The pickled products of aquatic products have unique flavor and long shelf life. The principle of salting method is: through the penetration of salt solution into the fish body, the water in the fish body is gradually released to inhibit bacterial activity and enzyme activity; when the salt concentration in fish and brine increases to a relative value, It releases water from bacteria and makes it difficult to grow, extending the preservation period.
1. Raw material treatment: Fresh freshwater fish should be back sectioned (opened) or cut (not cut into pieces) according to size. White squid, squid, squid and other fish with tender meat and more water cuts were cut. Generally about 250 grams of big fish, more than 200 grams of squid and squid, using back profile; 200 grams of squid, squid, and other small fish, are all treated with a cut edge knife method.
2. Washing: Wash the fish blood and mucus in time with clean water, soak it in the brine for several hours, and marinate with the brine. For a fish with a ventral side cut, it is not necessary to wash the fish directly into the brine and wash it for 2 to 6 hours. Drip the brine and marinate it.
3. Marinated: The pickling environment and utensils must be sterilized. The amount of salt is determined according to the size of the fish and the season of salting. More than 250 grams of fish, the percentage of salt used in the weight of fish is: 17% in the first quarter, 20% in the second quarter, 24% in the third quarter, and 17% in the fourth quarter; 200 grams or more of fish (more than 150 grams of mackerel) The amount of salt used was 15% in the first quarter, 19% in the second quarter, 23% in the third quarter, and 16% in the fourth quarter; the amount of salt used for fish (above 50 grams of salmon) below 200 grams was 14% in the first quarter. , 17% in the second quarter, 22% in the third quarter, and 15% in the fourth quarter.
After the big fish that has been opened are dripped and dried, wipe the fish, fish gills, and eyeballs with salt evenly. Put the fish scales down and the meat face up when placing the pickling tank or the pool. The fish head is slightly lower and the fish tails are slanted upwards. Finally, the top surface is sealed with salt. 500 kilograms of pickled salt and 5 to 7.5 kg of salt.
In the fish with a ventral side of the knife, the larger one should be salted on the abdomen and fish gills, and wipe the fish body evenly with salt; when the fish is put into a pickling tank or a pool, the knife edge should be upward, the fish head should be lowered slightly, and neatly arranged. Finally, sprinkle salt. The smaller fish is repeatedly mixed with salt and mixed into a salted or salted water tank, a layer of fish, a layer of salt, and finally sprinkled with salt.
During the salting process, the fish should be fully immersed in brine to fully absorb salt and remove water. If it turns out that the brine turns red, it should be immediately turned over. The original brine can be boiled with appropriate amount of salt and used after clarification.
4. Drying: marinated for 7 to 10 days in the first and fourth quarters, and marinated in the second and third quarters after 6 to 7 days. Halogen should first wash the fish body with brine, remove the contaminated dirt, and fully dry the brine before drying. The sun should not be too strong during the first sun, so as not to form a hard shell on the surface of the fish, so that the water inside the fish is not easy to come out. After 2 to 3 days of exposure to the sun, when the fish's abdomen and fish gizzards do not squeeze water, they are completely dry.
The yield of freshwater fish pickled products varies depending on the fish species, individual size, processing season, and the degree of drying. General samples to halogen products, 70% yield, up to 80%; fresh fish to dry product yield was 50 to 60%, small fish below 50%. The production rate of spawning fish is low, and the yield of winter processing is higher than that of summer.
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