Fish-meat filling products, after removing bones, thorns, heads, skins, viscera and scales from the whole fish, were obtained by using fish meat as a raw material, which was called surimi products in the south.
When processing fish fillets, it is relatively simple to remove fish heads, and it is more troublesome to remove scales, skins and spurs. Therefore, a "prick splitter" should be prepared for mass processing. Extend the fish through the machine and leave the scales, skins, and spurs in the machine and pour them out. Especially small fish, due to the small size and large number of individuals, only the use of a sting separator can improve the efficacy. When processing meat using a broiler separation machine, be sure to remove the fish head and internal organs first, and wash the fish body with water. The fish processed with the meat separator is rinsed with water to remove fat, blood, odor, and dirt, etc., so as not to reduce the quality. The fish meat extruded from the fishbone separator was also hinge-broken and then added 2 to 3% of salt for stirring to make it a meat slurry. Stirring with salt can destroy the fibrous tissue of fish meat and make the meat finely crushed. At the same time, it also dissolves the salt-soluble muscle balls of fish in the fish so that the sole proprietorship can be set to become a highly viscous sol, so as to produce elasticity after heating. This is a key part of making fish fillets. When stirring with salt, the temperature of the meat must be strictly controlled at about 10°C. Because the protein easily loses its hydrophilicity when it is at a temperature of 20°C or more, it is not easy to coagulate when it is left for a long time, and it becomes a tofu-like product after heating. To control the temperature of the fish filling, let it cool down naturally, or add the appropriate amount of crushed ice while stirring. By using ice instead of water, not only can it cool down, but also it can make fish filling tender. Stir-fried fish fillings must also be stored at temperatures below 25°C, and storage time should not be too long.
The processing of fish filling products can be roughly divided into two parts, the processing of fish stuffing and the processing of finished products. The meat is first made into meat by the above-mentioned processing method as a raw material of various products. Then according to the requirements of different products, different ingredients, molding and heat treatment methods are used to make finished products.
First, fish ball fish balls are generally used as a side dish or soup.
Raw material formula 1 Fish stuffing 30 kg starch 3 kg salt 0.9 kg amount of water ingredients formula 2 fish meat 20 kg rice wine 2 kg salt 0.6 kg MSG 0.3 kg sugar 0.2 kg starch 5 kg
Clear water production method
1. Mix the fish stuffing and various ingredients together, add water with stirring, and use until the viscosity is reached.
2. Boil method: Use the ingredients of Formula 1. Mix the stir-fried fish stuffing with a tool or hand into a round pellet, and then put it in hot water for 2 to 3 minutes to prevent the fish pellets from spreading and then heat and cook in the raw water. Turn gently when cooking to avoid sticking fish balls to each other. When fish balls become white or float on the water, they can be sold and eaten by controlling the water.
3. Deep-frying method: Use the raw material of Formula 2. Stir the fish meat thicker (to prevent it from spreading into the pan), squeeze the fish balls, and fry in a pan. When the fish ball begins to enter the pan, the oil temperature should not be too high. When the surface of the fish ball is heated and solidified, the temperature of the oil is increased by heating, and the temperature of the oil is increased as the fish ball is blown to prevent the fish balls from sticking to each other. When the fish balls are fried until the surface is solid golden yellow and they are floated on the oil surface, the net oil can be sold and consumed.
Second, the process of fish sausage Raw material processing → ingredients → enema → ligation → cooked → smoked → finished raw material formula (take Jiangnan fish sausage as an example) Fish meat 80 kg pork 8 kg board oil 6 kg starch 4.5 kg salt 1.8 kg curry powder 0.35 Kg pepper 0.05 kg MSG 0.01 kg corn flour 0.06 kg
Edible red pigment moderate production method
1. Mix the minced fish, pork, and plate oil together with various ingredients.
2. Use a clean sheep's casing to cleanse the sausage, filling about 30-40 kg per kilogram of casing. Fill it with an enema machine and fill it with 90% of it. Do not fill it too much to prevent the meat from swelling and bursting the casing after heating.
3. The intestines are properly ligated, and then the length of the intestine is ligated into sections to make uniform. If gas bubbles are found in the intestines during ligation, a needle is used to break the casing to release the gas. To prevent gaps after cooking.
4. When boiled, the water should be boiled first, and the amount of edible red pigment should be added to the boiling water, and then the sausage should be put in when the water temperature drops to about 90°C, so that the water temperature can be maintained between 80-95°C and boiled 30-35. Take it out in minutes and put it in 20 °C water to cool it for half an hour.
5. Place cooked sausages in a smoke box and smoke with wood or sawdust that does not contain volatile resins. The temperature of the smoke room or the smoke box should be kept above 70°C, and smoked for 2 hours. Qualified finished products should be filled with no bubbles, uniform ligation without cracking, uniform golden color.
IV Infusion:
Intravenous simply means "within vein" (or "inside the vein"). Therapies administered intravenously are often included in the designation of specialty drugs. Intravenous infusions are commonly referred to as drips because many systems of administration employ a drip chamber, which prevents air from entering the blood stream (air embolism), and allows an estimation of flow rate.
Intravenous therapy may be used to correct electrolyte imbalances, to deliver medications, for blood transfusion or as fluid replacement to correct, for example, dehydration. Intravenous therapy can also be used for chemotherapy.
Compared with other routes of administration, the intravenous route is the fastest way to deliver fluids and medications throughout the body. The bioavailability of the medication is 100% in IV therapy.
Intravenous infusions are fluid solutions administered through a vein. There are numerous different types of solutions available, but they can be broken down into simple categories depending on the function they serve. Some replace lost fluids, and others provide nutrients, replace lost blood, and deliver medications.
One of the most common uses for intravenous infusions is to replenish fluids lost through dehydration. These infusions often contain normal saline solution, a combination of sterile water and sodium chloride. This solution is known as an isotonic crystalloid, or a solution that contains the same amount of electrolytes as plasma in the body. It is used in cases of moderate to severe dehydration, such as that caused by vomiting or diarrhea, when replacing the fluids quickly is vital.
When a patient`s gastrointestinal tract is compromised and nutrients cannot be absorbed - or eating can worsen the condition - intravenous infusions called total parenteral nutrition may be given. These solutions contain a mix of sterile water, electrolytes, sugar, proteins, fats, and other nutrients, depending on the needs of the patient. Diseases and disorders that commonly require total parenteral nutrition include late stages of Crohn`s disease, obstructive bowel disorder, and ulcerative colitis.
Intravenous infusions are also used to deliver medication directly to the blood stream. Certain medications, such as intravenous immunoglobulin, a type of antibody, can only be given through the vein. Other medications, such as certain narcotic pain relievers, are given intravenously because the method allows them to they work faster than when taken orally. Chemotherapy for treatment of cancer is also typically given intravenously.
When performed by a medical professional, intravenous infusions are typically safe. The most common reaction is mild pain and redness at the site of the injection, although different medications may cause different side effects. Any time the skin is punctured, there is a risk of infection. Having a medical professional, typically a nurse, monitor the intravenous infusion and change the injection site when irritation is evident can help prevent complications.
IV Infusion, Glucose IV Infusion,Intravenous Infusion
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