1, dry salting method: dry salting method is to use dry salt (crystalline salt) or mixed salt, first rub it thoroughly on the food surface, that is, there is juice extravasation (generally, it is not necessary to rub it thoroughly first when salting fish), and then put it on a salting rack or in a salting container. Salt should be evenly sprinkled on each layer, and each layer should be compacted in turn. Under the condition of external pressure or without addition, salting is carried out by relying on extravasated juice to form a salt solution.

At the beginning of curing, only salt is added, not salt water, so it is called dry curing.

2. Wet salting method: Wet salting method is a salting method in which food is soaked in a pre-prepared salt solution in a container, and the salting agent penetrates into the food through diffusion and moisture transfer, so that the salting agent is evenly distributed until its concentration is finally the same as that of the salt solution.

3. Mixed curing method: This is a combination of dry curing and wet curing.