Method for make dried fish

1, raw material selection: squid body surface is prone to redness. In order to ensure the quality of finished products, raw materials must be treated quickly, classified and processed according to the size of fish, and the dirt on the body surface should be washed with seawater.

2. Cutting: According to the different fishing methods and fish freshness, two methods are adopted: picking and cutting and laparotomy.

Dried fish by Russians

Dried fish by Russians

(1) Pick and cut method. Hold the fish's back with the left hand, with the fish head facing the human body, the belly of the fish facing upwards to make the abdominal cavity protrude, and hold a knife with the right hand (with the knife edge facing upwards). The tip of the knife edge extends from the protruding abdominal cavity to the tail end of the fish about 1 ~ 2 cm, and the knife edge is pushed upwards. At this time, the knife edge should be cut along the center of the abdominal cavity to make the sides of the meat slices symmetrical and beautiful. When picking and cutting, the tip of the knife tail should be close to the meat surface in the abdominal cavity to prevent the knife tail from breaking the ink sac and affecting the appearance of the product.

(2) Cutting method. Put the squid head outward, belly up on the wooden mat or fish platform, and palm up on the left hand. Put food and middle finger into the abdominal cavity of the fish belly to lift the fish belly and bounce it off. Hold the knife in your right hand and cut the meat face down towards the center of the abdominal cavity and the fish tail. Other points are the same as the pick-and-cut method. After cutting according to the above two methods, it is convenient to take out the ink sac.

3. Cutting head: Due to the difference between the two cutting methods, the fish head is held in the opposite direction, so the tangential direction of the head is just the opposite. When cutting, the knife edge should be aligned with the neck end and cut from the center of the water pipe to the center of the head and the flesh wrist, and then cut a knife obliquely to the left and right eye edges respectively to cut the eyeball and take out the eye liquid to dry. Pick-and-cut method is to pull the knife edge and cut towards the head; The cutting method is to push the knife edge to the head for cutting. 4. Viscera removal: put the cut fish on the board, and another person will spread the meat slices on both sides of the abdominal cavity, and use the thumb, food and middle finger of the right hand to grab all the viscera along the end of the abdominal tail to the head. At the same time, it can prevent cuttlebone (commonly known as cartilage) and mouth from being caught.

Dried fish meal

Dried fish meal

5. Cleaning: clean the fish with internal organs in seawater to remove dirt and mucus inside. Then unfold and fold the two noodles and put them in a clean container to drain and dry. Prevent the meat noodles from turning red due to garbled codes.

6. Drying: There are two ways of hanging drying and curtain drying.

Dried fish meal

Dried fish meal

(1) hanging and drying method: put bamboo sticks with a length of 1m on the two meat fins at the tail end of squid, with the fish head facing down, and each bamboo stick string is 10, and then hang the bamboo sticks on a bamboo frame with a rope for hanging and drying. The next day, take the dried squid off the bamboo stick and put it flat on the drying appliance to continue drying. Integer to 4 ~ 50% drying time. The method is to twist the meat surface and wrist with the thumb, forefinger and middle finger of both hands to make it flat and symmetrical, in the shape of the Yangtze River Delta. First, the whole meat surface, then the whole meat wrist, two long touch wrists to one side, as far as possible to maintain integrity. When it is 7 ~ 80% dry, it should be turned over for about 5 times while molding. Those that are not coated with frost powder can be collected by drying in the sun until they are dry enough. Those to be frosted can be stacked separately according to specifications, covered with sacks and steamed. Continue to turn over the sun until it is dry enough, and pack it into storage. (2) Curtain drying method: that is, flat on the bamboo curtain, dry the fish back first, which is beneficial to drain the water and then turn over the belly. The whole drying process is the same as hanging drying.

Female squid (with egg yolk) should be selected and dried separately.

Dried squid

Dried squid

7. Packaging and storage: The finished product can be packaged in stages after drying. A back length of more than 20 cm is a first-class product, a back length of 14 ~ 20 cm is a second-class product, and a back length of 8 ~ 14 cm is a third-class product. The packing basket is lined with moisture-proof materials (such as bamboo leaves), and every 65,438+00 finished products are stacked on the back and abdomen in the same way. Tie a long wrist as a rope into a small bundle, and the knot is sandwiched between the finished products. The bottom layer of the basket is facing down, and the head is facing the center of the basket, which is arranged in a ring shape, and then stacked on the surface of the basket in turn, with the top layer facing up, covered with moisture-proof material and fastened with the basket cover. Indicate the origin, grade and net weight. Stored in a ventilated and dry warehouse with shelves at the bottom, it can generally be stored for more than 1 year.

dried abalone

Abalone is a gastropod in mollusks, which has a single shell, lives in shallow water below the low tide line and is adsorbed on rocks with its gastropods. There is only one shell, and there is an oval flat and thick abdominal foot in the shell. Shelling and eviscerating fresh abalone, taking ears, abdomen and feet, cooking them in boiling water pot, and taking them out to dry. The dried abalone is oval, the meat is purplish red, mixed with yellow, and it has absorption luster.

Dried whitebait

Nutritional analysis of dried whitebait: Whitebait is a kind of food with high protein and low fat, and it is also suitable for patients with hyperlipidemia. Traditional Chinese medicine believes that it is sweet in taste, flat in nature, good at nourishing the spleen and stomach, can spread the lung and promote diuresis, and can treat spleen and stomach weakness, lung deficiency, cough and fatigue.

Dried whitebait is suitable for people: the general population can eat it, especially for people with weak constitution, insufficient nutrition and indigestion; Suitable for hyperlipidemia, spleen and stomach weakness, lung deficiency cough, fatigue and other symptoms.

The dietotherapy function of dried whitebait: whitebait is sweet in taste and flat in nature, belonging to the spleen and stomach meridian; Has the functions of moistening lung, relieving cough, nourishing spleen and stomach, dispersing lung qi and promoting diuresis; Can be used for treating spleen and stomach weakness, lung deficiency and cough fatigue.

Guide to dried whitebait: Whitebait can be used to make soft stir-fry and soup.

Dried salted fish mostly takes fresh water fish such as grass, silver carp, mandarin fish, carp and crucian carp as raw materials, and after curing and drying, it is made into aquatic products with moderate salty taste.

Dried salted fish

Dried fish meal

Dried fish meal

Production method:

1. Cutting: According to the size of fish, back cutting, belly cutting and belly edge cutting are adopted respectively. Dorsal node, generally used for fish with thick meat. When cutting, the knife enters from the second scale under the dorsal fin of the fish. When the knife reaches the skull of the fish, cut it slightly in the middle of the skull. Remove internal organs and dents, and gently scrape off blood stains on the spine and black mucosa on the abdomen with a blade. If the fish is large, separate the swallowing knife, clamping knife and slicing knife under the back bone and at the other side of the meat thickness, so that the salt water can easily penetrate. If the fish is small and thin, an abdominal incision can be used. That is, the knife enters the middle of the fish belly and the two pieces are cut symmetrically. If you cut the abdomen, you can cut it below the midline of the fish, up to the periphery of the fish eye and down to the tail anus. After incision, take out the internal organs.

2. Rinse: After incision, before blood coagulation, wash blood stains and mucus one by one in clear water with a brush, put them in a basket, dry the water drops, and then marinate them. You can also put the washed fish in the prepared salt water, soak it for 3-5 hours, take out the dripping salt water, and then pickle it.

3. Pickling: The amount of salt depends on the size of the fish. Generally, every 100 kg of fish uses 18 ~ 24 kg of salt. Less in winter and spring and more in summer and autumn. When salting, spread the salt evenly on the fish body, cheeks, swallowing knives, eyeballs and fish holes. Then put it in a salting pool, with the meat facing up, the fish scales facing down, the fish head slightly lower and the fish tail obliquely upward. When the pile reaches the tank mouth, it can continue to pile beyond the tank mouth 10 ~ 15 cm. After 4 ~ 5 hours, when the fish shrinks to be flush with the pond mouth, sprinkle a layer of sealing salt, cover the surface with bamboo pieces and press the stone. Immerse the fish in salt water to fully absorb salt and remove water. In summer, it can also prevent flies from getting maggots on fish.

4. Sun drying: When the fish comes out of salt water, wash the fish body with salt water once to remove the polluted dirt, drip the salt water and discharge it on the fish drying curtain. Scale up, after 1 ~ 2 hours of sun exposure, turn the fish upside down. When the fish is exposed to the sun until noon, put the fish indoors or lift the bamboo curtain at both ends to cover the fish, let it cool until 3 ~ 4 pm, and then expose it to the sun in weak light. After 2 ~ 3 days in the sun, the fish belly and gills will dry if they can't squeeze out water.

Edible method editing of dried fish

After the fish belly is smeared with refined salt to remove fishy smell, it is washed and dried, and a small amount of cooking wine is added, and then it is added.

Dried fish meal

Dried fish (13 sheets)

Add 3 ~ 5 slices of ginger and onion, stir-fry them up and down a few times to make the fish taste even, then cover the bowl and marinate for half an hour. Fish tastes more delicious when cooked.

Soak fish pieces, fish pieces or fillets in milk, sprinkle some dry flour, or fry or fry them. They are delicious.

Cooking method