How to process dried oil fish, how to soak dry oil fish

Production process. 1 Material selection. Because the body surface of squid is easy to redden, in order to ensure the quality of the finished product, the raw materials must be processed in time, selected and classified according to the size and freshness of the fish, and the surface dirt on the body must be washed with seawater.

2 Soak If frozen squid is used, it should be soaked in fresh seawater for 8 hours or half a day. The thawing must be moderate, as long as the frozen fish body can be separated, and the monomer is slightly soft, the thawing should be ended, so as not to redden, affecting the quality of the product.

If the drying site is far away from the seashore, it is inconvenient to extract seawater and switch to f{ water, salt must be added. The amount of salt added is determined according to the customer's requirements, the soaking time should not exceed 12 hours, and the water temperature should be kept at I0-200C. Soak until the body of the fish is hard and the belly of the fish is soft, then remove:

Drain and process.

3. Cutting, according to the fishing method and the difference in the freshness of the fish, two kinds of cutting method and dissection method are adopted.

Pick and cut method: the left hand holds the back of the fish, the head of the fish is in the direction of the human body, the belly of the fish is protruding from the abdominal cavity of the seven, and the right hand holds the knife (the knife edge is facing up) The tip of the knife edge extends from the protruding fish abdominal cavity to the end of the fish tail 1-2 cm, and the tip of the knife is pointed upwards to pick the L knife, and then the knife edge is cut along the center of the fish's abdominal cavity, so that the meat slices on both sides are symmetrical and butterfly-shaped. When picking, the tip of the knife tail should be close to the meat surface in the abdominal cavity of the fish, so as to prevent the knife tail from breaking the ink sac and affecting the appearance of the product.

Laparotomy method: put the head of the squid outward, the abdomen facing up on the wooden mat or fish table, the palm of the left hand is upward, the index and towel fingers are stretched into the abdominal cavity of the mermaid to hold up the abdominal surface and bounce open, the right hand holds the knife, and the knife edge is downward towards the center of the abdominal cavity of the fish and the direction of the tail of the fish to cut the meat slices. After the abdominal cavity of the fish is dissected, remove the fish ink sac with your hand, and then aim the knife edge at the end of the fish neck from the center of the fish water pipe to the head and the meat wrist **, and cut the left and right eyes obliquely to the knife respectively, cut the eyeball, and drain the eye fluid to facilitate drying.

4. Remove the internal organs: Put the squid on a wooden board, and another person will pick up the meat slices on both sides of the abdominal cavity of the fish, and use the thumb, index and middle finger of the right hand to dig out all the internal organs of the fish along the end of the fish's abdomen and tail to the head, while preventing the sea cricket (commonly known as cuttlefish bone) and mouth from being scratched.

5. Wash the fish body with the internal organs removed in seawater (or j- 2%-3% salt water) to remove dirt and mucus, wash off the salt water solution with fresh water, and then spread out the two squid meat and stack them together, and put them in a clean container towel to drain the water and wait for drying. It is necessary to prevent the meat from turning red due to random stacking.

6. Drying, drying dried squid is mainly concentrated in autumn and winter, so it is sunny and rainy, the climate is dry, and the fish body is easy to dry. It usually takes 6-10 days to dry squid. Drying can be done by hanging drying method and net drying method.

Method: 1. Cut the green and red peppers into triangular pieces, cut the onion into strips 2. Do not cut the squid from the stomach when processing, pull out the inner chamber from the head, and cut the processed squid into circles 3. 4. Put the fried vegetable oil in the pot, add the green onion and ginger and stir-fry until fragrant, then pour in the Lao Gan Ma black bean sauce and Pixian bean paste and fry the flavor 5, pour the onion into it and stir-fry a few times 6, pour in the squid and quickly stir-fry and mix evenly with the ingredients, add cooking wine, dark soy sauce, sugar, chicken essence and stir-fry well 7, add bell pepper and continue to stir-fry quickly 8, sprinkle cumin grains before leaving the pot Tips:

1. The blanching time of squid should not be too long, and it should be stir-fried quickly when stir-frying, both of which are to avoid frying the squid 2. Both sauces are very salty, no need to add additional salt, you can also add less according to your personal taste, remember not to have a large amount 3, add a little sugar mainly to enhance the flavor 4, and the time of stir-frying bell peppers should not be too long to prevent the loss of too many vitamins.

Summary. Step 1:

First, wash the dried squid, tear the dried squid claws from the middle and divide them in half, Step 2:

Pour the water into the basin and soak the dried squid for about two hours, change the water and add the water in a ratio of one to one hundred, the third step:

After stirring well, then put it in the refrigerator or a cool place to soak for 8 hours, change the water several times to wash the alkaline water, soak in the water for one to two hours, and then pour out the new water, repeat the process at least three times, until the water soaked in the dried squid does not have a slippery touch, and the alkaline water smell is reduced.

How to soak dried oil fish.

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Step 1: First wash the dried squid, tear the dried squid claw from the middle and divide it into two halves, the second step is to transport the piqin: pour the water into the basin to submerge the dried squid and soak it for about two hours, change the water and add water in a ratio of one to one hundred water, the third step:

After stirring well, then put it in the refrigerator or a cool place to soak for 8 hours, change the water several times and wash the alkaline water, soak the water for one to two hours, then pour out the new water, and repeat the process at least three times until the water soaked in the dried squid does not have a slippery touch, and the smell of alkaline water is reduced.

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1. After slaughtering the live fish, wash it, wash it with a brush one by one in clean water to remove the blood stains and mucus, put it into the basket, drip dry the water, and then salt, or put the washed fish body into the brine prepared in advance, soak it for 3 to 5 hours, take out the drip dry brine, and then marinate;

2. Then the fish is salted, the amount of salt is determined according to the size of the fish, generally 18 to 24 kg of salt per 100 kg of fish, when salting, the salt is evenly rubbed on the fish body, gills, swallowing knife, eyeballs and fishing holes, and then placed in the pickling pool, the meat surface is taken up, the fish scales are down, the fish head is slightly lowered, the fish tail is obliquely upward, layer by layer, after 4 to 5 hours, when the fish body shrinks to be level with the pool mouth, a layer of sealing salt is sprinkled, and the surface is covered with bamboo chips, and the stone is pressurized, so that the fish body is immersed in brine. Fully absorb salt and remove water;

3. Finally, the fish is dried, when the fish is brine, the fish body is washed once with brine, the contaminated dirt is removed, the brine is dripped, and then discharged on the fish curtain, the fish scales are upward, and the meat is turned up after 1 to 2 hours, and the fish is turned up at noon, the fish is put indoors or the two ends of the bamboo curtain are lifted to cover the fish body, so that it is cool to 3 to 4 o'clock in the afternoon, and then the weak sunlight is used to dry for 2 to 3 days until the fish belly and gills can not squeeze out the water.

Dear, hello, to make the dried fish have oil on it, you need to follow the steps below:1Prepare fresh fish, wash it and dry it.

2.Cut the fish into pieces of a certain size, sprinkle with salt and allspice, and marinate for about 15 minutes. 3.

Heat an appropriate amount of oil in a pan and fry the marinated fish pieces one by one until golden brown on both sides. 4.Place the fried fish pieces evenly on the drying rack.

5.Turn on the dryer and dry the fish at a suitable temperature until it is semi-dry. 6.

Take out the dried fish, brush the top of the dried fish with an even layer of oil, and continue drying. 7.Dry until the dried fish is completely dry, with a slight golden brown surface and a layer of oil.

It should be noted that the difference between the time of brushing the oil and the amount of tung should not be too much, so as not to cause the taste to deteriorate due to the drying time of the drying type, or the greasy feeling caused by too much oil. At the same time, the drying temperature and time need to be adjusted appropriately according to the specific fish species and dryer model.

Hello, dear! To make the dried fish have oil on it, you can add an appropriate amount of cooking oil when marinating the fish, and Kaifu will let the surface of the fish be stained with a layer of oil film. In the process of drying the fish, you can also spread a layer of cooking oil on the bottom of the baking tray to keep the fish at a certain humidity during the drying process, so as to ensure that there is a layer of oil on the skin of the fish.

Explanation: After the dried fish is dried, a thin layer of fish skin will be formed on the surface, which contains a certain amount of oil, but in the process of drying, if there is no moisturizing measures, the oil on the fish skin will evaporate, resulting in a dry and oil-free surface of the dried fish. Therefore, adding an appropriate amount of edible oil in the process of marinating fish can make the surface of the fish skin stained with a layer of oil film, so as to maintain a certain humidity during the drying process and not lose the oil, so as to ensure that there is a layer of oil on the dried fish.

In addition to adding cooking oil in the process of marinating the fish, you can also spread a layer of cooking oil on the bottom of the baking tray during the drying process, so that the fish can maintain a certain humidity during the drying process, so as to ensure that there is a layer of oil on the skin of the fish. In addition, during the grilling process, the dried fish can be turned over so that both sides can be coated with oil, so as to better retain the oil content on the surface of the dried fish. It should be noted that in the process of adding edible oil, the amount of oil should be controlled, too much oil will not only affect the taste, but also increase the calorie and fat content of the dried fish, which is not conducive to health.

1. Casserole squid. Ingredients: dried squid, cooked chicken skin, shiitake mushrooms, camelina, ham, pig's trotters, chicken broth, refined salt, cooking wine, ginger, green onion, pepper noodles.

2. Put 2000 grams of water in the basin, 50 grams of quicklime and dried squid and soak for 12 hours, stir twice during the period, make the squid swollen evenly and take out, rinse with water; Cut the soaked squid into thick shreds four centimeters long and one centimeter wide, cut the chicken skin, shiitake mushrooms, camelina and ham into thin strips, wash the ginger and shallots and pat them loosely; The hair sewn between the pig's toes is blanched in iron brazing, and then soaked in warm water for half an hour, scraping off the scalded skin and hair, and washing it clean.

3. Put 1000 grams of water in the casserole, put the ginger cooking wine and pig's trotters on the pot to boil and skim off the foam, move to a slight fire and simmer for about 90 minutes to form a thick soup; Put 250 grams of chicken soup in the pot, blanch the shredded squid, take out the pig's trotters and chicken soup from the casserole, squid shredded and various ingredients stew for half an hour, and the soup is easy to white, add salt and pepper to taste.