Micro Needle Pen,Microneedle Machine,Derma Pen Danyang Trading Co., Ltd. , http://www.gdtattoomachine.com
According to the different processing methods, the sea extension can be divided into two kinds: the sea extension and the mature sea extension. According to the production season and the individual size, the sea extension can be divided into the osmanthus extension (in early July, the body length is 1.5-2 cm. ), Xiaozhong Yan (in late July, early August, body length is about 3 cm), median extension (mid-late August, body length 4.5 cm), Dazhongyan (early September, body length 6 cm). The smaller the individual, the more delicious the taste is, and the sweet-scented osmanthus is a luxury seafood product. 1. Cooked sea extension (1) Raw materials: Fresh fish larvae are used as raw materials. Juveniles have higher water content and are more likely to degenerate than adult fish, and they must be processed quickly. Place raw fish in bamboo baskets or small wicker baskets (12cm in basket depth, 50cm in diameter), 3-4kg in each basket, and put the baskets together in large cylinders, wash with seawater to remove seagrass and Other impurities. (2) boiled: Inject 8 full minutes of seawater into the pot and add 4% salt according to the amount of water. After the water boils, put the small basket containing the raw fish into the pot, heat and cook, and the firepower must be fierce. When the fish is brought into the pan, the water is boiled quickly. The shorter the cooking time, the better. Generally it is less than 2 minutes. When the fish floats in the pot and the eyeballs turn white, the basket should be immediately pulled out. In some cases, the raw fish can also be put directly into boiling brine, cooked, and then removed. Cook about 10 pots each time, and when the water is cloudy, replace the new water. For each pot, add salt to the pot in order to maintain the concentration of salt water. (3) Out of the sun: After the cooked fish in the basket cool, pour the fish on the hands and gently spread the sun on the mat. Due to the special tenderness of the fish, do not use your hands when spreading the fish so as not to damage the fish. The dried fish layer should not be too thick to prevent uneven drying. When it is dry until it is dry, the method is to fold the fish on the mat and then gently open it by hand and dry it until it reaches 90% dry. Put away, sorting impurities is the finished product. (4) Packing: Generally, 250 grams is used as a unit, packed in plastic bags, and then put into a large carton. If not sold immediately, it can be stored in a low-temperature, dry warehouse. (5) quality requirements: the individual is complete, dry uniform, bright color, salt content of about 4%, no broken end and impurities, with a delicious fresh fragrance. 2. Sheng Hai Yan (1) DRY PRODUCT: Fresh young fish are washed with seawater, drained, and sun dried on mats. When the sun is dry until it is dry, the method is to fold the small fish on the mat. Pile up, and then spread it evenly by hand, drying to 90% dry finished product. The production rate of light dry sea extension is generally around 24%. Quality requirements: The individual is complete, dry and clean without impurities. (2) Dried and salted products: Well-cooked with fine salt, mix the raw fish well, rinse for about 4 hours, wash it with seawater, lift it on the mat after draining, and turn it when it is dry until it is dry. Ibid, drying up to 90% dry or more is the salty dry sea extension. The success rate is generally around 28%. Quality requirements: The individual is complete, dry and uniform, salt content does not exceed 5%, no impurities.