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(1) Dragon fish dried. Dragon fish is also known as cow tongue, fish soles, glutinous rice, scientific name semi-smooth tongue. The best quality is in raw and dried fish products. After the water is fried, it tastes delicious. Its processing method is as follows:
1 Category Cleaning: Fresh dragon fish are sorted by size and the mucus and dirt on the fish body are washed separately.
(2) Pickled: Fish layer salt of big dragon fish (above 500 g caudal), salt content 15%; small person (tail weight 250-500 g) mix salt with salt, salt content 10%; pickling time 3 ~ 4 days.
3 Skinning and Dirty: Rinse the marinated fish with fresh water and turn it at any time until the back skin and muscles loosen. Then peel the back skin, remove the internal organs, wash away the fish and dirt, drain the water. .
4 out of the sun: in the clean venue on the back of the sun, wait until the 6 ~ 70% dry when put away pressure, spread moisture, 2 to 3 days after the sun set to dry. Grade quality: Where the body is flat, moderate dryness, light yellow body color, meat quality, shiny for the top grade.
(2) Ladle dried fish. Laminated fish is also known as "Labor fish, fish, fish, scorpion fish, wild goose wood (), scientific name hole. Its dried products are one of the common aquatic products consumed by the masses of the Jiaodong Peninsula in the winter and spring. Despite their fried or stewed cabbage, they have a unique flavor. Its processing method is as follows:
1 Cut the fish: Put the fish on a cutting board, face up, face up and cut a small mouth, insert a finger, then cut the upper and lower jaw together with the abdominal skin between the ribs, cut to the anus, rely on An oblique incision of the anus, so that the abdomen biased to the side, remove the viscera were stored separately. After the short-term curing, the brush is applied to dry the skin. Immediately after removing the dirty, cartilage is cut transversely on both sides of the abdomen. The knife-edge is relatively non-shaped. The knife-edge cuts through the back of the fish, but the edge of the fish cannot be cut off; For those who do not use a knife before pickling, remove the viscus and turn over the fish. With the back facing up, cut a knife in the middle of the head and release the water inside the head.
2 Pickled: With 56% of salt, put the fish into the tank, layer fish salt or pickle on the floor, after 12 hours you can brush the sun. To be pickled, first spread a thin layer of salt on the bottom of the fish pond, and then place the fish. Only the thin side of the fish body (ie, the pectoral fins) can be pressed left and right. Before and after the head, the tail of the fish layer and the layer of salt are not more than 34%. Use salt evenly.
3 out of the pool: Before the out of the pool in order to prevent odor stimulation nose, eyes, can be added to the pool a few buckets of salted salmon soup. After cutting out, cut a knife on the fish.
4 Desalting: The desalting time is determined according to the salt content of the fish. The soaking time in the water is generally about 6 hours and the water can be turned and exchanged at any time until the dirt on the surface of the mucus and the fish body is cleaned.
5 out of the sun: in the clean drying field on the back of the flat surface of the sun, Lek to drain the water within the dirt, drying when the fish one by one, in order to dry evenly, dry to 6 ~ 70% dry cocoon from flat, 2 to 3 days later Re-exposure to dryness.
6 Custody: Take a day out of the wind and store it in a warehouse. After being well-grounded, all sides and domes were sealed with wheat straw and mats. The most demanding quality requirements are: Spring dried fish (including yellow spring dried fish). The fish's back skin is yellow-brown, salt-free, hard-meshed, and evenly dried. The body is flat and well-cut, with correct odor, and dry feet. Moisture content does not exceed 15%); fish plate dried fish (including dried yellow plate fish) fish skin dark red, slightly salty, hard meat, dry uniform, correct cutting, flat body shape, smell is , dry to more than 90% (water content does not exceed 20%).
(3) Butterfly fish dry. There are many species of butterfly fish, yellow and common Bohai Sea, the main types of economic gingiva (commonly known as partial mouth), high eye butterfly (commonly known as long neck), wood leaf butterfly (commonly known as mosaic, tympanum) and so on. Its dried products are salty and palatable, and food is not too greasy. It is a common and popular product of dried aquatic products. Its processing method is as follows:
1 Dividing: In the summer, butterflyfish must be cut first. When cutting, the belly should face upwards. The head of the fish should face the human body and cut a small mouth at the ankle (knife does not penetrate through the back) to remove the internal organs.
2 pickled: small fish salt content of 10% to 12%, large fish salt 15%, are mixed with salt pickling method. When salt is used, all parts of the fish body have a uniform thin salt layer, and there is no adhesion between them. Mix with salt and marinate for 3 to 4 days in the fish pond.
3 out of the sun: out of the pool after the wash with seawater, Lek to moisture, put the sun in a clean field. In order to prevent sun exposure during the noon, it should be covered with mats and often turned until it is dried. Quality requirements: First grade body shape is complete (no more than 5% of round-to-turn deficiencies), the fish body is clean, there is no salt on the body surface, no oil is burned, no thorns, dry and even, abdominal skin white; two individual products head and tail There are incomplete, slightly salty skin, skin or oil burning, belly yellow.
Fish dry processing technology
There are many types of dried fish, which are the main components of dried aquatic products. The common economic varieties in the market are the following: