(1) tetrodotoxin
The meat of puffer fish is tender and delicious. There was a saying that "the puffer fish is not fresh after eating" and "the puffer fish eats to death". Some coastal areas in China have the habit of eating puffer fish, which the Japanese regard as delicious. People who lack cooking experience should never eat puffer fish. People who eat puffer fish poisoning are common at home and abroad, that is, Japanese with rich credit for puffer fish. It is said that hundreds of people die of poisoning every year.
The puffer fish contains a tetrodotoxin and tetrodotoxin, which are two highly toxic substances. According to the determination, its toxicity is equivalent to 1250 times of the dramatic drug sodium cyanide, and it is one of the most toxic non-proteins found in nature so far. Tetrodotoxin is mainly concentrated in ovary, liver and blood, followed by eyes, gills and skin. The muscles of individual species also contain toxins. The chemical properties of this toxin are relatively stable, and it can not be destroyed quickly after frying, boiling, salting and sun exposure, so the mortality rate of human and animal poisoning is extremely high.
Toxicological effect of tetrodotoxin is mainly to paralyze nerve endings and central nervous system, resist cholinesterase in blood, severely paralyze neuromuscular system, and prevent neuromuscular conduction and central nervous system disorder. The symptoms of poisoning are: first, the tip of the tongue and lips are numb, then the whole body is paralyzed from the upper limbs to the toes, the body feels tired, the eyelids can't be opened, the vision is blurred, the hearing is reduced, and the patient falls into a coma. In severe cases, people feel nausea and vomiting, abdominal pain and headache, pale face, pupils losing their effect on light, general numbness, cold limbs, unclear language, decreased blood pressure, weak pulse, and general breathing gradually stops after onset.
People who eat puffer fish poisoning can still be rescued if they are found in time. After eating, once the symptoms of puffer fish poisoning are found, they should be sent to the hospital immediately for rescue. Sodium bicarbonate solution can be quickly detoxified by subcutaneous injection or intravenous injection. Adrenaline, digitalis glycoside, camphor and caffeine can also be injected separately, and the effect is satisfactory. There are many ways to detoxify in China, such as eating raw eggplant and taking squid ink orally; Pour the sheep hoof leaves with juice; Parthenocissus creeper soup; Malan grass (whole grass) decoction, and so on.
Most muscles of puffer fish are nontoxic. After strict detoxification, the head, skin, viscera and blood are removed, and then pickled, dried and soaked before eating. If you make good use of fresh puffer fish, you should be especially careful. Cut off the head, remove the viscera, blood, skin and spine after laparotomy, cut into thin fish slices with a knife, rinse with clear water, and add a small amount of baking soda when cooking.
(2) dried puffer fish
Most coastal areas in China stipulate that puffer fish are not allowed to sell fresh products in the market. Generally, it is processed into dry salt products, and the heads are peeled and dirty, and only the ones with skins are removed. However, the later processing must be dried in the sun before it can be sold to avoid danger.
1.3 dried puffer fish
(1) raw materials: raw materials processed in one place should be fresh, because most puffer fish meat is non-toxic. If the quality of fish is not good, visceral toxins will penetrate into muscles and cannot be used for processing.
(2) Peeling: cut the skin of the fish from beginning to end (in order to cut the skin of the fish), and peel off the scalp of the fish a little by hand; Then hook the fish skin on the fixed iron hook, hold the fish head and pull it hard to tear off all the fish skin.
(3) Removing the head and dirt: put the peeled fish body on a fish cutting board, with the head facing the human body and the back to the left, cut off all the internal organs from the head spine to the anus with a knife, and treat the liver separately.
(4) Slicing: Cut the abdomen and back into unfolded meat pieces along the spine, but the spine and the meat are still not separated. For export products, it is required to cut off bones and meat pieces, and cut off the spine, leaving only clean meat and tail fins on both sides. Wash away the blood.
(5) Pickling: Sprinkle salt evenly on the fish fillets. The amount of salt varies according to the size of the fish, generally around 20%. Pickling in a tank or pool for 1-2 days.
(6) Rinsing: soak the marinated fish fillets in flowing fresh water for 1-2 hours for desalination, and then drain them after washing.
(7) Sun-drying: put the drained fish fillets on a bamboo curtain or mat for sun-drying, turn them over frequently, shape them in time after semi-drying, stack them when drying, steam them for 2-3 days, and then completely dry them.
(8) Quality requirements of finished products:
First-class products: light yellow color, hard and transparent meat, smooth and shiny blade, no blood stains, flat and wrinkle-free meat slices.
Second-class products: the meat surface is slightly frosty, dull, the meat is hard, there is no blood stain, the knife edge is not smooth enough, and the meat slices are not smooth enough.
(9) Packaging: packed in plastic bags, and assembled in units of 0.5 kg or 1 kg. Finally, put them in a big cardboard box.
(10) Utilization of by-products: After curing puffer fish liver, it can be boiled into industrial fish oil, fish skin can be made into industrial fish skin glue, and viscera such as fish head can be used as fertilizer.
2. Take out the dirty puffer fish.
(1) Raw materials: According to the freshness and individual size of puffer fish, they are processed separately. Good freshness, individual puffer fish is processed into fish fillets, and individual puffer fish is processed into puffer fish elbows; Those with poor freshness can be eaten without processing and can be used as fertilizer, but they must be strictly managed to prevent people and animals from eating by mistake.
(2) Cutting: put the fish on the fish cutting board, with the head facing the human body and the back facing the left. Grasp the eye socket and gill seam of the fish on the left with the left hand, insert the knife into the left side of the spine from the back of the head with the right hand, pierce the abdominal cavity, push the knife to cut to the tail root, then cut the skull with the knife, take out the viscera and bone blood (be careful not to mix with the viscera of other fish), and cut each big puffer fish weighing more than 1 kg. Liver can be used as raw material for fish oil, and first-class viscera can be used as fertilizer.
(3) Cleaning: clean the cut raw materials with seawater, paying special attention to the residual fish liver and blood stains; Drain the water and then marinate.
(4) Pickling: put the brushed fillets into a pickling tank or tank with a salt content of about 65,438+00% layer by layer, and take them out after 2-3 days. If the sun can't shine in time because of rainy days, it is necessary to increase the amount of salt according to the length of time. The decapitated puffer fish elbow can be pickled by mixing salt.
(5) Cleaning: the salted fish coming out of the pond should be cleaned with seawater or fresh water, and the salted fish with high salt content should be properly soaked for dehalogenation, otherwise the quality of the finished product will be affected, and then drained and dried.
(6) Sun-drying: put the fish fillets on a bamboo curtain or a grass board, sun-dry the meat surface first, then the skin surface, turn it over in time, sun it until it is 60% to 70% dry, put it away and pile it up, shape it, spread it with water, and sun it again two days later until it is completely dry. Small fish elbows can be sprinkled on the mat.
(7) Quality requirements of the finished product: the fish fillets are complete and flat in shape, hard in meat, light yellow, smooth and free from blood stains, slightly frosted, evenly dried, 100% dried.
(8) Packaging: Fish fillets are generally packaged in fish baskets, and fish elbows are packaged in sacks or woven bags.