Jinchang fish needs to be frozen when dried. Although dried fish is dried in the sun, it is still a meat product with a relatively strong ability to absorb moisture. It is easily affected by the humid environment and becomes moldy and deteriorates. It is best to seal it in a bag and freeze it to prevent it from being contaminated by the air. Water molecules penetrate into the dried fish, which can extend the storage time of the dried fish.

If the dried fish is relatively wet, you can put more salt on the outside of the dried fish meat before freezing it, because salt is a natural preservative and can extend the shelf life of the dried fish to a certain extent.

How to make Jinchang Dried Fish

First of all, you must choose a good drying place, preferably in an environment without a hospital around, and surrounded by glass windows to increase sunlight. The plastic shed with an organic plastic roof is non-toxic, and there is a powerful exhaust fan and ultraviolet sterilizing lamp inside the house.

The purpose is to ensure the safety of the product. Hang the washed fish with a hook or rope and dry it in the sun for 3 to 4 days to become dried fish. After the fish is dried, put it in the refrigerator and freeze it. Can.