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黄鳝是我国淡水鱼中经济价值较高的鱼类之一,其肉质细腻,味道鲜美,具有很高的营养价值,并且可作为药膳滋补身体。由于捕获鳝鱼大部在五、六月间,加上剖杀的难度,给消费者带来很大不便。为调节淡旺季及满足广大消费者的需要,将活鳝鱼剖杀后,冷冻加工成为冻鳝片,现将冻鳝片的加工工艺介绍如下: 一、加工工艺流程活鳝鱼→冲冼→剖杀→去头、骨、尾、内脏→沥血→称重→装盘→冻结→装袋→冷藏二、活鳝鱼的收购及要求收购活鳝鱼要保证其规格,条重要求在0.5两以上,并不能夹灰褐色的鳝鱼。收购后,鳝鱼集中于木桶或水泥池内,勤换清水,清除污泥及杂物。活鳝鱼必须经过一天的漂洗,让其自行清除鳃内泥沙及表面污物。
Eel is one of the fish with high economic value in freshwater fish in China. Its meat quality is exquisite, taste delicious, has high nutritional value, and can be used as a medicinal food to nourish the body. Due to capture most of the eel in May and June, coupled with the difficulty of killing, to bring great inconvenience to consumers. In order to adjust the peak season and to meet the needs of consumers, the live eel cut, frozen into frozen eel pieces, frozen slices of eel now is described as follows: First, the processing process live eel → flushing → Cut → go head, bone, tail, viscera → Lek blood → Weighing → loading → freezing → bagging → refrigeration Second, the acquisition of live eel and the requirements of the acquisition of live eel to ensure that its specifications, the important requirements of 0.5 Two or more, and can not folder gray-brown eel. After the acquisition, eel concentrated in the barrel or cement pool, frequently change water, remove sludge and debris. Live eel must be rinsed a day, let it clear the sediment and surface dirt within the gills.