Preserved fish is generally marinated for a few days and can be dried

Preserved fish should be marinated for 5-7 days before it can be dried.

Preserved fish is generally marinated for 5 to 7 days. The length of salting time is determined by the size of the fish and the amount of salt, generally about 10 catties of fish need 2 4 taels of salt, marinated for 5 7 days. If more salt is used, the curing time will be shortened accordingly, and if less salt is used, the curing time will be relatively longer.

The selected fish should be cleaned, and after scraping off the scales, the internal organs should be taken out and the black membrane should be scraped clean. Break the fish from the back of the fish, draw 3 4 scratches diagonally on both sides, evenly smear the salt on the fish and marinate it for 5 7 days, generally on the 3rd day you need to turn it over.

How often can cured fish bask 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 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. Sunny and windy weather is best.

It generally takes a month to dry in winter, but in summer, the water evaporates quickly, and good weather is generally two or three days. In principle, don't dry it too dry, just hold the fish with your hand and store it in the refrigerator.

Can preserved fish be blown with an electric fan.

OK. The effect is not very good, air circulation will accelerate the evaporation of water on the preserved fish, but it is better to dry it in the sun or dry air. It is recommended to hang it in a ventilated and cool place, as it is easy to rot when it is wet in the rain. When hanging, there is a little paper underneath, so that it is not easy to take care of the drips on the ground.

Do you have to wash the preserved fish before drying it?

There is no need to wash, it is best not to dry in the sun, hang it in a cool place, it can be ventilated, and it can be dried by the wind.

After drying, it is best to smoke it with cypress branches.

People in Sichuan make bacon like this every year.

If you rinse it with tap water before drying, it will dilute the smell, and there will be no fragrance that you don't wash when marinated.

The practice of cured fish.

1. Wash the fish, fry the pepper and salt together until the fragrance comes out, then smear it on the fish and marinate it for one night, then take it out to dry, and dry it for about ten days.

2. Buy the meat (it is best not to wash it, wash it again when eating), cut it into strips of meat more than an inch wide, put it in a small basin with a pound of soy sauce, and then put some spices and spices for stewed meat, soak it for a day, turn it over, soak it for another day, hang them one by one, wait for them to become golden, exude the fragrance of oil, put some sugar to make the collagen in the meat expand and smooth, and the meat will become soft and juicy, very delicious.

Marinate for two days before drying.

Preparation materials: grass carp, appropriate amount of salt, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cloves.

Steps. 1. Clean the scales and internal organs of the prepared fish and set aside.

Steps. 2. Sprinkle salt on both sides of the fish and put it in the refrigerator for a day. Pour out the marinated water. Sprinkle another layer of salt and let the water run for a day. Steps.

3. Put Sichuan pepper, cloves, and star anise into a pot and fry until fragrant and dry, waiting for later use. Steps.

4. Then sprinkle the fried seasoning evenly on the belly of the marinated fish. Steps.

5. Finally, thread the fish fillet with a rope, hang it in a ventilated place until it dries, and put it in an airtight container.

Three to four days.

Most of the processing of cured fish is a traditional salting process, and its salting methods mainly include dry salting, wet salting and mixed salting, and the salting time is a few hours to two months.

In order to reduce the salt content of cured fish, shorten the curing time and improve its taste, some new curing methods have been developed, such as: pressure curing method, pickling method with vinegar as the pickling medium, other chlorides (KCI, MGC12 and CAC12) partially replacing the NACI salting method, oil dipping and fried pickled fish products, etc.

Cured fish is generally marinated for about a week and can be eaten. The time is too short, and Nanjing Wei may not be able to enter. Preferably around seven days.

Preserved fish is generally marinated for 10 days to half a month, and it can be put in the refrigerator until it is dry.

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. 

Pickling preserved fish depends on external environmental factors such as air humidity, light conditions, and wind strength to determine the salting time. Normally, those grandmothers are put for about half a month.