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Detailed Explanation of the Medicinal Value and Processing Methods of Turtle Plastron
1. Medicinal value of turtle plastron. Turtle plastron is slightly cold in nature, slightly salty in taste, and has a faint fishy odor. It contains gelatin, calcium salts, fat, keratin, and other substances. It has effects such as tonifying the heart and kidneys, nourishing yin and reducing fire, and subduing yang to relieve deficient heat. It is often made into turtle plastron glue, used for nourishing yin and subduing yang, tonifying the kidneys and strengthening the bones, enriching the blood and stopping bleeding, and for many conditions such as steaming bone tidal fever, flaccidity and weakness of the sinews and bones, dizziness and tinnitus, insomnia and forgetfulness, excessive menstruation, seminal emission, and night sweats. It is effective for lung disease, gastric bleeding, hypertension, cirrhosis, unnamed swellings and toxic lesions, and yin deficiency in women. 2. Turtle plastron glue
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Detailed Explanation of the Key Processing Techniques and Methods for Mantis Shrimp
Mantis shrimp, also called shrimp crawler, scientific name Squilla. The body is flat and depressed, with well-developed abdominal feet and tail fan. The carapace on the front part of the body is very thin, while the rear part is thicker. The rostrum is not prominent. The carapace is broad and round. The first pair of legs is pincer-like and asymmetrical, with sexual dimorphism and two protrusions on the inner margin. Mantis shrimp is the main bycatch of set nets, with the spring season from April to July and the autumn season from October to November. It can be processed into frozen boiled mantis shrimp with head and frozen boiled headless mantis shrimp. 1. Processing of frozen boiled mantis shrimp with head 1. Quality conditions: fresh quality, plump shrimp meat
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Detailed Explanation of Key Points in the Quick-Freezing Processing Technology for Icefish
Quick-frozen icefish are exported to Japan, Southeast Asia, Europe and other places, and are especially popular with Japanese consumers. With the continuous increase in icefish yields from reservoirs, quick-frozen icefish has become one of China's export aquatic products with a relatively high foreign exchange earning rate. 1. Preservation and transportation of raw fish. Icefish have small bodies and thin skin, are highly prone to spoilage, and have a strong seasonal production period. To ensure the quality of the icefish, ice can be brought aboard the boat during fishing so that preservation can be carried out immediately. The specific method is to first sort and classify the caught icefish on the boat,
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A Detailed Guide to Yellowfin Tuna Processing Techniques and Methods
Yellowfin tuna is an oceanic fish, generally living in tropical and temperate waters. Its main habitat range is usually at depths of 50m to 250m, and the depth also depends on the season and different regions of the sea surface. The catch from tuna longline fishing is mainly yellowfin tuna and bigeye tuna. These two fish account for more than 80% of the catch and have high commercial value. Bigeye tuna is usually kept refrigerated and processed into sashimi, while yellowfin tuna is frozen and stored on freezer vessels, then sold to seafood companies to be processed into fish fillets for sale. Yellowfin
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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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What are the excellent apricot varieties for both fresh eating and processing?
The main apricot varieties for both fresh eating and processing include Dahong Apricot, Yangshao Huang Apricot, Chuanzhi Hong Apricot, Shanhuang Apricot, Shajin Apricot, Jinxi Dahong Apricot, Zhanggongyuan Apricot, Laoshan Hong Apricot, Jinzhen Apricot, etc. (1) Dahong Apricot: also known as Guanyelian, mainly grown in Laoshan, Shandong. The tree is moderately vigorous with medium yield. The fruit weighs 50 g, is orange-red, with fine, relatively crisp and firm flesh, a sweet and slightly sour taste, and aroma. Quality is superior. It is freestone with bitter kernels, stores and ships well, and ripens in late June. (2) Yangshao Huang Apricot: also known as Jidan Apricot, produced in Mianchi County, Henan Province. The tree is relatively
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Processing Methods and Technical Key Points for Canned Pears in Syrup
(1) Process flow: Raw material selection → raw material preparation → precooking → filling into cans → exhausting → sealing → sterilization → cooling. (2) Process key points. 1. Raw material selection: Choose varieties that are at 80% maturity, with thick flesh, small core, tender and fine texture, few stone cells, uniform fruit shape, smooth fruit surface, strong aroma, and good flavor. Such as Changba pear, white pear, Ya pear, Laiyang pear, Xuehua pear, etc. 2. Raw material preparation: Grade by fruit transverse diameter. Remove diseased, insect-damaged, moldy, and externally damaged fruit. Wash clean with water, soak in 0.1
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Detailed explanation of processing technology for almond series products
1. Technical introduction: China is quite rich in almond resources, and most almonds are exported as raw materials with very low economic benefits. This project conducted research on processing methods for almond series leisure foods. The products include fruit-flavored sugar-coated, amber, and crispy-fragrant types, 3 types and 13 products, and are excellent almond health food series. The Institute of Comprehensive Utilization of Agricultural Products, Shanxi Academy of Agricultural Sciences, adopted self-designed almond peeling and debittering methods, making almond peeling clean and debittering rapid without damaging the almonds; in the processing experiment of fruit-flavored sugar-coated almonds, in-depth research was conducted from different aspects such as the preheating temperature of the sugar-coating machine, sugar dissolving conditions, sugar coating process, and temperature change requirements;
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Processing Technology and Key Operating Points for Potato Shrimp Chips
1. Product characteristics: Crispy and delicious, rich in nutrition. 2. Process flow: Material preparation → slicing → soaking and washing → boiling → sun-drying → finished product. 3. Key production points: Material preparation: Select potatoes free of pests and diseases, mold and rot, and sprouting. Wash them clean with water, drain, and scrape off the skin with a bamboo stick. Slicing: Cut the potatoes into 0.2 cm thick slices with a stainless steel knife, pour them into a water tank, add water, and stir up and down so that the solanine on the slices and the starch adhering to the surface are leached out. Boiling: Pour the soaked potato slices into a pot of boiling water (do not use a raw iron pot),
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