Process
Selection of materials a soaking a dissecting a remove the viscera a washing a drying a pickling and steaming a grading a packaging.
Preparation
1. Choose a sunbathing site. Choose near the sea, convenient transportation, easy access to water, flat and open space as the sun fish farm. To keep the site clean and tidy, no dirt. If the conditions can be used as a concrete sunbathing site for fish.
2. Setting up support. There are two kinds of tools for the sun system: one is a fixed bracket, the use of cement columns or stakes, every two mutually built into a triangle of brackets, two brackets spacing 4-5 meters, the middle of the pull 7-8 wire, and in the wire each hanging a number of movable small hooks, each two wire spacing of 20-30 centimeters, the height of the pile of 3 meters. Another way is to move the net frame, with thin bamboo poles tied into 3 meters × 1.5 meters of the frame, hanging nylon mesh in the middle. This kind of net frame is used flexibly and is not restricted by the site.
3. Build fish dip pool
Choose a convenient place for parking and unloading, and build a few concrete pools for fish dip, with specifications of 2 meters x 2 meters x 1.5 meters, and with a drainage outlet at the bottom for drainage.
Making Process
1. Because the squid body surface is easy to red, in order to ensure the quality of the finished product, the raw materials must be handled in a timely manner, according to the size of the fish body, freshness were selected and categorized, and seawater to wash the body surface dirt.
2. Soak. If you use frozen squid, must be put into the fish dip pool Shen, with fresh seawater will be put into the squid soaked for 8 hours or half a day. Thawing must be moderate, as long as the frozen fish body can be separated, the single body slightly soft, thawing should end, so as not to redden the fish body, affecting the quality of goods. If the drying field is far away from the sea, it is inconvenient to extract seawater and change to F { water, salt must be added. Add salt according to customer requirements to determine the amount of soaking time should not exceed 12 hours, the water temperature is maintained at I0-200C, do not fluctuate. Soak until the fish body becomes hard, the fish belly becomes soft, fish out: drain the water, can be processed.
3. Cutting, according to the fishing method and the difference in freshness of the fish, the pick and cut method and cut the belly method of two.
1) pick and cut method: the left hand holding the back of the fish, fish head to the direction of the body, the fish belly toward the seven so that the abdominal cavity protruding, the right hand holding a knife (knife edge upward). The tip of the knife from the protruding fish abdominal cavity to the end of the fish tail 1-2 cm, the tip of the knife sharp mouth upward top pick l knife, then the knife down the center of the fish abdominal cavity cut, so that both sides of the meat symmetrical butterfly shape. When picking and cutting the knife tail tip should be close to the meat surface of the fish abdominal cavity, to prevent the tail of the knife to break the ink sac, affecting the appearance of the product.
② disembowelment method: the squid head outward, abdomen upward on the wooden cushion or fish platform, the left hand palm upward, food, scarf fingers into the fish abdominal cavity of the abdominal surface will be raised to pop open, the right hand holding a knife, the knife down toward the center of the fish abdominal cavity toward the fish tail to the direction of the meat slice open. After the fish abdominal cavity is cut open, remove the fish ink sac with your hand, and then align the knife to the end of the fish neck from the center of the fish water pipe