Hongjia mullet roe 170g season limited

"The wild (the mullet roe taken out of the mullet) looks thin and long, and the color is dark; the artificially raised mullet roe is thick and light in color!" In addition, the mullet roe is paired on both sides, the egg size is the same thickness, and the appearance is clean. Residual meat, transparent color, moderate soft and hard dry and wet, are the main points of purchase. ◆Processing process of mullet roe 1. Remove blood stains: use a spoon or a fine needle to gently single out the blood vessels on the surface of the ovary, and wipe the blood stains attached to the surface of the ovary with a dry cloth. Be careful not to scratch the ovarian membrane, if you accidentally rupture it. Use a thin sticker to prevent the oocyte from flowing out. 2. Salting: As the name suggests, apply salt evenly on the ovaries. The amount of salt used is about 12-15% of the weight of the mullet eggs, but it can also be immersed in salt water. The immersion time is 1 to 2 hours. The longer the time, the mullet roe will be saltier and harder. When the salt is used too little, the mullet roe will not shrink well and the color will not look good. 3. Desalination: Soak in water or rinse with water during desalination. After desalination, drain the water or blot dry with a dry cloth and toilet paper, and then spread the mullet eggs on a wooden board and blow dry. 4. Shaping: Lay a layer of white gauze on the board, and discharge the desalted and blow-dried mullet roe on the gauze. It is best that the mullet roe of the same layer should be the same size to avoid uneven stress during the pressure, and then spread several layers accordingly. Add a few blocks or iron blocks to the most square. Do not apply too much pressure on the first day, and then gradually increase the pressure. Because the mullet eggs still contain a lot of water, if the pressure is too heavy, the mullet eggs will break. V. Drying: After shaping and pressing the mullet eggs, gently wipe off the mucus or dirt on the surface with a soft damp cloth, and then put it back on the board to dry, try to dry it with cool air or use an electric fan to avoid exposure to sunlight If you find bubbles in the drying process, you need to carefully pierce them with a fine needle. The drying process must be turned over frequently to make both sides dry evenly, and to prevent egg membranes from sticking to each other. 6. Finished product: The finished mullet roe has the color of maltose and light yellow as the first-class product, but contains a lot of water, and is generally not resistant to storage. It is best to refrigerate in the refrigerator. Contents: 4.2-4.5 taels/piece; 160g-180g/piece Ingredients: Taiwan wild mullet roe, sill Shelf life: Mullet roe can be stored in a cool indoor place for a week The mullet roe can be stored in the refrigerator for one month to one and a half months The mullet roe can be stored in the refrigerator for one year Origin: Taiwan 【Precautions】 Mullet roe contains high cholesterol, is salted, and has high sodium content. It is recommended that people with chronic diseases such as heart disease, high blood pressure, kidney disease, and diabetes should not eat more. [Cooking suggestions] One: Peel off the film on the surface of the mullet roe. 2: As for the wire mesh, bake it with a slow fire until the surface is slightly golden, and smear with rice wine while baking. 3: After baking, cut into thin slices, add garlic or radish slices, you can enjoy the delicious mullet roe Origin / manufacturing method Taiwan