Method for making dried salted fish

Selection of raw materials → cleaning → cutting → pickling → cleaning → drying → packaging [3]

Processing and manufacturing

1. Raw material treatment. The tube fish of pickled fish directly removes the internal organs from the gills, or removes the internal organs by laparotomy. The raw fish of pickled fish are usually cut on the back, together with the head.

2. Rinse with water. Rinse raw fish with running water to remove blood and mucus attached to the surface of raw materials, and try to remove blood stains on the abdomen. Dirty blood has a special effect on the color of the product, so it must be thorough.

3. salty. Washing, draining and pickling. Pickling methods include soaking fish in salt water, mixing salt with solid salt sprinkled or coated on fish, and semi-soaking method of floating fish in concentrated salt water for pickling. The purpose of salting is to make the salt permeate into the fish and dehydrate the fish at the same time, so as to achieve the purpose of appropriate saltiness, unique taste and prolonged storage time of the fish.

According to the type and size of raw fish and the requirements of products (salt content and dryness), appropriate methods and conditions are adopted for pickling. Generally speaking, dried salted fish is suitable for pickling, and fresh dried salted fish is soaked and eaten. The salt content of salt spraying method is 10% ~ 20% of the fish weight, the concentration of salt solution in soaking method should be 5% ~ 15%, and the curing temperature and time should be balanced. These are all necessary conditions.

4. Desalination. Pickled raw materials should be directly soaked in clear water or washed with running water to remove salt. Be careful not to rinse too much in clean water, the salt on the surface can be washed off. When drying after desalting, in order to prevent the salt concentration on the surface of fish from getting too high and the color of products from getting worse, salted fish with soaking method and semi-soaking method should be washed with clear water before drying.

Dried salted fish

Dried salted fish

Dry it. There are two drying methods: solarization method and mechanical method, each with its own advantages and disadvantages. Mechanical methods are widely used, so there is also an appropriate combination of the two.

Sunlight method is a drying method using the sun and wind, and its biggest advantage is low drying cost. However, in addition to a large outdoor drying room, drying is easily restricted by meteorological conditions, which is its shortcoming. When the weather is bad, it is not easy to dry. Even if it is dried, the quality of the product will be affected, and even the fish will go bad. So sunbathing is generally an ideal condition for sunbathing, when the air is dry and the temperature is low. Although the processing cost is high, it is not affected by the climate, and the convenient production arrangement is its advantage. There are two kinds of dryers: hot air and cold air. The suitable temperature of hot air is 25 ~ 30℃, and that of cold air is 20℃.

The drying process can be divided into the initial drying of fish surface dehydration and the later drying of fish internal dehydration. The initial drying should be controlled faster in the initial stage, but not too fast in the later stage, so as to process products with good quality. Therefore, hot air mechanical method or sunshine drying method should be adopted in the initial drying process, and cold air drying method should be adopted in the later drying process.

When drying big fish, if it is dried continuously, it will often cause the phenomenon that the surface has been dried and the inside has not been dried. If you think that all the fish have been air-dried, it will lead to high water content and corruption in the fish. In this case, the drying treatment should be stopped, and the fish should be left under natural conditions for a period of time, so that the water in the fish can spread outside before drying, which can prevent the problem of different drying degrees of the fish.

6. Packaging and storage. Products can be packaged into various suitable specifications. According to the dryness and salt content of products, products can be refrigerated or even frozen for storage and sale.

7. Quality standards. Appearance should be neat, surface clean, no mildew, no smell, solid muscles, normal color. The water content is 30% ~ 38%, the acid value is ≤ 40 ~ 60, and the peroxide value is ≤ 200 ~ 350 mm/kg.