What kind of fish do you use for cured fish? Cured fish and bacon are everywhere in winter. For cured fish, if you want to taste unique and delicious, the best choices are grass carp, black carp and bream. Moreover, the slaughtering methods for these kinds of fish are also very particular.
When grass carp, black carp and bream are used as raw materials to process flavor cured fish, the fish quality should meet the pollution-free standard, the fish body should be complete, disease-free, and the color should be normal. Generally, grass carp and black carp are more than 1.5 kg / tail, and bream is more than 0.5 kg / tail.
Clean the body of the fish, remove the scales, and then slaughter them. Remove the head, tail and internal organs of grass and black carp, cut them into pieces from the back, and then cut the thick part with a flower knife. Remove the gills of the head and cut the abdomen of the bream to remove the internal organs.
The fish body after slaughtering was repeatedly cleaned with circulating water to remove blood, scales and debris. The washed fish should be fished out and put into the bamboo basket to drain.
Using low salt salting technology, salt accounts for 4% ～ 5% of the weight of fish. Using the method of salt sprinkling, first sprinkle a layer of salt on the bottom of the vessel, then pack a layer of fish, sprinkle a layer of salt, and finally sprinkle a layer of salt to seal when it is salted to the mouth of the container. After marinating to the beginning of marinating, the fish should be pressed with stone in time, so that all the fish are immersed in the brine, and marinated for 5-6 days.
The marinated fish was washed in brine and then soaked in fresh water for 1-2 hours.
Take out the desalted fish, immerse it in the seasoning for 2-3 hours, and turn it to make the seasoning permeate evenly. The flavoring liquid mainly uses the natural spices (Zanthoxylum, star anise, cinnamon, ginger, lotus leaf, etc.) to mix, and adds an appropriate amount of salt, sugar, cooking wine, etc., which can not only make the product flavored, but also has good antiseptic effect.
The seasoned fish body was drained and dried by hot air in the oven at low temperature. The temperature of the fish body should not be higher than 35 ℃ to prevent the phenomenon of drying outside and drying inside.
Four seas food sharing: if you want to buy preserved meat, you should pay attention to skills when choosing preserved meat and fish. The most obvious color is better than lean meat, dark red, fat meat, transparent or milky white. You can also judge whether it is good or bad by pressing. Generally, there is no trace of high-quality pressing.