Salt covering treatment method for salting smelly mandarin fish
A technology of salt treatment and stinky mandarin fish, which is applied in the field of salt-covered treatment for stinky mandarin fish pickling, can solve the problem of affecting the progress of stinky mandarin fish pickling, inaccurate salting of stinky mandarin fish, and increasing the cost of pickling stinky mandarin fish To achieve the effect of increasing the range of salt sprinkling, saving marinade, and moving stably
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Embodiment 1
[0042] A salt-coating treatment method for marinating stinky mandarin fish, comprising cleaning mandarin fish-removing fishy smell-frying salt-covering salt, the specific steps are as follows:
[0043] S1: Clean up the mandarin fish, select a 1kg mandarin fish with firm and elastic flesh, cut off the abdomen and near the tail of the mandarin fish with a knife, separate the intestines from the fish body, and insert two chopsticks from the mandarin fish mouth To the inside of the abdomen, after two turns, pull out the viscera together with the gills, wash the mandarin fish, and remove the black membrane inside the mandarin fish abdomen, use chopsticks to empty the inside of the mandarin fish, and improve the cleaning speed of the mandarin fish. At the same time, it can better ensure the integrity of mandarin fish body, provide good conditions for pickling mandarin fish, improve the quality of pickling stinky mandarin fish, and reduce the fishy smell of mandarin fish by removing t...
Embodiment 2
[0048] A salt-coating treatment method for marinating stinky mandarin fish, comprising cleaning mandarin fish-removing fishy smell-frying salt-covering salt, the specific steps are as follows:
[0049] S1: Clean the mandarin fish, select a mandarin fish with firm and elastic flesh weighing 0.8kg, cut off the belly and near the tail of the mandarin fish with a knife, separate the intestines from the body of the mandarin fish, and insert two sticks from the mouth of the mandarin fish Put the chopsticks into the abdomen, and after two turns, pull out the viscera and gills together, wash the mandarin fish, remove the black film in the abdomen of the mandarin fish, use chopsticks to empty the inside of the mandarin fish, and improve the cleaning speed of the mandarin fish , at the same time, it can better ensure the integrity of mandarin fish body, provide good conditions for pickling mandarin fish, improve the quality of pickling stinky mandarin fish, and reduce the fishy smell of ...
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