Processing of fish and rice
2024-10-26 04:59:57
Fish, rice and more are low-value fish as raw materials, cooked by boiling, head, to dirty, boneless, dried meat and finished products. Fish and rice are popular among the people because of their rich nutrition, convenient storage and consumption. It is not only a dry product that inland people like to eat, but also a superior condiment for the people along the coast during non-fishing season.
1, processing process: raw materials → pickled → cooking → to head, dirty, bone → drying → packaging → finished products.
2. Process points (taking horsefish as an example): Raw material processing: Fresh raw materials are washed with clean seawater, trash and shrimp are removed, and sediment impurities are removed. Pickling: Wash the ingredients, marinate them in the jar with 4% salt, pick it out for about 12 hours, and remove it again with clean seawater. Cooking: Put the raw material that has been pickled in water and put it in a steamer and boil it for about 1 hour. Three to: cooking raw materials after cooling pan to room temperature, the head, dirt, spine and ribs will be removed (can be used as raw fish meal), take its fish. Drying: Spread the fish evenly on the clean mat, often turning and drying till 90% dry. Packing: The dried fish is weighed after screening, removing fish scales, and fishbone. The finished rice and fish products require uniform rice size, pale yellow color, slight white frost, no fine powder, no moisture content of more than 10%, and salt content of no more than 6%.
These urine reagent strips are available for manual reading or for use with analyzers. The manual urine reagent strips ensure easy visual reading and give a complete solution for urinalysis. There are various configurations available to suit different needs. New parameters are under development. The urine reagent strips for use with analyzers have a unique check block on every strip and have a much higher reliability with an ascorbic acid parameter.
1, processing process: raw materials → pickled → cooking → to head, dirty, bone → drying → packaging → finished products.
2. Process points (taking horsefish as an example): Raw material processing: Fresh raw materials are washed with clean seawater, trash and shrimp are removed, and sediment impurities are removed. Pickling: Wash the ingredients, marinate them in the jar with 4% salt, pick it out for about 12 hours, and remove it again with clean seawater. Cooking: Put the raw material that has been pickled in water and put it in a steamer and boil it for about 1 hour. Three to: cooking raw materials after cooling pan to room temperature, the head, dirt, spine and ribs will be removed (can be used as raw fish meal), take its fish. Drying: Spread the fish evenly on the clean mat, often turning and drying till 90% dry. Packing: The dried fish is weighed after screening, removing fish scales, and fishbone. The finished rice and fish products require uniform rice size, pale yellow color, slight white frost, no fine powder, no moisture content of more than 10%, and salt content of no more than 6%.
Specifications
These urine reagent strips are available for manual reading or for use with analyzers. The manual urine reagent strips ensure easy visual reading and give a complete solution for urinalysis. There are various configurations available to suit different needs. New parameters are under development. The urine reagent strips for use with analyzers have a unique check block on every strip and have a much higher reliability with an ascorbic acid parameter.
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