Dried fish technology
2018-05-26 16:00:46
Freshwater fish generally contain high levels of protein and are susceptible to deterioration. Therefore, the sales of freshwater fish can also be processed for value-added by the following methods. Sales of dried fish:
(1) Preserved dried fish is mostly used for fish such as clams and clams. When processing, it is used to remove fish guts and scales. Cut it from the back and cut off the fish head. Then take the appropriate amount of salt, soy sauce, wine, ginger, and mix evenly on the processed fish pieces, pickle it for 3-5 hours, and let it stand in the air for 2-3 days, and store it for 20-30 days. When cooking, cut into small pieces, fried or fried, crispy and delicious.
(2) For the selected fish, fish such as cockroach, cockroach, cockroach, clam, etc. should be used to remove the internal organs, use appropriate salt and alcohol to dry for a long time, or air-dried, and then dry it with a mild fire. Generally can be stored for about half a month. The cooking method is the same as above.
(3) Squid squid Simmer fish to remove viscera, go to the head of fish, take proper amount of soy sauce, wine, and salt, and then apply a layer of soy sauce to the fish, and store it for about 20 days after drying. It can be steamed and fried.
(4) The dried fish color is also called modified dried fish. The processing method is similar to that of pickled dried fish, but no soy sauce is added. Sprinkle with a proper amount of salt, or soak with saline solution containing 4% salt for 5-6 hours, then dry and serve. It can be stored for more than two months.
(1) Preserved dried fish is mostly used for fish such as clams and clams. When processing, it is used to remove fish guts and scales. Cut it from the back and cut off the fish head. Then take the appropriate amount of salt, soy sauce, wine, ginger, and mix evenly on the processed fish pieces, pickle it for 3-5 hours, and let it stand in the air for 2-3 days, and store it for 20-30 days. When cooking, cut into small pieces, fried or fried, crispy and delicious.
(2) For the selected fish, fish such as cockroach, cockroach, cockroach, clam, etc. should be used to remove the internal organs, use appropriate salt and alcohol to dry for a long time, or air-dried, and then dry it with a mild fire. Generally can be stored for about half a month. The cooking method is the same as above.
(3) Squid squid Simmer fish to remove viscera, go to the head of fish, take proper amount of soy sauce, wine, and salt, and then apply a layer of soy sauce to the fish, and store it for about 20 days after drying. It can be steamed and fried.
(4) The dried fish color is also called modified dried fish. The processing method is similar to that of pickled dried fish, but no soy sauce is added. Sprinkle with a proper amount of salt, or soak with saline solution containing 4% salt for 5-6 hours, then dry and serve. It can be stored for more than two months.