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Mackerel processing technology
Squid, also known as blue-and-white fish, squid, squid, squid, oil carp, oil tube fish, etc. The body is spindle-shaped and slightly flat. Tail shank on both sides of a ridge. The head is large and the tip is tapered and conical. Eyes big, high, with developed fat eyelids. Upper and lower jaws are equally long, each with one fine tooth. There are two dorsal fins. The first dorsal fin is composed of thin and thin fin spines and can be folded in the dorsal groove. There are five small fins behind the second dorsal fin and anal fin, and the dorsal side is black and black, with irregular patches of dark blue color, and the abdomen is slightly lumpy. color. Warm water-based cluster fishes carry out long-distance genital migration each year. They have strong swimming ability and fast speed. They inhabit more in the middle and upper layers in spring and summer, and often integrate large groups to swim in the water during the reproductive season. Phototaxis. The egg is buoyant, colorless and transparent, matures in stages, and ovulates at least three times during the reproductive season. The main prey is planktonic crustaceans, followed by fish. Located in the western Pacific. Our country's offshore production. It is one of the important upper-middle-level economic fishes in China. It is rich in resources. Since the adoption of light-gathering operations, the output has grown rapidly. The economic value of squid is quite high. It is a kind of food fish that is popular among the broad masses. It was determined that the edible portion per 100 grams contained 21.4 grams of protein, 7.4 grams of fat, 20 mg of calcium, 226 mg of phosphorus, 2.0 mg of iron, 0.03 mg of thiamine, 0.29 mg of riboflavin, and 9.7 mg of nicotinic acid. In addition to fresh fish, squid can be frozen, salted, smoked, processed canned fish and canned fish and other canned fish. Due to the body fat and high vitamin content in the liver, it can also be used to refine artificial white butter and cod liver oil. (1) Edible salmon fish poisoning Salmon is rich in protein, fat and other nutrients. It is delicious when it is fresh, and the processed salted and dried products are also quite delicious. However, allergic food poisoning occurs after eating is common, especially in fresh fish eating less fresh, it is more prone to poisoning. Patients with consumption of catfish poisoning are more common in the 30 minutes to 3 hours after eating. There is facial flushing and upper body flushing, cool pupae like drunkenness, headache, or urticaria, but the body temperature is normal and there is no abdominal pain with diarrhea. Why can eating salmon cause poisoning? Scholars at home and abroad have conducted long-term discussions. Most of them believe that the cause of poisoning is caused by the histamine contained in the blue-skin red meat fish. When the deterioration or freshness of the fish is poor, bacteria multiply, especially M. genus Bacillus, which can decarboxylate histamine to form histamine. Some people think that due to the autolysis of the fish itself, it is gradually deepened and deteriorated, resulting in a large amount of decomposed amines. After decomposition, histamine is formed. In particular, salmon is an oceanic migratory fish. The activity of enzymes in the body is strong and it is suitable for vigorous growth. Metabolism needs, so histamine content is also more than white meat fish. In addition, some people believe that the cause of poisoning is caused by the combined effects of other toxic substances and histamine. In order to prevent the poisoning of squid, on the one hand, it is necessary to enhance the preservation of the fish and try to eat the fish with better freshness. Do not consume fish that has spoiled; on the other hand, take necessary measures when cooking to reduce or avoid poisoning. When cooking squid, you can add the appropriate amount of schisandra, hawthorn, mung bean, pak choi, etc. together and stew for more than 30 minutes to remove most of the histamine. If you do a simple pre-heat treatment before cooking, use 10% salt and 5% vinegar mixed solution to fish in the pot for about 15 minutes, destroy most of the histamine, and then cook more Insurance. (b) Smoked fish Smoked fish is smoked from raw or cooked fish smoked from smoked materials. The raw fish, mackerel, squid, squid, squid, and freshwater fish can be used as raw materials for smoked fish. Smoked food probably originated from the era of human burrowing, but it is more widely developed as a commodity or in modern times. Because of the unique taste of smoked products, it is loved by people. After the fish is smoked, the aromatic substances in the smoke penetrate into the fish flesh and have a special waxy flavor. The phenol contained in the smoke sticks to the surface of the fish and appears bright golden yellow, and the appearance is quite beautiful. In addition, the fat contained in the product is not easily oxidized and can improve the quality of the product. Fish smoked methods include cold smoked, hot smoked, liquid smoked, and electric smoked. More commonly used is the hot smoking method. The temperature of hot smoking is generally controlled between 120-140°C, and the time is usually about 2 hours. Smoked smoked materials are commonly used wood shavings, sawdust, glutinous rice, rice bran, corn cobs, peanuts, tea (drinked dried tea can be used after drying), etc., but the use of wood shavings and non-fat wood is not allowed. In sawdust, coniferous wood cannot be used due to the fact that many resinous materials can make the product black and have a bitter taste. Large-scale production of smoked fish requires the establishment of a dedicated smokehouse to form mass production. Small-scale production or home-processing can be made using ready-made cooking stoves for smoking. Here is only a small-scale method of smoking. 1. Ingredients: Fresh fish are used as raw materials, and the most desirable raw fish are salmon, mackerel, and squid. 2. Cutting: Wash the mucus and dirt on the fresh fish body with clean water first, cut open the fish by back-opening method, remove the internal organs, and cut off the head and tail. The big fish should be cut into pieces properly and washed with water. Net blood in the abdominal cavity. 3. Pickled: After the cut and washed fish, with about 8% of salt for pickling, after about 10 hours, remove and wash, soak in clean water for about half an hour, remove some salt, so that the salt content is maintained at about 4% can. 4. Air-dried: After pickling and washing the fish, drain it and spread it on a bamboo screen or hang it to dry it. The drying time is about 1 day. When the degree of dryness is no water on the surface of the fish, the fish can be quickly restored when pressed with a finger. To be appropriate, the moisture content is about 65%. 5. Smoke: Put a suitable amount of smoked material (preferably glutinous rice, rice bran, or tea) in a pot, add the fire under the pot, make the smoked material in the pot burn smoke, put a iron rake in the pot, put The dried fish is placed on a razor clam, covered with a lid, and the bonfire is added under the pot to slowly burn the smoked material. About 2 hours later, when the surface of the fish body is golden in color, the meat surface can be panned when it is red and yellow. When the smoke is smoked, it must not be overheated, otherwise the raw material will have a taste after being smoked. The smoked material can be used alone or in combination. 6. Smoked fish storage: After the smoked fish, the oxidation of fat is much slower than that of dried salted fish. However, because the smoked fish has more water content and less salt, it is easy to spoil and deteriorate. Smoked fish processed by hot smoking can only be stored for three to five days at room temperature. In order to prolong the storage period, smoked fish can be put into the altar, sprayed with a small amount of white wine, and then sealed, it can be stored for more than half a month. . 7. The consumption of smoked fish: the smoked fish in a container, add onions, ginger, pepper and other spices, steamed in a pot for about 1 hour, the fish out of hot peanut oil, fried in brown red can be eaten. In daily life, fresh fish are often cooked, fried, and then cooked before being smoked. The fish smoked using this process are generally rich in flavor.