The processing technology of shark

Sharks, also known as "mackerel", belong to the subphylum Vertebrate, Chondrofishes. There are six Gill shark family, tiger shark family, squalid family, whale shark family, wrinkled lip shark family, true shark family, hammerhead shark family, shark family. The body is spindle-shaped, with shield scales on the skin, similar to sandpaper, so it is also called sand fish. There were 5-7 branchial cleft on each side, with 5 as the majority. There are 7 Hana sharks on each side of the six-Gill shark family. There are 1-2 dorsal fins, with two as the majority, Hana shark has a dorsal fin (located at the back of the body), the caudal fin is generally more developed, most of them are crooked, and the anal fins of some species disappear. Some give birth to eggs and some give birth to eggs. Feeding on fish, cephalopods or crustaceans, the sex is ferocious. Living in the sea, a few species also enter fresh water. There are more than 70 species of sharks with high economy in China, including real shark, basking shark, star shark, horn shark, Hana shark, tiger shark, hammerhead shark and so on. Shark meat is edible, the skin can be processed, leather or glue can also be processed, fin can be made into shark fin, lips can be made into lips; part of cartilage can be processed into bones; cod liver contains more vitamin An and vitamin D, it is a good raw material for producing medicinal cod liver oil pills or milky cod liver oil, and other viscera and bones can be used as feed and fertilizer.

(1) Shark dry

Shark meat contains urea, fresh food to go through a certain degree of preheating, so that ammonia volatilization. The traditional processing method is to process shark meat into dried salt. After pickling, not only urea can be removed, but also the edible taste is very delicious. Basking sharks with loose meat, coarse fiber and high moisture, and some sharks with more pure meat are generally not suitable for processing dry products. In the past, they were generally treated fresh, but now most of them are processed into frozen products. The processing methods of dried shark salt are introduced as follows:

1. The processing of big sharks

Each shark weighing more than 15 kilograms can be processed into salt-dried meat slices. The procedures are as follows:

(1) finning: use sea water to wash away the dirt and other dirt attached to the fish. Put the fish on the side, first cut off the chest and ventral fins. Then cut off the dorsal fin; finally, cut off the thoracic and ventral fins. When cutting the fin, it is necessary to stick to the root of the fin and cut, and the knife path should be parallel to the base of the fin. When cutting the caudal fin, the whole fish tail should not be completely cut off, but should be cut off with an oblique knife close to the lower side of the caudal vertebra. Remove the meat attached to the base of each fin with a knife, wash it with sea water, remove the blood stain, and then put it in the sun. Summer temperature is higher, for anti-corrosion deterioration, before the sun, the base of the fin should be dipped in salt water (with saturated salt water or nearly saturated salt water), the depth of immersion is about 1 cm. When it is fully dried, it is the finished product of the original wing (also known as green wing).

(2) cut and remove dirt: insert the fish knife into the abdominal cavity from the anus, cut the head to the throat along the midline of the abdomen, and cut the knife from the anus to the root of the tail. After abdominal opening, take out the liver and other internal organs in turn, store them separately, and then rinse the blood stains in the cavity with clean water.

(3) peeling: peel the fish with a fish knife, hold the fish skin in one hand, peel off the skin in the other, peel off the scalp from the abdomen to the back, peel off the scalp, peel off the whole fish skin, and then cut off the fish head. When peeling, we should pay attention to the smooth edge of the knife, do not peel the skin, and do not let the fish attached to the skin, resulting in not easy to dry and grow maggots, reducing the quality of the fish skin. The peeled fish skin is soaked in water for about 20 hours and then washed clean. After fully drying, it becomes the fish skin, which can be used for food, tanning or processing fish glue.

(4) Segmentation: cut the fish from the joint of the vertebrae and cut the fish into several segments, each with a length of about 30 centimeters. After cutting, wash the blood stains with sea water, and then cut into strips.

(5) slicing: cut the fish segment longitudinally into meat strips with a knife and remove the vertebrae (the spine of Hana shark can be used as bone, and other kinds of spine can be used as fishmeal). The specifications of the meat strips are as follows: the length remains intact, about 30 cm, about 6 cm wide and 3 cm thick. If there is blood stain after cutting, it still needs to be washed with sea water and then pickled.

(6) pickling: after the shark meat is cut into strips, the shark meat is pickled. The amount of salt used is about 15%, which can be increased appropriately in cloudy and rainy days. The pickling method is to first put the meat strips on a weighted pile of salt and apply salt by hand so that the salt grains are evenly glued to the meat strips. First sprinkle a thin layer of salt on the bottom of the tank (bucket), then arrange the fish sticks neatly in the tank or barrel. Each row of meat strips is sprinkled with a little salt, and finally sealed with salt, after about 10 hours, pressurized stone, so that brine immersed meat strips, after 1-2 days of pickling, can be removed and washed.

(7) washing: soak the meat strips in clean water and carefully rub the meat noodles with hands or soft cloth one by one to remove the attached salt dirt and dirt. Excessive salt can be removed in the process of soaking and washing. Desalination should be appropriate, because desalting excessive fish is too light, drying in high temperature cloudy and rainy days is the most likely to deteriorate; desalination time is insufficient, the surface of the finished product is easy to be covered with salt frost, reducing the quality, when touching the surface of meat strips by hand, if you feel slippery, it means desalination is appropriate.

(8) slicing: meat strips are sliced after washing. Because the fresh fish has a lot of moisture and is relatively soft, it is difficult to cut into thin slices, but after pickling, the fish becomes solid and easy to slice, and the cut meat noodles are smooth and beautiful. When slicing, put the meat strips on the board and cut longitudinally into meat slices about 1 cm thick. The original thickness of the meat strips becomes the width of the meat slices. When cutting, the knife path should be stable and the meat slices should be evenly thick.

(9) sun exposure: after slicing, place it on the bamboo curtain or mat piece by piece, and gently wipe the meat noodles with your fingers to make it glossy after drying. When basking on the meat surface to form a thin layer of hard skin, turn it over again, turn it two or three times in the first day, and pay attention to plastic surgery. After two days, it can basically reach 60% or 70% dry, stack it up and press it flat, and then come out two days later until it is completely dry.

(10) finished product quality requirements: the meat slices are straight, the meat is solid, the color is yellowish, and there is no salt frost or oil burning.

(11) Packaging: the plastic bags are quantitatively packed and sealed, and then packed in cartons. In order to prevent the plastic bags from breaking, soft paper pads can be used to separate the bags.

2. Small sharks are processed for sharks weighing less than 15 kilograms (excluding young sharks under 2 kilograms). The traditional processing method is to cut into full slices and pickle into dried products. The processing methods are as follows:

(1) partial cutting: after the sediment and other impurities on the fish surface have been washed away, the fish side is placed on the cutting plate with the head facing the human body, the back is left and right, the knife is cut into the back along the left side of the spine, runs through the abdominal cavity, pushes the spine close to the tail root, and the knife cuts the skull, but the snout shall not be cut, the dorsal fin should be left on the left side of the spine (that is, above the knife), and the fish fillet should be unfolded at the same time, then turn the fish tail to the human body and cut off the spine at the tail root. Then insert the knife into the lower edge of the spine from the tail to the head, turn the spine to the side, and finally cut one knife on the left and right gills to fully expand the head, and the bone-adherent blood on the inner wall of the abdomen is removed with the tip of the knife. 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 internal organs should be removed and distributed for by-product processing.

(2) pickling: rinse the cut fish fillet with clean water, then marinate it into the pond or tank, layer the fish layer with salt, cover the last layer with salt, and do not need pressurized stone. The total amount of salt used is 12-15% of the weight of the fish fillet. The suitable pickling time is 3-4 days. On high temperature and rainy days in summer, the amount of salt used can be increased appropriately.

(3) drying: pickled fish fillets should be washed before drying, and those with high salt content should be properly soaked and dehalogenated. When basking, it is best to hang or rack to bask, first bask the meat noodles, then dry the skin, when the sun is 60 or 70% dry, put away the stack, reshape and spread moisture, and return to the sun until it is fully dry two days later.

(4) finished product quality requirements: the meat is hard, the meat surface is smooth, the color is yellowish, the cutting is correct, the knife edge is straight, the fish fillet is flat, and there is no defect.

(5) packing: packed in square baskets or bundled with grass slices.

3. The processing of young sharks weighing less than 2 kg each is suitable for processing small shark meat strips. The processing methods are as follows:

(1) to remove sand: grasp the tail of the fish with your hands, put the fish in hot water of about 70 ℃, turn a few times to take it out, and then wipe off the sand skin with a grass-roots broom to remove the sand skin.

(2) partial cutting: put the fish side on the cutting plate, head to the human body, ventral side to the left, grasp the fish Gill with the left hand, hold the knife in the right hand, cut through the abdominal cavity from the head to the root of the tail, remove the internal organs, and then cut off the head of the fish, remove the spine, and become two pieces of meat connected to the tail.

(3) pickling: use 6-8% salt, layer fish layer salt into the tank or bucket, after 1 day of pickling, you can remove the brush and place in the sun.

(4) drying: bask the brushed fish fillet flat on the bamboo curtain or grass board, first dry the meat surface, then dry the skin surface, cut the fish fillet longitudinally from the middle when semi-dry, cut each tail into 4 fish sticks, the tail is still connected into a palm shape, and continue to dry until fully dry. Attention should be paid to plastic surgery in the process of drying.

(5) finished product quality requirements: meat strips are dry evenly, the knife edge is smooth, the meat is light yellow, sometimes a little white powder, but no salt frost.

(6) packing: packed in cartons or square baskets.