1. Nutritional value and edible method Skins are made from the skin of sharks and plowshares. In addition to being used for tanning and processing fish gelatin, fish skins are also edible. All kinds of shark skins can be eaten, and the skin of the head of the ploughhead is the best.
Fish skin is a seafood product rich in glial proteins. According to laboratory tests, every 100 grams of fish skin contains 67.1 grams of protein, 0.5 grams of fat, 11.1 grams of sugar, and contains calcium, phosphorus, iron and other minerals and vitamins. The squid skin, scallop skin, and squid skin made with it are all delicious dishes on the table. The ancient book records that fish skin can treat indigestion, fish poisoning, and more. Modern people think that sharks have strong immunity against pathogens, and skin, meat, and bone have medicinal value.
When the food is eaten, it must be treated with water and processed in order to enter the dish. The method is: first put the skin into cold water or warm water, wash it, move it into the pot, cook it hot, or scald with hot water until it is able to retreat. In the sand, scrape the skin with a knife, wash it, simmer it again, simmer it with low heat, remove and put it in clean water.
2, processing methods
(1) Peeling: Choose sharks larger than 15kg or larger plowshares, put on the chopping board, cut the fins with a knife, remove the internal organs by laparotomy, wash the dirt, hold a peeling knife in one hand, and grab the skin in one hand (It is best to wear gloves, so as not to injure the skin.) From the head to the tail, cut it in order. The depth of the begging knife is accurate, the skin is not broken, and the skin is not meaty. If there are many subcutaneous muscles, it should be trimmed and stripped.
(2) Decontamination: The peeled fresh sharkskin is soaked in clean water for a day. After that, clean the skin with blood and dirt and other impurities in the clean water with a bamboo brush. After the skin is clean, drain it out of the sun. If it is big Zhang's skin should be cut out for drying, collection and sale.
(3) First sun: After decontamination, the skin after draining is placed on the straw board or on the mat. The inside of the skin is firstly sun-dried, and the outside of the skin is turned again. Avoid worms and worms. When it is smoked.
(4) Smoke: The skin is placed in the fumigation chamber or cylinder, sealed with sulfur after ignition, and smoked for about 5 hours. The main goal of smoking is to prevent insects during storage.
(5) Re-sun: The smoked fish skin should be immediately exposed to the sun, and it can be stored in the warehouse when the sun is turned to dry. The finished product is usually about 30% of fresh fish skin. During the drying process, if it encounters rainy days, it can be preserved in a cold storage at 0-5°C, and a small amount of salt can be rubbed without refrigerating conditions. However, in the sun, you must remove the salt, or skin crisp, seriously affecting the quality.
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