Puffer fish processing technology
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Puffer fish, also known as Tinba fish, street fish, squid, drum fish, fish, turtle fish, wax and other. Fish class, shape form, family section. Most of the fish are cylindrical, and they are thick and short, making them extraordinarily obese. Each of the two jaws has two upper jaws, suitable for crunching hard food, feeding shellfish, crustaceans, and small fish without pelvic fins and dorsal fins. One, located in the rear half of the body, without scales or scales. The body usually has bright multicolor patterns or spots. With air bags, it can inhale and swell. There are many types of them, most of them are warm-water bottom-level fish, and some species also enter inland rivers and lakes. The common species are the eastern worms, eastern points, dark east and striped east. It is mainly distributed in two parts of the North Pacific Ocean. There are many species that can be seen along the coast of China. Meat is delicious, blood and viscera are poisonous (some varieties of skin are also poisonous). Human and animal eating can cause death. (1) The tetrodotoxin puffer fish is delicate and delicious. It was once said that “the puffer fish is eaten, the taste is not freshâ€, and the “pufferfish eats pufferâ€. In some parts of the coastal China, there is the habit of eating puffer fish. The Japanese view the puffer fish as For delicacies. People who lack cooking experience in puffer fish, but can not eat, eat puffer fish poisoning deaths, is common in domestic and foreign, is the richer Japanese credit puffer fish, poisoning is said to have killed as many as hundreds of people each year. The puffer fish contains a tetrodotoxin and puffer fish that are two highly toxic substances. It has been determined that the virulence is equivalent to 1,250 times that of the highly toxic sodium cyanide, which is one of the most toxic non-proteins found in nature. The toxins of puffer fish are mainly concentrated in the ovary, liver and blood, followed by the eyes, pimple and skin. The muscles of individual species also contain toxins. The chemical properties of the toxins are relatively stable, and they are generally fried, boiled and salted. And sun and so on, can not be destroyed quickly, so the mortality of human and animal poisoning is extremely high. The toxicological effects of puffer fish toxins are mainly paralysis of nerve endings and central nervous system, resisting cholinesterase in the blood, severely paralysing the neuromuscular system, preventing neuromuscular transmission, and disorienting the central nervous system. Symptoms of poisoning are: First, the tip of the tongue is light and the lips are numb. After further passing through the upper limbs to the toes, the body is paralyzed. The body feels tired, the eyes do not open, the vision is blurred, the hearing loss subsides, it falls into a coma, nausea and vomiting, and abdominal pain. , Headache, pale, the pupils lose their effect on the light, the whole body is numb, the limbs are cold, the language is unclear, the blood pressure is low, the pulse is weak, the breathing is difficult to gradually stop the final death. Usually 4-5 is small after the onset, but not later than 8 Died within hours. Poultry people who eat puffer fish, if found in time, can still be rescued. After eating, once the symptoms of puffer fish poisoning are found, they should be immediately sent to the hospital for emergency treatment. Subcutaneous injection or intravenous injection of baking soda solution can be used to rapidly detoxify them. Epinephrine, luteolin, camphor, and caffeine can also be injected separately. It is also ideal. There are many methods of detoxification circulating in our country, such as: eating raw eggplant, taking squid ink orally; drinking sheep's hooves and leaf scorpion juice; drinking decoction from creepers; decocting from the whole plant. Most puffer fish muscles are non-toxic. After a strict detoxification treatment, the head, skin, internal organs and blood are removed, and after pickling, drying and vomiting, it is safer to enter and eat. If it is good, Fresh puffer fish should take special care to remove the head. After caesarean section, remove the internal organs, blood, remove the skin, remove the spine, use a knife to cut thin fish fillets, rinse in clean water, add a small amount when cooking. Baking soda, after 2 hours of boiling and eating, people who are not familiar with the characteristics of puffer fish, do not eat fresh puffer fish. (2) Dried puffer fish In most coastal areas of China, puffer fish are not allowed to sell fresh products on the market. Generally, they are processed into salt and dried products, and they are headed, peeled and dirty, and only filthy and leaded with skin. However, the latter kind of processing must be sold after being dried and dried in order to avoid danger. 1. Third, go puffer fish dry (1) Raw materials: raw materials processed with one place to be fresh, because puffer fish are mostly non-toxic fish, if poor quality fish, the visceral toxins will infiltrate the muscles, can not be used for processing. (2) Skinning: In the back of the fish, cut the skin lightly from the beginning to the end (in order to cut the skin to degree), peel the skin of the head a little by hand; then hook the skin on the fixed iron hook. Hold the fish head and pull it to remove all skins. (3) Go dirty: Put the peeled fish side on the cutting fish plate, head to the human body, back to the left, use the knife from the head spine to the anus to connect the abdominal meat with viscera, and remove the liver. deal with. (4) Slicing: Cuts open from the abdomen and back along the spine to become unfolded pieces of meat, but the spine and meat are still not separated. The export product requires bone and meat pieces to be cut, and the spine is cut off and left only on both sides. Net meat and tail fins. Wash bloodstains. (5) Pickling: Spread salt evenly on fish slices. The amount of salt varies depending on the size of the fish. It is generally about 20%, and it is marinated in the tank or pool for 1-2 days. (6) Rinsing: The marinated fish fillets are soaked in flowing fresh water for 1-2 hours, desalted, rinsed and drained. (7) Exposure: The fish slices after draining are placed on bamboo curtains or mats, and are often sun-baked. Often, they are flipped. After half-drying, they are timely reshaped so that the slices of meat are spread flat. Let it dry again. (8) Finished product quality requirements: A product: light yellow color, hard and translucent state of the meat, the knife edge is smooth, shiny, no blood, flat meat without wrinkles. Secondary product: The meaty surface is slightly salty, dull, hard, non-blood, knife-edge is not smooth enough, and the meat is not very smooth. (9) Packaging: Packed in plastic bags and assembled in units of 0.5 kg or 1 kg. Finally, install a large carton. (10) Utilization of by-products: After the puffer fish liver is salted and marinated, it can be used to make fish oil for industrial purposes. The fish skin can be used as industrial hide glue and the head and other internal organs can be used as fertilizer. 2. Dirty puffer fish dried (1) Raw materials: According to the puffer fish's freshness and individual size, they are treated and processed separately. The pufferfish processing fillets with large individual freshness are processed into individual puffer fish elbows with small size; those with poor freshness cannot be processed and eaten, and can be used as fertilizers, but they must be strictly managed to prevent people and poultry from eating indiscriminately. (2) Cut the fish: Place the fish on the cutting fish plate, head to the human body, back to the left, and the left hand to grasp the left fish eye socket and quilting. The right hand holds the knife from the back and sticks the left side of the spine to insert the knife, through the abdominal cavity, pushing Knife cut to the tail, and then back to the knife cut the skull, remove the viscera and bone blood (note not mixed with other fish's viscera), each puffer fish weighing more than 1 kilogram, the best after the opening of the thorn or cut salt Lines to facilitate salt penetration and moisture exudation. The young puffer fish whose body length is less than 10 cm can cut off the head with a sloping knife to remove the viscera. The liver can be used as a raw material for fish oil, and the head and other internal organs can be used as fertilizer. (3) Scrubbing: Cut the cut raw materials and wash them with seawater. Pay special attention to the washed fish liver and blood stains. (4) Marinated: The brushed fish fillets are placed in a salted pool or aquarium with about 10% salt by one-layer fish layer, and can be discharged after 2-3 days. If you cannot get out of the sun in time due to rainy weather, you need to increase the amount of salt according to the length of time. The puffer fish elbows in the head can be marinated with salt. (5) Scrubbing: Fish that has been marinated out of the pool should be cleaned with seawater or fresh water. The amount of salt must be properly soaked and dehalogenated. Otherwise, the quality of the finished product will be affected, and the product will be washed and drained. (6) Out of the sun: Place the fish on the bamboo screen or grass board, and then let the meat surface first, then the sun surface, and then flip it in time, and then dry it until it reaches the pressure of 6-70% dry, shaping and spreading water, 2 days later. Re-exposure until fully dry. The small fish elbow can be sprinkled on the mat. (7) Finished product quality requirements: The fillet shape is completely flat, the flesh is hard, pale yellow, and the knife edge is smooth and blood-free. It can be slightly salty, dry and even, with a dryness of 10%. (8) Packing: Fish fillets are generally packaged in fish baskets, and fish elbows are packed in sacks or prepared bags.