Shark's fin is a light-dried product processed by the shark's dorsal fin, pectoral fin, and the lower part of the caudal fin. Its nutritional value is rich, and it has the functions of blood supplement, qi, kidney, lung and stomach supplementation. The craftsmanship is now introducing process technology that processes the shark's fins into bright wings. 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 method of operation 1, drying: placed in the sun drying or drying room drying. The temperature in the drying room should be controlled around 40c. 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 shark fin weight of 1.2 times the water, heated to about 60c, 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 50c, soaking time is about 20min. Use a fingernail or a small knife to test the fins. If it is easy to scrape the sand, inject cold water and adjust the water temperature to about 40C to remove blood stains, mucus and impurities from the fins. Drain and drain. 4. Scraping sand: scrape the sand from the base of the fin to the tip of the fin with a razor blade. 5. Washing: Wash the sand adhered on the surface of the fins with clean water, remove and drain. 6. Bleaching: Immerse the washed fins in a solution of hydrogen peroxide 1 part of 40% hydrogen peroxide solution plus 15 parts of water, soak for 20 minutes. 7. Rinse: Rinse the fins with flowing clean water for about 60 minutes. Wash the rot in the fins, residual hydrogen peroxide, and salt. 8. Deboning: 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: home under the sun drying or drying in the room, the finished product wings of moisture content controlled at 12% or less. 10. Classification: According to the type, location, size, and quality of shark fins, they are graded. 11, packaging: The same level of shark fins into a plastic bag, compaction, tie the bag mouth, external carton packaging.
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