Method for salting grass carp

Abstract

The invention discloses a method for salting grass carp. The method comprises the steps of: 1) scaling and cleaning the grass carp, removing the head, splitting the back part of a grass carp body, drying the grass carp body in the air so as to control the moisture to be 27% to 30% in percentage; 2) mixing aniseed, cinnamon, liquorice and table salt in proportion; frying the mixture in a pot for 5 to 8 minutes in a dry manner until the aromas of the aniseed, cinnamon, liquorice are gained; 3) uniformly coating the fried table salt on the dried grass carp body, wherein the amount of adopted table salt is 10% to 13% of the weight of the grass carp body; and 4) stacking the grass carps coated with the table salt into a storage box in order, applying pressure of 0.12 to 0.18kPa, building the bottom part of the box on stilts, and salting for 7 to 10 days, thus obtaining the product. According to the method for salting the grass carp, the fried table salt is easier to enter the grass carp body and can fully and uniformly penetrate into each part of the grass carp body, thus the uniformity in salting can be ensured; and the bottom part of the storage box is built on stilts in proper height, so that the grass carp can be kept dry during salting.

Description

technical field [0001] The invention relates to a pickling method of grass carp, and in particular belongs to the field of aquatic product processing. Background technique [0002] Grass carp is the only species of the genus Grass carp in Cyprinidae Cyprinidae. The meat of grass carp is sweet, warm and non-toxic. It has the effect of warming the stomach and neutralizing the stomach. It is loved by most families. [0003] Fish pickling methods are divided into dry pickling and wet pickling. The dry pickling method is to directly sprinkle an appropriate amount of solid salt on the surface of the fish for pickling. After rubbing the salt on the surface of the fish, the layers are stacked on the pickling rack or placed in the pickling container, and the layers should be uniform. Sprinkle salt on the ground, under the condition of external pressure or no pressure, rely on the extravasated juice to form a salt solution (that is, brine), the pickling agent penetrates into the fish...

AI Technical Summary

Problems solved by technology

The dry salting method has the advantages of high dehydration efficiency of fish meat and no need for special facilities when salting, but its disadvantage is that it is easy to cause uneven penetration of salt when the salt is used unevenly, and the appearance of the fish body is poor due to strong dehydration. , the fish body in salting is also prone to fat oxidation (burning phenomenon) when it is in contact with air

The wet pickling method is to immerse the fish body in salt water for pickling. Its disadvantage is that it consumes a lot of salt, and because the salt concentration inside and outside the fish is low when it is balanced, it cannot reach the saturation concentration. Therefore, the fish cannot be stored for a long time.