Ming bones, also known as fish brains and fish bones, are also famous seafood dishes. It is mainly processed from the cartilage of the skull, humerus, fin base, and vertebrae of fishes such as sharks and plowshares. In addition to the spine, the shark's steel sharks are cartilage. The skull of the skull has a hard shell and the crest of the top wing bone is slightly hard. The bones of the shark's body are all hard shell-free cartilage.
The main component of the bone is chondroitin, which plays a nourishing effect on the body's nerves, liver, and circulatory system. Chondroitin sulfate extracted from the bone can treat hepatitis, arteriosclerosis, headache, neuralgia and so on. It is also possible to extract medicinal gelatin from the bone.
When bones are eaten, they must be soaked in advance. The method is: first wash the bone with warm water and dry, add a little soy oil into the basin, stir evenly, and then remove it after being basketed and steamed, and then soak it with boiling water to make it swell. , White, no hard, like jelly powder, can be cut into thin slices or strips with a knife, cooking into famous dishes such as Hibiscus, Osmanthus Osmanthus, Minamizosan, Bonito, etc. It can be used to brewing summer cold drinks. Some areas in southern China have the habit of eating bone soup in winter and spring to prevent cold and prevent disease.
2. processing method:
(1) Raw materials: Remove the cartilage from the skull and other parts of the shark, remove the meat, wash away blood and mucus, and soak it to remove the dirt.
(2) Decontamination: This process is generally divided into three steps. The first time, the treated raw materials are immersed in the clear water of the cask. The water is submerged in water and soaked for 2-3 days. The water is changed once a day for the purpose of letting blood And mucus leakage and residual meat become rotten, but not soaked water smell. After immersion, remove residual meat and mucous membranes from the bone in a hot water of 70-80°C with a knife, and then wash with water. The above method is performed once every other day for a total of three times. When the second and third blanching treatments are performed, it is advisable to control the water temperature at 60-70°C. Excessively high temperatures may cause damage to the gelatin. After each wash, the raw materials are soaked in cold water to remove odors. After three treatments, the epidermis of the cartilage has been very clean, placed in a bamboo sieve and drained to dry.
(3) Shelling and shaping: When the skin of the raw material is slightly dry and slippery, there are gray and hard shelled bones on the surface of the skin, and the hard shell is cut off one by one with a crescent blade. When the bones were dried until the third or fourth dry season, the large block was cut into 204 cm squares with a knife. At this time, semi-finished products were bones.
(4) Smoke: Place three or four dry bones in bamboo baskets, place them in a smoke room or a cylinder, ignite sulphur seals, and smoke them in 5 hours. The purpose of smoking is to bleach and prevent insects.
(5) Out of the sun: Smoked yak bones are first placed on a bamboo sieve and sun dried until they are half dry. Then, they are straightened by hand and tied with a small string to form a small handle and hang until fully dry. The yield is about 10% of the sharp bone.
(6) Finished product quality requirements: uniform pieces, complete body surface, white color, semi-transparent, non-gray hard shell and blood spots as the top grade.
1. Nutritional value and edible method