solid. During operation, first remove the live fish from the tank by using a fishing net with a net cover, place it on a mat or on a wooden board, gently press on the fish tail with your feet, and try to make the fish twist and beat as little as possible to reduce subcutaneous congestion. . Holding a wooden stick and a sharp iron chisel (special tool), cut a 3 cm hole along the lateral zygomatic vertebra above the eyeless side of the pectoral fin of the fish. The incision is to cut the vertebrae and arterial blood vessels so that the blood quickly emerges. It can destroy the central nervous system of fish, cause it to die, and achieve the purpose of bloodletting. Then use a iron chisel to drill a 1-3 cm hole in the shank of the caudal shank (which can be increased or decreased according to the size of the fish), keep it fresh in ice and enter the tank in time. When conditions permit, it is best to go dirty on the boat, after rinsing, then cold soaking, ice culture preservation.
Go to the dirty: lay the fish on the workbench with no eye on the side, use the cutter to start from the anal opening to the sacral section or open it vertically, cut the mouth 3 to 4 centimeters, remove the viscera by hand, pay attention to shorten the incision as far as possible. And keep the fish seeds.
Rinsing: After getting dirty, hold the fish body with both hands, and gently rinse the plant with iced cold seawater to remove blood and dirt. In order to prevent the accumulation of blood in the abdominal cavity, the head of the negative body can be squeezed out of the blood in the abdominal cavity. The mucus on the surface of the fish has a protective effect on the fish. It should be kept as much as possible during the processing and must not be washed off.
Cold soak: Fish after rinsing should be cold-soaked in cold seawater with ice to reduce fish body temperature.
Sorting: According to the bar weight is divided into 1 ~ 2 kg, 2 ~ 3 kg, 3 kg more than three specifications. The sorting speed is faster. When holding and holding the fish, the fish should be held by both hands, and the sorting should be strictly according to the quality and specification standards. After sorting, put the fish in a clean perforated plastic box for 3 to 5 minutes and then weigh it.
Weighing: Weigh the sorted fish. The amount of letting water should be given when weighing (usually about 1%). It is difficult for the fish to be packed in boxes with standard net weight. The weight and number should be stated outside the box. If there are 4 fish in the box and the weight is 11.2kg, brush 4=11.2kg outside the box.
Packaging: High-quality Kraft corrugated boxes lined with non-toxic plastic foam boxes. The box should be pre-cooled in advance. Before filling the boxed fish, a rectangular nylon bag is lined in the foam box, and 4 to 6 bags of 2 to 3 kg of crushed ice are added. The ice bag is spread out. Each bag of ice is about 0.5 kg. The ice cube size should be less than 2 Centimeter, and then the fish swaying or flat pendulum on the ice bag, the side of the eye up, the end of justice, plus 4 to 6 bags of crushed ice above. Close the mouth of the liner bag, cover with plastic foam box, and stick it with water-free tape.
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