Shark fins are processed from the dorsal fin, pectoral fin and the front of the lower lobe of the tail fin of sharks. They are rich in nutritional value and have the functions of nourishing blood, qi, kidneys, lungs and stomach. In order to further standardize shark fins The processing technology of fresh shark fins is introduced here.

1. Process

Quickly freeze shark fins → defrost → dry → remove base meat → blanching → scraping → washing → bleaching → rinsing → bone removal → sun drying or drying Drying → grading → packaging → finished product.

2. Operation method

1. Drying: Place it in the sun to dry or dry it in a drying room. The temperature in the drying room should be controlled at around 40°C.

2. Remove the base meat: Use a knife or electric saw to remove the base muscles of the shark fin.

3. Hot sand: Use 1.2 times the weight of dry shark fins in clean water, heat it to about 60°C, immerse the shark fins in the water, and turn it from bottom to top to heat the raw materials evenly. Keep the water temperature around 50°C and soak for about 20 minutes. Try scraping the fins with your fingernails or a knife a few times. If the sand is easily scraped off, pour cold water, adjust the water temperature to about 40°C, remove the blood, mucus and impurities on the fins, pick up and drain.

4. Scraping sand: Use a sand scraper to scrape off the sand from the base of the fin to the tip of the fin.

5. Washing: Use clean water to wash away the sand adhering to the surface of the fins, pick up and drain.

6. Bleaching: Soak the washed fins in hydrogen peroxide solution (1 part 40% hydrogen peroxide solution plus 15 parts water) for about 20 minutes.

7. Rinse: Rinse the fins with flowing water for about 60 minutes to remove the carrion, residual hydrogen peroxide and salt in the fins.

8. Bone removal: Use a boning knife to remove the cartilage in the center of the fin. The pectoral fin is torn into two halves by hand; the dorsal fin is cut into two pieces with the tips connected.

9. Sun-dry or oven-dry: Dry in the sun or in an oven to control the moisture content of the finished wings below 12%.

10. Grading: Grading according to species, parts, sizes and quality of shark fins.

11. Packaging: Put shark fins of the same grade into plastic bags, compact them, tie the bag mouth tightly, and package it in cartons.