How much salt should be put in ten catties of pickled preserved fish, and how much salt should be pu

Ten catties of pickled fish should be put 2 to 4 taels of salt, about 100 to 200 grams, when the pickled fish needs to be put in layer by layer, that is, after putting in a layer of fish meat, and then put in a layer of salt, after putting it down, take it out for about 7 to 10 days to dry. Pay attention to choose a lower temperature environment when drying. The amount of salt is put in according to 1 10, a pound of fish meat into one or two salt, when marinating the preserved fish, can not be washed with water, it will cause the fish to deteriorate, you can cut the fish into slices when swallowing, break it, and then sprinkle the salt on it, rub it well with your hands.

According to experience, ten catties of pickled preserved fish need to put about 150 grams of salt, and if you like the taste is lighter, you can put less appropriately. When pickling, you need to put in layer by layer, that is, put a layer of fish, and then put a layer of salt, so that the fish can eat the salt evenly, generally pickled for 7 10 days can be taken out to dry, if it is sunny weather, the sun is sufficient, just dry for a day.

It's better to put 250

If you have too much of it, it will be salty, and the effect will not be good, and if it is too salty, it will not have the original taste of fish.

Wash the big fish, break it from the back, take out the fish intestines, fish bladder, fish roe, smear a layer of salt (10 catties of fish and 1 catty of salt), press a big stone on it, marinate it for about 10 days and a half months, take it out in the sun while the sun is out, and then put it in a cool and ventilated place.

There is no standard for pickled preserved fish, with two catties of salt more and half a catty or eight taels less.

How much salt do you put in cured fish? If we marinate preserved fish, we generally put about four taels of salt. If the salt content is too high, then it will be too salty and not tasty.

How much salt do you need to put in this time when marinating preserved fish? Generally speaking, if you put salt, you can put it more or less according to your actual situation, generally speaking, you may put a few taels, and some put half a catty. As long as the effect is achieved, it will be fine.

To marinate 30 catties of preserved fish, put 1200 grams of salt.

To prepare the ingredients: Fushou fish: 10 catties, salt: 400g, five-spice powder: 20g, chili powder: 5g, liquor: 150g, soy sauce: 50g, sugar: 30g.

Step 1: Cut the fish from the back, wash it and tear off the black membrane. Cut from the back for easy drying.

Step 2: Put it on the balcony to dry the surface moisture.

Step 3: Put salt, five-spice powder and chili powder in the pot, stir-fry over medium-low heat to change color, and stir-fry until fragrant.

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

Step 5: Coat the fish with seasoning sauce.

Step 6: Apply salt and pepper to the fish while it is hot, massage it all over the body.

Step 7: All the fish are processed and placed in a container. The remaining sauce and salt and pepper are poured over the top layer.

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

Step 9: Wear it with hemp rope, hang it in a cool and ventilated place, and generally dry it for about 10 days.

Hello, dear: The answer you asked (how much salt to put in 100 catties of preserved fish) for you is as follows: if you want to have a lighter taste of preserved fish, it is ten catties of fish and six taels of salt. If it is salty, ten catties of fish and one catty of salt will do, and so on.

The salt to be put is about 6-8% of the weight of the fish, and if you want to put 30 catties of fish, you should put almost a catty of salt.

Put three catties of salt, depending on personal taste, it may be too salty or too light.

Put a pound of salted salt. Tips for marinating preserved fish:1. Due to the presence of nitrite in the process of pickling food.

generated, so we must master a principle: nitrite is the highest value in 3-8 days, begins to decay after 8 days, and basically disappears in 15 days, so the safe period is to eat bacon within 2 days and 20 days after marinating.

The same goes for eating pickles and the like.

2.Once the surface of the fish is tightened, it can be taken indoors, do not dry for a long time, about 10 days, the skin is dried for too long, the moisture is lost too much, and the fish tastes chai and is not delicious.

3.The preserved fish must be marinated for enough time, and the appearance must be air-dried, and the finished fish must be light brown in color.

4.After marinating the preserved fish, be sure to wipe the surface of the brine with a towel and boiling water, this step should not be omitted.

5.The dried preserved fish, according to the size you want, cut it into pieces with a knife, pack it in a fresh-keeping bag, store it in the refrigerator freezer, eat it as you go, and you can eat it until this time of the year. If it is in the north, after the skin is dried, it is packed in a bag, put in a container, and put it outside to freeze, and then transfer it to the refrigerator for freezing when the weather warms.

Summary. 10 catties of salted fish, 150 grams of salt. Salted fish: 1 kg of fish requires 10-15 grams of salt.

When smearing salt on the fish, do not wipe a lot to be even, a little layer can be, wipe a lot of dry will be very salty, and turn regularly, pay attention to the marinade must not be washed with water before pickling, the fish should be marinated before preparing to dry the pickled fish should be washed with water, mixed on the fish meat with high white (8 degrees 9 degrees), to first dry the water on the fish meat and add white vinegar (10 catties of fish + 100 grams or so).

Sorry to keep you waiting.

10 catties of salted fish, 150 grams of salt. Salted fish: 1 kg of fish requires 10-15 grams of salt. When smearing salt on the fish, do not wipe a lot to be even, a little layer can be, wipe a lot of dry stool will be very salty, and turn it regularly, pay attention to the marinade before must not be washed with water, the fish should be salted with water before the pickling is ready to go out of the celery brigade, the pickled fish should be washed with water, and the fish should be mixed with high white (8 degrees 9 degrees), and the water on the fish should be roughly separated from the dry and add white vinegar (10 catties of fish + 100 grams or so).

Put a pound of salt on 10 catties of salted fish, and the amount of salt can be one-tenth, and one or two salts can be put on a catty of fish. Do not wash the fish with water before marinating, as this will speed up the deterioration of the fish. When marinating, you can cut the meat into slices, cut the fish, and then sprinkle salt on top and rub the salt evenly with your hands.

Marinate ten catties of fish and put 2-4 taels of salt. 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 method is as follows: 1. According to the principle of three taels of salt for one catty of fish or one catty of meat, put the salt into the appropriate amount of Sichuan pepper and fry it so that it is easier to penetrate and absorb.

Grass carp and grass carp above the catty can be, the fish is big and thick, delicious, wash it before it is opened, do not wash it after the external is opened, and wipe the inside of the fish body with the blood of the fish, so that the pickled fish meat is red and good-looking.

3. Evenly wipe the fried salt all over the body of the fish, and the gaps of the fish head should be smeared with salt, so as not to deteriorate in the future, and wipe all the prepared salt, mainly inside, and the fish scales outside are not easy to penetrate.

4. Put the fish into a clean container after wiping it all, the best clay jar, I don't have it at home, it can only be like this, marinate it for a week and then turn over a side and marinate it for a week, it's almost, when the weather is good, take it out to bask in the sun, bask in the sun for 3 good days, and you can eat it.

5. Generally, it can be marinated for two weeks to 20 days, and those that cannot be eaten for a time can be sealed and put in the refrigerator freezer to eat slowly, and can be eaten for a year.

Dear, generally speaking, 1 catty of fish needs 10-15 grams of salt, so 10 catties is 3 taels of salt. The method of marinating fish is as follows: the fish is sliced and washed on the dorsal fin from head to tail; Clean off the black membrane in the fish maw, wait for the water to cool and dry, and then coat it with white wine or cooking wine; Use a small brush or hand to evenly apply salt inside and outside the fish; Marinate the fish in a container for 3-5 days (3 days at high temperatures).

Summary. Put 100-200 grams of salt in a pound of pickled fish, if the mouth is heavy, you can put more salt, if the mouth is light, you can put less salt. Cured fish is the name of the fish after washing, marinating and drying, crucian carp, grass carp, and carp can be used to make preserved fish.

Pickled bacon and preserved fish How much salt to put in a pound of fish.

Put 100-200 grams of salted fish in a pound of salt, if the mouth is heavy, you can put more salt, if the mouth is light, you can put less salt. Preserved fish is the name of the fish washed and salted and dried, and crucian carp, grass carp, and carp can be made into preserved fish.

The above is the answer to your question, if you have any other questions, I am always available to answer them

10-15 grams of fish per catty, depending on the individual's salty taste.

Preparation of ingredients for the preparation of the preparation of the fish:

Carp: 2 pieces, salt: 150 grams, Sichuan pepper: to taste.

1. Remove the scales and gills, remove the internal organs from the opening of the back of the fish, and rinse the blood and mucus on the surface of the carp.

2. Use a bamboo skewer to prop up the fish maw and control the water.

3. Put the salt and peppercorns in the pot and fry them over low heat until they are slightly yellow, and the fragrance of the peppercorns comes out.

4. Use a rolling pin to crush the fried peppercorns, so that the fried peppercorns and salt are more fragrant and flavorful.

5. Put the pepper and salt out of the bowl and dry it until it is not hot.

6. Smear the pepper and salt on the cut fish, spread evenly, and apply the tail, head and back of the cut fish.

7. After the front is applied, turn it over and apply the back of the fish.

8. Spread evenly and marinate with plastic wrap or lid cover.

9. After two to three hours, you can see the water coming out of the marinade, and then turn it over and continue to marinate.

After the day, take the marinated fish to the balcony to dry and air dry.

The amount of salt should be 1/10.

Put a pound of fish or meat with a salt or two, you must not wash it with water before salting, if it is washed with water, it will not work, it will go bad, you can cut the meat into slices when marinating, the fish should be cut, and then sprinkle salt on it.

Rub the salt evenly by hand, you can add some pepper powder and seasoning noodles are the best, and put it in the shade after it is done, not in the sun.

How much salt to put in the marinated 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. When drying, please pay attention to choose the weather with a relatively low temperature and good sun, and just a good sun for a day.

This is because fish and meat are exposed to sunlight for a long time, and the fat will break down under the action of ultraviolet rays.

2. How much salt to put in a pound of preserved fish.

The amount of salt should be 1/10. Put a pound of fish or meat with a tael of salt. Be sure not to wash with water before marinating.

If it's washed with water, it won't work. It's going to go bad. When marinating, you can cut the meat into slices.

The fish should be dissected. Then sprinkle salt on top. Rub the salt evenly with your hands.

You can add some peppercorn powder and seasoning noodles is the best. When done, just put it in the shade. Do not bask in the sun.