Marinated fish and cured meat turned every few days? Do you need to wash the fish again after marina

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.

How to preserve preserved fish

1. The cleaned preserved fish can be cut into small pieces, put into small canned glass bottles, add a small amount of liquor, and seal and store at low temperature.

2. Pack it in a fresh-keeping bag and put it in the freezer compartment of the refrigerator, so that it can be stored for a year and a half without changing the taste.

How much salt is the most appropriate amount to put in the 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. Please pay attention to the choice of temperature is relatively low when drying, the correct way is to dry the fish and meat in a cool and ventilated place after drying in the sun, if possible, chop the meat and fish into small pieces with a knife, seal it with a fresh-keeping bag and put it in the refrigerator, store it at any time to eat and take it at any time.

Please remember that whether it is pickled bacon or bacon, you must use a high degree of liquor, and if you have thick skin bacon, you must smear a little more salt on the meat skin, so that the marinated bacon can be chewed.

Flip it once every two days, which can make the food more delicious, and it is also very rich in nutrients and protein.

It is recommended to change it once every three days. Because this makes it more marinated, and then the taste will be better, and the nutritional value is also high.

In spring and summer, we can turn the marinated fish once a day, or once every two days, so as to achieve the effect of flavor, and in autumn and winter, we can also turn it once a week.

There is no need to clean the fish after marinating.

It is not recommended to clean it when making pickled fish, the principle of pickled fish and salted meat is the same, if it is cleaned with water after pickling, the microorganisms and blood contained in the fish will be cleaned off, and the fragrance of the fish is judged to rely on the fish blood to lift up, and the fragrance and taste of the fish will be much worse after the fish blood is washed off.

After the fish is cleaned, it will also cause the fish to be more Qi Sui is easy to be infected with other bacteria, if the weather is not good and can not be marinated in time, it will lead to the fish marinated for too long, and the fish will be easy to stink, not cleaned before pickling, the longest can be marinated for about 8 to 10 days, and it is more resistant to high flush preservation.

How to make marinated fish

Cut the fresh fish from the back with a knife, remove the internal organs and gills, and then use a clean rag to wipe the blood and black inner membrane of the fish until the fish meat becomes clean, and then use fine salt or salt mixed with peppercorns to evenly wipe the fish meat, be careful not to rub it on the skin.

After smearing the salt, sprinkle some wine on it, which can make the pickled fish more mellow, and then put the pickled fish into the clay pot, seal it tightly and press it for about 7 days, take it out 5 with bamboo pieces to prop it up, and then use a relatively strong rope to pass through the fish's eyes, and hang it outdoors to dry.

Hello, I am glad that your question is answered as follows: three to four days, fish marinated for three to four days, can be stuffy for drying. You can use the refrigerator to marinate in the summer, cover the fish pieces with condiments with plastic wrap, put them in the refrigerator refrigerator, and take them out to dry in three to four days. It is necessary to choose good weather to dry and reduce the drying time.

Sunny and windy weather is best. In winter, it takes a month to dry for a burn.

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.

Summary. Hello, dear. If it is marinated for too long in a day, it is okay.

Hello, dear. If it is marinated for too long in a day, it is okay.

Dear, you need to see whether the pickled fish is spoiled, and the pickled branch fish is absolutely not edible after the pickled fish is spoiled, because there will be nitrosamines, and the food that is prone to such deterioration is also pickled meat, shredded squid, dried scallops, dried fish, etc., once there is a peculiar smell, you must resolutely throw it away.

Kiss, marinate the skin hole fish for too long, otherwise the meat of the fish will be marinated and rotten, and the fish will not have a fresh fragrance. If you marinate the fish before starting the search, you can marinate it for about half an hour. The time required varies depending on the method, the time for marinating the stewed fish can be a little less, and the time for marinating the steamed fish is slightly longer, preferably an hour to two hours.

If you specialize in pickling fish, eat it after a week.