When processing aquatic products, a general principle should be followed, that is, the raw materials should be processed into raw materials that are easy to cook and meet the hygiene requirements. To this end, in the initial processing of aquatic products, it must also meet some basic requirements:

　　1. Understand the structure of raw materials and remove inedible parts

　　Different aquatic products have different organizational structures. During the processing, the inedible parts must be removed according to the specific conditions. At the same time, according to the cooking purposes, the edible parts are filed for use (we will introduce in detail in the meat processing chapter). ). For example, in general, scales, mites, fins, internal organs (liver, gallbladder, abdominal black, intestine, heart, etc.) of fish raw materials must be removed or used during processing. After removing the scales, sputum, fins, and viscera, the fish washes the blood and removes the mucus. Sometimes, depending on the need of cooking, the bone becomes a net material, which can be used as a raw material for formal cooking. Shrimp raw materials need to be cut off, shelled or not shelled, and the intestinal glands are removed. In short, in the initial processing of aquatic products, fish scales, surimi, viscera, hard shell, gray board, sand and bloody mucus must be removed according to the specific conditions of the raw materials to obtain the ideal net material.

　　2. Processing according to the requirements of cooking and cooking.

　　Chinese dishes are cooked in a variety of ways, and the same ingredients can be processed in a variety of ways to cook a variety of dishes. Therefore, the raw materials must be processed according to the specific requirements of cooking into vegetables during the processing. For example, if you want to make a squid for the same squid, you must take out the squid and the internal organs from the mouth with bamboo chopsticks. Wash to maintain the complete shape of the raw material; if you need to make squirrel squid, you can remove the internal organs from the back or abdomen to facilitate washing, bone removal and other processing. For example, using prawns as raw materials to make dishes, such as making prawn and dried prawn only need to cut the feet; making phoenix shrimp need to peel off the head shell and part of the body shell, leaving the tail shell to keep the body White and red tail; if you make orange shrimp and fried shrimp cake, you need to remove all the shrimp shells.

　　3. Compliance with hygiene and ensuring nutritional requirements

　　The preliminary processing of aquatic products not only requires the processing to be depleted and washed according to the sanitary requirements, but also ensures the inherent hygienic quality of the raw materials. It should also be taken to avoid changes in the chemical composition of the raw materials and to prevent the production of harmful substances to the human body. For example, after the turtle is dead, the internal organs are easily spoiled, and the histidine in the meat is converted into toxic histamine, which is harmful to the human body, thus affecting the hygienic quality of the turtle: if the squid is a poisonous fish, its blood is poisonous. Etc., should pay attention to when processing. In addition, some aquatic products such as the locusts of the locusts often live in the larvae of the larvae, and some are the hosts of the hepatitis A virus, which also affect the sanitary quality of the raw materials. Effective measures should be taken during processing to ensure that the raw materials can meet the hygiene requirements.

　　The initial processing of aquatic products requires both hygiene and non-loss or loss of nutrients, especially for special aquatic products. For example, the initial processing of fish should generally be scaled, but fresh salmon and white scale fish cannot be scaled because their scales are large and soft. The scales are rich in fat. For example, the liver of fish often carries a large amount of vitamins and inorganic salts, which should be preserved and utilized during processing.

　　4·Use everything to avoid waste

　　When preliminarily processing a raw material, it is first necessary to have a good understanding of its use, so that it can be processed as needed, and the raw materials should be used as such. For example, if we buy long fish in order to make soft long-fish, we will first burn the bones to obtain the long-fished meat, but at the same time, we should know that the belly meat can be made into the umbilical door, the bones can be soup, etc., to ensure the full utilization of raw materials. ,avoid wasting. Gao Ming's chefs often use other people's neglect of the undersides to create innovative dishes. For example, the fish head is rich in protein hydrolysis, fat esterification is dissolved in water to make a fragrant casserole fish head; use the other fish to fill the remaining fish spine sauce and burn it into a delicious and delicious wine. One by one spicy bones and so on.