How long does it take to marinate fish in winter, and how long does it take to marinate fish in summ

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.

Whether you pickle salted fish depends on the size of your fish or the size of the pieces you chop. Put a little more salt to reduce a few days, I put the pickled meat in a bucket and cover it up for a week, and then hang it up to dry. You refer to. If the chop is very small and there is a lot of salt, it can be marinated in two or three days.

In summer, the pickled fish can be dried for a maximum of three days, because the temperature is relatively high, and the dried fish is flavorful and fast.

Marinate for two days.

Ingredients: grass carp, salt, star anise, Sichuan pepper, cloves.

Steps: 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.

2 days. The method and time for making cured fish varies from region to region. In Guizhou, the seasoned fish is marinated in a jar for 1 month.

In other regions, such as Sichuan and Shaanxi, the marinated fish condiments are good, and it only takes 2 or 3 days to dry them in summer. In winter, it's a little longer, about 5 days. It depends on the customs and habits of each region.

Pickled fish is usually marinated for 7 days before it can bask in the sun. First, put the fish and salt together and sprinkle the salt evenly over the fish by hand to make sure that every part of the fish is in contact with the salt. After 7 days, the salt will basically seep into the fish and it can be hung to dry.

In addition, when drying pickled fish, you need to pay attention to drying in some dry and ventilated places, and the pickled fish must be completely dry before it can be put away, otherwise it will be easy to mold and deteriorate, which will affect the taste, you can try it, the pickled fish is very delicious.

【Things to pay attention to when marinating fish】1. In the process of sprinkling salt on the fish, be sure to sprinkle evenly, sprinkle a little layer, if you sprinkle a lot of salt, it will be particularly salty, and you must turn it regularly, pay attention to the salted fish must be washed with water before pickling.

2. After marinating, wash the marinated fish with water and sprinkle some high liquor on the fish.

It is best to eat the marinated fish after a week.

It is best to eat it after a week. By monitoring the nitrite value of pickles from the first day to half a month, it is shown that the peak is gradually reached from 1 to 7. And then it goes down again. Therefore, if you pickle salted fish at home, you will eat it after a week.

The practice of marinating fish

1. First clean the pickle barrel: we first soak the new barrel in the river water for a few days, then soak it in plant ash for two hours, then wash it with clean water, and then wipe it with leeks or radish, which can remove the smell well, and then dry it for later use.

2. Soak salt: put the fish into another basin, evenly smear the body of the fish with fine salt, and then spread it in the basin, and finally sprinkle a layer of covered salt and pepper, and cover the mouth of the basin with gauze, which can prevent the fly from laying eggs and deteriorating. After we marinate for another 16-52 hours, we wait until the fish is hardened and ready to be filled.

Then it's time to make liqueur.

3. Barreling: Spread the pickled grains into the pickle barrel for 2 cm, and then scoop up the pickled raw fish, spread it on the inner grains, and then put the pickled grains centimeters on the fish, so that the fish grains can be laid alternately.

In winter, it is suitable for pickling fish during the light snow season after the beginning of winter, when the temperature drops sharply and the weather becomes dry, which is a good time to process bacon.

How to marinate fish.

Smoked preserved fish generally uses carp, herring, grass carp and other fresh fish as raw materials, according to the size of the fresh fish and the cutting method, it can be divided into three types: preserved fish, preserved fish, and preserved saury.

Generally, fresh fish above kilograms are cut off the head and tail to remove the internal organs, and the fish meat is cut into centimeter-square pieces to make cured fish.

Fresh fish below kilograms is cut into slices from the back, and the meat is thickened with a flower knife to facilitate marinating, and then processed into preserved fish.

Fresh fish with a small size of less than 200 grams are usually cut off from the abdomen and the internal organs are removed to make a cured saury.

After the fish body is cut, rinse it with clean water, marinate it with 8 11 kg of salt per 100 kg of fresh fish, marinate it for 6 8 days out of the tank (basin), dry until there is no moisture on the body surface, and then smoke it with a slight fire for 6 8 hours, control the amount of smoke and temperature when smoking, and turn it every 2 hours, so that the fish body is fully and evenly smoked, so as to improve the quality of the fish.

Precautions for the preservation of marinated fish.

Pickled fish is stored at room temperature, before the third lunar month when the taste is the most authentic, as the temperature rises, although the meat quality of the pickled fish remains the same, the taste will become pungent throat. Therefore, after the third month of the lunar calendar, pickled fish cannot be stored at room temperature.

When preserving the pickled fish, you need to pay attention not to hang the pickled fish in the sun, otherwise a lot of oil will be produced, which will seriously affect the taste and quality of the pickled fish; In addition, care should be taken to avoid strong winds blowing the pickled fish directly, and avoid the pickled fish being too dry and too hard.

As a rule of thumb, the best way to preserve the fish is to wash it, wrap it in plastic wrap, and put it in the freezer compartment of the refrigerator so that it can be stored for a long time. If it is well preserved, it will not change its flavor or insects even if it is three or five years.