Salt refreshing method for fish
A fresh-keeping method and fish technology, applied in the preservation of meat/fish, food preservation, food science, etc., can solve the problems of poor eating taste, human health impact, loss of edible value, etc., and achieve the effect of good taste
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Embodiment 1
[0033] One of the specific implementations of the salt preservation method for fish of the present invention comprises the following steps:
[0034] Step 1, cleaning and absorbing water: remove the fish scales, internal organs and fish head to obtain the fish body, then clean the fish body with water, and dry the retained water on the surface of the fish body. In step 1, you can use a clean cloth to dry up the retained moisture on the surface of the fish, or use absorbent materials such as absorbent sponges to absorb the retained moisture on the surface of the fish. Alternatively, the remaining water on the surface of the fish body can be evaporated and removed by natural drying.
[0035] Step 2, screening and classification: divide the fish body into two categories according to weight: big fish and small fish. In step 2, the big fish is a fish body weighing more than 1 kg, and the small fish is a fish body weighing less than or equal to 1 kg. Distinguish between large fish ...
Embodiment 2
[0043] The second specific embodiment of a salt preservation method for fish of the present invention, the main technical scheme of this embodiment is the same as that of embodiment 1, and the unexplained features in this embodiment adopt the explanation in embodiment 1, No more details are given here. The difference between this embodiment and Embodiment 1 is that after step six, step seven: quality inspection and storage is further included. To facilitate commercial production reserves.
Embodiment 3
[0045]The third specific embodiment of the fresh-keeping method for fish in salt storage of the present invention includes the following steps: step 1, remove the fish scales, viscera and fish head from the fish to obtain the fish body, then clean the fish body with water, and use Clean the cloth to absorb the remaining water on the surface of the fish body; step 2, spread the small fish on the surface of the fish body with edible coarse salt, place it on the shelf in the stainless steel bucket, and add a cover plate to cover the small fish. Allow edible coarse salt to fully infiltrate the fish body of the small fish, and place it for 1 to 3 days to dehydrate the small fish naturally, so as to ensure that the water precipitated from dehydration does not stagnate on the fish; step 3, remove the remaining salt on the surface of the fish body of the small fish grains, so that the salinity of the small fish remains at a salinity of 2% to 3%; Step 4, keep the humidity and air-dry in...
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