How to process fish belly

Fish belly is not the stomach of the fish, but the fish's stomach, so it is also called the swim bladder. Swim bladder is the organ that can make fish rise and fall in water. The swim bladder of stone head fish family and Moray eel is more developed, but the swim bladder of many fish has been degraded. There are many kinds of fish belly, including soft-shelled turtle belly, yellow-lipped fish belly, big yellow croaker belly and eel belly. Fish belly is one of the eight treasures of seafood, delicious taste and high nutritional value, the main nutritional components are viscous colloidal advanced proteins and polysaccharides. It is determined that per 100 grams of dried fish belly contains 84.4 grams of protein, 0.2 grams of fat, 50 milligrams of calcium, 29 milligrams of phosphorus and 2.6 grams of iron. Fish belly is not only a delicacy on the table, but also has considerable nourishing and medicinal value to the human body. it has the functions of tonifying kidney, moistening lung, nourishing liver, hemostasis, anti-cancer and so on. Fish swim bladder is processed into fish fish glue, which has a variety of uses in medicine, health and industry.

(1) processing methods

The processing method of fish belly is relatively simple. After dissecting the fresh fish, take out the swim bladder, cut it longitudinally, cut the swim bladder regularly, wash it with water, remove the blood tendons, put it on the mat, turn it over at the right time, and dry it to the whole, to prevent moth moth, and can be smoked with sulfur when it is semi-dry. When smoking, put the right amount of sulfur in a bowl, light it and put it at the bottom of the tank, then put the fish belly on the basket or sieve into the tank, wrap the mouth with gunny bags and dry it for about 4 hours. The finished product's shape plate is flat and regular, and the color is translucent milky white or yellowish and glossy.

(2) methods of foaming and eating

Fish belly is a noble raw material for cooking dishes, which can be used to make excellent dishes such as braised fish belly, hydrangea fish belly, braised fish belly in high soup, braised fish belly and so on. Fish belly must be foamed in advance before eating, and there are two methods: oil hair and water method. Thick fish belly can be done in both ways, while thin fish belly, water hair is easy to rot, it is better to use oil hair.

1. Small fish bellies such as yellow croaker belly and soft-shelled turtle belly should be oiled. First wash and drain the fish belly with warm water, then deep-fry it in a warm oil pan. The oil should be kept at a low temperature to ensure its quality. Don't fry the oil with scorch yellowing and the outside coke impenetrable. When the fish belly is fried with a 90% discount, and the section is like a sponge, it can be fished out. However, we should pay attention to the fish belly because of the different thickness, will not be fried at the same time, the hair should be fished out first, so as not to go too far. For those with big and thick bellies, such as yellow lip belly, hairy tripe, @ # @ 239 braised belly, first simmer the fish belly in a low-temperature oil pan for 1-2 hours, see that the fish belly is soft, then use a strong fire to raise the oil temperature and keep turning until the fish belly is bloated. But the fire should not be too strong, otherwise, it is easy to cause the outer coke to be impermeable.

2. Water hair: first soak the fish belly in clean water for a few hours, wash it clean, put it in a stew pot, add cold water to boil, remove from the fire, cook again after cooling, burn twice or three times a day, take it out two days later, soak it in clean water and set aside.

When soaking fish belly, avoid contact with boiled shrimp and crab water, so as not to catch the smell.