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草鱼生长速度快,产量高,饲养成本低,在市场上占有率较高,但草鱼肉质较松,烹调方法比较单一。草鱼的脆化,就是通过改变其食物结构而使肉质变脆。脆化后的草鱼,肉质坚硬而爽晚,不易煮烂,切成鱼片、鱼丝不易断碎,而味道仍鲜美,深受消费者欢迎。下面介绍一下草鱼脆化技术的要点,供养殖户参考。一、池塘条件选择池底淤泥少,排灌条件好,水质清新,面积
Grass carp growth speed, high yield, low cost of keeping, in the market share is higher, but the grass carp is more loose meat, cooking method is relatively simple. Grass carp’s embrittlement is to make the meat crisp by changing its food structure. Grass carp after embrittlement, succulent and Shuang late hard, not easy to boiled, cut into fillets, fish wire is not broken, while the taste is still delicious, well received by consumers. Here to introduce the main points of grass carp embrittlement technology, for farmers reference. First, the choice of pond bottom sediment less, irrigation and drainage conditions are good, fresh water, the area