Sea snake meat processing method
Nutrients (Sea snake meat) Protein 13.0 to 15.0% Fat 0.21 to 0.25% Ash 0.88 to 0.93% Moisture 82.8 to 84.5% Calcium 71.5 mg/100 g Phosphorus 180.0 mg/100 g Iron 0.64 mg/100 g Potassium 249.0 mg/100 K sodium 74.2 mg/100 g magnesium 20.0 mg/100 g process live sea snake go visceral peeling cleaning meat mining dry packaging finished product manufacturing method
1. Go to the head of the snake: The head of the sea snake is poisonous and its venom is very toxic. Therefore, first cut the head of a live snake. Wear protective gloves when handling. With a spade about 50 centimeters long, place the snake neck slightly behind and cut off 2 centimeters from the snake's eyes.
2. In addition to internal organs: in the abdomen of the snake from the beginning to the open, the intestines, liver, lungs, gallbladder and fat, etc. removed, and then carefully separated from the internal organs of snake gall, and processing for medicinal purposes.
3. Peeling: Peel off from the broken end until the tail. Note the complete peeling of the tail and prevent tearing or tearing of the skin.
4. Cleaning: Wash skinned snakes with water to remove blood and other contaminants.
5. Pick meat: Wash the snake body to take a prone position, use a knife to cut the meat from head to tail on the back of the snake, and cut into 15 cm long pieces of meat.
6. Drying: Electrothermal blast drying (70°C) or natural drying in sunlight. Avoid mixing of foreign matter during the drying process.
7. Packing: Sea snake meat dried to suitable storage is packaged in polyethylene film bags. The general net weight of 50 grams or 100 grams per bag.
8. Storage: The storage of sea snake meat is closely related to the moisture content and is related to the storage conditions. The moisture content is 20%. It can be stored at room temperature for 54 days. The water content is 11%. It can be stored at room temperature for more than 160 days. The use of a desiccant in the storage container can extend the storage period. For example, if the water content is below 15% and the storage period exceeds 160 days, the color, quality and flavor of the product will not change.
Quality Standard
1. Sensory indication length 140 to 160 mm, width 10 to 25 mm, thickness 1 to 2 mm.
Bao Ze: brown.
Odor: The inherent smell of sea snake meat, no odor.
2. Water content: ≤ 15%.
3. Hazardous substances: The contents of mercury, arsenic, lead, and copper all meet food hygiene standards.
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