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Matters needing attention in handling red shellfish
2023-12-14
The key to changing the knife of the red shell is to use a very sharp and fast knife to piece the red shell into pieces. First, this operation requires extremely high requirements for knife workers. The knife workers need to be very solid to produce very thin pieces. The requirements for knives are also high, and knives must be very sharp to use, which is convenient and safe. And pay attention to safety and don't cut your hands.
After all the red shellfish are cut clean of internal organs, they are put into the plate and cleaned several times collectively. This is the last time we clean them. After a while, we will start to change the knife directly and then put them on the table. Therefore, this washing is very important. We should wash them several times more until the water looks clear and transparent.
The whole essentials of removing the internal organs of the red shellfish is to cut off the dark red substance on it.
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Rongcheng New Delta Aquatic Products Co., Ltd.
Engaged in the processing of ready-to-eat frozen red shellfish meat, chilled red shellfish and other shellfish products, as well as the intensive processing of aquatic products (fish steak series, shrimp, Tang Yang, Long Tian Yang, etc.), with an annual production capacity of 3000 tons, and the products are mainly exported to Japan, South Korea, Southeast Asia and other countries.
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