How to marinate dried preserved fish, how to marinate preserved fish

The marinating method of authentic preserved fish is as follows:1.The fish is gutted, the head and tail are removed, washed, and the water is dried with a clean towel or kitchen paper.

Make a few cuts on the fish to absorb the flavor. Then apply a layer of white wine around the fish to disinfect and enhance the flavor.

2.Add 3 taels of salt and an appropriate amount of pepper, soy sauce, pepper or chili powder (five-spice powder can also be added) for every 10 catties of fish to wipe and marinate evenly.

3.After marinating the fish for 5-7 days, take it out, dry it in a cool and ventilated place until it is semi-dry, take it out and smoke.

4.In an iron pot, add peanut shells, 2 tablespoons of brown sugar or sugar, grapefruit peel, orange peel, etc.

5.Place the iron frame on top of the smoked material.

6.Put the smoked food on the iron rack, cover the lid, hit **, there is smoke coming out, then turn on the smallest fire, wrap the wet towel around the pot, and the smoke will not come out. Turn off the heat for 20 minutes, turn the food over after 10 minutes, add some smoke, cover and smoke for another 20 minutes.

7.When the lid is opened, the aroma is tangy, and the smoked fish is fragrant and golden in color.

Specific steps for dried pickling of preserved fish: 1Prepare spices such as peppercorns; 2.

Handle the fish cleanly; 3.Wipe the fish inside and out with high white wine; 4.Put the salt and peppercorns in a pot and stir-fry over low heat until fragrant; 5.

Stir-fry peppercorns with salt until slightly yellow, add peppercorn powder; 6.Salt and peppercorns to cool and spread evenly on the fish; 7.Cover the fish with a large bag and place it in the shade; 8.

Wipe off the salt water, wear it with hemp rope, and hang it in a cool and ventilated place for about 10 days.

3 star anise. A handful of peppercorns.

1 clove. 1 teaspoon of cumin.

5 bay leaves. 2 pieces of tangerine peel.

5 dried chilies.

1 piece of cinnamon. 200 grams of salt.

50 grams of high liquor.

After the fish has been marinated for 2 days, it is hung on a rope and hung in a cool and ventilated place to dry for about 10 days before eating.

1.Ingredients: Fresh wild fish, wash the appearance, remove the scales, break it from the back, and remove the internal organs (be careful, do not wash with water after disemboweling, otherwise a day later.)

i.e. rotten), remove the head, put it in a basin and set aside.

2.Ingredients: salt (5%-10% according to the quality of the fish, depending on your taste), cooking wine.

Sichuan pepper, spices, ginger, chili, honey (many people don't know to put honey, in fact, honey is not only a preservative.

And it can ensure that the air-dried fish will not become dry firewood, and it can make the air-dried fish have a unique flavor). Attention, the most important thing is here: high liquor!

3.Production method: Put the big fish after washing and scaling and disemboweling in a large basin, put in salt, cooking wine, pepper, big ingredients, ginger, chili, honey, soy sauce and marinate for 6-10 hours, take out, use disposable chopsticks to separate the fish, fix, hook at the fish mouth and hang it in the shade and ventilation, the key is coming:

Spray white wine on the surface of the fish body (hehe, there is this trick to drive away flies, and hide it for a long time without corruption) in the north for 1-2 days, and in the south you can check that the fish body hardens and then recovers and places it in the refrigerator. When eating, it can be eaten according to the different tastes of various places, steamed, braised food, and the taste is wonderful.

How to marinate dried fish and dry it The steps are as follows:

1. After the fish is slaughtered and rinsed, it is marinated with salt, white wine, ginger, etc. for a period of time, and then placed in a ventilated place on the balcony to dry. Dried fish do not need to be exposed to a little sunlight, mainly by air drying, drying for about three days in the fish maw and gills can not squeeze out the water, that is, it is dry, and it can be eaten.

2. Dried fish refers to fresh fish that are fully dried, mostly freshwater fish such as green, grass, fresh, fresh, carp, crucian carp and other freshwater fish as raw materials, and dried into moderately salty aquatic products after salting.

3. Dried fish is a product made of fish after seasoning and drying, with the reduction of moisture content, the nutrients in it are concentrated, and the protein content is as high as 45%.

4. Dried fish is a kind of food with high calorie energy, eating more of it is no different from eating more meat, today's dried fish has a lot of fat, eating more is not good for the first, and it will also increase the intake of saturated fatty acids.

The steps are as follows:1. To clean the grass carp, remove the fish scales, gills, and internal organs, put them in a basin, pour in some high liquor, scrub them by hand for 2 minutes, wash off the blood and water, and dry them in the sun, and the liquor volatilizes quickly.

2. The proportion of salt used in pickled preserved fish is 3%, the taste is moderately salty, and it will not make the preserved fish stink. Pour the salt into the pot, fry over low heat for 5 minutes, pour out the salt and let it cool after it turns yellow, add spice powder and mix evenly.

3. Spread the spice smoke evenly on the fish, put it in a clean basin, cover it and put it in a cool and ventilated place to marinate for 3 days, marinate the water, and thoroughly absorb the flavor, turn the fish once a day to marinate more evenly.

After the day, put the fish in a place where it is exposed to the sun for 7 days, and the water is thoroughly dried on it.

Dried cured fish pickling method:

Ingredients: some meat, some fish, appropriate amount of salt, appropriate amount of peppercorns.

1. In accordance with the principle of one pound of fish or one pound of meat, three taels of salt. Add an appropriate amount of salt and peppercorns and stir-fry to make it easier to penetrate and absorb.

Grass carp and grass carp above the pound can be used. The fish is large and thick, and it is delicious. Wash the exterior before dissection, and do not wash after dissection. The blood of the fish is smeared all over the inside of the fish's body, so that the marinated fish meat is red and beautiful.

3. Evenly wipe the fried salt all over the gaps of the fish head, especially the salt to avoid easy deterioration in the future. Wipe all the prepared salt, mainly because there are fish scales inside and outside that are not easy to penetrate, so wipe a little less.

4. After wiping it all, put the fish into a clean container clay jar, marinate it for a week, turn over a side and marinate it for another week, take it out to dry when the weather is good, and you can eat it after 3 good suns.

The production process of this local pickled vegetable is not very complicated.

In fact, pickled fish contains amino acids and vitamins that cannot be synthesized artificially, and has the functions 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.

The production process of preserved fish is as follows:

In the first step, we prepare the dried red pepper, Sichuan pepper, star anise, cinnamon and cloves in an appropriate amount, then put them in a food processor and break them separately, and then take them out and set aside.

The second step is to take out the wok, keep it waterless and oil-free, then put the salt in the pot, add the seasoning that was broken in the first step, and start to stir-fry slowly over low heat, until the fragrance in it is fried, and the salt is slightly yellowed.

The third step is to prepare two grass carp, which weigh about 10 catties, and after the fish is slaughtered, they must not be cleaned. Of course, if the surface of the fish is too dirty, you can simply wipe it with a kitchen paper towel and never touch the water.

The fourth step is to remove the seasoning that has been fried and fully cooled, and evenly coat all parts of the fish with a layer of spices, taking care that each part needs to be coated to ensure the flavor. The salted fish is then placed in a large plastic bag and sealed.

The fifth step is to put the plastic bag into a large container with a lid, then press a heavy object, seal it and store it, put it in a relatively cold place, and marinate it for 7 days. It is worth noting that in general, it is necessary to turn it up and down every three days, and pour out the blood and water, and then continue to marinate.

Step 6, after marinating for seven days, it's done. At this time, we take out the pickled fish, then wash it properly, hang it with a hook, put it on the balcony to air dry for a day or two, and then transfer it to a cool place to air dry for 20 days, after such a process, the preserved fish is made.

Sun-dried preserved fish can be steamed, can also be made into sauce preserved fish, and can also be made into green pepper preserved fish. Steamed fish needs to be soaked first, then fried for three minutes, and steamed for another 20 minutes. The recipe for preserved fish with sauce and green pepper is relatively simple, with your favorite side dishes, adding condiments, stir-frying, and you can get out of the pot.

You need to prepare preserved fish, bacon slices, chili sauce, tofu milk, ginger slices, garlic slices, and sesame oil. Cut the prepared preserved fish into small pieces and soak it in water for about 15 minutes to remove the salty taste. Then heat the pan with oil, fry over low heat until medium cooked, then remove and put on a plate.

Put the bacon slices on top of the fish, and when steaming, the oil can drip onto it, and spread the tofu and chili sauce evenly. Finally, Sou Minqing steamed on high heat for 20 minutes, simmered for another 5 minutes, and drizzled with sesame oil to complete.

First of all, prepare the preserved fish, sharp peppers, bean paste, and coriander. Chop the peppers first, add a little coriander, and then stir-fry the bean paste and peppers until fragrant. Then put in the preserved fish and stir-fry for a while, add water, cook until flavorful, add celery and monosodium glutamate and stir-fry for two or three minutes, and you can get out of the pot.

Prepare green peppers, preserved fish, and ginger. Cut the ginger into slices, cut the preserved fish and green pepper into pieces, then heat the pan with oil, put in the preserved fish pieces, stir-fry, put the green pepper and ginger on the side of the pot, and sprinkle a little salt on the green pepper to taste. Finally mix together and will fry before removing from the pan.

Introduction: Preserved fish is a species of fish, it is a food that can be eaten all year round, but it still has many functions. Consuming it can help us to regulate some patients with low blood sugar.

However, there are still many ways to make preserved fish, some people will use it as an auxiliary material, and some people will eat it alone as food, that is, add it to some ingredients to marinate it for eating.

However, no matter how it is presented, its own nutritional value will not change, so understanding its own properties and effects is a prerequisite for making these foods. Only by understanding them can we better and more correctly grasp some of their production methods, so what is the pickling method of preserved fish?

Steps:

1.Fushou fish is cut open from the back, washed and torn off the black membrane. Cut it from the back and then use a knife to cut it on the meat for easy flavoring and drying.

2.Put the balcony to dry the surface moisture.

3.Put salt, five-spice powder and chili powder in the pot, and fry over medium-low heat to change color and bring out the fragrance.

4.Mix liquor, soy sauce and sugar into juice.

5.Fushou fish is coated with seasoning sauce.

6.Apply salt and pepper to the fish while it is hot, and massage it all over the body as you go.

7.All the fish are processed and placed in containers. The remaining sauce and salt and pepper are poured over the top layer.

8.After more than ten hours, turn it over, turn the fish on top to the bottom, marinate for more than ten hours, and then hang it to dry.

Nutritional value

The meat of preserved fish is delicate, delicious, and the nutritional value is very high, the protein content is, the fat content is, the vitamin A content is particularly rich, and the content of phosphorus, calcium, iron and other elements is also very high. The fish body contains a certain amount of fatty tissue, and complex chemical changes will occur during the processing and storage of cured fish, and the fish body will produce an unpleasant hala odor, and there will also be yellowing and stickiness. This is the result of the action of microorganisms, light, oxygen, humidity, temperature, and other factors on the surface of the fish body.

There are two ways of fat spoilage, one is fat hydrolysis, and the other is fat oxidation, in general, these two processes exist at the same time, resulting in food spoilage. The low-molecular-weight fatty acids produced by the hydrolysis of fats are mainly formic acid, caprylic acid, aldehyde acid, acetic acid, nonanoic acid, azelaic acid, etc., which have undesirable odors. The end products of fat oxidation are mainly short-chain carbon-based compounds, which cause the undesirable taste of food.

In most cases, these products are harmful to the human body.

The above introduces the pickling method of preserved fish, the general curing method of preserved fish is generally about 15 days before we can eat, eating it can help us improve our own immune function, so that some diseases will consciously stay away from us. Our bodies will be healthier. However, for some groups with a bad stomach, it is better to eat less.