Mackerel processing

Dried fish fillets 1. Ingredients: High-quality raw materials are essential, with each fillet ideally weighing over 100 grams. This ensures easier handling and better quality during the drying process. 2. Cleaning: Rinse the fish thoroughly using seawater or fresh water to remove mucus, dirt, and other impurities from the surface. 3. Cutting: Place the fish on a cutting board, facing you with the head towards you and the back to your right. Use your left hand to hold the eye area while the right hand cuts from the back of the head through the belly, pushing along the spine toward the tail. Carefully cut the skull without damaging the flesh, then remove the internal organs. 4. Salting: Apply salt at a concentration of 5–6% of the fish weight. Layer the salt between the fish fillets in a jar and let it marinate for approximately 12 hours. 5. Drying: After marination, rinse the fish with seawater or fresh water, drain it, and place it on straw boards. Allow it to dry in the sun, first drying the surface before proceeding to full sun exposure. To reshape and evenly distribute moisture, dry the fish for two days, turning it regularly. 6. Quality Standards: The finished product should have a complete shape, smooth cuts, firm texture, pale yellow color, no off-odors, and a moisture content of around 90%. The success rate is typically about 28%. Due to the high fat content, the dried fish should not be stored for long periods, especially avoiding high summer temperatures. Dried salted fish 1. Raw Materials: Fresh fish is preferred, but slightly less fresh fish can also be used as long as there is no foul smell or signs of spoilage. 2. Salting: Use 15% salt by weight of the fish. Start by placing a thin layer of salt at the bottom of the container, then layer the fish and cover it with more salt. After 12 hours, brine will form. Apply light pressure (about 10% of the fish weight) and let it cure for 5–7 days. For longer preservation, use 32% salt and plan for desalination later. 3. Sun Drying: After salting, rinse the fish with seawater or fresh water, drain it, and spread it on bamboo mats or straw boards. Avoid direct sunlight during peak heat, especially at noon. Cover with grass mats to prevent overheating, which could lead to softening or damage. When the fish is about 60% dry, pile them to even out moisture, and continue drying for two more days. Regularly turn the fish and separate larger pieces to ensure uniform drying. 4. Quality Standards: The final product should be intact, clean, with a grayish-brown or brownish color, no visible salt, slight oiliness allowed, firm meat, and a moisture content of about 90%. The success rate is generally around 35%.

Vegetable Powder

Introduction and application of vegetable extracts

Vegetable powder extracts are natural compounds extracted from various vegetables, such as Garlic Powder, Beet Root Powder, Barley Grass Powder, and Onion Powder including vitamins, minerals, antioxidants, polyphenolic compounds, alkaloids, and terpenoids. These compounds have a wide range of biological activities such as antioxidant, anti-inflammatory, hypotensive, hypoglycemic, cholesterol-lowering, immunity-enhancing, etc., and have application prospects.

Vegetable Powder,Garlic Powder,Beet Root Powder,Barley Grass Powder,Onion Powder

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