Japanese squid, also known as the pen tube magpie, small squid, black eagle, Wu Zeng, Zaowu, sea bunnies and so on. The cephalopods, the squid, and the squid are slender and can reach up to 15 cm in length. They resemble squid and are smaller and smaller than the squid. The shells in the mantle are chitinous and resemble ancient Roman swords. The savannah roosts in the middle and lower layers of the ocean and is sometimes active on the surface of the water. It is one of the fishing targets for the bottom trawling. Widely distributed in China's coastal areas, mainly produced in the East China Sea and the Yellow Sea. Nutritional value is second only to squid and can be eaten fresh or processed into various dried and frozen products. Dried products need to be foamed before consumption. The dried foam of raw and dried products is similar to dried squid and squid, but the concentration of lye is lighter, the foaming time is shorter, and the cooked product is soaked in warm water for about 4-6 hours. , become soft after cooking. (1) Japanese dried calamari (pen pipe stems dried) 1. Light-drying wolfberry flakes (1) Raw materials: The raw materials used to process light-dried glutinous rice flakes are high in freshness, large in size, and weigh more than 25 grams. (2) Cutting: Wash the raw materials with seawater, and select individual large ones and cut them one by one with a sharp knife. When cutting, hold the pen holder with the left hand, hold the head toward the upper abdomen, and hold the knife at the right, along the ventral surface. The midline will open the corpus callosum, and then turn the knife along the spray funnel to cut the head of the wrist forward, the depth of the head two-thirds, and smoothly crossed the eye in a knife, piercing the two eyes, release the eyes of the water . (3) Dirty: After cutting, first remove the ink bag, and then remove the other viscus (ovary can be processed raw dry or cooked dry goods, other viscera can be used as raw materials for processing feed), and other viscera can also be removed. Leave the ovaries on a piece of meat and dry them together. (4) Washing: Fresh squatting tablets after washing are washed with seawater to remove mucus, ink and other impurities. (5) out of the sun: After washing the draining of the sepals on the mat one by one to put the sun, the sun when the back is up, to extend the flat, and straighten the wrist, until the skin is slightly dry, that is, line flip, when the sun to Pay attention to plastic surgery, drying up to 70% of dry weight, stacking pressure, and then re-exposure to the sun after two days, drying to the full dry can be packed into the warehouse, the yield is generally about 16%. (6) Finished product quality requirements: individual uniformity, wrist claws complete, flat straight, light yellow, dry and suitable, a small amount of white powder on the surface, with a clear and dry fragrance. 2. Raw oyster barrels (1) Raw materials: Take the pens with good freshness and large size as raw materials, wash them with seawater, pick out small fish and remove other impurities. (2) Pickling: Mix the fine salt of the electricity used for washing and picking up the pen tube, and mix it on the floor for about 4 hours. During this period, it should be tipped over to make it pickled evenly. (3) Washing: After picking up the pen holder, put it in seawater and soak it for about 1 hour, and remove the drain. (4) out of the sun: after the drain of the pen tube, placed on the mat one by one, should pay attention to straighten the wrist, dry skin after the flip, there are curved wrist claws to straighten when the sun to 78% When dry, put pressure on it, reshape it, and spread moisture. After two days, continue drying until it is completely dry and put it into storage before drying. The success rate is generally about 23%. (5) Finished product quality requirements: uniform head, wrist claws neat, pale yellow or light purple color, dryness suitable, the surface a little white powder, salt content does not exceed 3%. 3. Cooked kiln dried (1) Raw materials: Good or bad freshness, large or small, can be processed cooked dry goods (fresh and easy to turn around when boiled, but must be fresh and individual size Different, separately processed. (2) Washing: Wash the raw materials with seawater, pick out the fish, remove the impurities, and remove the drain. (3) boiled: put the appropriate amount of raw materials into boiling 5% of the salt water pot, acute fire boiled for 5 minutes that pan, into the basket and rinse with clean water after the sun, the weight of salt water in the pot and each feed The ratio is 4:1. Each pot should be properly salted, so that the concentration of salt water is maintained. About 8 pots of water are boiled and the water should be replaced. (4) Out of the sun: Cooked water brushed with water, after draining, spread a thin layer on the mat. The skin is dry and then flipped. When it is flipped, the mats are folded up to make the stacking and then reuse. The mallets are gently spread to avoid separation of the head body. When the sun reaches 70 to 80% dry, they are put into warehouses for stacking to make them spread moisture. After 2-3 days, they are dried until they are completely dry and can be packed into the warehouse. The yield is generally about 20%. (5) Finished product quality requirements: complete body shape, fullness, tidy, dry uniform, reddish-purple is the top grade, heads are not neat, the head body is separated more, the body is not full and the quality is poor. (b) Frozen pen tubes, frozen pen tubes, and larvae are generally known as frozen squid. Their processing methods are as follows: Scrubbing: Wash fresh pens with seawater or fresh water. Pick out small fish, sea stars and other impurities. 2. Selection: According to the specification requirements, select 5-10, 11-25, 26-40 for every 454g. 3. Scrubbing: After selection, perform the second wash separately according to the specifications, make it clean and free of ink, no impurities, and then weigh it after draining and place the plate. 4. Specifications, weight, wobble plate method. (See table) 5. Quick-freezing, release, ice-plating, packaging, refrigeration, etc. are the same as frozen cuttlefish
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