First, fish pickled products The marinating of aquatic products has a long history in our country. This processing method has a low investment in equipment and a simple process and has been widely used by fishermen. Its products have unique flavor, long shelf life and other characteristics. (I) Preservation method 1, dry pickling Dry pickling is also called salting and salting. The method of directly coating the fish body with solid salt to form a saline solution salted fish. During operation, salt is sprinkled directly on the entire body of the fish or on the abdomen and around the viscera. 1 layer of fish 1 layer of salt, add foot salt and cover salt, heavy pressure after the halogen, this method is a long time of pickling, product yield is low, the salt penetration is not uniform. However, the product has good flavor and is resistant to storage. 2, wet marinated Wet picking method is also called salt water method. Immersion of fish in prepared salt deep liquids The salting of dry or smoked raw materials widely used in the production of salted fish is quick and easy, but it is not suitable to produce various types of salted fish. The main disadvantage of the wet-curing method is that due to the precipitation of fish body moisture during wet-preservation, the salt concentration gradually decreases, and the product flavor is not strong. But the pickling speed is fast and the penetration is even. 3, mixed marinated Mixed pickling is a combination of dry pickling and wet pickling. Rub the salt in the fish body first, dry it for a while, marinate it in the pickling liquid, or marinate it in the pickling liquid before rubbing and salting. This method of pickling makes full use of the advantages of dry pickling and wet pickling to make up for each other. According to different pickling liquids, it can be divided into salting, vinegar soaking, spice soaking, and alum infiltration methods. According to whether or not the fish are cooled during salting, they are divided into heat-curing method, frozen salting method, and cold-curing method. The hot-salting method is a salting method at room temperature; the frozen-salted method is a method of mixing salted fish with ice and salt; the cold-salting method is a method in which the fish is first cooled and then marinated so as to prevent internal corrosion of the fish. According to the requirements for saltiness of finished products when salting, they can be divided into saturated salt salting method and light salting method. (II) Key points of pickling process First, the amount of salt used in various parts should be appropriate and sufficient, and salt should be rubbed evenly. The amount of base salt and capping salt must be properly increased to ensure the quality of salt. Therefore, based on theoretical calculations, salt can be added to the maximum amount, which is controlled at about 35%, that is, 35 kg of salt per 100 kg of fish. But excess is also unnecessary. During salting or storage, regular inspection and recording of brine concentration, temperature, and quality of aquatic products should be taken in time to change the brine in case of deterioration or over the intended preservation period. The second is that salt can not be completely anti-microbial. During the curing process, if the temperature is too high, some halophilic bacteria will grow. This is an important reason for the spoilage of marinade products. Therefore, the marinated environment and utensils must be cleaned and disinfected before use. Third, whether the fish body is cut or not, surface mucus, blood stains and sludge must be washed before salting. (3) Quality problems of marinated aquatic products The main quality problems of salted aquatic products are deterioration, change, salt frost, and oil burning. 1, the main reason for deterioration (1) The raw material quality of processing is poor or has deteriorated. (2) During the salting process, due to the slow permeation rate of salt, the decomposition rate of bacteria is accelerated, and the product has entered the state of spoilage after it has not been processed. The slow penetration of salt is mainly caused by thick fish meat, excessive salt, impure salt, insufficient salt, uneven salt mix, insufficient salt concentration when wet-cured, and low temperature during salting. Uncleaned raw materials before marinating, poor replacement and management of brines, unclean utensils, etc., increased the initial number of bacteria, accelerated the rate of decomposition when the pickling temperature was high. (3) Poor storage, such as pickled products packed or barreled by the sun and rain. (4) The storage period is too long. 2. The main cause of reddening is pickling salt with a large amount of salt bacteria; storage temperature is too high, humidity is too high; poor sanitation when processing; poor storage conditions of the finished product, too long. 3, the main reason for salt cream is not packaged in a timely manner after marinating; the air is too dry during storage; storage period is too long. 4, the main reason for oil burning dry pickled salted fatty fish; storage temperature is too high; finished dried; storage period is too long. (D) Main pickled products production process 1, salty yellow fish 1) Raw material selection Yellow fish with good freshness and consistent specifications are used as raw materials. 2) Process points (1) Add salt: According to different conditions, you can choose to copy salt method, salt method and salt method. Copy the salt method: Pour the fish on the fish plate or the ship deck. Spread the salt and mix it with bamboo fish to make the salt evenly adhere to the fish. The law saves time and labor, but the product quality is poor and it is not easy to preserve. Mixed salt method: pour the fish on the salt-mixed plate, uncover the two lids one by one, and put the abdomen upwards. Add 8% of the salt of the fish into the pot. Close the lid and put the fish in the salt pile. Salt, so that salt sticks attached to the fish, to be salted. Salt immersion method: Pour the fish and salt into the operating table. Place the fish's back on the left hand side, uncover the fish rib cover, hold the small wooden stick in the right hand and insert the aponeurosis membrane. Pull it into the abdominal cavity and reach the anus. Pull out the salt with the end of the stick. Abdominal cavity several times. At the same time, add salt (about 10% of the weight of the fish) into the pot, close the pot lid, and put it in a salt pile to make it adhere to the salt. (2) Pickling: Wash the pool or cabin, spread 1 cm of salt on the bottom and put it into the fish to be marinated. 1 layer of fish 1 layer of salt, to 90% full seal. The total salt use is about 32% in winter and about 35% in spring and summer. (3) Pressure stones: After 1-2 days, the pickled fish is spread on 1 layer of hard bamboo pieces and pressed with stones. The weight of the stones is 15%-20% of the fish weight. It is advisable to submerge the body of brine without exposing the brine surface. 3) Production key points (1) The yellow fish body is thick and thick, and it is necessary to prevent deterioration when it is preserved. In particular, attention should be paid when copying the salt method. (2) When there are bubbles, heavier pressure stones are added. (3) The brine is turbid or blackish, and the muscles of the fish are soft. When the abdomen is inflated, it is time to change the halogen or turn the pool. (4) After the salt fish infects the colored salt-producing bacteria, it decomposes the protein, causing red spots on the scales of the salted fish, and gradually spreads to the inside of the fish body, which is commonly called “reddeningâ€. To prevent “reddeningâ€, the fish should be soaked in 4.5% acetic acid for 20-30 minutes; infected fish can be washed first with salt and then treated with the above method. Maintaining the hygiene of the environment, containers and tools can prevent salty fish from turning red. 4) Finished product quality First-grade product: The fish body is complete in shape, white and shiny, with tight scales, golden yellow in the lower part of the pectoral fin, firm meat, normal odor, full eyeball, and no more than 18% salt content. Secondary product: The fish body is grayish white, with poor luster, complete body shape, firm fleshy, eyeball fall, scales slightly falling off, salt content not exceeding 18%. Third-grade products: Fish body is dark in color, incomplete in shape, soft in flesh and more serious in scale removal, but its smell is normal, no rancid and odor, and the salt content exceeds 18%. 2, salted sea urchin Sea urchin is a kind of marine echinoderm, and China's Liaoning, Shandong, Fujian and other coastal areas have large output. Common species are purple sea urchin, horse dried sea urchin, red sea urchin three, the former two are more. Sea urchin processing is in the sea urchin gonads plump season, select larger individuals, remove the gonads, remove impurities, salting or alcohol pickled, can also be directly processed into fresh urchin yellow. 1) Raw material selection (1) Selection: The raw materials for the production of salted sea urchin are two kinds of sea urchin, purple sea urchin and horse sea urchin. Generally, fresh sea urchin with a diameter of more than 5 cm and a sea shell diameter of 4 mm or more is selected as the raw material. (2) Open the shell to the viscera: Open the shell from the mouth of the sea urchin with an opener, keep the gonad intact when the shell is opened, then pour the contents of the sea urchin into the salt water basin. (3) Saline rinsing: Mix 3%-5% rinsed salt water with edible salt, place the sea urchin gonads in a small polyethylene plastic basket, rinse gently with salt water, and then drain to remove water. 2) Process points (1) Soaking: The sea urchin contracting gonads of the sea urchins were soaked in a salt mixture (adding alum in a 3.2% saline solution and a 3.5% salt mixture solution) in about 30 minutes to soak the gonads of sea urchins. , Beautiful appearance, and play a bactericidal effect. (2) Weighing: The sea urchin gonads were weighed when they were water-free. Installing a hair dryer in the water control chamber accelerates dewatering. (3) Salt dehydration: Add sea salt at 12% by weight of sea urchin twice and dehydrate until it is not dripping. The sodium chloride content of the salt used is above 99.8%. (4) Weighing and packaging: Quantitatively weighed, each containing 10 kilograms, the outer box can be lining up two layers of polythene bag with odorless wooden box, excluding the air inside the bag and tying the bag mouth. (5) Storage: Before the sale, salted sea urchins must not be mixed with fish, meat and other products when stored at a cold storage temperature of -18°C to avoid odor. Storage time more than 6 months, to re-open box inspection. 3) Finished product quality The finished salted sea urchin has the inherent yellow, golden, or brown color of the gonads of fresh sea urchins, allowing deeper color due to processing, but the same color in the same package should be consistent; the shape of the tissue should be more obvious and granular, and the softness and hardness should be moderate; Good degree, with fresh scent of sea urchin gonads, no odor; texture evenly clean, can not be mixed with urchin visceral membrane. The salt content is 6%-9%, and the moisture content is less than 54%. 3, salted sea cucumber The sea cucumber intestine is a waste material when processing sea cucumbers. It has not been used in the past. Changhai County, Liaoning Province began processing salted sea cucumber intestines for export to Japan in 1981, turning waste into treasure. The sea cucumber intestine processing season is 3-5 months. Haitong live sea cucumber can process about 16 kilograms of sea cucumber intestines. Operation points: (1) Capturing sea cucumbers at sea must be placed in a cage for temporary raising. After the boat is returned to Hong Kong, the live sea cucumbers will be immediately moved to the storage cages. The cages should be placed in a 40-100 cm layer of water from the seabed and stored for 1 night. Spitting mud. If there is no cage, live sea cucumbers can be stored in the trough for 1 night, changing the water 3-4 times. (2) When picking the intestines, place the sea cucumber in the operating panel and open the abdomen at a distance of 1/3 of the anus from the anus. First, remove the white intestine at the door end, then remove the upper yellowish intestine and the white respiratory tree, and put them together. In the operating panel, try to keep the intestine intact when cutting. (3) Remove the bowel with your right hand, pinch the intestine with your left thumb and your middle finger, and gently squeeze the mud in the intestines. If a squeeze is not clean, repeat the operation until it is squeezed clean. Place the intestine and respiratory tree from which the contaminants have drained into the hedge net, rinse it several times with clean seawater, and stir it in one direction until there is no dirt in the intestines. (4) Remove the washed intestine and respiratory tree and place on the grid to drain until dripping. (5) Place the weighed intestine and respiratory tree on a stencil, add 15% of its high-quality refined salt, stir evenly in one direction by hand, and drain it on the stencil for several hours. (6) For double-layer polyethylene plastic film bags for inner packaging, the gas in the bag should be discharged before packaging. The inner bag should be tightly attached to the contents and tie the bag. Wooden box or carton for packaging. Store in a cold room below -15°C. 4, salted salmon 1) Raw material selection Fresh squid with a fat content of 0.5 kg or more and high fat content is used as raw material. If you use frozen fish, you need to choose fresh and fast-frozen squid, and raw materials with red belly should not be used. 2) Process points (1) Thawing: Thawing is started on the night before processing, and frozen fish are thawed in 4% saline. (2) Rational fish: In order to ensure the freshness of fish, the fish is processed immediately after thawing. Back ribs and viscera removed to extend the preservation period. (3) Drain: After washing, fully drain the water contained in the fish. (4) Add salt: Spread salt on both sides of the fish body with salt. The amount of salt is 4%-5% of the fish's weight. (5) Packaging: Packed in cartons or wooden boxes. Each box is loaded with 6-8 kilograms, or eight, ten, and twelve, respectively. 3) Finished product quality A product: complete body shape, smooth edge, solid meat, strong body fat, vermicelli was red, the surface pattern is clearly identifiable, non-stick sundries, clean, with normal salt flavor. Secondary products: dark fish color, soft meat, broken, rough knife is not smooth enough, there are sticky debris, a little oil siu mei. Grade III: Not fully shaped, broken and heavy, with off-stab and off-bone, and slightly rancid. 5, yellow fish Select a large fresh yellow croaker and wash the mud and mucus on the fish with clean water. Tilt the knife away from the anus 6-7 squamaes, curve upwards, bones and smash the head; wipe the back of the cut yellow croaker with salt, wipe it evenly, and press the layer of salt to fish. Inside the barrel, top salt is added, and light pressure is applied for about 48 hours. Then the pressure stone is removed and the salt is cured for about 10 days. The amount of salt used is generally about 30% of fish weight. When the barrel is out, wash away the mucus, salt particles and detached scalefish body and scorpion fish on the fish body with water, do not close them, use rope or wire to hang on the sacrum or hang on the drying platform. , ventilated and dry. Shade at noon to prevent exposure to the sun. After about 3 days, it can be sunburned. 6. Kong Gangan Cut fresh oysters from their mouths to their stomachs. In addition to viscera, cut several knives on the “wings†and add salt to the rakes. Pick them up in the pool 3-4 days later. Before entering the volt, the salt content was 22%-24%; after the volt, the salt content was 38%-40%. After the hole was out of the pond, it was soaked in water for 1 night, and the fish body was washed to remove dirt, and excess salt was removed. After drying for 2-3 days, it is also called steaming, that is, drying is stopped, the fish body is piled up, the internal water is diffused and moved to the surface, and the water is evenly distributed to prevent the hard surface of the fish body from being hardened.æ‚ å‡º æ‚ æ‚ æ‚, æ‚ 4-5 days. The third time after the sun, and then more than 10 days, the last drying 1, you can take off the excess salt in the fish, dried fish, fresh and good quality. Second, fish dried products There are two kinds of dried fish products: one is the direct drying of fresh raw materials, and the other is dried raw products; the other is dried products after boiled and called boiled dry products. Raw dry raw materials are mostly small fish, shrimps and seaweeds that are easy to dry. The role of boiled precooked foods is to heat and destroy fish enzymes, kill some of the spoilage bacteria, make the raw materials to remove some of the water in the heating and coagulate the protein, in order to facilitate the accelerated drying and improve product quality. (I) Drying method 1, natural drying Mainly rely on solar heat and wind to make water evaporate and dry. The direct sun exposure of seafood products is called drying and sun drying. Most of the seaweeds are dried on the beach or on rocks. Drying in a well-ventilated room, under a shed, or in a shaded area is called air drying. Fatty fish and sun-dried shrimps are often dried by this method. The natural drying equipment is simple, the production cost is low, and the management in the dry process is simple, which is the main method of drying seafood in China. However, the natural drying speed is slow, and the time required is long; the drying effect cannot be controlled. In case of rainy days, it will easily lead to spoilage and product quality. 2, artificial drying Artificial drying includes convection drying, contact drying, radiation drying, sublimation drying, and high-frequency drying. However, at present, the drying of marine products in China mainly adopts the hot-air drying (convection drying) method, and there are two types of olefin coal drying room and steam drying room. Its working principle is that in the drying chamber, the heat emitted from the artificial heat source heats the air in the drying chamber from the bottom of the chamber and around the chamber wall, and at the same time, the convection of the hot air is strengthened by the drum equipment, so that the heat is continuously and evenly transmitted to the fish body. The water is taken from the fish and sent out from the air outlet to dry. Artificial drying is not limited by weather conditions, high drying efficiency, and excellent product quality. However, equipment such as drying rooms needs to be built, fuel consumption is high, investment and costs are high, and the amount of processing is also limited by the size of equipment. (II) Control of key points in drying process 1. Prevent the spoilage of dried fish products during drying 1) Freshness of processing raw materials is above Grade 2 2) During the season when there are many rainy days and high temperatures, try to cook and dry products without processing or less processing of dried products. After cooking, when it is not clear after a long time of rain, it can be boiled twice, or added a small amount of salt (layer fish salt) temporarily preserved until sunny and then dried. 3) The first day of dry goods must be dried to more than 50% of dryness. If it is rainy, it should be dried manually. 4) If necessary, add acetic acid, sodium benzoate and other preservatives, can be used alone or in combination, the amount of reference to the national food hygiene standards. 2, to prevent dry finished products mold 1) The internal temperature and humidity are controlled at 25°C and 80% respectively. 2) Use moisture-proof material for packaging. 3, to prevent oxidation of fish fat, oil burning phenomenon occurs in the drying process, to avoid excessive temperature or excessive sun. 2) The storage temperature should not be too high and the light should not be too bright. 3) Antioxidants such as BHA and BHT can be added. 4, to prevent pests 1) Pay attention to the hygiene of the storage. 2) Sulfur dioxide can be used for fumigation to remove pests such as beetles, beetles and aphids. (3) Production of light dried products 1, shark's fin Shark's fin is a light-dried product processed with various shark fins. Its protein content is as high as 83.5%. It is rich in nutrition and delicious in taste. It is the “Bazhen†seafood in China (Bazhen is: sea cucumber, scallop, shark's fin, fish maw, abalone, shrimp, etc. One of dried bonito and agar. According to the book "The nature of the test" and other books, shark fin has blood qi, kidney and lungs, appetizers and other effects, is a precious nourishing treasures. There are many kinds of sharks, and the shark fins have different parts on the fish body. There are also many varieties of shark fins. According to statistics, there are more than 70 species. According to the degree of processing, it can be divided into two categories: one is after shave, deboned and peeled plastic shark fins, winged needles, wings cake; the other is not scraped, boning bone peeled dry made The skin wing, also known as shark's fin. The shark fin processing method is as follows. 1) Operational points (1) Raw material treatment: shark or the responsible system of the dorsal fin, pectoral fins, anal fins and caudal fins cut off, cut off the fin base on both sides of the shark's wing meat, fresh water in the base fin preparations after leaching, washed and dried. (2) Soaking: Put the dried fins (shark fins) into 60°C water, scald until soft, and soak in cold water. (3)Desanding and bone removal: The hard phosphorus and epidermis from the base to the end of the fins are scraped off with a knife, immersed for 4 hours in a cold water of Hengmingjing, and then removed with a knife from the base of the fins. The ends of the fins are scraped off, and the edges of the fins should be flattened to the bones. After scraping one side, turning them over and scraping the other side will remove the bones. (4) Picking wings: One hand squeezes the base of the fins, and one hand carefully picks wings from the base of the fins to the ends with a special knife on the fins, so that the ribs can be divided into the shape of the whiskers. (5) Degumming: Submerge the fins in warm water and use a brush to remove the glue remaining on the fins. (6) Shaping: The thin ribs should be bonded together. If necessary, add some gelatin to glue and clamp them with bamboo. When bonding, the base of the fin can be properly crimped to shorten the fin shank so that the fins expand like a fan. (7) Bleaching: Place the semi-dried shark fin on a mesh sieve, place it into a box or jar of a suitable size and with a certain weight. Place a bowl at the bottom. The bowl is filled with 3.5% sulphur of the shark's fin. After burning the sulfur in the bowl, Cover and cover for about 3 hours for bleaching. Take out and dry the shark fins. In addition, the "Pterodactylus" is selected from the medium length (size) of the chest, dorsal fins as raw materials, soaked, desalted, boneless, finning, sulfur smoked, dried and made like a fan open. 2) Finished product sensory quality (1) Skin fins: Skin wings are finely grounded with fine roots, fins are hypertrophied, and the skin is shiny, unblemished, dry, and transparent. (2) Ming fins: milky white or white, long fins, uniform and neat filaments, and translucent light. 2, squid dry operating points are as follows: 1) Raw material selection In principle, fresh raw materials are selected and the cuttlefish are sorted according to size and freshness prior to caesarean section in order to facilitate drying and graded packaging. 2) Cutting and evisceration Cut a knife from the middle of the abdomen of the cuttlefish to the tail and make it symmetrical. Then spray the water funnel to the head and open the knife to the right and left to open the head and turn the eyeball out. Don't cut it when cutting. Ink bladder cut. After removing the ink bag and the eyeball, remove the viscera completely from the tail. 3) Wash Use clean water to wash the body's internal and external dirt and ink. 4) Out of the sun The drying yard should be dry, and it is best to use cement to dry. Use bamboo sticks to cross the sun or spread directly on bamboo curtains and mats. The first back of the sun, after drying belly, sun 3-5 times a day, to the back of the sun as well. During the drying process, attention should be paid to plastic surgery so that the cuttlefish head and meat bowl can be flat and wrinkle-free. 5) Flowers Flowering is the phenomenon that causes the betaine and other nitrogen compounds in the fish to diffuse out to the surface of the fish body, causing a slight white frost. The method of flowering is to dry the cuttlefish until it reaches 70% dry, and the income warehouse stacks up, and flowers can be made with straw or bamboo leaves for 4-5 days. After the fish body has been flowered, it is sun-dried until it is completely dry until it is sunny, and it is packaged in storage. There are also squid dried without drying directly. 6) Packaging Bulk products are packed in bamboo baskets or wooden boxes, and bamboo leaves or grass pieces can be lining around. Dried squid is discharged in accordance with specifications, and can be fully capped and sewed. Small packaged products can be packaged in polyethylene bags and sealed for storage. 3, dried squid 1) Raw material selection and treatment Fresh salmon are sorted according to size, and the body surface is cleaned in time for disposal. (1) Dividing: Divided and laparotomy. Picking method: Squid, which is generally used for fishing, has a good freshness and is picked on board. When picking, the left hand holds the back of the fish. The head of the fish is toward itself. The belly of the fish is raised upward and the knife is held in the right hand with the knife edge facing up. The tip of the knife protrudes into the peritoneal cavity of the protrusion to 1-2 cm from the end of the fish tail. The tip of the knife edge is the top knife. The knife edge should be cut along the center of the abdominal cavity so that the two sides are symmetrical and beautiful. Laparotomy: Place the eel on the treatment table with the fish head outwards and the abdominal cavity upwards. Use the left index finger and middle finger to reach the abdominal cavity of the fish and lift it up (hand palm up). Hold the knife in the right hand and cut the knife downwards to cut the meat in the center of the abdominal cavity. After sectioning, remove the ink bag with your hand and cut the head off. Cut the knife at the end of the neck and cut it from the center of the water pipe to the center of the head and flesh wrist. Cut each eyeball diagonally to the left and right eyes. Cut the eyeball and remove the eye drops to facilitate drying. (2) To get viscera: Cut the squid well, put the meat on both sides of the abdomen on a wooden board, and grasp the viscera along the end of the abdomen to the head, but you need to prevent the jellyfish sheath and mouth from being caught. (3) Washing: Wash the fish in water (available seawater) to remove dirt and mucus from the meat surface. The two pieces of meat are spread out in pairs and placed in a clean container to drain. 2) Drying There are two methods: hanging drying method and curtain drying method. (1) Suspended drying method: Take a bamboo frame on the deck of the ship, wear a bamboo stick with a length of 1 meter on the two meat fins at the end of the carp, and put the fish head down. Use a rope to hang the bamboo stick on the bamboo frame to hang the sun. The next day, it was removed from the bamboo sticks and placed flat on the deck of the boat or on the tarpaulin, and continued to dry until it became dry. With the two hands, the thumb, the food, and the middle finger, pull the meat noodles and the meat wrists so that they are symmetrical and triangular in shape. When it is 80% dry, turn it around 5 times while turning around. If the finished product requires a frosting powder, it will continue to dry and dry until it is steamed. (2) Curtain drying method: Flatten the squid on the bamboo curtain, drain it first and then turn it into the belly. Other plastic sun drying ibid. (3) Packing: After the finished product is dried, it is classified according to its length. After the finished product is dried and classified, it must be packaged in a timely manner so as to avoid moisture absorption. (4) Dried sea cucumber The dried sea cucumbers produced from the echinoderms of fresh sea cucumbers are rich in nutrition, delicious in taste, and of high economic value. They are one of the eight treasures of seafood in China. There are many types of fresh sea cucumbers, and they are of different sizes. They are generally divided into two types: barbed and non-thorny. Barbed, mostly black ginseng, is mostly white or gray without thorns. Therefore, there is a difference between sea cucumber, ginseng, white ginseng and black ginseng. The barbed spine is called stichopus, and the spine is called ginseng collectively. There are dozens of product names, generally black ginseng ginseng, black light ginseng, white ginseng, plum ginseng, Ming bald ginseng, black yuan ginseng, Ming jade ginseng, Daguang section, Zhongguang section and so on. 1) Raw material processing Place fresh ingredients in seawater or dilute brackish water and wash the surface with mucus. Then use a metal decimeter (hollow thin tube) from the anus into the hand, through the head and pull the viscera. Then use a brush to pass into the abdominal cavity, wash away the residual internal organs and sediment, or use a long knife to cut 3 cm in the back of the tail, dig off the internal organs, and wash with dilute saline. 2) Boil The pot was filled with 2 Baume of light salt water, heated to add a little cold water after boiling, so that the temperature dropped to around 85 °C. Wash the ingredients in batches and put them in pots and cook for 1-2 hours. Cook until bamboo chopsticks are easy to insert into the meat. During the cooking process, if abdominal swelling is found, use a needle to penetrate the abdominal cavity and continue heating after draining water. Bubbles emerge and are removed at any time. 3) Baking and sun drying After the sea cucumbers are taken out of the cooling, they are baked at 20-25°C for 2 hours on a charcoal stove until the surface water evaporates and then the sun is exposed. Drying and drying were alternately continued to dry for 3-4 days, reaching 50% or more. 4) Steam drying The semi-dried sea cucumbers are stored in wooden boxes, surrounded by clean straw or burlap, sealed and sealed.罨 steam for 3-4 days, and then dry until fully dried. 5) Finished product quality The water content of sea cucumber products is below 15%, the beginning is neat, the abdominal cavity is intact, the flesh is hypertrophy, the color is bright and clean, the salt taste is extremely light, and the size is uniform. Spurs should be completely erect. 5. The eel squid, also known as sea bream, is a light-dried product made from dried sea bream. Squid has a rich protein content and good flavor. 1) Raw material processing Choose a fresh, large-shaped jellyfish, rinse in clean water, remove the surface of the attached mucus, wipe the surface moisture with a dry cloth, flat on the work table. The tail is completely exposed along the spine, leaving no more meat. From the intestine in the anus, the entire viscera is lifted toward the head and removed together with the sepals. Remove coagulation from the inside of the spine and wipe away any residual contaminants in the abdominal cavity with a clean, damp cloth to prevent contamination of the meat and ensure that the inner surface of the abdominal cavity is white after drying. 2) Drying After the treated squid is stretched or clamped with bamboo pieces, the head is hung with a rope to hang the ventilated area and the product is not directly exposed to sunlight. By slowly evaporating the moisture of the raw material and preventing the body fat from oozing out, it is possible to reduce the amount of butter on the meat surface. Generally, it is advisable to use low-temperature and relatively dry air processing in winter to maintain good quality of products. The moisture content of the finished product is controlled at 30%. Excessive drying will lose its original flavor. 3) Finished product quality The quality of the carp carp is long and flat, with a pale yellow profile, solid flesh, complete body shape and dryness. After the product is dried, it is packaged and the moisture-proof and insect-proof is taken care of in the preservation. 6, small miscellaneous fish to dry some small miscellaneous fish, such as male fish, seven-star fish and shrimp, etc., can be processed raw dry goods. Take Xiaogong Fish as an example, the method of making dried products is as follows: 1) The selection of materials is large and the fresh fish is the raw material for processing. 2) Wash seawater to wash the mucus and impurities on the surface of the fish body. 3) Dried Before the sun to clean the drying field, the fish spread out in the drying field, 20 minutes after the first start of the sun, every 30 minutes and then re-lighting once, then every 1 hour after the sun 1 times. When the sun is turned, the movement should be light and the fish should not be operated. The dried product is translucent. After 2 days in the sun, it spreads and smells like aroma. 4) Packaged products For basket or wooden box packaging, polyethylene bags can be used for small packages. Third, dry products rise Valuable aquatic products such as sea cucumbers, abalone, scallops, squid, shark's fin, fish maw, etc. are generally processed into dry products that can be stored for a long period of time without deterioration. Because they are all dehydrated and dried, the products are dry, hard, old, and tough, and generally cannot be eaten directly. Therefore, they must be raised before they can be cooked. (I) Upgrading processing technology Dry products rose generally can be divided into hair, alkaline hair, oil, salt hair, fire hair and so on. 1, water hair Water hair is the most commonly used method of hair growth in dry products. Most dry products can be processed by this method. In general, even if dry products that have been raised by other methods are used, it is necessary to go through the water process. Water is the basic method. Water is divided into cold and hot hair. 1) Cold hair Cold hair includes "dip" and "drift." Baptism is immersed in cold water, so that the absorption of water up and back soft, this method is generally used for small and soft dry material. Drifting is a process of dispensing with other methods of rising hair. A good material is to be rinsed with fresh water to remove impurities and odors from the raw materials themselves or the materials that are contaminated during the rise. 2) Hot hair Heat is the use of boiling, boiling, steaming, foam heating method, so that dry products quickly absorb water up back soft water method. Boil: Use for dry, bulky, hard-to-permeate dry materials. ç„–: It is an operation after boiling. The material is boiled and covered to achieve the purpose of increasing hair. Steaming: The raw material is placed in a steamer drawer for evaporation. This method is generally used for raw materials that are easy to disintegrate. The raw materials can be kept undisturbed, keep the original shape and clear soup. Foaming: Foaming is the placing of ingredients in boiling water or warm water. Generally suitable for small, tender, slightly hard or slightly unpleasant smells of dry material, bubble water temperature according to the different seasons of flexible control, cold days need boiling water, warm days can use warm water bubble. 2, alkaline hair Alkaline hair is a method of making dry materials with alkaline blisters. General use of soda ash. Alkali hair can make dry material soft and large in a short time, and keep the brittleness of raw materials. However, the alkali is corrosive to the raw materials and destroys the nutrition of the raw materials. Therefore, dry materials that can generally be used in other methods can be processed without alkaline processing. Alkaline hair must master alkali water concentration and bubble time. Large and hard raw materials, high concentration of alkaline water; small, tender and tender raw materials, low alkali concentration, and short soaking time. Alkali hair generally dry materials first soaked in cold water until the initial softening, soak in alkaline water, hair after the rinse with water to remove the alkaline and odor. 3. Hair oil is suitable for dry products with strong elasticity and containing many gums, such as fish maw. 1) Fry the dry material into cooking oil (immersed in degree) and heat it to 160-180°C to make the material expand and crunchy, but not dry. 2) Flooding Put the fried ingredients into boiling water or cold water and soak them in soft water. 3) Rinse the raw material that has been immersed in water and rinsing it to remove the oil from the raw material to avoid affecting the flavor during cooking. 4, salt hair The principle of salt hair is basically the same as that of oil, and the raw materials that can be used for oil can also be made of salt. The salt method is to put the coarse salt into the pan and stir froth to remove the water, so that the salt spreads out and the raw material is slowly stir-fry. The raw material is then softened with boiling water and rinsed in clean water to remove salt and odor. 5, fire Fires include roasting, burning, scraping, dipping, rolling, rolling and other operations. During fire processing, the outer skin of the material is first scorched by fire, and then the scorched layer is scraped off, and the water is continuously swelled, boiled, boiled and so on. (II) Ups and downs of various dry products According to the characteristics of their respective varieties of dried aquatic products, the corresponding method was used to increase the hair, so as to make the dry product tissue soften. 1, sea cucumber rises There are many varieties of sea cucumbers, because of the different climatic conditions, the texture of the products produced is different from one to another, and the processing methods of the materials are different. Such as black wrinkles, ginseng, ginseng and other hard skin, fire and hair should be combined with hair processing. The sea cucumbers were burned with appropriate fire until the skin was crisp and crisp, and the outer layer of charred parts was scraped with a knife until dark brown was seen. The sea cucumber was soaked in cold water for 2 days. When it was soft, it was put into a water pot and boiled. Then it was changed to low heat for 2 hours. The original sea cucumbers should be tripused to sand, dip with cold water, hot days for about 4 hours, cold days for about a day and night, soak for 40-60 minutes after the pot, remove and tidy; if still there is still need to re-cook, After all the softening and dipping for 4-5 hours, the hair lifting process is over. Although there are many kinds of sea cucumbers and their quality is different, the process of their growth is almost the same, with only slight differences in details. For example, good quality dried sea cucumbers will take a long time to grow, and quality time will be shorter. Some sea cucumber blisters are suitable for belly opening to the intestine once, and some of them need to be boiled before they can be opened. It is necessary to have a flexible grasp when processing specific hair growth. When water is sent to sea cucumbers, it must not be contaminated with oil and salt. In case of oil, sea cucumbers are easily corrupted and dissolved; in the event of salt, it is not easy to make them transparent. The container for sea cucumber rises is preferably a ceramic basin, a cylinder or a cask. 2, fish belly rise The fish maw is a dried product made from dried fish, which can be divided into two types: oil and water. 1) Oil Wash the fish belly with warm water first, then dry it in warm oil after slightly drying. The temperature of the oil should not be too high, and it will prevent the decoking of the yellow or out of focus. When the fish maw is deep-fried until the hand is broken, the cross-section is sponge-like and it can be fished. After the oil is made, it is necessary to elute the oil in alkaline water, wash it with vinegar and rinse it in clean water. 2) Water After soaking the fish belly with clean water for several hours, wash it, put it in a casserole, boil it, and leave the fire until the water cools and then burn. Burn 2-3 times a day, change the water in time, remove it when it is soft and sticky, and soak it with water. 3, shark fin increase Soak the shark fins with boiling water first, then scrape the sand off the skin. Older shark fins need to be soaked repeatedly and scraped several times until the sand is clean. The shaved fins will be heated in a cold water pot and the water boils and leave the fire. Wait until the water is cold and remove the wings to remove the bones, then re-into the cold water pot, add a little alkali, boil, then cook over 1 hour with the simmer cook, change the water rinse 2 times, to do alkali flavor can be cooked. When raising the shark's fin, separate the shark's fin by the size, the tenderness, and the thickness. Such as domestically-made white wings, smashing wings, three even small shark fins, etc., thin and hard fins, solid sand, thin skin, should be less cook more. Do not use iron utensils during hair processing to avoid yellow spots on the wings. 4, squid rises 1) For every 500 grams of dried squid, 15 grams of sesame oil and a few alkalis are used for the oil, and the eel will be soaked in water with the release of water. 2) Mature alkali water The dried squid is soaked in cold water for 3 hours, and then put into a caustic solution for 3 hours, then you can bounce off your hair and remove it and place it in cold water repeatedly to remove alkali taste. Prepare caustic soda solution: Take 500g of soda ash, add 200g of lime to 4.5l of boiling water and mix evenly. Add 4.5L of cold water to the solution to cool. Remove the precipitate by 5% concentration of the caustic soda solution. 3) Alkali water Alkaline water hair carp, generally 500 grams of soda ash mixed with 10 liters of cold water, dubbed 5% soda solution. According to the degree of larvae of squid and blister hair, the process is the same as that of ripening alkali. Alkaline water concentration should be based on the age of the carp and the seasonal temperature. High-speed summer alkaline water should be light, alkaline water should be concentrated in winter.质地è€ï¼Œç¢±æ°´æµ“度高；质地嫩，碱水浓度低。 5ã€ä¹Œè´¼é±¼å¹²æ¶¨å‘ 乌贼干涨å‘与鱿鱼干类似。首先将干料漂洗浸泡数å°æ—¶ï¼Œæžå‡ºæµ¸å…¥ç¢±æ¶²ä¸7-8å°æ—¶ï¼Œæžå‡ºç”¨æ¸…æ°´åå¤æ¼‚洗。碱液é…制：涨å‘干鱼500克，需用石碱150克，干石ç°100å…‹ï¼ŒåŠ æ°´é…制（石碱需用开水冲化）。æ¯500克乌贼鱼干纱å‘至2.5åƒå…‹å·¦å³ã€‚ Welding Leather Work Gloves,Iron Work Gloves,16 Inch Welding Gloves,Cow Split Leather Gloves SHANDONG SHUNXING LABOUR PROTECTIVE CO.,LTD , https://www.sdsxlb.com