Processing and utilization of black dolphin

Section 1 hygienic requirements for Dolphin Meat

I. the difference between healthy and sick dolphins

Self-raised or purchased black dolphins used for slaughtering and processing varieties must be healthy and disease-free. According to the needs of processed varieties, black dolphins with different ages, weights, genders and fat are selected.

The healthy black dolphin has bright black and bright eyes, active eyes, sufficient spirit, loud cry, soft and elastic skin; most of the sick dolphins are lethargic, do not like to move, lie down and close their eyes, slow response, no rough fur, nasal mucus, local depilation, soft skin.

II. Quality inspection of light dolphins

After slaughtering, depilation or evisceration, some of the dolphins are listed or refrigerated as fresh meat, while others are processed into a variety of black dolphin meat products for sale. Light dolphin health quality inspection must be carried out before listing, black dolphin hair removal, check whether the body surface color is normal, whether there are bleeding spots, creation, skin diseases and so on. In addition, it is also necessary to check whether the black dolphin meat is fresh and whether it has gone bad. In order to ensure the health of consumers, spoiled dolphin meat should not be put on the market and eaten. The deteriorated black dolphin has sunken eyeballs, turbid cornea, damp mucus, and a smell of decay. At present, there is no unified quality standard for black dolphin meat, which can be carried out according to the national health standard of pork.

Section 2 the general slaughtering and processing of black dolphins

I. preparation before slaughter

The black dolphin has a process to be slaughtered before slaughtering. Black dolphins to be slaughtered should generally stop feeding 8-12 hours before slaughter and stop drinking water 3 hours before slaughter, which can improve the quality of slaughtered black dolphins.

Quarantine should also be carried out before being sent to slaughter to eliminate sick dolphins. The dolphin should be slaughtered alone and treated harmlessly before it is selectively processed.

2. Slaughter and bloodletting

When slaughtering, the cutting part is required to be accurate, and the knife edge is neat to ensure the integrity of the appearance.

Third, soak and perm the hair.

When soaking and scalding, it is necessary to strictly control the water temperature and time. The water temperature should be about 90 ℃. Keep turning the dolphin body during scalding. The dipping time is generally 18-30 seconds, with the hair falling off smoothly. The water temperature and blanching time should be flexibly controlled according to the species, age and slaughtering season of the black dolphin. For black dolphins that have not completely bled during slaughter or have not completely stopped breathing after slaughter, they should not rush to soak and scald their hairs.

Black dolphins that have been soaked and scalded should be groomed in time. Machine hair can be used or hand-operated hair can be used.

IV. Clean the chamber

According to the different needs of black dolphin processing for different products, clean dolphin can be divided into two different methods: full clean bore and semi-clean bore.

(1) full clean bore

From the sternum where the black dolphin was slaughtered to the anal incision of the abdominal wall, all the internal organs of the dolphin were removed. In the removal of internal organs should pay attention, but also pull the organs, should try to keep all kinds of organs intact.

(2) semi-clean bore

Only remove all the internal organs from the subanal incision where the black dolphin was slaughtered.

5. Preservation of dolphin meat

Bright dolphins can be directly listed on the market. Can be listed as a whole, can also be divided into pieces for listing. However, in the process of transportation and sale, we must pay attention to hygiene, keep it properly, prevent corruption and deterioration, and ensure the quality of dolphin meat.

In order to ensure that dolphin meat can be kept fresh and not deteriorated in a short period of time, the following points should be done:

First, the hair of the slaughtered fish is clean and must not be contaminated by feces.

Second, adhere to the cleaning, scouring and disinfection system in the links of processing, transportation, storage and sales, so as to eliminate the opportunities for the breeding of microorganisms in each link.

Third, reduce the storage temperature and use refrigerated trucks during transportation to prolong the fresh-keeping time of dolphin meat.

Section 3 processing Technology of Black Dolphin products

Black dolphin is a new special breeding project. after the development of black dolphin breeding industry, it is a very urgent practical problem to do a good job in the comprehensive development and utilization of black dolphin and product processing to relieve farmers' worries. In order to enable black dolphin farmers to receive real economic benefits, some simple processing methods and processing techniques are introduced as follows for reference.

I. Comprehensive development and utilization of black dolphin skin, meat, blood and hair

(1) processed products

1. After chemical tanning, the black dolphin skin is black and shiny, and it can be used to make fur toys and children's fur clothing; the soft leather tanned after fur can be used to make all kinds of bags, gloves, children's leather shoes and so on. A new concept fabric made of Italian rat skin and dolphin skin has been sold in Jiangsu Oriental Silk Market, the Market Information News reported.