Bacon is about a catty of meat with one or two salts, and it should be evenly spread on the surface of the meat. If it is bacon, a catty of fish with a lighter taste with six or two salts can be used. Ten kilos of salty fish and one kilo of salt will do.
Never wash with water before pickling, if it is washed, it will go bad. The fish should be cut open when pickling. If you want to sprinkle salt on it, rub it by hand to make it evenly rubbed. You can add some pepper powder and seasoning noodles.
Extended data
Among the traditional drying methods of salted fish, sun drying and hot air drying are the most important and economical drying methods. The solar drying method has some disadvantages, such as poor sanitary conditions, great unpredictability and poor continuity of production. However, due to the long drying time and high drying temperature, hot air drying will reduce the quality of pickled fish products (low rehydration, surface hardening and cracking, excessive shrinkage and color change, etc.).
In order to maintain the original physical and chemical properties of the material to the greatest extent and have good drying quality, vacuum freeze drying technology, microwave vacuum drying technology and combined freezing and microwave vacuum drying technology have been applied to aquatic product processing. In addition, ultra-high pressure technology has also been applied to the preservation of salted fish products with low salt concentration.