How to dry dried fish quickly, the correct way to dry dried fish

To choose a good drying field, it is best to be in the surrounding environment without a hospital, surrounded by glass windows, in order to increase the sun, the roof is a plastic shed of organic plastic, which is non-toxic, and the house should be equipped with a strong exhaust fan, as well as ultraviolet sterilization lamp, the purpose of which is to ensure the safety of the product.

2. Hang the washed fish with a hook or rope and put it in the sun for 3-4 days to become dried fish, and the fish can be frozen in the refrigerator after drying. Step 1: Wash the larvae first, and clean the guts and gills! Then drain the water and put it in a basin.

Step 2: Salt and marinate for 2 hours!

Step 3: Wash off the salt and bask in the sun for 3-4 hours for 2 days until dry.

Step 4: The fish is dried and sun-dried, it doesn't have to be too dry, and it's good to be a little tough.

The best way to dry the fish quickly is to put it in the steaming room, the temperature of which will dry the fish quickly.

Of course, you need to salt the fish first, so that you will get rid of a lot of water, and then dry it in the sun so that it should be faster.

How to send out this fast dried fish, you have to dry it through the dryer to dry, if you dry it through the sun it is relatively slow, but it is very tasty like this.

How to dry dried fish quickly Control the water purification of the fish and marinate it with salt on the transparent screen above and below the beautiful boy This is the fastest way to dry the dried fish.

If you want to fish a fishing rod, you can first salt it, and then let it be placed in the shade after salting, so that it does not dry in the sun.

Two quick drying rods, this has to be exposed to the sun, there is a big sun or there is, the effect of the greenhouse plant is the same.

How do I dry fish quickly? First of all, remove the fish Gozo, wash the fish, marinate it with salt, and then dry it, and then you can dry the fish, right? Let's take a look.

You can expose it to the sun, or use an electric fan to dry it faster.

If you want to move on to the next fast, you have to have the sun, and the sun is relatively good.

If you're going to dry that dried fish quickly, it's best to get it ready.

How to dry fish quickly, you should check some news about this, or go to the beach.

c, thank you on the line, how to run quickly to dry the fish, this method of drying the fish can not be fast.

The correct way to dry dried fish:

1.First, the fish is cleaned, the scales are removed with a knife, then the internal organs are removed, rinsed with water, and the bones are removed in different ways depending on the size of the fish. Before the blood of the fish clots, use a small brush to clean the body of the fish, then put the fish in the frame and drizzle it with water for later use.

2.Marinated fish. According to the size of the fish to determine how much salt to use, generally every 100 kilograms of fish with about 20 kilograms of salt, the amount of salt is different according to the season, the amount of spring and winter is less, the amount of summer and autumn is more.

When marinating, pay attention to the evenness of the application, and apply edible salt to each part of the fish body, eyeballs, and fish tail. Put the marinated fish in a basin in layers for later use.

3.Drying fish. When drying, you should choose an open place, the sun must be sufficient, do not choose a place in the shade, pay attention not to put it in the tuyere or choose a windy day to dry, the dust is large, it is easy to dirty the dried fish, and the taste is not good.

A quicker way to dry fish:

1.Choose a sunny spot. If you want the dried fish to dry quickly, we can choose a sunny and ventilated place, the wind will speed up the evaporation of water in the fish's body, plus the sun's drying, so that the dried fish will be much faster.

2.You can make a few more cuts on the fish. Draw a few more knives on the body of the fish to increase the contact area for drying, so that the water in the fish body flows out more and faster, so that the fish will dry faster.

3.If you want the dried fish to dry faster, you can first take the fish to the wind to blow it, if there is no strong wind, you can use a hair dryer to blow it first, the fish that has been blown does not have much water in the body, and it can be dried soon.

4.You can split the fish in half. If you want the dried fish to dry quickly, you can first split the fish in half from the middle, so that the fish can also get better drying in the body, and the fish as a whole becomes thinner, so that the dried fish can also be dried quickly.

5.You can dry the fish head downwards. You can make a hole in the tail of the fish, and then dry the head of the fish downward, so that the water can flow out of the mouth of the fish, and the dried fish can be dried quickly when the water flows out, which is very practical and easy to operate.

Ingredients: 6 live shovel fish, appropriate amount of salt, 4 spoons of liquor, 6 ropes, 6 chopsticks.

Steps: 1. Cut the live fish from the back, wash and drain the water.

2. Rub the fish with salt inside and out.

3. Take a sip of high-altitude liquor to wake up.

4. Press a basin of water on top, so that the marinated fish has a more solid taste.

5. Marinate for about two and a half hours, depending on the size of the fish and the amount of salt, generally this time is enough.

6. At this time, the hail salt was almost melted, and a lot of water came out, which was poured out.

7. Put chopsticks or bamboo sticks on the head of the fish, and hook it on the fish's mouth with a hook to bask in the sun.

8. It is the most delicious to eat immediately after drying.

9. Freshly dried fresh and delicious.

<> the above content refers to Encyclopedia - Raw Dried Fish is Thin and Dry.

The practice of drying fish: wash the fish, separate the flesh and bone along the side of the fish, generally I don't want the fish head, and the fish body part is left, and it becomes like this. In addition, cut a deep section in the thick part of the fish to make it easier for the fish to dry quickly.

Prepare warm brine, preferably with a high concentration, and soak the fish body in warm brine for about 2 minutes.

Wash the bacon rope, if not, use other ropes. Hang the fish with a rope and you can dry it. If the north wind and the sun are sufficient, about 3 days will do.

Steps: 1. Cut the fish.

It is necessary to pay attention to the different cutting methods according to the size of the fish, the back section is suitable for large fish with thick flesh, and the knife is cut from under the dorsal fin of the fish, and when the knife is about to reach the fish skull, the handle is slightly oblique, and it is cut in the middle of the skull.

If the belly of the fish is large, another way of cutting should be used, which should be cut under the back bone and at the thickness of the meat on the other side, which is conducive to salt water soaking; As for small fish, they can generally be dissected; After cutting the internal organs, without scraping the fish scales, simply wash it with water and hang it on a high place, and after two or three hours, it is found that there is no water dripping down and it can be pickled.

2. Marinate. > spread the washed fish in a basin, sprinkle a layer of fish, sprinkle with a layer of natural sea salt, then a layer of fish, a layer of salt, and repeat alternately. After putting it away, wait for an hour and a half, when the fish has been tasted, and you can pick up the fish. When marinating, salt every part, but not too much.

3. Wash. > put the fish with a lot of salt in a basin filled with water and rinse it with water, and wash it 5-6 times while rinsing in this way, so that the rinse is clean and dilutes the fishy and salty smell of the fish.

4. Drying. Wash the fish and dry it in the sun for 3-4 days to become a dried fish. At this time, the dried fish tastes just right. It is best to freeze the dried fish in a packaging bag and keep it for several months, and if you eat it quickly, put it in the refrigerator and refrigerate it.

Introduction to dried fish

Dried fish refers to fresh marine fish that has been fully dried, while defatted dried fish is made of high-quality marine fish as raw materials, refined by high-temperature cooking, drying and other procedures, and all indicators have reached the standards stipulated by the state.

1. Cistomy has three forms: dorsal dissection, abdominal dissection and ventral margin. It depends on the size of the fish you choose. Remember to remove the internal organs and teeth of the fish, and remove the blood stains and excess parts of the spine.

2. Washing, when washing, special attention should be paid to the need to clean blood stains and mucus before blood clotting. After washing, let the fish drain and soak for 3 to 5 hours in the brine that was prepared first.

3. Salting, according to the different weights of fish to choose the amount of salt, generally 18 24 kg of salt per 100 kg of fish. In addition, the amount is also different according to the season, less in winter and spring, and more in summer and autumn. When marinating, apply salt evenly to the fish, which helps to taste the same for everyone.

4. When the fish is brined, wash the stains on the fish with brine, and then put it on the fish rack, remember that the fish scales should be upward, and after drying for 1 2 hours, the fish meat should be dried upward. After 3 to 4 hours of exposure, the fish cannot squeeze out the water, and the fish is dry.

Mix the small fish with salt, marinate for 1 hour, wash and cut to remove the internal organs, and let it dry in the sun for three days, the specific method is as follows:

The materials that need to be prepared in advance include: 2000g of small yellow croaker and 100g of salt.

1. Sprinkle the small fish with salt and marinate for 1 hour.

2. Then rinse with water.

3. Cut the body of the fish and remove the internal organs.

4. Put it in the sun to dry.

Days after retrieving, done.

Notes:If you don't use the dried fish for the time being, you need to put it in a plastic bag and store it in the refrigerator.

The method of drying fish at home is as follows:1. Prepare materials: a moray eel.

2. Cut the eel into the middle section, (it can't be cut directly with a knife, or use a tool to knock it down) and clean the internal organs in the eel's belly.

3. Stuff salt in the eel's maw, as well as the surface of the eel.

4. Marinate for a day and a night before drying.

1. Spread out and dry. If the fish is relatively small, you can choose to spread it out and dry it. Find some good utensils, lay them out, and dry them.

2. After chopping, use a thin wooden stick to prop it up and dry. For larger fish, you can choose to chop the fish and then use a thin wooden stick to prop it up and dry, which can speed up the drying speed, and the effect is very good.

3. Chop into pieces and dry. If the fish is particularly large, you can choose to chop the fish into pieces and dry them.

4. When drying, choose an open place to dry. Choose an open place to dry whenever possible, and a sunny place is better. It should be noted that do not choose a windy place for drying, which is prone to dust.

The amount of salt used is determined according to the size of the fish, generally 18 24 kg of salt per 100 kg of fish. When salting, rub the salt evenly on the body, gills, swallowing knife, eyeballs and fishing holes. Then it is placed in the marinating pond, with the meat side up, the scales downward, the head slightly lowered, and the tail diagonally upward, layer upon layer.

When stacking to the mouth of the pool, you can continue to stack until it exceeds the mouth of the pool by 10 to 15 cm. After 4 to 5 hours, when the fish shrinks to be level with the mouth of the pond, a layer of sealing salt is sprinkled, and the surface is covered with bamboo slices and pressurized with stones. The fish body is immersed in the brine, and the water is removed after fully absorbing the salt.

In summer, it also prevents flies from growing maggots on the fish.

Throw the fish that has run through the salt into the pot and roast it, that is, put some oil into the pot, then throw the fish in and cover the lid, stop the fire when you smell the fragrance of the fish, and then take the small fish out of the pot, neatly put it in a special tool for drying fish, and then put it under the sun until the small fish are dried.

You can use brine to wash the fish body once, remove the contaminated dirt, drip dry the brine and discharge it on the fish curtain. The fish scales are turned upwards for 1 2 hours, then turned into a meat side up, and the fish is put indoors at noon or the bamboo curtain is lifted at both ends to cover the fish body, and it is allowed to cool until 3 or 4 o'clock in the afternoon, and then dried in weak sunlight. After 2 to 3 days of sundrying, the fish maw and gills can not squeeze out the water, and it is dry.