Salted fish, as pickled food, is the main cause of nasopharyngeal carcinoma.
In Cantonese, it also means dead.
In Guangxi (vernacular), some people also call salted fish a worn shoe.
Suitable crowd
It can be eaten by the general population, and people with hypertension and working under high temperature are forbidden to eat.
remarks
A small amount of food is not a big problem, and if it is eaten for a long time, it is prone to nasopharyngeal carcinoma.
The trick of pickled fish
Soak fish pieces, fish pieces or fillets in milk, sprinkle with a little dry flour, or fry or fry them, which tastes good;
After smearing the fish belly with refined salt to remove the fishy smell, wash and dry it, add a small amount of cooking wine, then add 3 ~ 5 slices of ginger and onion, toss it up and down a few times to make the fish taste evenly, then cover the bowl and marinate for half an hour. The fish tastes more delicious after cooking.
Species of salted fish
There are two kinds of processed salted fish: "Mei Xiang" and "Real Meat". When making plum-flavored salted fish, the fresh fish must be fermented for one or two days, and then salted for seven or eight days when its nutrients change. After drying, it produces a peculiar fragrance, which is soft and salty. However, the salted fish with real meat does not need fermentation, and it is directly salted and dried with fresh fish. Its meat is firm, flaky, salty and fresh.
The fresh fish used for drying mainly include red fish, mackerel, sea chicken, yellow flower tube, Cao Bai fish, red shirt fish, hairtail, whitebait and so on.
Salted fish made from different kinds of fresh fish have different flavors and tastes, and the "plum fragrance" and "real meat" made from the same kind of fresh fish also have different flavors and tastes. When purchasing, we should choose "Mei Xiang" or "Real Meat" according to everyone's preference, and at the same time, we should also choose the kinds of fresh fish used to make salted fish, such as mackerel and sea chicken.
Edit of Deteriorating Salted Fish Discrimination Method
If there is a brown film on the surface, section and body of fish, it is commonly called "oil burning" or "yellow rust", which is the result of oxidation of fish fat. Therefore, the fish is loose, producing peculiar smell, and it will feel bitter and numb when eating;
There are reddish dark spots near the gills of the fish head, and dark spots in the inner muscle layer, indicating that the fish has rotted;
The red spots of salted fish are "redness" or "redness", which is caused by the rapid proliferation of bacteria in the fish at 36 ~ 38℃ due to salinization of halophilic or bacilli, and the fish has deteriorated at this time.
Fried salted fish editor
Raw material: redwood salty
Fish (salted fish), ginger, dried Chili, onion, vinegar, soy sauce.
Features: Cantonese people like to eat home dishes.
Operation:
Slice the salted fish (or whole fish), soak it in clear water for 20 minutes to soften it, shred ginger and pepper, and mince onion (salted fish is salty, depending on personal taste, the soaking time can be long or short).
When the pan is hot, pour in the oil, shake the pan and fry it in the fish. [2]
Turn with chopsticks, fry until both sides are yellow, add shredded ginger and dried Chili, and continue to fry for fragrance.
Add proper amount of vinegar, a little light soy sauce and sprinkle with chopped green onion. [3]
Pickling method editing
dry marinated method
The dry-curing method of curing ham is to use dry salt (crystalline salt) or mixed salt to rub the surface of food thoroughly, that is, there is juice extravasation (generally, it is not necessary to rub it thoroughly first when curing fish), and then pile it on a curing rack or put it in a curing 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, salt solution is formed by the extravasated juice for curing. At the beginning of pickling, only salt is added, and no salt water is added, so it is called dry pickling.
Advantages: simple operation; The product is dry and easy to preserve; No need to be particularly careful; Less nutrient loss (protein loss during meat curing is (0.3-0.5%).
Disadvantages: uneven curing, heavy loss, salty taste and poor color. If sodium nitrate is added, the color can be improved.
Wet pickling method
The wet salting method, that is, salting method, is a salting method in which the food is immersed in a pre-prepared salt solution in a container, and the salting agent penetrates into the food through diffusion and moisture transfer, and obtains a relatively uniform distribution until its concentration is finally the same as that of the salt solution.
Disadvantages: the color and flavor of its products are not as good as those of dry pickled products; The curing time is the same as that of dry curing, which is longer; The required labor is larger than that of dry-curing method; When cured, the meat is soft and the salt water is appropriate, but the protein loss is large (0.8-0.9); It is not easy to preserve because of its high moisture content.
Injection salting
(1) salting by arterial injection
This method is the best way to spread salt solution by pumping salt water or salt solution into the cut meat or leg meat through the arterial system. The general method of carcass segmentation does not consider the integrity of the original arterial system, so the method can only be used to pickle the front and rear legs.
Advantages: fast curing speed and rapid delivery, followed by high yield. If alkaline phosphate is used, the yield can be further improved.
Disadvantages: it can only be used for curing the front and rear legs, and attention should be paid to ensuring the integrity of arteries during carcass segmentation; Pickled products are prone to spoilage, so they need to be refrigerated and transported.
(2) intramuscular injection curing
There are two kinds of this method: single needle injection and multi-needle injection. Most of the needles used for intramuscular injection are porous, and the single needle injection curing method can be used for all kinds of cut meat regardless of arteries.
Advantages: it can shorten the operation time and improve the productivity, and it can improve the yield and reduce the production cost when pickling with salt solution injection method.
Disadvantages: the quality of its finished products is not as good as that of dry-cured products, because of its poor flavor, the degree of shrinkage is also relatively large when cooked.
Mixed salting method
This is a combination of dry pickling and wet pickling. Often used in fish.
Advantages: The concentration of wet pickling solution can be prevented from decreasing due to food moisture extravasation, and the dry salt can be dissolved in the extravasated water in time. At the same time, curing does not promote dehydration of food surface like dry curing, and the curing process begins earlier than simple dry curing.