Canned braised fish is a traditional Chinese cooking technique that has been adapted for industrial production. The process typically involves frying the fish first, then adding a seasoned sauce to the container, or after dehydration, introducing the seasoning liquid directly into the can. Once the fish and seasoning are combined, the product is sealed and processed further. Depending on the method used, the final product may be called crispy, teriyaki, oyster sauce, or similar, each with its own unique flavor profile. The finished product is usually rich in broth, has a dark red color, and carries the distinct taste of braised fish. Common varieties include braised squid, braised mackerel, braised jerky, crispy yellow croaker, and sauce ink fish. **Braised Salmon Cans** **Raw Material Acceptance** Fresh salmon is selected from pollution-free aquatic farms, ensuring it is chilled or frozen, free from spoilage, and weighs no more than 250 grams per piece. The fish must have a normal odor, firm muscle texture, and no signs of contamination. All raw materials must meet the safety standards outlined in "Restrictions on Toxic and Hazardous Substances in Pollution-Free Aquatic Products (NY5073-2001)." **Raw Material Processing** The fish is first cleaned by removing scales, heads, tails, fins, and internal organs. It is then washed thoroughly in running water to remove any impurities, black membranes, and blood stains. The belly meat is cut into pieces of approximately 5.5 cm in length and washed again to ensure cleanliness. **Salting** Fish pieces are immersed in a 3% salt solution for 5–10 minutes, depending on their size. After salting, they are rinsed and drained to prepare for frying. **Deep-Frying** The fish is fried in oil at 180–210°C for about 3–6 minutes until the surface turns golden brown. This step helps to enhance the texture and flavor of the fish. **Preparation of Seasoning Liquid** A specific recipe is used for the braised mackerel seasoning liquid. The formula includes ingredients such as soy sauce, sugar, pepper, ginger, onions, and agar. These are cooked together in a pot for 30 minutes, filtered, and additional ingredients like salt and MSG are added. The mixture is boiled and adjusted to a total volume of 110 kg. **Canning** Each can is filled with 150 grams of fish, arranged neatly in vertical rows, with no more than three pieces per can. A small amount of sesame oil and 106 grams of seasoning liquid are added, ensuring the liquid temperature remains above 80°C. **Exhaust and Sealing** The cans are heated to an internal temperature of over 80°C before sealing. For vacuum-sealed cans, the vacuum level is maintained at 0.053 MPa to ensure proper preservation. **Sterilization and Cooling** The sterilization process follows a standard formula: 15-90-15 minutes at 116°C. After sterilization, the cans are cooled to around 40°C and stored in a clean environment. **Finished Product Requirements** The net weight should be 256 grams. The product must have a normal appearance, with a reddish-brown sauce and a characteristic braised fish flavor. It should not have any off-odors, and the fish should be evenly packed, well-arranged, and moderately salty.

Insect Sex Pheromone

Insect sex Pheromone as a chemical communication tool during the reproductive stage between allogeneous insects. The high complexity and specificity of its chemical structure is an important guarantee for reproductive isolation between insect species. Therefore, sex pheromones between different insects cannot The replacement will not cause confusion, which has great practical value in the regional investigation of insects, plant quarantine, and trap control.

In nature, adult females will release a compound called sex pheromone after sexual maturity. It is released into the air and diffuses with the airflow. It stimulates the chemosensory organs in the male antennae, causing male sexual impulses and lures. The male flies to the release source and mate with the female adult to reproduce offspring. Therefore, insect sex pheromone products are bionic high-tech products, which release artificial sex pheromone through the core.

Insect sex pheromone is a compound that regulates the attraction of male and female insects. It is sensitive and specific. It has a long distance and strong temptation. The use of this product to attract and kill pests does not contact plants and agricultural products, and there is no concern about pesticide residues. It is one of the first methods for controlling pests in modern agricultural ecology.

Currently the most popular insect sex pheromone varieties are: weevil sex pheromone, Asian corn borer sex pheromone, cotton bollworm sex pheromone, diamondback moth sex pheromone, glutenous sex pheromone, pear horde worm sex pheromone , Codling moth sex pheromone, soybean heartworm sex pheromone, cowpea viburnum sex pheromone, horsetail pine caterpillar pheromone.

Weevil Sex Pheromone, Asian Corn Borer Sex Pheromone, Cotton Bollworm Sex Pheromone, Plutella xylostella sex pheromone, Grapholitha Molesta Sex pheromone, Soybean Budworm Sex Pheromone, Cowpea Moth Sex Pheromone, Sex Pheromone of Masson-pine Caterpillar

Taizhou Volsen Chemical Co., Ltd. , https://www.volsenchem.com