(1) Sharks Sharks contain urea in their shark meat. When they eat fresh, they must undergo a certain preheating process to evaporate ammonia. The traditional processing method is to process shark meat into salt and dried products. After pickling, it can not only remove urea, but also taste delicious. For sharks with loose flesh, thick fibers, and high moisture, and certain sharks with more pure flesh, dry products are generally not suitable for processing. In the past, they were generally freshly processed and are now mostly processed into frozen products. The processing method of shark salt dry goods is now described as follows:
1. Sharks processing more than 15 kilograms of sharks per tail can be processed into salt dried meat slices. The process is as follows:
(1) Cutting the fins: Use seawater to wash the mud and other dirt attached to the fish. Put the fish sideways and cut off the chest and pelvic fins. Then cut the dorsal fin; finally cut off the chest and pelvic fins. Cut fins when cutting fins, and the knife path should be parallel to the fin's base. When cutting caudal fins, the entire fish tail must not be completely cut off. Instead, it should be cut diagonally under the tail bone. Remove the meat knife attached to the base of each fin, dip with seawater, remove blood stains, and put on the sun. In summer, the temperature is relatively high, and for anti-corrosion, the base of the fin should be raked in salt water (saturated saline or near-saturated brine) before being exposed to the sun. The depth of immersion is about 1 cm. When it is fully dried, it is the original wing (also known as blue wing) finished product.
(2) Cut off the viscera: Insert the peritoneal cavity from the anus with a cutting fish blade and cut it to the throat along the midline of the abdomen. Cut back the knife from the anus to the tail. After opening the abdomen, remove the liver and other viscera in turn and store them separately. Rinse the blood in the cavity with clean water.
(3) Skinning: Peel the skin with a fish knife, hold the fish skin by hand, peel the skin layer with a knife from the abdomen, peel it from the abdomen to the back, and peel off the scalp. After the entire skin is peeled off, cut the fish head again. When peeling, it should be noted that the knife edge is stable, do not peel the skin, and do not allow fish to attach to the skin, resulting in not easy to dry and grow long, reduce the quality of the skin. The peeled fish skin is soaked in clean water for about 20 hours and then rinsed. After being fully dried, it becomes fish skin, which can be used as food, and can also be used for leather making or processing.
(4) Cut segment: Cut off the spine from the joint of the spine and cut the fish body into several sections. Each section is suitable for a length of about 30 cm. After the section is cut, the blood is washed with seawater and cut into strips.
(5) Cutting: The fish is cut into strips with a knife, and the vertebrae are removed. (The spine of the shark shark can be used as a bone, and other types of spines can be used as a fish meal). The specifications of the meat strip are as follows: the length is maintained as it is, about 30 centimeters in length, about 6 centimeters in width, and about 3 centimeters in thickness. If there is blood after the cut, it still needs to be washed with seawater and then pickled.
(6) Pickled: After shark meat is cut, it will be pickled. The salt content is about 15%, and it may be increased in rainy days. The method of pickling is to place the meat strips on the weighted salt heap and apply the salt by hand so that the salt spreads evenly on the meat strips. First spread a thin layer of salt at the bottom of the tank (tank), and then arrange the fish strips neatly in the cylinder or cask. Each row of meat is sprinkled with salt, and finally it is sealed with salt. After about 10 hours, the stones are pressed to make the brine immersed in the meat. After 1-2 days of pickling, you can remove and wash.
(7) Scrubbing: Soak the strips with fresh water and carefully rub the meat surface one by one by hand or with a soft cloth to remove the attached scale and dirt. Excessive salt can be removed during soaking and scrubbing. Desalination should be appropriate, because desalinated fish is too light, dry in the rainy days of high temperatures are most likely to deteriorate; desalination time is insufficient, the surface of the finished product is easy to salt, reduce the quality, when you touch the surface of the meat, If you feel a slippery hand, that means desalination is appropriate.
(8) Slices: Sliced ​​pieces of meat after washing. Because fresh fish has a lot of moisture and is relatively soft, it is difficult to slice into thin slices. However, after pickling, the fish becomes firm, easy to slice, and the cut meat is smooth and beautiful. When slicing, put the meat on the chopping board and cut it into pieces about 1 cm thick. The thickness of the original meat strip becomes the width of the meat. When cutting, the knife path should be smooth and the thickness of the meat pieces should be uniform.
(9) Exposure: After slicing, place slices on bamboo curtains or mats, and rub gently with your fingers to make them dry and shiny. When the surface of the sun reaches a thin layer of hard skin, it will be flipped, and the sun will be turned two or three times on the first day. Attention should be paid to plasticity when the sun shines. After two days of drying, it can basically reach 60% or 70% dryness. Flat pressure, two days after the sun until dry.
(10) Quality requirements for finished products: meat pieces are straight, firm in flesh, yellowish in color, without salt or oil burning.
(11) Packing: Pack and seal with plastic bags, and then pack the cartons. To prevent the plastic bags from breaking, the bags can be separated by soft paper.
2. Sharks sharks weighing less than 15 kg (excluding young sharks weighing less than 2 kg) are processed by cutting them into cut-to-size pieces, which are processed as follows:
(1) Cutting: After the fish body surface sediment and other impurities are washed clean, put the fish side on the cutting fish plate, head to the human body, around the spine, holding the knife along the left side of the spine cut into the back, through the abdominal cavity, tight Sticking the spine to the base of the tail, the back blade cuts the skull, but the kiss must not be cut, the dorsal fins should be left on the left side of the spine (ie, the upper side of the knife), and at the same time, the fillets should be unfolded and then the fish tail should be turned toward the human body. Cut off the spine at the end of the root, then insert the knife into the lower edge of the spine from the tail and push it to the head. By the way, turn the spine to the side and finally cut the knife in the left and right jaws to fully expand the head and the abdominal wall. Bone blood was removed with a knife tip. When cutting, the knife edge should be correct and smooth, and the tail should be kept intact. After cutting, the fish liver should be picked first, and then the other viscera should be removed and distributed for processing by-products.
(2) Pickling: Cut the cut fish fillets with clean water, and then put them into the pool or the cylinder to pickle, layer fish salt, the last layer of capping salt, no pressure stone, the total amount of salt for the fish fillet Heavy 12-15%. The pickling time is 3-4 days. Summer heat and rainy days, the amount of salt can be increased.
(3) out of the sun: After pickled fish in the sun before the sun, to be washed clean, high salt content should be properly soaked dehalogenation. When drying, it is best to hang the sun or stand the sun, first burn the meat noodles, after the sun surface, when the sun to 67% dry, put away the pressure, shaping and spread the water, two days after the sun out until fully dry.
(4) Finished product quality requirements: The meat is hard, the meat surface is smooth, the color is light yellow, the cut is correct, the knife edge is straight, the fish pieces are flat, and there is no incomplete.
(5) Packing: Packed in square baskets or tied with straw pieces.
3. Young sharks are processed to sharks weighing less than 2 kg per tail and are suitable for processing small shark meat strips. Processing methods are as follows:
(1) Go to the sand: Grab the fish's tail by hand, put the fish into hot water of about 70°C, turn it out a few times, and then wipe the sand with the grassroots to remove the sand.
(2) Cutting: Put the fish side on the cutting fish plate, head toward the human body, face the left side, grasp the pelvis with your left hand, hold the knife with your right hand, push the spine from the head through the abdominal cavity to the tail and remove. The viscera, then cut off the fish head, remove the spine, and become two pieces of meat connected to the tail.
(3) Pickling: Use 6-8% of salt, put the salt layer of fish into the cylinder or barrel, and remove the brush and put it in the sun after 1 day of pickling.
(4) out of the sun: the brushed fish flat sunrays on the bamboo blinds or straw board, first dried meat surface, after the sun surface, half dry when the fish from the middle longitudinal cut, each tail cut into 4 The fish sticks are still connected at the tail, forming a palm shape and continuing to dry until they are completely dry. Pay attention to plastic surgery during the drying process.
(5) Finished product quality requirements: The meat strips are dry and even, the knife edge is smooth, the meat is pale yellow, and sometimes it is slightly white powder, but there is no salt cream.
(6) Packaging: Packed in cartons or baskets.
Shark processing technology
Sharks, also known as "slugs," belong to the subphylum of the vertebrate, cartilaginous fish. There are six points: sharks, sharks, sharks, whale sharks, lip sharks, sharks, hammerheads, and horned sharks. Body-shaped spindle, skin with shield scales, similar to sandpaper, so also known as sandfish. 5-7 clefts on each side, with 5 being the majority. Six sharks from each of the six shark sharks on each side. There are 1-2 dorsal fins, with two being the majority. The sharks have a dorsal fin (located behind the body). The caudal fins are generally well developed and most of them are pod-shaped. The anal fins of individual species disappear. Oviparous, but also ovary. Feed on fish, cephalopods, or crustaceans, all of which are ferocious. Living in the sea, a few species also enter freshwater. There are more than 70 species of sharks with higher economical standards in China. Common sharks, shark sharks, star sharks, horn sharks, shark sharks, tiger sharks and hammerhead sharks are common. Shark meat is edible, the skin can be processed and eaten, leather can also be processed or processed, fish fins can be used to make shark's fins, lips can be used to make fish lips; some cartilage can be processed into bone; fish liver contains more vitamin A and vitamins D. It is a good raw material for the production of medicinal cod liver oil pills or milk white cod liver oil. Other internal organs and bones can be used to make fish meal for feed and fertilizer.
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