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Index Category
Num Date Index Chg. Chg. %
1 2015-03-22 93.75 0.00 0.00%
2 2015-03-15 93.75 0.00 0.00%
3 2015-03-08 93.75 0.00 0.00%
4 2015-03-01 93.75 0.00 0.00%
5 2015-02-22 93.75 0.89 0.95%
6 2015-02-15 92.86 3.27 3.53%
7 2015-02-08 89.58 -0.30 -0.33%
8 2015-02-01 89.88 -1.79 -1.99%
9 2015-01-25 91.67 0.89 0.97%
10 2015-01-18 90.77 0.30 0.33%

特徴

産地:Butterfish, one of the marine commercial fishes, can be found in coastal areas of China. One hundred grams of butterfish meat contains about 15.6 gram of protein, 6.6 gram of fat. Butterfish is nutritious and tasty and very good for health.
特徴:Procedures: raw fish picking → cleaning → weighing and panning → quick freezing → pan shedding → ice glazing →packaging – end product
Operation Notes:
1.Requirements for raw octopus: raw fish must be fresh with normal body color; the gills must be pale red, pink or purple. Smell must be normal; muscle with elasticity. The appearance may not be dry with oil; body has no damage but surface gloss. Eyes full with transparent cornea, muscles with elasticity.
2.Cleaning: clean the fish with high quality water with low temperature at fast speed. Remember not to soak the fish. Drain water after washing for a while.
3.Weighing and panning: pick fish respectively when panning, add water when weighing to ensure each pan weighs more than 20 kilograms after melting.
4.Quick freezing: freeze instantly after panning, make the storage temperature below -25 Celsius degrees, the temperature of the core part must be down to -25 Celsius degrees with less than 14 hours.
5.Pan shedding: immerse the fish pan into clean water for several seconds, then remove the fish from the pan.
Ice glazing: glaze the frozen fish with smooth thin ice twice at the temperature of 3 Celsius degrees.
Packaging: packages must be clean and tidy with elaborate design, the inner package should be plastic bags of high-pressure polyethylene with 1-2 corrugated paper sheets. Print product name, specification on the package after baling.
8.Storing in refrigeration warehouse: the packaged frozen fish, if not immediately for sale, must be stored in warehouse with the temperature below -18 Celsius degrees. The temperature fluctuation should not exceed ± 1 Celsius degrees.
End Product Quality Criteria:
1. Quality: The fish is not dark with normal color, and gills must be pale-red or purple; eyeballs flat and bright; smell is normal too; muscles with elasticity.
2. Specifications: The first class: weighing 500 grams or more each; second class: weighing between 250-500 grams each.