Salted Wakame Leaves
The original ecological kelp means that we pack the young kelp with saturated salt water directly after washing without any preservatives.Original ecological products are the favourite of housewives.
How to eat:
The difference between deep sea kelp and traditional ordinary kelp
Nutrational Effects
Salted Wakame Leaves,Dried Wakame ,Wakame Sea Vegetable,Organic Wakame Seaweed Shandong Haizhibao Ocean Science and Technology Co.,Ltd. , https://www.haizhibaoseafood.com
1, to avoid fish jump: After the fish on the deck, can not let it jump, so as not to cause congestion in the body. After bruising, it will cause 5 times the area of ​​muscle damage, especially in the abdomen. The treatment is: on the carpet, hold your fish eyes with your hands, or hammer the head of the fish, but be careful not to break it, and then immediately release the blood.
2, cut tail: usually with a sharp knife in the penultimate section of the dorsal fin between the third section 6 cut off, for the individual larger fish, in order to prevent the tail after cutting off too thin, between the countdown 4 and 5 sections.
3, cut off the pectoral fin posterior blood vessels: usually in the back of the pectoral fin of the tuna, there are arteries and veins in the two blood vessels, cut off at its separation, cut off the cutting edge deep 5 cm, 4 cm long, the degree of cutting should be appropriate, such as the knife cut into too deep Blood will invade the internal flesh, causing waste. Even if the fish has died in the water, the above-mentioned super work must be carried out.
4, cut off the heart before the head artery: the heart of the head artery cut off, wash the fish with seawater to prevent fish body temperature rise, and then carry out blood excretion, operation. Blood excretion cuts a hole in the lining of the gills and uses the water pipe to inject the seawater into it. It is basically bloodless and the blood is discharged to the tail.
5. Insertion of the pin at the back of the head: The insertion of the pin is performed after the blood discharge is completed. This operation aims to destroy the cartilage of the fish brain and put the fish to death. The pin is inserted at the inner point or depression of the head or the top of the head above the fisheye.
6, to viscera and phlegm: with a sharp knife in the abdomen from the anus to pectoral fin, remove the viscera of the fish, rinse with sea water, the operation should pay attention, attached to the inner wall of the abdominal membrane must be removed, and washed with seawater Abdominal incision is to cut the periosteum along the edge of the gill. Remove part of the quail. When removing quail, the rear part of the gill should be cut as large as possible. It is best to push the blade along the medial side of the gill until it touches the bone. Then remove the gill from the upper part of the gill and make the product feel good. After removing the gills, use a small spoon to remove the meat from the internal bones of the gills, but not to scratch the meat inside the gills.
7. Washing: When scrubbing the fish body, it must be brushed from the tail to the head, and then bathed in sea water. Then the preparation room to the ice-freezing room to make the ice, keep the cold, so that the commercial fish to high quality and high price requirements.
Second, the chilling process
1. Handling of bilges and bulkheads: Bilges and bulkheads are to be paved with 30 cm of ice. When the fish is released, it will leave the bulkhead for 30 cm and fill it with ice.
2, the ice from the fish mouth to the abdominal plug, stuffed with sashimi.
3, Place: Fish flat, fish spacing 30 cm, filled with ice in the middle. Each layer of fish should also maintain a 30 cm layer of ice. The fish should be staggered between the layers to form a triangle. The heads and tails should be turned upside down. After the ice is covered, ice is covered and the ice fish process is over.
4. Knock ice and twice-capped ice: Normally, before the ice-fishing on the second day, the icing of the ice-fish on the previous day should be broken again, covered with ice, and then ice-fished.
5, the temperature of the chilled fish tank is controlled between 0 and 2 degrees, and the maximum is not more than 5 to 6 degrees. The chilled shelf life is 12 days, 14 days is the limit, and more than 14 will gradually deteriorate.
Tuna processing technology
First, deal with the deck