Preserved fish can be dried for a few days before it can be eaten, and preserved fish can be dried a

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, and cover the fish with plastic wrap.

Put it in the refrigerator room, you can take it out to dry in three to four days, be sure to choose good weather to dry, reduce the drying time. 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 you use an electric fan to blow the cured fish?

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.

In good weather, the preserved fish is generally dried for about 3-4 years, 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 dried.

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.

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. 

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.

If you plan to eat it in two weeks, and the indoor temperature is lower than 20 degrees Celsius and the humidity is lower than 60%, you can put it in a ventilated and cool place without putting it in the refrigerator. If you need to store it for a long time, you can further dry and dry the cured meat, seal it in a fresh-keeping bag according to the serving amount at one time, and store it in the refrigerator freezer, which can generally be stored for six months.

But despite this, it is recommended that everyone consume it as soon as possible. Since preserved fish requires a dry environment, it is not suitable for storage in the freezer compartment of the refrigerator. There are often vegetables and fruits and other foods in the refrigerator, and the humidity is high, which can easily lead to mildew.

If there is only a little mildew on the surface, you can wipe it clean with warm water and put it in a ventilated place to dry, if we find that the preserved fish is mildew when eating, then we must not continue to eat, otherwise it will lead to our diarrhea.

The preserved fish that I bought back is also particular about the storage method. In general, the low-temperature, dry environment is suitable for the preservation of lap-mei. The shelf life of preserved fish is generally 3-6 months, according to the different water content, surrounding temperature and humidity of the preserved fish, so the preservation time of different preserved fish is also different, but generally do not store it for more than six months, otherwise there will be deterioration.

Put the air-dried preserved fish into the pottery, cover it with a cloth, cover it with a wooden board, find a dry place and spread 6 7 cm quicklime, and press the jar on the lime, which can extend the drying period of the cured meat to more than 4 months.

Wrap the preserved fish piece by piece with paper, put it in a basket or carton, put a layer of straw ash or wheat straw ash on each layer, cover the basket with a wooden board, and put it in a dry and ventilated place, which can generally be kept fresh for more than half a year.

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.

In fact, preserved fish is usually marinated for more than 10 days before it can bask in the sun.

What is Pickled Fish? In fact, pickled fish is a locally recognized treasure in Guizhou Province's Qiandongnan Miao and Dong Autonomous Prefecture, containing amino acids and vitamins that cannot be synthesized artificially, and has the function of strengthening the stomach and aiding digestion. Pickled fish for more than 10 years can also cure enteritis and diarrhea, especially after illness or postpartum loss of appetite, eating pickled fish can enhance appetite and invigorate the spirit.

Many people should know that when marinating preserved fish, there are two main factors, the first factor is to look at the size of the fish, and the second factor is to look at the amount of salt. Below, I will give you an analysis of the impact of these two factors on pickled preserved fish.

The first is the amount of salt used. In real life, a lot of salt is generally used when marinating preserved fish. In fact, the amount of salt used can also greatly affect the time it takes to marinate the cured fish.

Generally speaking, if you use a large amount of salt, the curing time will be shorter, and if you use a small amount of salt, the curing time will be longer.

Then there is the size of the fish. In fact, the size of the fish can also greatly affect the time it takes to marinate the cured fish. Generally speaking, if the carp meat is not thick, the six-pound fish can be taken out and dried with 4 taels of salt for 5 days, and if 6 taels of salt is used, it can be taken out and dried in 4 days.

Of course, if the carp is very thick, it will take longer to marinate so that it can absorb the flavor more quickly.

All in all, when marinating preserved fish, the amount of salt used is actually based on your own choice, generally speaking, the amount of salt is in the proportion of one-tenth, and one or two salts are put in a catty of fish or meat. In daily life, we only need to wash the big fish, then break it from the back, take out the fish intestines, fish bladder, fish roe, and then smear a layer of salt. It should be noted here that generally 10 catties of fish can be salted with 1 catty.

Finally, we press another large stone on top and marinate it for about 10 days.

All in all, when marinating preserved fish, it is generally more than ten days before you can bask in the sun.