1. Raw material processing: Fresh whitebait contains a lot of mucus after it comes out of the water. It must be washed, fish, shrimps and other impurities are sorted out, and the whitebait is poured into a wooden bucket filled with half a bucket of water. Medium, add a few drops of cooking oil, stir with hands for 2 to 3 minutes, remove foamy mucus, filter and wash with clean water. Another method is to rinse the fresh whitebait with clean water, pour it into mild alum water and soak it for 1 to 2 minutes, then fish it out. Pay attention to the use of alum. If the weather is good, the sun is strong, there is light wind, and the evaporation is fast, the alum should be light or no alum (the ratio of alum to water is about 1:60, the concentration is 1.5 baume); the weather is cloudy, and the water evaporates slowly. It is better to use heavier alum (the ratio of alum to water is 4:60, the concentration is 7 baume degrees); on rainy days, the air is humid, and the concentration of alum water can be greater (the ratio of alum to water is 12:60, the concentration is 11 baume degrees) .
2. Sun-drying: In the first step, the fishermen take the processed raw materials on the boat and spread them on the fish-drying rack (fishermen call them pry cloth, which is woven with twine and dyed with pig blood and castanopsis bark. (4 to 4.7 meters long, 1.3 meters wide, 10 centimeters high at the four sides), or directly poured onto the wire rack, flattened, pressed lightly, and dried in the sun. After half a day under strong sunlight, when it reaches 60 to 70% dryness, lift the whitebait on the pry cloth until it becomes a pot-like shape. Open it with your hands and continue to dry it in the sun until it reaches 80 to 90% dryness, then put it into the cabin for a while. live. In the second step, after the aquatic product company acquires it, it is sun-dried again to completely dry it. Special attention should be paid to day-drying, and it should not be dried or overheated, otherwise it will be broken into pieces and become waste after packaging. If it has been over-dried, you can cover it with something that has not yet been completely dried, and gradually turn it over and mix it until it is dry enough.
3. Packaging: The completely dried whitebait is moved into the warehouse and stacked on the flat ground covered with wooden boards. After a day and night, the heat dissipates and is completely cooled before packaging.
Tools are packed in gunny bags, each bag contains 100 kilograms. Packing should be tightly packed to avoid large gaps that will absorb moisture and cause deterioration.
Product Features: The body is small, translucent silvery white, smooth and scale-free, the meat is tender, delicious and has high nutritional value. It can be used to make soup or steam vegetables. It is a rare and delicious dish.