Maw processing technology
2024-08-23 06:00:51
Maw is not a fish stomach, but a fish's eel. It is also called a fish maw. Cockroaches are the organs in the fish that allow the fish to float up and down in the water. The clams of the lionfish family and the sea otters are well-developed, and many clams of fish have been degenerated. The type of fish maw is me, including herring belly, yellow lip maw, big yellow fish maw, and herring, etc., are all precious products. Maw is one of the eight treasures of seafood. It has a delicious and nutritious taste. The main nutrients are sticky colloidal high-protein and polysaccharides. It was determined that each hectogram of dried fish maw contained 84.4 protein, 0.2 g of fat, 0.2 g of fat, 50 mg of calcium, 29 mg of phosphorus, and 2.6 g of iron. The fish maw is not only a delicacy on the table, but also has considerable tonicity and medicinal value to the human body. It has kidney, lungs, liver, bleeding, anti-cancer and other functions. It is processed into surimi gel with fish gills, and has many uses in medicine, health and industry.
(I) Processing method Fish maw processing method is relatively simple. After anatomy of fresh fish, the quail is picked out, the larvae are cut out regularly, the pods are taken out, the pods are taken out, the ribs are cut regularly, and the water is washed to remove the blood gluten and put on the sun. On the mat, turn it over at proper times and dry it until it's dry. To prevent insects, smoke it with sulfur in the sun. Smoke when put the appropriate amount of sulfur in the bowl, lit after the bottom of the cylinder, and then put in the basket or sieve on the fish into the cylinder, the mouth of the cylinder with a sack, smoked about 4 hours to remove the sun. The finished product is flat and regular, with a translucent milky white or yellowish and glossy finish as the top grade.
(B) bubble and the method of eating fish maw is the noble ingredients of cooking dishes, use it to make braised fish maw, silk ball maw, soup, fish maw, big mackerel fish maw and other famous dishes. Before the fish is eaten, it must be soaked in advance. There are two methods, oil and water. Thick and thick fish maw two methods can be, and thin fish maw, water is erosive, or the use of oil is better.
1. Oil, yellow fish maw, mackerel and other small fish maw should use oil. Wash the fish belly with warm water and drain it, then put it in a warm oil pan and fry it. The oil must be kept at a low temperature in order to ensure quality. Do not fry yellow when exploding or expose outside coke. When the fish's belly is deep-fried and the hand is broken, it can be removed when the section is sponge-like. However, we must pay attention to the difference in thickness of fish maw, not at the same time fried, good to get out first, in order to avoid excessive fire. Yellow lip belly, hair often belly, squid and other large head and thick, when the oil, the first fish maw in the low-temperature cooking pot Chinese fire 1-2 hours, see the fish after the soft, then use the more prosperous fire to increase oil Warm, and keep turning until the fish's belly is swollen and full. However, the fire must not be overheated.
2. Water: First use water to soak the fish's belly for several hours, wash it clean, put it in a pot, add cold water and boil it away from the fire, wait for cooling and then burn it. Burn it two or three times a day, remove it after two days, soak it in water. use.
When soaking the fish belly, avoid contact with boiled shrimp or crab water to avoid contamination.
(I) Processing method Fish maw processing method is relatively simple. After anatomy of fresh fish, the quail is picked out, the larvae are cut out regularly, the pods are taken out, the pods are taken out, the ribs are cut regularly, and the water is washed to remove the blood gluten and put on the sun. On the mat, turn it over at proper times and dry it until it's dry. To prevent insects, smoke it with sulfur in the sun. Smoke when put the appropriate amount of sulfur in the bowl, lit after the bottom of the cylinder, and then put in the basket or sieve on the fish into the cylinder, the mouth of the cylinder with a sack, smoked about 4 hours to remove the sun. The finished product is flat and regular, with a translucent milky white or yellowish and glossy finish as the top grade.
(B) bubble and the method of eating fish maw is the noble ingredients of cooking dishes, use it to make braised fish maw, silk ball maw, soup, fish maw, big mackerel fish maw and other famous dishes. Before the fish is eaten, it must be soaked in advance. There are two methods, oil and water. Thick and thick fish maw two methods can be, and thin fish maw, water is erosive, or the use of oil is better.
1. Oil, yellow fish maw, mackerel and other small fish maw should use oil. Wash the fish belly with warm water and drain it, then put it in a warm oil pan and fry it. The oil must be kept at a low temperature in order to ensure quality. Do not fry yellow when exploding or expose outside coke. When the fish's belly is deep-fried and the hand is broken, it can be removed when the section is sponge-like. However, we must pay attention to the difference in thickness of fish maw, not at the same time fried, good to get out first, in order to avoid excessive fire. Yellow lip belly, hair often belly, squid and other large head and thick, when the oil, the first fish maw in the low-temperature cooking pot Chinese fire 1-2 hours, see the fish after the soft, then use the more prosperous fire to increase oil Warm, and keep turning until the fish's belly is swollen and full. However, the fire must not be overheated.
2. Water: First use water to soak the fish's belly for several hours, wash it clean, put it in a pot, add cold water and boil it away from the fire, wait for cooling and then burn it. Burn it two or three times a day, remove it after two days, soak it in water. use.
When soaking the fish belly, avoid contact with boiled shrimp or crab water to avoid contamination.
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