Shark fin production method

Shark's fin is also called the wing. Our country has always regarded it as a noble food and it is one of the “seafood and seafood”. Whenever there is a feast, non-fin sharks are not enough to express solemnity. It is rich in nutrition, according to "medicinal test" and other books, you can add blood, qi, kidney, lungs, appetizers. Each 100 grams of shark's fin contains 83.5 grams of protein, 0.3 grams of fat, and 337 kcal of calories. It is a valuable nourishing treasure. Production method 1. Cutting wings and soaking: The shark's fin processing method is to cut the dorsal fins, pectoral fins, and tails of sharks or clams, soak them in fresh water for one day, leaching the blood stains at the base of the fins, wash and dry them, and prepare them as raw materials. . 2. Hot, soft sand: The water is poured to about 60 °C, fins pot, hot to soft, remove soaked in cold water, with a knife to carefully scrape off the surface of the fins of the scales, known as "Laksa" . 3. Open the wings: After rinsing, hold the knife from the fin head to open the fins on both sides (be careful not to cut), and open the middle cartilage, which is called "open wings." 4. Dry, smoked sulphur: Rinse again, then boil it half dry, place the shark's fins in a wooden box and smoke it overnight with sulphur. There are two purposes of smoking: one can be sterilized, and the other is bleached. 5. Drying: The last drying is like a white butterfly. “Wing velvet” production method: Another high-grade shark fin is called “finger velvet”, and after “opening the wings”, “thread drawing” is performed, ie, using a sharp knife, the tissue film between the wings is removed by a knife, until it is completely eliminated. Keeping the entire flap is time-consuming. There is also a kind of "wing cake" made of small fins or sporadic fresh fins, which have been shaped and processed. Product types There are many varieties of shark's fin. Commonly there are Wang Ji wing, Plough shark fin, Sha Po wing, Color wing, Small wing and so on. From the point of view of the fins, the fins have the best quality of the dorsal fins (ridge fins). There is a layer of fat-like meat in the fins. The fins are arranged in the meat and the glia is rich; the pectoral fins (fins) are only Next to the dorsal fins, the skin is thin, the fins are short, and the texture is fresh; the caudal fins (tail fins) are inferior to the first three. The hairy wings are large in size, extremely thick in wings, fully dry, clean and slightly smooth on the surface, and have no curls on their edges. Their wings are clean, with no mouthwash and strange odor. Legs sand and bones into a net wing, to be long thick ribs, bright color, cooking dishes, taste soft and smooth but not greasy. Product storage shark fins damp, prone to insects rot, so the product must be fully dried. The top shark fins are packed in an odorless wooden box lined with moisture-proof paper, flattened, pressed, sealed and nailed. Store in a cool, dry warehouse and check regularly. Found that damp, that must be exposed. If you have a moth, tap your wings in the exposure and pour the moth out of the hole so that you can avoid it. In the season of mold and summer, it is advisable to enter the cold storage.