We are China leading manufacturer and exporter of drug intermediates,pharmaceutical chemical, pharmaceutical intermediates, pharmaceutical drug intermediates and bulk drug intermediates
It included Amisulpride intermediate, Sarpogrelate HCL Intermediates, rebamipide intermediates, levosulpiride intermediates,Ivabradine hydrochloride intermediates, capecitabine intermediates, Abiraterone Acetate Intermediates,Dolutegravir Intermediates,Tofacitinib Intermediates, Bosutinib Intermediates,Ibrutinib Intermediates,Afatinib Intermediates, Eltrombopag Olamine Intermediates, Axitinib Intermediates,Etoricoxib Intermediates, Vilanterol Intermediates, Indacaterol Intermediates,Rocuronium Bromide Intermediates, 3'-Hydroxyacetophenone,2-Chloronicotinic acid ,2-Methylsulfonyl-4,6-dimethoxypyrimidine,Nucleus of Cefditoren (7-AMTCA) ,7-MAC ,(S)-2-Aminobutyramide hydrochloride(SABAM HCL) Levoxiracetam Intermediate...
Most of all above intermediates are ready iin stock, delivery tme is effective, Price is competitive.
Pharmaceutical Intermediates, Drug Intermediates,Pharmaceutical,Bulk Drug Intermediates Taizhou Volsen Chemical Co., Ltd. , https://www.volsenchem.com
Shark fin processing technology
Shark fin is derived from the dorsal, pectoral, and lower caudal fins of sharks. It is known for its rich nutritional value and is believed to support the blood, qi, kidneys, lungs, and stomach. To ensure a more standardized and efficient processing method, we have developed a detailed procedure for fresh shark fin preparation, commonly referred to as "Ming fin" processing.
The process begins with freezing the shark fins, followed by thawing, drying, removing the base meat, hot sand treatment, sand scraping, washing, bleaching, rinsing, de-boning, and finally grading and packaging. This systematic approach ensures that the final product meets high-quality standards while preserving the natural texture and flavor of the fins.
First, the fins are dried either under the sun or in an oven, with the temperature maintained around 40°C. Next, the base muscle is carefully cut off using a knife or chainsaw. Then, the hot sand method is applied: the dry fins are soaked in water heated to about 60°C, and flipped regularly to ensure even heating. The water temperature is then reduced to around 50°C and kept at that level for approximately 20 minutes. A fingernail or small knife is used to test the fin’s softness—once it becomes easy to scrape, cold water is added to remove any remaining impurities, blood, and mucus.
Afterward, the sand is scraped off from the base of the fin all the way to the tip using a razor blade. The fins are then thoroughly washed under running water to remove any residual sand particles. Following this, they are bleached in a hydrogen peroxide solution (1 part of 40% hydrogen peroxide mixed with 15 parts of water) for 20 minutes. After bleaching, the fins are rinsed for about an hour to eliminate any remaining chemicals, rot, and salt.
Next comes the de-boning stage, where the central cartilage is removed using a boning knife. Pectoral fins are split into two halves by hand, while dorsal fins are cut into two pieces connected by the fin tip. The fins are then dried again, either in the sun or in a drying room, ensuring the moisture content remains below 12%.
Once fully dried, the fins are graded based on their type, location, size, and quality. Finally, they are packed in plastic bags, sealed tightly, and placed into cartons for storage and distribution. This comprehensive process ensures that the finished product is clean, high-quality, and ready for consumption.