Salting and machinery of freshwater fish, drying technology of freshwater fish

1.Remove fishy odors.

The fishy smell of the fish comes from the "fishing line" (as I define it myself) on the fishy body of the fish, and this is how I get rid of the fishy smell on the fish

Put the fish flat on the board, at the front of the fish near the head of the fish, cut a knife, at the tail of the fish, by the tail of the fish, cut a knife, and then use the side of the kitchen knife to shoot a few times, you will find that at the knife seam fish meat, you will find a white spot as big as the tip of a needle, gently pinch, pull out, you will pull out, like a white line like a hair, this is the fishing line, the other side also takes the same method to remove, you can, and then use green onions, ginger and other seasonings with cooking wine, marinated for 2 hours, not only the taste is very good, there is no fishy smell, it is delicious, and I would like to remind you that you must wash the blood water, and the blood water is also easy to fish.

Many freshwater fish such as carp, grass carp, silver carp, etc., are rich in protein, high in nutritional value, and delicious in taste, but these fish often have an earthy smell. Here are a few ways to get rid of the fishy smell: 1. After the river fish is dissected and washed, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the processed river fish will have no earthy smell.

2. You can use half a tael of salt and 5 catties of water to soak the live fish in the salt water, and the salt water will be soaked into the blood through the two gills, and the earthy smell can disappear after one hour. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell. 3. There are two white tendons on both sides of the carp's back, which is something that creates a special fishy smell.

4. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and then add onions, ginger, garlic and other seasonings when cooking, and the earthy smell can basically be removed 5. If you love fish and are afraid of fishy, you can put the fish in warm tea to brew. Generally, a 500 1000 grams of fish is mixed into weak tea with a cup of strong tea, and the fish is soaked in weak tea for 5 10 minutes, and the fishy smell will disappear.

The production is mainly up to your personal preference and can be taken in different ways.

As for the rest, you can see for yourself what else you know.

Transportation, of course, requires a certain number of trucks, which must be equipped with fresh-keeping devices, packaging, air dryers, sealing machines, vacuum machines.

Also be prepared with a chic design of the packing tape.

Freshwater fish are generally high in protein and perishable. Therefore, the sale of freshwater fish can also be processed and value-added in the following ways. Sale of dried fish:

a) Marinated dried fish.

It is mostly used for carp, dace and other fish, and the fish is gutted and scaled during processing, and the fish head is cut off from the back. Then take an appropriate amount of salt, soy sauce, wine, ginger and mix it, evenly coat it on the processed fish pieces, marinate for 3-5 hours, dry it for 2-3 days, and store it for 20-30 days. When cooking, cut into small pieces and fry or fry them in oil for a crispy and delicious taste.

b) Lavender fish. Choose carp, mrigal, silver carp, bighead carp and other fish, remove the scales and internal organs, marinate with an appropriate amount of salt and wine for half a day and then dry or air dry, and then smoke and dry with a slight fire. Generally, it can be stored for about half a moon, and the cooking method is the same as above.

c) Dace in soy sauce.

Remove the phosphorus and internal organs of the fish, remove the fish head, take an appropriate amount of tempeh juice, Yuanxi wine, salt and mix evenly, coat a layer of tempeh juice on the fish pieces, and store it for about 20 days after drying. It can be steamed and fried.

4) Dried fish in primary color.

It is also called flexible dried fish, and the processing method is similar to that of pickled dried fish, but the macro cavity does not add soy sauce. Sprinkle with an appropriate amount of fine salt, or soak in salt water containing 4% salt for 5-6 hours, and then dry it, which can be stored for more than half a month.

Whether you plan to steam or braised it, steam and put some green onions, ginger, celery leaves, star anise. Braised without pickling and stewing to absorb the flavor.

Clean it up, then cut it on the body, put it in a closed container, put a lot of salt, and then seal it, and after two days, you can either eat it, or put it in the sun to expose it, and dry the water, it will become a salted dried fish, I hope to adopt!

Fish are divided into freshwater fish and saltwater fish, the first-class freshwater fish on the market are generally live, saltwater fish are mainly frozen, the fish stored in the refrigerator must be of good quality, fresh and hard, and the freezing of freshwater fish is the main means of freshwater fish preservation, storage and transportation. With the development of freshwater aquaculture, the production of freshwater fish has increased rapidly. In addition to the sale of fresh food, the processing of freshwater fish fillets, fish fillets, and fish steaks, as well as the rapid freezing of small packaged frozen foods, have become one of the widely used methods in the aquatic product processing industry, which has also improved the situation of "difficult to sell fish" in sweet water before the sight of the section to a certain extent.

Fresh freshwater fish, like other aquatic products, is a perishable food. It is easily perishable and deteriorates at room temperature. The use of cryopreservation techniques, such as ice preservation and micro-freezing preservation, may inhibit the action of enzymes and microorganisms in the body to some extent, but it will not stop.

After some time, it will still deteriorate and should only be used for short-term storage. However, most of the fish in the ocean are frozen. Even the best fresh ice fish on the market can be thawed with frozen fish and eaten less, and I think fatter fish are more suitable for cryopreservation, such as herring and catfish.

The pickles are frozen and have a strong flavor when thawed. The fish flesh can be like a garlic clove, and the bones are easy to remove.

Put the fresh fish in a plastic bag, seal it, put it in the refrigerator freezer, treat it before putting it in the refrigerator, remove the internal organs and scales, wash it, cut it into pieces, and pack it in a plastic bag, in order to avoid the spread of the smell of fresh fish, the frozen fish can be stored directly in the refrigerator, preferably quick-frozen. Fish maw is an ideal food with high protein and low fat, rich in macromolecular collagen, which can promote development and delay aging. It is a "treasure of beauty" that can be replenished, but not dried;Fish brain contains polyunsaturated fatty acids DHA and phospholipids, which contribute to brain development and memory improvement;

The current method of freezing fish is to soak the offal in demineralized water. Fish offal can be emptied and soaked in brine without the need for hand-to-hand washing and descaling. It can be kept for a few days without spoiling.

Apply a sufficient amount of mustard to the surface and inner cavity (open) of the fish, or spray evenly around the container containing the fish.

After salvage, it is immediately put into a foam box for freezing, and then sent to the local processing factory and supermarket in Zijin, where it is processed for secondary processing, and the internal organs are removed, and then placed and sold.

It should be stored at a low temperature, you can put it in the refrigerator, or you can put the salted fish in the fresh-keeping bag and then put it in the refrigerator, remove all the internal organs, and then soak it in salt water for a period of time, and then use professional tools for processing.