Ankang fish, also known as squid, old fish, ugly woman and so on. Fish file, Ankang head, Ankang Branch, soft body, no scale, there are many cortical protrusions on the edge of the head and body. The front half of the body is flat, disc-shaped, and the tail is small. Body length 50 cm or more. The back is purple-brown with light belly. Big head, wide mouth, sharp teeth, black and white stripes in the mouth. Pectoral fins wide, arms. The dorsal fin is separated from the first 3 fin spines, and the first spine has a flap (also called a cortex spike) at the top. There are some glowing bacteria parasitizing within the flap, like a fishing rod hanging from a light. Ankang is an offshore fish. It often hides and hides. It uses the flap of the first spine of the dorsal fin as a bait to trap those fish and shrimp that tend to light. Ankang fish are basically eaten and eaten. The delicious food is always delivered to its mouth. side. The monkfish that are caught on the sea are usually female and generally do not see male fish. This is because males are born shortly afterwards and individuals are parasitized on the body of females when they are very young. Most of them have become one with the female fish. However, careful observation can still identify the male shape. Males and females are so intimate, this is rare in the animal kingdom. However, there are also very few male fish that live alone. It is said that Xiong Ankang, who was caught off the coast of Iceland, weighs only one-thousandth of female Ankang. Ankang fish are distributed in the western North Pacific and are produced along the coast of China. Ankang's other varieties are Huang Ankang, with a brown-backed back, white mouth, and no black spots. They are produced in the northern part of the East China Sea, the Yellow Sea and the Bohai Sea. Due to its large size, small size, large internal organs, and low meat output, Ankang generally adopts disassembly processing rather than overall freezing. one. Dried fish fillet 1. The raw materials are preferably fresh and healthy. The freshness is poor but there is no odor of corruption. Different sizes can be processed. Generally 2 kg or less are suitable for cutting and opening, frozen or dried. After 2 kg or more, the tail muscles can be cut off and processed. 2. Cut the cleaned fish on the cutting fish plate, face up, head to the human body, start with the knife from the neck, cut along the abdomen midline to the tail, and then cut back to open the fish head, cut the two lice, become Fully open the fillets, remove the viscera, and cut a salt-permeation line from each side of the meat spine to pickle. It can also be processed into a frozen product after washing. 3. Pickled on the floor or in the fish pond, the fish layer is salted and salted. The amount of salt used is 15-20% of the fresh fish fillet and can be marinated in 2-3 days. 4. Scrub the marinated fish fillets, wash all the mucus and other dirt with sea water, drain them on a straw board or bamboo screen, and then dry them first, then dry them until they are dry and then roll over. When 70% dry, put pressure on it to reshape and spread moisture. After 2-3 days, dry again until dry. The success rate is generally about 18%. 5. The quality of the finished product requires that the body piece is complete, flat, and the meat surface has a light green and white stripe, but no salt frost, normal odor, even drying, and dryness of more than 90%. 6. The packaging is mechanically bundled and packaged with grass pieces, or packed in large baskets. (b) Dried meat strips 1. Raw material processing Ankang meat strips of raw materials, requiring a higher freshness, the difference between the freshness of the meat should not be processed, the best weight of fresh fish in more than 2 kg. 2. Cut the fish flat on the cutting board, face up, head to the right, cut the abdomen with a knife in the neck, lift the cortex to cut off the entire abdominal skin, remove the internal organs, the liver, the seeds, the stomach, Intestines, etc., are placed in containers for processing by-products. Then turn the fish head to the human body and use the knife to gently push a knife forward along the midline of the spine to the lower end of the abdominal cavity. Cut the membrane, depth to reach the limit of the spine, separate the back flesh on both sides of the spine by hand, and then use a knife Attach the elbow meat on both sides of the tail vertebra and cut the spine from the tail. Cut the cheeks from both sides of the head and grasp the cheeks by hand to remove the flesh from the top to the bottom. Meat and elbow meat are linked together. If you want to export or sell fresh meat, you can wash it and cut it into the bowl. Cut the pectoral and caudal fins, remove the spine, and peel off the back and scalp. The skin and the first part can be processed separately. 3. Marinate the fish with 8% salt and marinate it in the jar. Brush it in about 20 hours. 4. After drying and pickling the fish, it is washed and then cut into pieces of appropriate width. The tail is still connected. The sun can be used for drying or hanging in the sun. Often it is turned and reshaped, and the sun is dried until it reaches 66.7 percent dry. And spread the water, 2-3 days later, continue to dry until dry. Ankang fresh meat accounts for about 20% of the fish body, and dry meat production rate is about 5%. 5. The quality of the finished product requires that the meat strip be uniform in thickness, with a smooth knife edge, a pale yellow color, even drying, and a slight white frost, but no salt. (c) Fish liver Ankang fish liver is very popular in the north of Japan and it is treated as an advanced tonic. In particular, it is used in winter to eat hotpots with Ankang fish liver to resist cold. The majority of Ankang's liver is processed and produced. Its processing methods mainly include chilled, frozen and canned foods. 1. The raw fish used to process chilled fish liver in chilled fish liver requires a high degree of freshness. Generally, fish that have been fished for more than 5 days are not allowed to be used. If possible, the fish caught should be opened and liver should be taken. The liver is washed with seawater. Net, while removing the pancreas, the fresh fish liver is yellow, and there is a certain gloss metamorphic liver is auburn or black can not be applied. The washed liver is packed in a plastic bag and each bag is 2 kg. The bag is squeezed out with the air, leaving no gaps. It is tied with a rubber band and placed in a wooden box. Each box contains 4 bags. The upper and lower bags cover the bag. Crushed ice, crushed ice no more than 3 cm in diameter, around the bag also added crushed ice, so that it can be preserved for about 7 days, suitable for processing on board, such as good fish liver can be exported by air, or as canned raw materials. Air transport method: Put the small bag of fish liver refrigerated in crushed ice into a large plastic bag in a foam plastic box. A total of 6 small bags are used. The rubber band is used to tie the bottom layer of the bag and two crushed ice bags are placed on the bottom of the bag. Each ice bag is loaded with 1 kg of crushed ice, and is tied with a rubber band. After installation, it is covered with a foam plastic box lid and sealed with a kraft paper tape. The plastic box is sealed in the carton and can be loaded into the air. 2. Freeze boiled fish liver. Fresh fish liver is washed gently with 3% saline, drained and marinated for 1 hour with 100% power. After marinating, rinse with fresh water and add spice water (spice with nutmeg and seasoning. 3 minutes cook, water temperature 97-100 °C, after the liver to be cooled after cooling, small use of blood strips and blood clots to remove, into the fibrous intestinal bags, two with twine tightly rope, into the boiling water pot boiling sterilization 90 Minutes, after sterilization, use bamboo sticks to puncture air or blood in the casing bag to squeeze out air and blood water, but the fish liver oil can be discharged, the air blows, the current freezing and packaging. 3. Fresh fish liver that can be cleaned with fish liver, should be used to remove the fascia and blood stains with a knife, remove the part that has a color change, and then cut into block-shaped cans (the inner wall of tin can have anti-sulfur coating, and the outer wall has anti-rust coating), the net weight of each can 195 grams, after canning exhaust, steam in the exhaust box at about 90 °C for 30 minutes, then pour out the leach in the pot, add flavor and water (1.5 grams of MSG, 2.5 grams of salt, 70 °C hot water above 20ml), followed by vacuum sealing, with a vacuum of 200mmHg (central temperature in the tank above 70°C), sterilization after sealing, steam sterilization, temperature of 112°C, heating for 20 minutes, sterilization for 80 minutes , Cool down for 20 minutes (20′?80′?20′?112°C), cool with water, cool to the central temperature of the tank at 40-50°C, that is, wipe out the pot. (d) Race scallops After the head of Ankang was cut, two parallel rows of cylindrical ribs were attached at the connection between the head and the spine. Some people called it dan gui tang and washed it with a knife. The pot is filled with sea water, and after boiling, the raw material is immersed in a pot and boiled again. After the water is drained, it is sun-dried on the mat, dried until it is half dry, cut into a dried shell shape with a knife, and continues to dry until it becomes dry. . Seal the bag in a small plastic bag. The finished product is pale yellow, resembles scallops, evenly dry, and slightly frosty. (v) Fish head rice Put fresh and healthy fish heads with 5-7% salt toss, or put them into the tank (pool). After about 15 hours, wash them and drain them. First press hot water in the boiling water to make the muscles shrink and then steam them on the cage. After about 1 hour, the pan can be pancaked (with the degree of flesh prone to be removed). After the pan is cooled, it is taken off (after fish bones are dried, the fish bone powder is crushed and used as feed), and the meat is larger. Handcuffs into small pieces, and they are sun-dried on a mat. After drying, they become fish head rice and can be packed in small plastic bags. The finished product is pale yellow in color, and the meat is of uniform size, dry, with aromas of cooked fish and rice. (six) match sea cucumber After peeling the back skin, abdomen and scalp of fresh fish, immerse it with 6-8% salt water for about 12 hours, remove and wash, cut into 10 cm squares with a knife, and immediately scald in boiling water. Out, the skin naturally curl up, Yang Sun on the mat, dried after the match is a sea cucumber, packed in plastic bags, the finished product was brown or black, uniform size, curling appearance, the shape of sea cucumbers. Can also be pickled good skin, washed and drained on the mat to open the flat sun, the first drying the inside surface, after the setting outside the sun drying, until the sun is dry, that is dry and healthy skin, food is, can be soaked, Rehydrate it and soften it, then cut into pieces and cook it properly. (7) plum blossoms The stomach of the fresh and well-kang fish is opened by hand, and the dirt is poured. The salt is mixed into the jar with 8% salt. After about 15 hours, the fish is washed and cleaned. After boiling, the water is boiled. The raw material is boiled after the water boils and stirred. Boiling about 15 minutes, the fish's stomach shrinks into a fist-like circle, removes it with cold water, and then cuts it into a plum shape with a knife. Wash the mucus, drain it and place it on the mat. The plum blossoms become plum blossoms and are packed in cartons or baskets. The finished product is yellow-red or dark red, with beautiful shapes, even drying, and a slight frost. (8) Dried fish roe The ovary of the Monkfish is the most plump in spring and the colors are bright, like a long red-yellow ribbon stacked in the abdominal cavity. After dissection, remove the roe seeds and wash them with seawater, hang them on a bamboo pole, or cut them into strips that are 1 meter long and place them on the mat. After shaping, turn them over and dry them until they are fully dry and stacked into 50 cm strips. Small bundles, big bundles or rectangular baskets. The finished product is dark red and the seeds are flat, dry and odor-free. Fish seeds can also be steamed to mature dry products. When the fresh fish seeds are basking in the sun, they are cut into steam pots that are about 1m long and steamed. After cooking, the pots are set to dry. The finished product is dark purple in color. (9) Other organs Ankang fish guts and other internal organs, can be used as feed ingredients, not only increase the nutritional content of feed, but also play a role in the adhesive, but due to rapid deterioration, can not be put a long time, especially in the hot season, it should be dealt with as soon as possible. You can also mix Ankang fish guts with other fish, mix with 30-35% salt, put in the sun in the tank, stir it frequently, make it fermented, cover it in rainy weather, prevent rainwater from entering the odor, After the autumn, the juice is leached, filtered, and the appropriate amount of spices (fennel, ginger, onion, etc.) and sugar are added to cook in the pan to remove the floating froth and impurities. When the fish soup is cooked red and clear, with a fragrance, it can become The delicious fish brine oil is even fresher than the top grade soy sauce.
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