How to marinate dried salted fish and how to marinate dried salted fish in summer?

Dry curing. The dry curing method of ham processing is to use dry salt (crystalline salt) or mixed salt, first wipe through the surface of the food, that is, there is juice extravasation (generally marinated fish may not be wiped through first), and the subsequent layer is piled on the marinating rack or packed in the marinating container, and the salt should be evenly sprinkled between the layers, and each layer is compacted in turn. At the beginning of pickling, only table salt is added, and no salt water is added, so it is called dry salting.

Advantages: easy to operate; The product is dry and easy to preserve; There is no need to be particularly careful; Low loss of nutrients (the amount of protein lost during meat curing is (

Disadvantages: uneven pickling, weight loss, too salty taste, poor color, if sodium nitrate is added, the color can be improved.

Wet curing. Wet curing is the brine curing method, which is to immerse the food in the pre-prepared salt solution in the container, and through diffusion and water transfer, let the pickling agent penetrate into the food, and obtain a relatively uniform distribution, until its concentration is finally the same as the salt concentration.

Disadvantages: The color and flavor of its products are not as good as those of dry-pickled products; The curing time is the same as the dry curing method, which is relatively long; The amount of labor required is greater than that of the dry curing method; When marinating meat, the meat is soft and the brine is appropriate, but the protein loss is large (; It is not easy to preserve because of the high water content.

Injection pickling. 1) Arterial injection pickling method.

This method is the best way to disperse the salt solution by using a pump to press the brine or marinade into the cut meat or leg meat through the arterial system. The general method of dividing the carcass does not consider the integrity of the original arterial system, so this method can only be used for salting the front and rear legs.

Advantages: fast pickling speed and fast shipment, followed by a relatively high yield. If alkaline phosphate is used, the yield can be further improved.

Disadvantages: It can only be used for pickling the front and rear legs, and attention should be paid to ensuring the integrity of the arteries when the carcass is divided; Pickled products are prone to spoilage and therefore need to be refrigerated.

2) Intramuscular injection marinated.

There are two types of this method: single-needle and multi-needle injection. Most of the needles used for intramuscular injection are porous, and the single-needle injection curing method can be used for a variety of segmentation of meat independent of arteries.

Advantages: Reduced operating time and increased productivity, increased yield and reduced production costs when curing with brine injection.

Disadvantages: The quality of the finished product is not as good as that of dry-cured products, because of its poor flavor, the degree of shrinkage when cooked is also relatively large.

Mixed marinade. This is a combination of dry and wet picking. It is commonly used in fish.

Advantages: It can avoid the concentration of wet brine from being reduced due to the extravasation of food water, and the dry salt can be dissolved in the extravagant water in time. At the same time, the curing process does not promote dehydration on the surface of the food like dry pickling, and the curing process starts earlier than that of dry curing alone.

Salted fish and dried fish, I think it is to find this salted fish, dry it and sprinkle it with salt, so that you can know this salted duck egg.

How do you marinate dried salted fish? You can clean the fish, put a lot of salt, marinate and put it in the sun, and dry it in the shade.

In summer, you can buy some fresh small fish, clean them and marinate them with salt, and generally leave them for about a week to make the dried salted fish.

This question is up to me, it takes a little time to type, so please be patient.

1.Ingredients: Two large fish and salt.

2.Scrape off the scales and wash them, and use a sharp knife to make an incision from the tail to the back of the fish. 3.

Peel open the belly of the fish, take out all the internal organs of the fish, cut off the head and wash it. 4.Use salt to smear the inside and outside of the fish body with two layers of salt, put it in a basin, turn over the fish body after two days, and marinate it for four days before drying.

5.Wear a wire or cloth strip over the fish, spread the fish with chopsticks or bamboo sticks, and hang it outdoors in the sun. 6.

Dry for 4 to 5 days until the fish is 70% dry! If it rains on a cloudy day, hang the fish in a ventilated place to dry.

The summer is too hot, and it is decided to put more salt.

The salted dried fish is first salted, and then exposed to the sun, and it becomes dried fish in two or three days, and it is very delicious.

The fish is boiled first, then put in a place to dry in the sun, and then salted after drying.

Ingredients. Dried salted fish 200g bacon 50g chili sauce a little bean curd a little ginger slices a few garlic slices a few peppercorns a little sesame oil a little.

Ready to dry salted fish, this one was marinated with peppercorns, and now there is no need to add it. Cut into small pieces and set aside. Soak it in warm water to remove the salty taste.

Prepare chili sauce, and tofu milk (friends who don't like spicy food can not put chili sauce), prepare bacon, also marinated and dried, choose fat, oily. Slice and set aside. Heat the pan to prevent oil, put in the soaked salted fish and fry over low heat.

Fry until medium cooked, remove the oil, and put on a plate. The bacon slices are placed on top so that the oil drips into the fish when steaming. Spread with chili sauce and tofu and spread well. Put water in the steamer, bring to a boil over high heat, and be careful to wait for the water to boil before serving.

After the water boils, put in the fish plate, cover the lid, steam on high heat for 20 minutes, turn off the heat, and simmer for another 5 minutes to get out of the pot. Drizzle with sesame oil and a little bit will do. The delicious steamed salted fish is ready.

Extended information: Pickled dried fish can be fried, steamed, and stewed with fresh fish; Eat stewed with fresh vegetables.

Dried fish is mostly steamed, but it is also used for baking. When it is used for baked rice, bacon, pork ribs and other ingredients are usually added, which is more "harmonious".

Among the many dried preserved fish, the preferable one is made of fish in brackish waters, the superior dried fish has moderate saltiness, sweet and fragrant with freshness, and the excessively salty one is inferior, and the tongue seems to lose "consciousness" after eating.

In addition, because preserved fish is salted with salt, it should not be stored for too long, so fresh preserved fish should be chosen. Instead of steaming, the dried fish is stir-fried with tempeh and chili, which has a unique flavor.

Method 1: 1. Melt the frozen tofu, squeeze out most of the water, and ensure that the tofu cannot be crushed.

2. Cover the salted fish with the processed frozen tofu, put it in the steamer and steam it, and throw the frozen tofu on the fish in a sedan chair, and the fish will become refreshing and delicious at this time.

Method 2: 1. Put an appropriate amount of salt into 800ml of water and stir well.

2. Soak the dried fish in light salt water, at this time, the excess salt of the dried fish will be carefully neutralized with the salt water, so that the saltiness of the dried fish will be light.

1. How to make dried fish.

Fresh fish are operated on from the back, the bones of the fish are cut open, and the internal organs and internal organs of the fish are removed; It should not be washed with water, but should be used with a clean towel to clean the blood and gray-black endometrium of the fish, exposing the delicate fish. Use refined salt or peppercorn salt that has been produced and processed by itself (put the pepper and refined salt in a pan and fry it), and spread it on the fish, so that it should be evenly proportioned, and the fish fillet does not need to be smeared.

After the whole body of the fish is salted, sprinkle it lightly with wine on the salted fish to maintain the mellow flavor required; Put on a ceramic pot, porcelain jar inhibition for a week. Finally, take out the fish that has been marinated for a week, use the side of the bamboo strip to smear the salt, use a relatively strong thin rope, cross the eyes, hang it outdoors to cool and dry, as much as possible, the wind rent hunger balance gently dry without drying, that kind of fish is delicious; The big coffee has to cut the human body of the fish in two, remove all the internal organs, marinate it with salt for a day or two, and then blow dry.

2. The nutrients of the drowned fish.

In the production process of cured fish, because of the effect of microbial strains and enzymes in raw fish, the recovery of limb phosphate, the hydrolysis reaction of protein disadvantages, the deshuttle and deamination of carbohydrates, the hydrolysis reaction of lipids and air oxidation and other biochemical transformations, the fish body has a unique taste and nutrients. The texture of preserved fish is tender, delicious and delicious, the nutritional content is very high, the protein content is, the fat rate is high, the vitamin D component is especially colorful, and the components of phosphorus, calcium, iron and other elements are also very high.

The preparation of salted fish is as follows:

Ingredients: 2 fish, appropriate amount of salt, 2 star anise, 1 handful of peppercorns.

Steps: 1. Dispose of the inedible part of the fish, wash it carefully, control the moisture on the surface, and prepare spices when the moisture of the fish is controlled.

2. Prepare an appropriate amount of salt, star anise and peppercorns, put them together in a wok, do not put oil, slowly fry over low heat, after frying, the salt will slowly turn yellow, and the fragrance of the spices will also be exuded.

3. Put out the fried salt, let it cool, prepare a relatively large container, put the processed fish into it, evenly smear the fried and cooled salt on the fish, and remember to apply it both inside and outside.

4. Marinate at room temperature for 2 days, remember to turn it over halfway, let it marinate evenly, hang the marinated fish, put it in a cool and ventilated place, and start to dry the salted fish, in the process, you will see that the surface of the salted fish becomes dry and elastic, and you can take it back.