Dried shark's fin is most afraid of moisture, insects and meat consumption at the root of the fin. Therefore, the dried shark fin must be kept dry and often exposed to the sun. Small wings can be placed in a sealed jar and covered with lime. The swollen shark's fin can be wrapped in plastic wrap and put in a freezer, but it is not allowed to be put in a freezer. After thawing, it lacks soft, smooth and elastic taste.
Question 2: How long has the dried shark fin been preserved? It has been at home for more than five years, and I have always forgotten that there is no problem before.
Question 3: Can dried shark's fin be eaten after a long time? Soak the shark's fin in clear water 12 hours (the time depends on the size of the shark's fin), soak it thoroughly, wash it, soak it in water and steam it for about 2 hours, rinse it with cold water, and then pick out the shark's fin bones, so that the shark's fin is basically cooked. It is best to stew soup with the old hen at home, and the shark's fin itself is tasteless, mainly seasoned with other raw materials.
For better varieties, first soak the shark's fin overnight, then scrape the sand and peel it, soak the shark's fin in warm water for two to three days, and then remove the bones. When the shark's fin is soaked properly, cook it with old chicken, duck and fresh elbow meat into broth, then add the shark's fin, and finally add the broth and stew it for eight or nine hours with low heat.
This dish is time-consuming, so don't cook it in a pressure cooker. The soup cooked in a pressure cooker tastes bad and can't be mixed.
Question 4: Can shark fin be eaten after several years? No problem.
don't worry
Even if it's moldy, it's okay
Because if the food is cooked in a formal processing process,
All bacteria have to die.
what's more
Shark fin release 100 years and release 1 day (finished dried shark fin) are the same.
You can go to the restaurant and ask the chef if you don't believe me.
Don't say anything about protein's transsexuality if you don't understand it.
It was destroyed when it was made into a dry product.
Question 5: How to preserve shark fin? How many years can the specific ambient temperature be preserved? Urgent! ! ! Shark fins need not be preserved. You have to go straight to the entrance.
Shark fin is most afraid of being eaten by damp insects and the meat consumption of wing roots. Therefore, the shark's fin must be kept dry and often exposed to the sun. Small wings can be placed in a sealed jar and covered with lime. The swollen shark's fin can be wrapped in plastic wrap and put in a freezer, but it is not allowed to be put in a freezer. After thawing, it lacks soft, smooth and elastic taste.
Question 6: Can dried shark fin be eaten after seven or eight years? How to make shark fin:
When sending shark fin, you should first separate the old and the young, so as to master the heat separately and prevent the small and the young from rotting and the big and the old from being thoroughly cooked.
The large and old shark fins are generally thick with sticky needles and high quality, but because of the large fins, the skin is old and the sand is difficult to fade out. Therefore, the thin edge of shark fin should be cut off first to prevent sand from entering the wing when it is swollen; Then soak it in cold water for 1 0 ~12 hours to soften it, then put it in a boiling water pot for1hour, then stew it in boiling water until most of the sand grains swell up, scrape and wash it with a scraper to remove the sand grains, and scald it again with boiling water if it is not cleaned. Then, separate the shark fins according to their hardness and softness, put them into bamboo baskets respectively, cover them and stew them in the pot, so as to avoid the shark fins from being crushed by boiling water. Stew hard for 5-6 hours and soft for 4-5 hours.
After stewing thoroughly, let it cool a little, and then let it bone out1~ 2 hours.
Pay attention to inspection in the process of stewing, until all the hair is thoroughly taken out, washed with clear water, and odor is removed for later use. Small and tender mixed wings. Generally, the wing plates are thin and hard. Sand grains are also difficult to remove. It is advisable to cook less and stew more. Cut off the wings first. Put them in the cover and use boiling water. After the water temperature drops, change the boiling water and soak it again until the sand can be scraped off. Then cut off the wing roots and separate the soft and hard parts. Put them in bamboo baskets respectively, stew them in the pot for 3 ~ 4 hours, and let them cool a little, then remove the bones and carrion.
Pay attention to inspection when stewing. Only after stewing thoroughly inside and outside can you take it out, wash it and use it for later use. Do not put the prepared shark fin in iron, otherwise it will cause yellow spots on the shark fin due to chemical changes, which will affect the quality.
Hair shark fin should not be soaked in water for too long, so as not to stink and deteriorate.
note:
1, pay attention to the choice of materials, no matter what grade of shark fin you use, you can't use moldy and deteriorated shark fin.
2, when soaking, be sure to change the warm water frequently, at least 3 times, so as to avoid the deterioration of shark fins due to water odor.
3. The shark fin must be clamped with two pieces of bamboo basketry before stewing. To do this, one is to avoid the shark's fin from being smashed, and the other is to avoid the shark's fin from being deformed and rotted.
4. Pay attention to the time when simmering. Old hard shark fins are usually simmered for 5 ~ 6 hours; Soft and tender shark fins are usually simmered for 4 ~ 5 hours. The time for stewing shark's fin should not be too long. If it is too long, the surface of shark's fin will easily get into the sand due to cracking. Of course, the simmering time should not be too short, otherwise the black outer film and sand grains will not be removed.
5, simmer system, should adopt the method of small fire pot simmer, can't open the pot. If the fire is strong and the water is boiling, it is possible to boil the surface of the shark fin, and the surface of the shark fin will become rotten, and sand will be mixed into the meat of the shark fin, so it is not easy to scrape the skin and remove the sand. In addition, shark fins should be separated according to their size and tender degree before making, so that they can be made separately, otherwise, the small and tender shark fins are rotten, but the old and firm ones have not been thoroughly made.
6. You can't use iron pots and copper pots when simmering shark fins. Because shark fin contains sulfur protein, it will react with iron and copper to produce iron sulfide, which will cause black and yellow spots on the surface of shark fin and affect the quality of finished products. When making shark's fin, it is suggested that porcelain jar, stainless steel and other utensils should be used for stewing.
7. When the shark's fin is simmered, or after the shark's fin is made, it can't be stained with oil, alkali, salt and other substances, otherwise it will cause the skin of the shark's fin to melt and affect the quality of the dish.
8. After the shark's fin is simmered, gently pick it with a bamboo stick when removing meat and bone residue, and try to keep the shark's fin tidy, so as not to affect the beauty of the dish.
9. After removing bone residue and sand from shark fin, it should be washed repeatedly and washed continuously with clear water, one is to wash away bone residue and sand, and the other is to rinse off the fishy smell.
Question 7: How to seal and preserve dried shark fins? Dry shark's fin should be sealed first, and then put in the freezer of the refrigerator, so as to avoid exposure and humidity.
Dried shark's fin is most afraid of moisture, insects and meat consumption at the root of the fin. Therefore, the dried shark fin must be kept dry and often exposed to the sun. Small wings can be placed in a sealed jar and covered with lime. The swollen shark's fin can be wrapped in plastic wrap and put in a freezer, but it is not allowed to be put in a freezer. After thawing, it lacks soft, smooth and elastic taste.
Question 8: How many days can the foamed shark fin last? Generally, it's two days!