Preparation process of pickled fish

Abstract

The present invention discloses a preparation process of pickled fish. The process includes the steps of: cutting Oryzias latipes from the back to remove all the internal organs, then quickly adding salt, and covering the whole body with salt; making sweet vinasse from glutinous rice; fermenting the vinasse for 4 days and pickling the fish; evenly blending the vinasse, fresh Chinese red pepper, minced garlic, ginger filaments, fresh chopped hot pepper and dried red pepper to prepare a pickling material for standby; stuffing the fish stomach, gills and body with the pickling material, and spreading evenly; putting one layer of pickling material and one layer of fish successively into a pickling cylinder or barrel; pressing by cobblestones, covering a first layer of cotton cloth on the cobblestones, then covering plastic sheeting on the cotton cloth, sealing the opening, and opening the cylinder or barrel one month later to obtain pickled fish. The pickled fish prepared by the preparation process has the characteristics of bright color, delicious meat, rich flavor, and chewiness. The pickled fish does not has the fishy smell but has a unique fragrance flavor; and the fish meat has the efficacies of dispelling cold, dehumidifying, strengthening stomach, rectifying qi and invigorating spleen, and is beneficial to human health.

Description

technical field [0001] The invention relates to a preparation process of salted fish. Background technique [0002] Pickled fish is a locally recognized delicacy in Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Province. It contains amino acids and multivitamins that cannot be synthesized artificially, and has the functions of strengthening the stomach and helping digestion. Pickled fish that have been pickled for more than 10 years can also cure enteritis and diarrhea, especially after illness or postpartum loss of appetite. Eating pickled fish can increase appetite and boost the spirit. [0003] There are certain procedures for making pickled fish. The authentic pickled fish of the Miao and Dong ethnic groups is carp raised in rice fields. In the autumn harvest season, dry the rice fields and catch fresh carp that are stocked for half a year, about half a catty per year. Cut the fish from the back, remove the internal organs, add salt, cooking wine, fennel and...

AI Technical Summary

Problems solved by technology

This method requires a long curing time, and needs to add more salt and wine to ensure that the fish does not deteriorate, and the nutritional value of the fish is not high