Processing technology of shark fin
Shark fin is made from the front of the lower lobe of shark's dorsal fin, pectoral fin and caudal fin. It has rich nutritional value and has the functions of tonifying blood, qi, kidney, lung and stomach. In order to further standardize the processing technology of shark fin, this paper introduces the technology of processing fresh shark fin into bright fin.
I. technological process
Frozen shark fin → thawed → dried → de-basal meat → scraped → scraped → washed → bleached → washed → boned → dried or dried → graded → packaged → fins.
2. Method of operation
1. Drying: drying in the sun or in a drying room. The temperature in the drying room should be controlled at about 40 ℃.
two。 Remove the basic meat: remove the basal muscle of the shark fin with a knife or chainsaw.
3. Hot sand: heat the shark fin to about 60 ℃ with water 1.2times the weight of the dried shark fin, soak the shark fin in the water and turn it from bottom to top to make the raw material heated evenly. Keep the water temperature about 50 ℃ and soak for about 20 minutes. Try scraping the fin with a fingernail or a knife. If it is easy to scrape off the sand, inject cold water, adjust the water temperature to about 40 ℃, remove the blood, mucus and impurities on the fin, pick it up and drain the water.
4. Sand scraper: use a sand scraper to remove sand from the base of the fin to the tip of the fin.
5. Washing: wash the sand adhered to the fin surface with clean water, pick it up and drain water.
6. Bleaching: soak the washed fins in hydrogen peroxide solution (1 part of 40% hydrogen peroxide solution and 15 parts of water) for about 20 minutes.
7. Rinse: rinse the fins with running water for about 60 minutes to remove carrion, residual hydrogen peroxide and salt from the fins.
8. Bone removal: remove the central cartilage of the fin with a bony knife. The pectoral fin is torn into two halves by hand; the dorsal fin is cut into two pieces connected to the tip.
9. Drying or drying: dry in the sun or in the drying room to control the moisture content of the finished wings below 12%.
10. Classification: shark fin is graded according to its variety, position, size and quality.
11. Packing: the shark fin of the same grade is packed in a plastic bag, compacted, fastened and packed in cartons for external use.
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