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制作鱼线最好选择淡水鱼,因为淡水鱼肉质比较厚,容易起胶。而海鱼的胶性较差,不容易起胶。在众多淡水鱼中,应选择肉厚刺细的鱼类,如草鱼、鲢鱼、桂鱼,效果都不错。不过,最好的选择,应该是3月前后的桂鱼。这时的桂鱼肉质非常厚,起胶效果也最佳,做出的鱼线自然细腻柔滑。在冬季,草鱼、鲢鱼则是最佳选择。去头放血血液放不尽,做出的鱼线就不洁白。很多师傅在宰杀时,都是先将鱼拍死或摔死,这种方法不正确。因为在拍或摔的同时,鱼头大量充血,导致鱼肉不够洁白。我的做法:直接将鱼头切掉,在鱼鳃附近有个大血管,鱼头切下后血液便会全部留出。
The best choice for the production of fishing line freshwater fish, freshwater fish because of the relatively thick meat, easy to glue. The poor fish glue, not easy to glue. In many freshwater fish, should choose fleshy prickly fish, such as grass carp, silver carp, mandarin fish, the effect is good. However, the best choice should be mandarin fish before and after March. At this time, the quality of the mandarin fish is very thick, the gumming effect is also the best, and the natural and delicate silky fishing line is made. In winter, grass carp, silver carp is the best choice. Excretion blood to the head, make the line is not white. Many masters in the slaughter, are the first fish killed or killed, this method is not correct. Because at the same time or shot at the same time, a large number of fish head congestion, resulting in not white enough fish. My approach: cut the fish head directly, there is a large blood vessels near the fish gills, the fish will cut out after the blood will all stay out.