2, cut: according to the fishing method and the difference in the freshness of the fish body, the pick and cut method and cut two kinds of method.
Russian dried fish
Russian dried fish
(1) Pick and cut method. The left hand holds the back of the fish, the fish head to the person direction, the fish belly upward so that the abdominal cavity protrudes, the right hand holds a knife (knife mouth upward), the tip of the knife mouth from the protruding abdominal cavity into the end of the fish tail about 1 to 2 cm, the knife tip of the sharp edge of the knife that is upward to the top of the pick a knife, at this point, the knife should be down the center of the abdominal cavity is cut, so that the second side of the meat symmetrical and beautiful. Pick cutting knife tail tip should be close to the surface of the abdominal cavity meat, to prevent the tail of the knife to break the ink sac, affecting the appearance of the product.
(2) Cutting method. Squid head outward, fish belly up on a wooden mat or fish platform, left hand palm up, index, middle finger into the abdominal cavity of the fish belly belly will be supported by the abdominal surface of the pop-up, the right hand holding a knife, knife down toward the center of the abdominal cavity to the fish tail direction to the meat surface of the dissection. Other points are the same as the method of picking and cutting. After cutting according to the above two methods, the ink sac should be removed.
3, head dissection: due to the difference between the two methods of dissection, the fish head held in the opposite direction, therefore, in the head dissection of the knife to the opposite. Cutting, the knife is aligned with the end of the neck from the center of the water pipe to the head and meat wrist central cut, hand to the left and right side of the eyes were each cut diagonally, cut through the eyeballs, to exclude the eye fluid, in order to facilitate drying. Pick cut method is to pull the knife to the head direction of the cut; cut method is to push the knife to the head cut. 4, remove the viscera: cut the fish body on the board, by another person to spread the abdominal cavity on both sides of the meat, with the right hand thumb, forefinger, middle finger along the abdominal end of the tail to the head direction to catch all the viscera. At the same time to prevent scratching off the cuttlebone (commonly known as cartilage) and mouth
Dried Fish
Dried Fish
5, washing: the removal of internal organs of the body of the fish placed in seawater to wash, to remove the inner surface of the dirt, mucus. Then the two meat surface spread out and stacked up against each other, placed in a clean container to drain the water to be out of the sun. Prevent the folding of the meat surface caused by reddening.
6, drying: there are two kinds of hanging sunshine method and curtain sunshine method.
Dried fish
Dried fish
(1) Hanging sun method: 1 meter long bamboo stick through the tail end of the squid on the two pieces of meat fins, the fish head down, each bamboo stick string of 10, and then use the rope to tie the bamboo stick hanging in the bamboo frame hanging sun. The next day the sunshine squid from the bamboo stick unloading, flat on the sunshine equipment to continue to sunshine. To 4 ~ 5 into dry when the whole type. The method is to use both hands of the thumb, food, middle three fingers twisting and pulling the meat surface and meat wrist, so that it is spread symmetrically, in the form of a long triangle. The first whole meat surface, then the whole meat wrist, two long touch wrist whole to one side, as far as possible to keep intact. To 7 ~ 8% dry stop, to the side of the rectification side of the turning sunshine about 5 times. Not on the frost powder, sunshine until dry enough to collect. To frost powder can be graded according to specifications, stacked separately, covered with a sack fomentation. Continue to sunbathe until dry enough to package into the warehouse. (2) curtain tanning method: that is, laid flat on a bamboo curtain, the first sunfish back, conducive to leaching, and then turn the sun belly meat. Turning the whole type of process with the hanging sunshine method.
Female squid (with adherent yolk) should be selected to dry separately.
Dried squid
Dried squid
7, packaging and storage: the finished product can be graded after drying packaging. Back length of more than 20 centimeters for the first grade, 14 to 20 centimeters for the second grade, 8 to 14 centimeters for the third grade. Packaging basket, lined with moisture-proof material (such as bamboo leaves), every 10 finished products back and belly stacking method is consistent, with a long touch of the wrist when the rope tied into a small bundle, the knot head clamped in the middle of the finished product, the bottom of the basket layer of the back down, the head of the basket to the heart of the ring arrangement, stacked in turn to the basket surface, the top layer of the back to face upward, covered with moisture-proof material, Phi basket cover securely. Mark the origin, grade and net weight. Stored in a ventilated and dry warehouse, the bottom layer of the mat on the shelf, generally can be stored for more than 1 year.
Dried abalone
Abalone belongs to the mollusks in the gastropods, single-shelled, living in the shallow sea under the low tide line, adsorbed in the rocky reefs with gastropods. There is only one shell, and inside the shell there is an oval flat-shaped fat gastropod. Fresh abalone shell, remove the internal organs, take the ear of the gastropod, into the pot of boiling water to cook, take out and dry into dry abalone. Dried abalone oval, flesh purple-red, mixed with yellow, sucking luster.
Dried silverfish
Dried silverfish nutritional analysis: silverfish is a high-protein, low-fat food for patients with hyperlipidemia. Traditional Chinese medicine believes that its sweetness and flatness, good for the spleen and stomach, and can be declared lung, water, can cure the spleen and stomach weakness, lung deficiency cough, fatigue diseases.
Dried silverfish for the crowd: the general population can eat especially suitable for weak, nutritional deficiencies, dyspepsia; suitable for hyperlipidemia, weak spleen and stomach, lung deficiency cough, fatigue and other diseases.
Dried silverfish therapeutic effect: silverfish taste sweet, sex flat, return to the spleen, stomach meridian; have moistened the lungs to stop coughing, good tonic spleen and stomach, Xuan lungs, the role of the water; can be a cure for the spleen and stomach weakness, lungs and coughing, fatigue and various diseases.
Dried silverfish practice guide: silverfish can be made of soft fried dishes, but also can make soup.
Marinated dried fish mostly green, grass, silver carp, Mandarin, carp, crucian carp and other freshwater fish as raw materials, salt curing and then sunshine into salty and light aquatic products.
Dried Marinated Fish
Dried Fish
Dried Fish
Methods of Production:
1, cutting: according to the size of the fish were used in the dorsal, abdominal and abdominal side of the three forms of cutting. Dorsal dissection is generally used for large fish with thick meat. Cutting from the fish dorsal fins under the second scale into the knife, knife to the fish skull, slightly oblique in the middle of the skull cut. Remove the viscera and tooth pier, the spine of the blood and the black coat mucous membrane in the abdomen, gently scrape away with a razor blade. If the fish body is larger, should be in the spine under the bone and the other side of the meat thickness, respectively, open swallow knife, clip knife and slice knife, so that the brine is easy to penetrate. Fish small meat thin, can be used ventral dissection. That is, in the middle of the fish belly into the knife, two pieces of symmetrical dissection. Abdominal dissection, can be cut into the fish body under the center line, up to the periphery of the fish eye, down to the tail on the anus until. After dissection, remove the internal organs.
2, washing: after dissection in the blood before coagulation, with a brush one by one in the water to wash away blood stains, mucus, put into the basket, drip-drying water, you can pickle. You can also put the washed fish body into the pre-prepared brine, immersion 3 to 5 hours, remove the drip-dry brine, and then marinated.
3, salt pickling: according to the size of the fish to determine the amount of salt, generally 18 to 24 kilograms of salt per 100 kilograms of fish. Winter and spring is less, summer and fall season is more. When pickling, the salt will be evenly rubbed in the fish body, gills, swallowing knife, eyeballs and fishing holes. Then placed in the pickling pool, meat side up, fish scales down, fish head slightly lower, fish tail diagonally upward, layers stacked. Stacked to the mouth of the pool, you can continue to stack until beyond the mouth of the pool 10 to 15 centimeters. After 4 to 5 hours, the fish body contraction to the mouth of the pool flush, and then add a layer of sealing salt, and cover the surface with bamboo, stone pressure. So that the fish body is immersed in brine, fully absorb the salt, off the water. Summer can also avoid flies maggots on the fish body.
4, sun-drying: fish out of the brine, the use of brine will be the fish body scrubbing once, remove the stained dirt, drip-dry brine, discharged in the sun on the fish curtain. Fish scales upward, sun 1 ~ 2 hours after turning into a meat face up, sun to noon, the fish will be collected indoors or will be lifted at both ends of the bamboo curtain to cover the fish, let it cool to 3 ~ 4 pm, the use of weak sunlight and then sun. After 2 to 3 days of sunshine to the fish belly gills can not squeeze the water, it is dry.
Eating method of dried fish editor
After the fish belly with refined salt to remove the fishy smell, wash and control dry, put a small amount of cooking wine, and then put
dried fish
dried fish (13)
On the 3 to 5 slices of ginger, scallion, up and down a few times, so that the fish evenly flavored, and then cover the bowl, pickled for half an hour, the fish is cooked and tastes more delicious.
Soak the fish pieces, segments or slices in milk, and sprinkle a little dry flour on it, either pan-fried or deep-fried, the flavor is very good.
Methods of Cooking