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Shark's fin processing technology and amino acid evaluation shark's fin shark's fin is made from the shark's dorsal fin, pectoral fin, caudal fin lower leaf processed by the dried products, the main processing species are divided into green winged skin, wing to maintain the original fin shape, Wing velvet, also known as winged needles, winged cakes, are formed with wings. In addition to rich in amino acids, shark fins also contain fat, sugar and minerals essential to the human body; its nutritional value is rich, with blood, qi, kidney, lungs and stomach and other effects, not only valuable supplements but also our four One of the 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 regulate the processing of shark fins, ensure the quality and safety of shark fins, and raise people’s awareness of shark fins, it is necessary to introduce the processing technology for processing 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 of frozen shark fins → thawing → drying → to the base meat; → hot sand → sanding → washing → bleaching → rinsing → boneless → dried or dried → grade → packaging → Ming fin products. Second, the method of operation 1? Dry: placed in the sun dried or dried in the oven. Drying temperature should be controlled at about 40 °C. 2?, to the basic meat: use a knife or a Chain Saw to remove the base muscles of the shark fins clean. 3, hot sand: dry shark fin weight 1,2 times the water, heated to about 60 °C, the shark fins immersed in water, Frequently flipping from bottom to top to make the raw material 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 stains, mucus and impurities from the fins, and collect and drain. 4 Scraping sand: The sand is scraped off 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 hydrogen peroxide solution; 1 part of 40% hydrogen peroxide solution plus 15 parts of water, soaked for about 20min. 7? Rinse: Rinse the fins with flowing clean water for about 1 hour. Wash off 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: 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, bar; tight bag mouth, external carton packaging. Third, the amino acid content, composition and nutritional evaluation of Ming-wing were determined by Hitachi Model 835-50 High-speed Amino Acid Analyzer. The amino acid content and percentage of dry-fin protein in Ming-wing were shown in Table 1. The results showed that the essential amino acids in the 18 kinds of amino acids of the Ming fin were rich and balanced, and the total amount of amino acids was 894.9 mg/g. The content of essential amino acids was 376, 9 mg/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. Based on the equilibrium pattern of essential amino acids specified by the FAO of the UN Food and Agriculture Organization of the United Nations in 1973, protein amino acids of the wing were analyzed by chemical scoring methods. The results are shown in Table 2. Table 2 The essential amino acid composition and amino acid score of the fin wing mg/gN name Met+CysPhe+TyrThr; ValTrp amino acid score Ming wing 3064884812064752883256394FAO mode 25044034022038025031060100 Table 2 The results show that the limiting amino acids of the wing are methionine and cystine, The essential amino acid content is balanced, and the amino acid score is 94. This is close to the essential amino acid balance model prescribed by the UN Food and Agriculture Organization of the United Nations (FAO). This shows that the protein of the winged fin is easily absorbed by the human body and 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 the hot sand, the water temperature should not be too high, otherwise it will lead to over-dissolve the fin glue to expose the fin, affect the quality of the finished product, increase the difficulty of operation, the heating time varies depending on the size of the wing, which can be difficult to scratch Easy and flexible to master. 3. Under normal circumstances, 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 in hydrogen peroxide solution not only removes the carrion, but also bleaches the fins so that the finished shark fins have a good look and feel. 4. The total amount of amino acids of Amphiprion is 894.9 mg/g, of which the essential amino acid content is 376.9 mg/g, and the essential amino acid content is balanced. The amino acid score is 94, which has a high nutritional value. From:South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences
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