Shark's fin is a light-dried product made from the shark's dorsal fin, pectoral fin, and the lower part of the caudal fin. The main processing species are roughly divided into the green winged skin, the winged wing to maintain the original fin shape, the winged velvet, also known as the wing pin and wings. The pie is shaped with a winged pin. In addition to rich in amino acids, shark fins also contain fat, sugar and essential minerals. It is rich in nutritive value, has blood, qi, kidney, lungs, and tonifying the stomach. It is not only a valuable supplement, but also our country. One of the four sea treasures.
In recent years, China’s consumption of shark fins has increased dramatically, and the import of frozen shark fins has become an emerging aquatic product processing industry in coastal areas. However, due to the uneven processing technology of shark's fin, it affects the quality of shark fin processed products and people's food safety. In order to further standardize the processing of shark fins, ensure the quality of shark fins and food safety, and raise people’s awareness of shark fins, it is necessary to introduce the processing technology that processes shark fins into shark fins, and to analyze and evaluate the amino acid composition of shark fins for shark fins. For processors and consumers.
First, the process freezes the shark fins → thaws → dry → removes the base meat → hot sand → scrapes the sand → wash → bleaches → rinse → boneless → dry or dry → grade → package → open wings finished product.
Second, the operation method 1? Dry: placed in the sun drying or drying in the room. Drying temperature should be controlled at about 40 °C.
2 to the basic meat: use a knife or a chainsaw to remove the base muscles of the shark fin clean.
3? Hot sand: Dry water shark fins 1.2 times the weight of water, heated to about 60 °C, the shark fins immersed in water, often turning from bottom to top, so that the raw material is heated evenly. Keep the water temperature around 50°C and soak for about 20 minutes. Use a fingernail or a knife to test the fins. If it is easy to scrape the sand, inject cold water and adjust the water temperature to about 40°C to remove blood, mucus, and impurities from the fins.
4 Scratch: Shave the sand from the base of the fin to the tip of the fin with a razor blade.
5? Washing: Wash off the sand particles adhering to the surface of the fins with water to collect and drain.
6? Bleaching: The washed fins were immersed in a solution of hydrogen peroxide 1 part of 40% hydrogen peroxide solution plus 15 parts of water, soaked for about 20 minutes.
7 rinsing: Rinse the fins with running water for about 60 minutes. Wash the rot in the fins, residual hydrogen peroxide, and salt.
8 Bone removal: Use the boning knife to remove the fin center cartilage. The pectoral fins are peeled off into two halves by hand; the dorsal fins are cut into two pieces connected by a fin tip.
9? Drying or drying: set to dry in the sun or drying in the drying room, the moisture content of finished wings is controlled below 12%.
10? Grading: According to the shark fin type, location, size, quality classification.
11? Packaging: The same level of shark fins into a plastic bag, compaction, tie bag mouth, external carton packaging.
Third, the amino acid content, composition and nutritional evaluation of Ming-wing were determined by Hitachi 83-5-50 high-speed amino acid automatic analyzer. The amino acid content and percentage of dry-wing protein in the dry wing were shown in Table 1. The results showed that the essential amino acids in the 18 kinds of amino acids were abundant and balanced, and the total amount of amino acids was 894.9 mg/g. The essential amino acid content was 376-9 m g/g, and the protein content was high. From the point of view of food nutrition, evaluating the nutrition of food, the quality of protein is very important. The protein amino acids of the winged fin were analyzed by the chemical scoring method based on the equilibrium pattern of essential amino acids stipulated by the UN Food and Agriculture Organization of the United Nations (FAO) in 1973. The results are shown in Table 2.
Table 2 Essential amino acid composition and amino acid score mg/gN
Name Ile Leu Lys Met+Cys Phe+Tyr Thr Val Trp Amino Acid Score Ming Chi 325 63 94
FAO Mode 310 60 100
Table 2 shows that the limiting amino acids of the wing are methionine and cystine, and the essential amino acid content is balanced with an amino acid score of 94. This is close to the essential amino acid balance model prescribed by the FAO of FAO, which shows that the proteins of the winged fin are easy to use. Balanced by the body, it has a high nutritional value.
4. Summary 1 The shark's fin drying temperature should be controlled at about 40°C. Excessive temperatures can cause degeneration of fin quality, which not only shortens the storage time of finished wings, but also affects its quality.
2. When hot sand is blown, the water temperature should not be too high, otherwise the fins will be over-dissolved to expose the fins, which will affect the quality of the finished product and increase the difficulty of operation. The heating time varies depending on the size of the fins. This can be based on difficulty in scraping sand. And flexible.
3. In general, the fin base membrane is difficult to completely remove blood during processing, so it is dark brown after drying, and it is impossible to completely remove the rot inside the base when the base meat is removed. However, soaking with hydrogen peroxide solution not only removes the carrion, but also bleaches the fins, so that the finished shark fin has a good look and feel.
The total amino acid content of the 4? Ming wing was 894.9 mg/g, in which the essential amino acid content was 376.9 mg/g, and the essential amino acid content was balanced, and the amino acid score was 94, which was of high nutritional value.
In recent years, China’s consumption of shark fins has increased dramatically, and the import of frozen shark fins has become an emerging aquatic product processing industry in coastal areas. However, due to the uneven processing technology of shark's fin, it affects the quality of shark fin processed products and people's food safety. In order to further standardize the processing of shark fins, ensure the quality of shark fins and food safety, and raise people’s awareness of shark fins, it is necessary to introduce the processing technology that processes shark fins into shark fins, and to analyze and evaluate the amino acid composition of shark fins for shark fins. For processors and consumers.
First, the process freezes the shark fins → thaws → dry → removes the base meat → hot sand → scrapes the sand → wash → bleaches → rinse → boneless → dry or dry → grade → package → open wings finished product.
Second, the operation method 1? Dry: placed in the sun drying or drying in the room. Drying temperature should be controlled at about 40 °C.
2 to the basic meat: use a knife or a chainsaw to remove the base muscles of the shark fin clean.
3? Hot sand: Dry water shark fins 1.2 times the weight of water, heated to about 60 °C, the shark fins immersed in water, often turning from bottom to top, so that the raw material is heated evenly. Keep the water temperature around 50°C and soak for about 20 minutes. Use a fingernail or a knife to test the fins. If it is easy to scrape the sand, inject cold water and adjust the water temperature to about 40°C to remove blood, mucus, and impurities from the fins.
4 Scratch: Shave the sand from the base of the fin to the tip of the fin with a razor blade.
5? Washing: Wash off the sand particles adhering to the surface of the fins with water to collect and drain.
6? Bleaching: The washed fins were immersed in a solution of hydrogen peroxide 1 part of 40% hydrogen peroxide solution plus 15 parts of water, soaked for about 20 minutes.
7 rinsing: Rinse the fins with running water for about 60 minutes. Wash the rot in the fins, residual hydrogen peroxide, and salt.
8 Bone removal: Use the boning knife to remove the fin center cartilage. The pectoral fins are peeled off into two halves by hand; the dorsal fins are cut into two pieces connected by a fin tip.
9? Drying or drying: set to dry in the sun or drying in the drying room, the moisture content of finished wings is controlled below 12%.
10? Grading: According to the shark fin type, location, size, quality classification.
11? Packaging: The same level of shark fins into a plastic bag, compaction, tie bag mouth, external carton packaging.
Third, the amino acid content, composition and nutritional evaluation of Ming-wing were determined by Hitachi 83-5-50 high-speed amino acid automatic analyzer. The amino acid content and percentage of dry-wing protein in the dry wing were shown in Table 1. The results showed that the essential amino acids in the 18 kinds of amino acids were abundant and balanced, and the total amount of amino acids was 894.9 mg/g. The essential amino acid content was 376-9 m g/g, and the protein content was high. From the point of view of food nutrition, evaluating the nutrition of food, the quality of protein is very important. The protein amino acids of the winged fin were analyzed by the chemical scoring method based on the equilibrium pattern of essential amino acids stipulated by the UN Food and Agriculture Organization of the United Nations (FAO) in 1973. The results are shown in Table 2.
Table 2 Essential amino acid composition and amino acid score mg/gN
Name Ile Leu Lys Met+Cys Phe+Tyr Thr Val Trp Amino Acid Score Ming Chi 325 63 94
FAO Mode 310 60 100
Table 2 shows that the limiting amino acids of the wing are methionine and cystine, and the essential amino acid content is balanced with an amino acid score of 94. This is close to the essential amino acid balance model prescribed by the FAO of FAO, which shows that the proteins of the winged fin are easy to use. Balanced by the body, it has a high nutritional value.
4. Summary 1 The shark's fin drying temperature should be controlled at about 40°C. Excessive temperatures can cause degeneration of fin quality, which not only shortens the storage time of finished wings, but also affects its quality.
2. When hot sand is blown, the water temperature should not be too high, otherwise the fins will be over-dissolved to expose the fins, which will affect the quality of the finished product and increase the difficulty of operation. The heating time varies depending on the size of the fins. This can be based on difficulty in scraping sand. And flexible.
3. In general, the fin base membrane is difficult to completely remove blood during processing, so it is dark brown after drying, and it is impossible to completely remove the rot inside the base when the base meat is removed. However, soaking with hydrogen peroxide solution not only removes the carrion, but also bleaches the fins, so that the finished shark fin has a good look and feel.
The total amino acid content of the 4? Ming wing was 894.9 mg/g, in which the essential amino acid content was 376.9 mg/g, and the essential amino acid content was balanced, and the amino acid score was 94, which was of high nutritional value.