What should be paid attention to in the construction of eel ponds on the roof?
What should be paid attention to in the construction of eel ponds on the roof?
Considering the bearing capacity of the roof, it is suggested that all the roof ponds should be built with bricks (the wall thickness is 6 cm); except for the breeding ponds, soilless culture should be adopted. From the point of view of cooling, a wall often illuminated by the sun should be raised to exceed the height of the culture pond, and then about 10 cm should be retreated to begin to build the pool, in case the sun shines on the pool wall for a long time and causes the water temperature of the pool to rise abnormally than that of other ponds, resulting in the imperceptible high temperature of the pool water and the death of @ # @ 236 pond @.
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Fried fish to prevent damage to fish skin
If the self-made fried fish can not grasp the main point, it will often hurt the fish skin, which will not only scorch the fish, affect the freshness of the fish, but also destroy the sensory quality of the fish. Next, please listen to the chefs' experience. 1. Before pouring oil into the pot, you can take a piece of fresh ginger, cut it into thin slices, smear it on the inner wall of the pot, and then heat it with oil. two。 The amount of oil is determined according to the size of the pot and the size of the fish. If the small fish in the pot is large, it is best to cut the fish into pieces and then fry them. The amount of oil used should at least not exceed the amount of fish meat.
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Technical processing of canned surimi
The processing of canned surimi is based on the processing of surimi products. Such as water hair fish balls, fried fish balls, seasoned surimi, etc., can be processed into canned food. This kind of canned food has the unique flavor of surimi products. Here only take canned seasoned eel surimi as an example. (1) processing of raw materials for minced meat, crushing (seasoning) → canning, → pre-sealing → vacuum sealing cans, → sterilization and → cooling (2) operation points 1. Chilled or frozen eels with good freshness are selected as raw materials, and spoiled fish shall not be used. two
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