Method for processing vinasse fish
A processing method and technology of bad fish, which are applied in the direction of meat/fish preservation, heating and preservation of meat/fish, preservation of meat/fish with acid, etc. It is difficult to remove the fishy smell and other problems, and achieve the effect of removing the fishy smell and strong wine aroma
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Embodiment 1
[0015] A method for processing bad fish. Clean a purchased live barracuda in running water, remove impurities from the barracuda after cleaning, including removing scales, viscera, fish head, black film and blood, etc., and then Rinse the fish body in running water for 20 minutes, turn the fish body up and down during rinsing, and then cut the fish body into 2.5-3 cm long and 1-1.5 cm wide fish pieces. The total weight of the obtained fish pieces is 190 grams , add 25 grams of salt to the fish pieces, mix the salt and the fish pieces well, then place them in a cool place for 24 hours, then air-dry the fish pieces until the water content of the fish pieces is 34% to 36%, and obtain 107 grams of dried fish. Then ferment the dried fish pieces. The fermentation steps are as follows: first take 125 grams from the spare glutinous rice and put it in a container, add 1.8 grams of wine medicine to the rice, stir evenly, and then bury the dried fish pieces in the rice , add an appropria...
Embodiment 2
[0017] It is basically the same as Example 1, except that grass carp is used instead of barracuda as processing raw material, and the mucus on the surface of grass carp should be fully washed away during cleaning to prevent bacterial growth and affect the quality of bad fish. The obtained bad carp finished product The fishy smell of grass carp has been removed.
Embodiment 3
[0019] It is basically the same as Example 1, except that mackerel is used instead of barracuda as processing raw material.
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