(I) Dried fish fillets
1. Ingredients: Good raw material freshness requirements, the individual weight is best in more than 100 grams, because the individual is not easy to operate.
2. Scrubbing: Use seawater or fresh water to wash away impurities such as mucus and sediment on the fish surface.
3. Cut the fish: Place the fish on the cutting fish plate, head toward the human body, back to the right, left hand to catch the left fish eye propagandist and quilting, the right hand knife, knife from the back of the head, through the abdominal cavity, left along the spine Push sideways to the tail, and then cut the skull back with a knife, but the kiss must not be cut. Remove the viscera and pick it up.
4. Marinated: Use salt with a weight of 5-6% of the fish fillet, layer the salt of the fish layer into the jar, and brush it in about 12 hours.
5. Brushing: Wash the marinated fish fillets with seawater or fresh water, put them on the straw board after draining, and then put them on the straw board firstly, then the meat surface will be dried first, and then the leather will be sun-tanned. In order to reshape and spread moisture, the sun shines back to dryness in two days.
6. Finished product quality requirements: fish complete plate level, smooth knife, hard meat, pale yellow, normal smell, no salt, dryness is about 90%. The success rate is generally around 28%. Due to the high fat content of the fish, it should not be stored for a long time, especially as far as possible to avoid the higher summer temperatures.
(b) Dried salted fish
1. Raw materials: The raw materials are fresh, but the freshness is poor. As long as there is no spoilage odor, the individual can process salted and dry products.
2. Marinated: 15% salt of fish on the floor to mix the raw fish, thrown in the pool, throw a thin layer of salt in advance at the bottom of the pool, cover the top of the pool full of salt, after 12 hours, you can see the brine, light Add pressure (10% of the weight of raw fish) and marinate it for 5-7 days. Generally, it is not suitable for long-term pickling. For those who need to be exposed in the pool, 32% of salt must be added, and desalination is required in the future.
3. Brushing the sun: Remove the marinated fish and wash it with seawater or fresh water. After draining, spread on the bamboo curtain or straw board. When the temperature is high, avoid direct sunlight. Especially at noon, try to use Grass curtains or mats are covered to prevent steaming from causing turning, bone removal, and even more severe crushing. When the sun is dry to 60% dry, it is piled up to spread moisture, and after two days, the sun continues to dry. During the drying process, it is necessary to turn it in time and pick out the larger ones to make them dry and uniform.
4. Finished product quality requirements: the fish body is complete, clean, grayish brown or brownish, no salt, can be slightly oily phenomenon, the meat is relatively hard, dry uniform, dryness is about 90%. The success rate is generally around 35%.
1. Ingredients: Good raw material freshness requirements, the individual weight is best in more than 100 grams, because the individual is not easy to operate.
2. Scrubbing: Use seawater or fresh water to wash away impurities such as mucus and sediment on the fish surface.
3. Cut the fish: Place the fish on the cutting fish plate, head toward the human body, back to the right, left hand to catch the left fish eye propagandist and quilting, the right hand knife, knife from the back of the head, through the abdominal cavity, left along the spine Push sideways to the tail, and then cut the skull back with a knife, but the kiss must not be cut. Remove the viscera and pick it up.
4. Marinated: Use salt with a weight of 5-6% of the fish fillet, layer the salt of the fish layer into the jar, and brush it in about 12 hours.
5. Brushing: Wash the marinated fish fillets with seawater or fresh water, put them on the straw board after draining, and then put them on the straw board firstly, then the meat surface will be dried first, and then the leather will be sun-tanned. In order to reshape and spread moisture, the sun shines back to dryness in two days.
6. Finished product quality requirements: fish complete plate level, smooth knife, hard meat, pale yellow, normal smell, no salt, dryness is about 90%. The success rate is generally around 28%. Due to the high fat content of the fish, it should not be stored for a long time, especially as far as possible to avoid the higher summer temperatures.
(b) Dried salted fish
1. Raw materials: The raw materials are fresh, but the freshness is poor. As long as there is no spoilage odor, the individual can process salted and dry products.
2. Marinated: 15% salt of fish on the floor to mix the raw fish, thrown in the pool, throw a thin layer of salt in advance at the bottom of the pool, cover the top of the pool full of salt, after 12 hours, you can see the brine, light Add pressure (10% of the weight of raw fish) and marinate it for 5-7 days. Generally, it is not suitable for long-term pickling. For those who need to be exposed in the pool, 32% of salt must be added, and desalination is required in the future.
3. Brushing the sun: Remove the marinated fish and wash it with seawater or fresh water. After draining, spread on the bamboo curtain or straw board. When the temperature is high, avoid direct sunlight. Especially at noon, try to use Grass curtains or mats are covered to prevent steaming from causing turning, bone removal, and even more severe crushing. When the sun is dry to 60% dry, it is piled up to spread moisture, and after two days, the sun continues to dry. During the drying process, it is necessary to turn it in time and pick out the larger ones to make them dry and uniform.
4. Finished product quality requirements: the fish body is complete, clean, grayish brown or brownish, no salt, can be slightly oily phenomenon, the meat is relatively hard, dry uniform, dryness is about 90%. The success rate is generally around 35%.
Small Red Beans,Dried Red Beans,Organic Small Red Beans,Canned Small Red Beans
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