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Processing Technology for High Viscoelastic Surimi Products (Part One)
When processing and making various surimi foods, the choice of fish species and the freshness of the fish are very important; they affect the elasticity of the product, so in surimi raw materials, there is a certain limit to the amount of soybean and wheat protein powder mixed in; too much will weaken the elasticity of the product. In order to solve the elasticity problem of aquatic surimi products, a new method is adopted in which fish protein alone or mixed with plant protein is made into protein fibers, and then mixed with surimi to produce surimi foods with excellent viscoelasticity, which can enhance the elasticity of Grade C low-quality surimi to above Special Grade A. The production method takes the original
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Detailed Explanation of Fine Sheepskin Flaying Methods and Processing Techniques
Sheepskin has relatively high economic value. Doing a good job of flaying and primary processing of sheepskin can increase economic income and improve the benefits of raising sheep. Here is a brief introduction to sheepskin flaying and primary processing techniques for our readers: Flaying. When slaughtering goats or sheep, most people still use the traditional "big neck slash" method. This method often causes blood to contaminate the hide and wool, affects the integrity of the sheepskin, and lowers pelt quality. A better method for slaughtering sheep is to secure the sheep first, then use a knife to make a longitudinal cut in the skin on the sheep's neck, with an incision of about 7-10
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Detailed Explanation of Shrimp Paste and Its Product Production and Processing Technology
Shrimp paste is one of the traditional shrimp foods of China and the coastal regions of Southeast Asia. Its rich nutrition and unique flavor are deeply favored by diners at home and abroad. (1) Raw material shrimp for shrimp paste production. The shrimp used for shrimp paste are several species of planktonic crustaceans, among which the main varieties are: (1) Acetes chinensis; (2) Acetes japonicus; (3) mysid shrimp; (4) ditch shrimp. The salt used for shrimp paste production must be water-washed edible salt that complies with national hygiene standards. (2) Shrimp paste production process. The modern fermentation method is currently the most scientific production
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Detailed Explanation of Harvesting and Processing Methods for Ground Beetles
In zoological terms, ground beetles belong to the class Insecta, subclass Pterygota, order Blattaria. There are many species of ground beetles; according to documented records, these include the Chinese ground beetle, the Ji ground beetle, the Tibetan ground beetle, the Yunnan ground beetle, and the golden-edged ground beetle. Currently, the main species bred artificially are the Chinese ground beetle and the Ji ground beetle. The ground beetle is a traditional Chinese medicinal material. It was first recorded in the Shennong Bencao Jing: "It governs cold and heat in the heart, blood accumulation and abdominal masses, breaks hardness, and removes blood blockage." The Bencao Gangmu records: "It moves postpartum blood accumulation, treats traumatic blood stasis, treats heavy tongue, mouth sores, and children's abdominal pain and night crying." The Fenlei Caoyaoxing
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A Detailed Explanation of the Medicinal Value and Processing Methods of Snake Penis
Snake penis is the reproductive organ of the male snake. A complete set of snake penis consists of two gonadal testes and two hemipenes, and it contains components such as male hormones and protein. In traditional Chinese medicine there is the theory of "treating an organ with the corresponding organ, seeking like with like." According to determinations by relevant scientific research departments, the kidney-tonifying substances contained in snake penis are 10% higher than those in deer penis, and more than about 30% higher than those in sea dog kidney and dog kidney. Snake penis has the functions of tonifying the kidney and strengthening yang, and warming the middle and calming the organs, and can treat impotence, kidney deficiency, tinnitus, chronic orchitis, and cold uterus and infertility in women, etc. Snake penis
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Detailed Explanation of the Processing Methods and Operating Steps for Stiff Silkworm
Heat the wok, add wheat bran and stir-fry until it smokes, then add the dead silkworms, stir-fry slowly until they turn slightly yellow, then remove from the wok and sift, cool and package to obtain the finished product. Generally, a qualified product is cylindrical, mostly curved and wrinkled, 2-5cm long, 0.4-0.7cm thick, with a slightly yellow body surface; hard and brittle, easy to break, with a flat cross-section, varying brown-black color, mostly glossy, with 4 brown shiny rings; slightly putrid odor, slightly salty.
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Detailed Guide to Shark Processing Techniques: Master the Correct Handling Methods
Sharks, also called "jiao," belong to the subphylum Vertebrata, class Chondrichthyes. They are divided into the families Hexanchidae, Heterodontidae, Lamnidae, Rhincodontidae, Triakidae, Carcharhinidae, Sphyrnidae, and Squalidae. The body is spindle-shaped, and the skin bears dermal denticles resembling sandpaper, which is why they are also called "sand fish." There are 5-7 gill slits on each side, with 5 being the most common. The broadnose sevengill shark of the family Hexanchidae has 7 on each side. There are 1-2 dorsal fins, with two being the most common; the broadnose sevengill shark has one dorsal fin (located toward the rear of the body). The caudal fin is generally well developed, mostly heterocercal, and in
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Processing Methods and Techniques for Dry-Salted Icefish (Large Icefish)
The processing technique for dry-salted crystal icefish is simple and convenient for storage, and because this processing method preserves the inherent flavor of icefish, it is more welcomed by consumers than salt-dried products. 1. Processing workflow: raw materials → cleaning → alum water soaking → secondary drying → stacking and cooling → packaging → storage. 2. Key operational points: (1) Raw material handling: First remove mixed fish, shrimp and other impurities, pour the icefish into a wooden barrel pre-filled with half a barrel of clean water, add a few drops of edible oil, stir by hand for 2 min
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Detailed Explanation of Key Processing Techniques for Minced Fish Canned Products
The processing of minced fish canned products was developed on the basis of minced fish product processing. Such items as boiled fish balls, fried fish balls, seasoned minced fish, etc., can all be processed into canned foods. These canned products have the unique flavor of minced fish products. Here, only the seasoned eel minced fish canning is taken as an example. (1) Process flow: raw material handling - grinding meat, pounding and kneading (adding seasonings) -> filling into cans -> pre-sealing -> vacuum sealing -> sterilization -> cooling. (2) Key operation points: 1. Raw materials: select ice-fresh or frozen eel with good freshness; spoiled fish must not be used.
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How is Acetes processed? A detailed guide to Acetes processing technology
Acetes, namely Acetes chinensis, also known as small white shrimp, water shrimp, etc., belongs to the class Crustacea, family Sergestidae, with a laterally compressed body and a thin shell. Body length is generally 2.5-4 cm. The rostrum is short and small, roughly triangular in side view, with the lower margin oblique and slightly curved, and the upper margin bearing two teeth; the telson is very short, rounded at the end, without spines, and the posterior half of the lateral margins and the terminal margin bear feather-like setae. The first three pairs of walking legs are tiny chelate, and the posterior two pairs are completely degenerate. The body is colorless and transparent, with only the mouthparts and the second antennae flagellum red, the ventral surface of the sixth abdominal segment slightly red, and the base of the endopod of the uropod bearing 3-8 red spots
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