Method for pickling mandarin fish

Abstract

A method for salting mandarinfish includes such steps as pre-treating with salt, in which the weight ratio of mandarinfish to salt is 1: (0.01-0.06) and salting by pressing the mandarinfish with stone at 20-35 deg.C for 72-216 hr, in which the weight ratio of mandarinfish to salt is 1: (0.01-0.06). Its advantages are moderate fermentation, separation of bone from fish meat, and moderate hardness of fish meat.

Description

technical field [0001] The invention belongs to the technical field of methods for pickling fish, in particular to the technical field of methods for pickling mandarin fish. Background technique [0002] Anhui cuisine is one of the eight major cuisines in my country, and stinky mandarin fish is one of the famous dishes. Good stinky mandarin fish is marinated by natural fermentation. The original taste of fish also has the characteristics of the separation of fish bones and fish meat, and the meat is lumpy. The traditional method of pickling stinky mandarin fish includes a fish processing process and a fish pickling process. Fish processing process: fresh mandarin fish is laparotomized to remove internal organs, washed, and drained, and the surface of the fish is coated with salt; fish pickling process: choose a wooden barrel, first sprinkle a little refined salt on the bottom of the wooden barrel, and then one by one on the surface of the fish Put an appropriate amount of r...

AI Technical Summary

Problems solved by technology

[0003] In the above process, the amount of salt added during pickling is based on personal experience. If too much salt is added, the pickled stinky mandarin fish will easily harden and will not easily form the unique smell of stinky mandarin fish; If there is too little, the pickled stinky mandarin fish is easy to rot

At the same time, the time for the stinky mandarin fish to come out of the barrel is determined by the pickling person's sense of smell, which is very random, which is not conducive to the production of properly fermented stinky mandarin fish

[0004] In the above process, the pressure of the stone on the mandarin fish has a great influence on the quality of the marinated mandarin fish. If the pressure is too high, the meat of the mandarin fish will be tight. If the pressure is too low, the meat of the mandarin fish will be loose and the taste will be bad.