Do you need to take out the cured fish that has been marinated for a few days and wash it on rainy d

Homemade preserved fish. Ingredients.

2 grass carp (19 catties).

Seasoning. Boiling water (appropriate amount), salt (270 grams), Sichuan pepper powder (40 grams), Sichuan pepper (20 grams), high liquor (50 grams).

Kitchen. Wok, others.

1 Prepare the seasoning of the marinated fish, roast 40 grams of Sichuan peppercorns, roll them into powder with a rolling pin, and use a food processor to beat them into powder if there is a food processor;

2 The grass carp is cut from the back, the internal organs are removed, and the black membrane of the abdomen is washed to control the moisture and set aside;

3. If there is still moisture in the dried fish, wipe the water with a clean towel, and wipe the grass carp inside and outside with high liquor, so that the preserved fish is delicious and preservative;

4 Put the salt and peppercorns in a pot and stir-fry over low heat until fragrant;

5 Stir-fry Sichuan pepper and salt until slightly yellow, add Sichuan pepper powder;

6 Stir-fry until the pepper and salt are more fragrant, and let them cool;

7 Cool pepper and salt, evenly spread on the fish maw, fish head and other parts;

8. Touch the pepper and salt on the outside, cover the fish with a large bag, so as not to dry out the skin of the fish during the pickling process, put it in a cool place, and marinate for 6 to 7 days;

9 When the fish has been salted, much water has been salted in the basin;

10. Prepare boiling water and a towel, and wipe the salt water on the fish little by little with a towel, so that when drying, there will be no dripping of oil and water;

11. Wipe the dried salted fish, wear it with hemp rope, hang it in a cool and ventilated place, and generally dry it for about 10 days.

1. Due to the generation of nitrite in the process of pickling food, it is necessary to master a principle: nitrite is the highest value in 3-8 days, begins to decay after 8 days, and basically disappears in 15 days, so the safe period is to eat bacon within 2 days and 20 days after marinating. The same goes for eating pickles and the like.

2.Once the surface of the fish is tightened, it can be taken indoors, do not dry for a long time, about 10 days, the skin is dried for too long, the moisture is lost too much, the taste of the fish is firewood, not delicious;

3.The preserved fish must be marinated for enough time, and the appearance must be air-dried, and the color of the finished fish is light brown;

4.After marinating the preserved fish, be sure to wipe the surface of the brine with a towel and boiling water, this step should not be omitted;

5.The dried preserved fish, according to the size you want, cut it into pieces with a knife, pack it in a fresh-keeping bag, store it in the refrigerator freezer, eat it as you go, and you can eat it until this time of the year. If it is in the north, after the skin is dried, it is packed in a bag, put in a container, and put it outside to freeze, and then transfer it to the refrigerator for freezing when the weather warms.

No, just wash it before eating.

It is recommended that the cured fish be marinated within 5 to 8 days, and then it can be dried.

Cured fish mainly depends on the size of the fish. If you marinate the small fish for a day, you can dry it. Big fish have to wait at least three or four days.

Cured fish is usually marinated for a week, and then dried after three days. At this time, the preserved fish is already completely flavorful, and then take it outside to dry and air-dry, so that the preserved fish can be fried and eaten, or stewed to eat, it will be more delicious.

The preserved fish must be dried, because there is a lot of water in the fish, if it is not dried, it tastes more fishy, and the taste is not particularly good, we take the preserved fish outside to dry, you can stew and eat, so that the taste will be more delicious.

Precautions for salting preserved fish

If it is just bacon, it is about one pound of meat and one or two salts, and it should be evenly smeared on the surface of the meat. If it is salty, ten catties of fish and one catty of salt are enough. Put the salt in the pot and fry it hot, then add the peppercorns and cloves and stir-fry until fragrant.

The proportion of salt is 2-4 taels per 10 catties, that is, 100-200 grams. Pour the high liquor into the fish and wipe it well (the fish is disemboweled, take out the internal organs, do not rinse with water), and then wipe the hot salt on the surface of the fish and meat (wipe evenly) on the tank, a layer of fish and a layer of meat are stacked (the amount is less than 6 days to turn the tank, the amount is more than 3 days to turn the tank), marinate for 7-10 days and then take out and dry.

Preserved fish is generally marinated for 5 to 7 days before drying. Be sure to choose good weather to dry, sunny and windy weather is best. It generally takes half a month to dry in winter, but in summer, the water evaporates quickly, and good weather is generally two or three days.

Usually about 10 catties of fish need 2 4 taels of salt, and it can be marinated for 5 or 7 days in winter. The selected fish should be cleaned and salted for 5 to 7 days, and then dried for about 5 days before being put in the refrigerator for freezing.

Features of preserved fish:In the production process of cured fish, due to the effect of microbial strains and enzymes in raw fish, biochemical transformations such as phosphate recovery, protein hydrolysis reaction, carbohydrate deshuttle and deamination, lipid hydrolysis reaction and air oxidation are produced, so that the fish body has a unique taste and nutritional composition.

Although preserved fish is delicious and has a relatively high protein content, relatively speaking, preserved fish cannot be taken often, and it is not good to eat too much after all.

The above content reference: Encyclopedia - Preserved Fish.

After the preserved fish is marinated, if the weather is good, it can be about 3-4 days, but when drying the preserved fish, pay attention not to place it in direct sunlight, but should be placed in a cool and ventilated place until the preserved fish is air-dried.

What should I do if the weather is bad during the drying process? 】

If it is a long time of bad weather, you can wrap the fish in a bag and put it in the refrigerator to freeze it, and wait until the weather is good and then take it out and continue to dry it. If the weather is bad for a short time, you can put the fish in a dry place and hang it, and then take it out to dry when the weather is good.

How to marinate preserved fish.

The first step is fresh grass carp. Remove the head of the herring after washing, because if the fish head is dried, it is a bone and is not edible. Break in half in the middle, but don't break it.

The second step is to dry the surface of the fish for about 20 minutes.

In the third step, put salt in the pot and put an appropriate amount of peppercorns on low heat and stir-fry for five minutes. The salt ratio is 1000 grams of fish to 100 grams of salt.

In the fourth step, apply the salt evenly to each part of the fish.

In the fifth step, the fish is marinated in a saltwater tank for about two days.

In the sixth step, the marinated fish is left to dry in the sun for three days. Be aware of weather changes. The seventh step is to smoke the fish on a kang for a week. The fragrant and delicious preserved fish is ready.

After the preserved fish is marinated, it generally does not need to be washed in warm water. Cured fish is a kind of food made by washing the fish, marinating it with condiments such as salt and spices, and then drying it, that is, after the fish is marinated, it can be dried directly in a cool and ventilated place. Because if the marinade is washed off after the cured fish is marinated, not only the taste cannot fully penetrate into the fish meat at all, but also the fish will become difficult to preserve, and it is easy to smell and rot, so the preserved fish does not need to be cleaned before drying.

It usually takes about 3-4 days. The cured fish is marinated for a short time, and it can not be fully flavored, but the marinated time is long, which will lead to excessive taste, and it is easy to cause the fish to become less tough, the taste will decline, and even stinky and rotten deterioration may occur in serious cases, so the cured fish is generally marinated for about 3-4 days.

However, it should be noted that because the fish meat is easy to breed bacteria and microorganisms to cause deterioration, it is necessary to keep the temperature low throughout the marinating process, which means that in the high temperature season, the preserved fish needs to be marinated in the refrigerator.

1 Preserved fish and bacon should be marinated for a few days before they can be dried.

It can be dried in about 3-5 days.

The curing time of preserved fish and bacon should not be too long, otherwise the high osmotic effect of salt will not only precipitate all the water inside, resulting in the reduction of meat umami, but also the impact of excessive saltiness of cured meat.

Generally, it can be taken out to dry the water after 3-5 days of pickling, and then put it in a ventilated place to dry, and it can be slightly dried if the weather is good, but it is necessary to pay attention to the temperature, not more than 10 degrees, and it is best to 1-10 degrees, until the cured fish and bacon are dried, and those who like the smoky taste can also be further smoked, and the time is about 2-3 days.

2 Can bacon be marinated for a few days before it can be washed and then dried?

Do not wash. After the bacon is marinated, there is no need to wash it and then dry it, because the cleaning process will not only lead to the entry of raw water, which will easily breed bacteria and make the bacon spoiled; Moreover, the taste of cured meat will be washed away by water, and the taste will be insufficient.

3 Can bacon and bacon be marinated together?

The marinade can be prepared together, but it is not recommended to marinate it together.

Because the fishy smell of raw fish is relatively heavy, if the fish and meat are marinated together, it is easy to make the meat food have a fishy smell, it is recommended to place the marinade separately after smearing the marinade, but the process of preparing the marinade is not much different from the cured fish and bacon, salt, liquor, pepper, etc. will be used, and the proportion of salt is not much different, and it can be marinated together with the same taste.

4 Preparation methods and ingredients of cured fish.

Ingredients: 10 catties of fish, 200 grams of salt, Sichuan pepper, high liquor, bay leaves, star anise, cinnamon.

How to make it: 1. Prepare fresh fish first, and it is best to have a very fatty fish, such fish is more delicious and meaty when made into preserved fish.

2. Treat the fish again, in the process of contacting the fish, you must not get it into the raw water, if you don't pay attention to the raw water, it is easy to stink when pickling, and you can't clean it in the water.

3. Remove the fish internal organs, deal with the black film and other dirty things, if there is blood, you can wipe it with a kitchen paper towel, do not touch the water.

4. Pour the salt into the wok, then add bay leaves, star anise, cinnamon, and peppercorns to fry together, turn on low heat and stir-fry until the fragrance comes out, put out the salt and spices, and let it cool before use.

5. Then smear the fish body with high liquor, each part should be carefully smeared, rubbed back and forth repeatedly, the liquor has the effect of sterilization and disinfection, this step can not be omitted, do not directly smear the salt.

6. Then spread the salt on the fish, as carefully as smearing liquor, salt plays an important role, be careful, and then pour the spices into the bowl containing the fish.

Big fish for five or six days, small fish for one or two days.

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Hello, about ten days. When marinating preserved fish, it is necessary to put as much salt as possible, which can not only play a role in seasoning, but also shorten the marinating time. The length of curing time depends mainly on the size of the fish.

When the fish is larger and the skin is thicker, it takes longer. When marinating, the internal organs are removed, a layer of salt is sprinkled on the surface, the stones are pressed, and after about ten days, they are dried in the sun. 

Three to four days is fine.

Farmers make preserved fish in winter, and because the temperature is low in winter, it will not spoil during the salting process, so farmers generally do not make preserved fish in summer. We can use the refrigerator to marinate in the summer, cover the fish pieces with condiments with plastic wrap, put them in the refrigerator freezer, and take them out to dry in three to four days.

It generally takes a month to dry in winter, in principle, don't dry too dry, hold the fish with your hand and don't droop, and store it in the refrigerator and freezer.

When marinating preserved fish, how many days do you have to marinate it before you can take it out to bask in the sun? This question is a matter of opinion, because everyone's aesthetics are different, there are a thousand Hamlets in the hearts of a thousand readers, and everyone thinks differently, so there are many answers to such questions, and the author's statement will not necessarily be right, but I will tell you my own views on this topic.

Generally speaking, cured fish and bacon can be dried after about 3-5 days of marinating. The cured fish and bacon should not be marinated for too long, otherwise, the salt of the pickled products has a high penetrating effect, which will not only precipitate all the water in it, reduce the umami of the meat, but also affect the saltiness of the cured meat and make it too heavy.

After the bacon is marinated, there is no need to wash it and then dry it, because the cleaning process will not only let the unclean raw water run in, so that it is easy to breed bacteria, so that these bacon and bacon will spoil and deteriorate; Moreover, the smell left by the curing of bacon will be washed away by water, and the taste will not be enough. Preserved fish and bacon can be prepared together, that is, the same marinade is used but separated, and it is not recommended to marinate them together.

Because the fishy smell of raw fish is relatively heavy, if the meat and fish are marinated together, it is easy to make the meat food have a fishy smell, it is recommended to wait for the marinade to be smeared and then placed separately to marinate, but the process of preparing the marinade for preserved fish and bacon is not much different, and the proportion of salt is not much different, so it can be marinated together with the same taste.

The above is my personal immature view on this issue, and does not represent any reference suggestions.