Skins are made from the skin of sharks and plowshares. In addition to being used for tanning and processing fish gelatin, fish skins are also edible. All kinds of shark skins can be eaten, and the skin of the head of the ploughhead is the best.
Fish skin is a seafood product rich in glial proteins. According to laboratory tests, every 100 grams of fish skin contains 67.1 grams of protein, 0.5 grams of fat, 11.1 grams of sugar, and contains calcium, phosphorus, iron and other minerals and vitamins. The squid skin, scallop skin, and squid skin made with it are all delicious dishes on the table. According to ancient books, fish skin can heal indigestion, fish poisoning, and more. Modern people believe that sharks have strong immunity against pathogens, and skin, meat, and bone have medicinal value.
When the food is eaten, it must be treated with water and processed before it can be served. The method is: first put the skin in cold water or warm water, wash it, then transfer it into the pot, cook it hot, or scald with hot water until it is able to retreat. In the sand, scrape the skin with a knife, wash it, simmer it again, simmer it with low heat, remove and put it in clean water.
2. processing method
(1) Peeling: Choose sharks larger than 15kg or larger plowshares, put on the chopping board, cut the fins with a knife, remove the internal organs by laparotomy, wash the dirt, hold a peeling knife in one hand, and grab the skin in one hand (It is best to wear gloves to prevent the skin from scratching the skin.) From the head to the tail, cut them in order. The depth of the knife is required to be accurate, the skin is not broken, and the skin is not meaty. If there are many subcutaneous muscles, it should be trimmed and stripped.
(2) Decontamination: Peel the fresh shark skin and soak it in clean water for a day. Then use a bamboo brush to clean impurities in the skin, such as blood stains and residual meat. After the skin is clean, drain it out of the sun. If it is big Zhang's skin should be cut out for drying, collection and sale.
(3) First sun: After decontamination, the skin after draining is placed on the straw board or on the mat. The inside of the skin is firstly sun-dried, and then the outside of the skin is turned back. To prevent worms and worms, when the sun is dry When it is smoked.
(4) Smoke: The skin is placed in the fumigation chamber or cylinder, sealed with sulfur after ignition, and smoked for about 5 hours. The main purpose of smoking is to prevent insects during storage.
(5) re-sun: After the smoked fish skin immediately out of the sun, by flipping the sun to dry when the collection can be stored. The finished product yield is generally about 30% of fresh fish skin. In the process of drying, if it encounters rainy days, it can be preserved in a cold storage at 0-5°C, and a small amount of salt can be rubbed without refrigerating conditions. However, in the sun, you must remove the salt, or skin crisp, seriously affecting the quality.
1. Nutritional value and edible method