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Index Category
Num Date Index Chg. Chg. %
1 2015-03-22 120.00 0.00 0.00%
2 2015-03-15 120.00 0.00 0.00%
3 2015-03-08 120.00 0.00 0.00%
4 2015-03-01 120.00 0.00 0.00%
5 2015-02-22 120.00 0.00 0.00%
6 2015-02-15 120.00 0.00 0.00%
7 2015-02-08 120.00 0.00 0.00%
8 2015-02-01 120.00 0.00 0.00%
9 2015-01-25 120.00 0.00 0.00%
10 2015-01-18 120.00 0.00 0.00%

特徴

産地:It is mainly distributed on the southeast coast of China, and is widely distributed in the Pacific Ocean south of Japan, India Ocean, Atlantic and Eastern Mediterranean Sea.
The octopus inhabits many diverse regions of the ocean, including coral reefs, pelagic waters, and the ocean floor. It has numerous strategies for defending itself against predators, including the expulsion of ink, the use of camouflage and deimatic displays, its ability to jet quickly through the water, and its ability to hide. An octopus trails its eight arms behind it as it swims. All octopuses are venomous, but only one group, the blue-ringed octopus, is known to be deadly to humans.
特徴:The octopus; plural: octopuses, octopi, or octopodes; see below) is a cephalopod mollusc of the order Octopoda. It has two eyes and four pairs of arms and, like other cephalopods, it is bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms.
An octopus has no internal or external skeleton (although some species have a vestigial remnant of a shell inside its mantles), allowing it to squeeze through tight places. Octopuses are among the most intelligent and behaviorally flexible of all invertebrates.
Processing
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.
6.Ice glazing: glaze the frozen fish with smooth thin ice twice at the temperature of 3 Celsius degrees.
7.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.