Frozen river 鲀 fish

riverare poisonous fish, their ovaries and liver are highly toxic, kidneys, blood, eyes, gills, skin, the most toxic reproductive glands. Muscles are non-toxic, but after the fish die for a long time, visceral toxins will gradually seep into the muscles, therefore, processing carelessly, poisoning after eating can lead to death. Therefore, personnel must be specially trained toprocessing of river fish.process Raw materials → raw materials treatment→ cleaning→ weighing plate →freezing→ refrigeration production method 1. Raw material selection: raw materials for processing riverfish necessary fresh. The surface of the fish body is smooth, the meat is solid and full and elastic, the skin is not cracked, no black hair, the lips are bright red, no odor. Selected body length of more than 19 cm insect pattern oriental and body length of more than 27 cm of redfin orientalas raw materials.2. Raw material treatment: when processing, cut the head, remove all internal organs. While cutting off the fish's head, the knife is cut diagonally into the abdomen, along with the abdominal flesh. The knife should be smooth. When going to the internal organs, do not allow the fish eggs to disperse and the liver to rupture.3. Cleaning: Brush repeatedly with water to remove the inner black membrane and blood stains of the abdominal cavity. Concentrate in clean rivercontainers for fish and fish and must not be confused with visceral containers. Appliances containing visceral organs must not contain other fish food. Removed internal organs and other lower foot material, should be unified treatment, not arbitrarily stacked or discarded. After washing the waste water to be treated before discharge, not allowed to discharge into the water source of domestic water. All tools and containers used in the production should be marked, after use to be rinsed with 2% hot alkali water, and then washed with clean water, and by a person to keep. Production personnel must wear a variety of protective equipment. If the skin is cut in production should immediately go to the infirmary to wrap, in case of accident.4. Weighing plate: 10 to 20 kg per plate, plus 2 to 3% of the water. When loading the plate, the back is up and arranged neatly.5. Frozen: Move into a frozen pair below -25 degrees C, and the central temperature of frozen fish body is below -15 degrees C.6. Refrigeration: Cold storage temperature should be below -18 degrees C, relative humidity of 90 to 95%.