Spoil the fish

The dross method is widely popular, and it is more common in Zhejiang, which is a traditional delicious preservation method. Meat, poultry eggs and fish can all process dregs food.

The processing process of aquatic dregs can be divided into two stages: pickling and dehydration and seasoning storage. Pickling and dewatering usually adopts the method of short-term thin pickling and moderate drying in order to initially receive the effect of sterilization and bacteriostasis with a certain salty taste. it brings favorable conditions for further beautifying the taste. The seasoning materials are mainly distiller's grains and other spicy auxiliary materials. Distiller's grains contain alcohol, so it has the ability of anticorrosion and can make the products have special flavor in the process of dregs.

1. Raw materials and their treatment: as dregs of raw fish, must be fresh, fat, salted fish can also be used as raw materials, but must be properly desalted.

The fresh raw materials should be cut open to remove internal organs, head, tail and fins, and then cut into 4 sections with a knife, then washed in 3% salt water to fully remove blood, rinse and drain water, then pickled, pickled with 10 murine 15% salt, pickled for 2 days, washed, removed surface dirt, and achieved the purpose of moderate desalination. Drain the water and dry it daily or in the shade so that it can reach 50% to 60% dry. Those with more dehydration are more durable.

2. Dregs materials and dregs methods: the main materials used in dregs are the pressed dregs (rice meal is good), which is called distiller's grains, the excellent distillers' grains has little moisture, and the aroma contains about 46% ethanol, and there is no sour taste. After several days of storage, the quality of distiller's grains is bound to decline, become sour due to fermentation, the amount of ethanol is decomposed and even disappear, continue to store, the acidity will be weakened and neutralized, and then an unpleasant smell will occur and enter the stage of complete corruption. So distiller's grains that have been decomposed and sticky cannot be used. The lees used at home and abroad are mainly sweet distillers' grains, and some also use yellow rice wine lees, but the taste is poor. Sweet distiller's grains can make the products show appropriate sweetness. if the general sake lees is too light, an appropriate amount of soju and granulated sugar can be added to supplement the deficiency of ethanol and have a certain sweetness.

In the case of high steam temperature, a small amount of soju should be sprayed on the fish to increase its bacteriostatic ability. the apparatus with dregs should choose a small ceramic jar with a smaller caliber (with a capacity of about 10-20 kg). After disinfection and drying, lay a layer of distiller's grains on the bottom layer, closely arrange a layer of semi-dry raw material fish, and then fill a layer of distiller's grains, so that the layers are full. The gap between the fish body is not filled with distiller's grains, and it must be compacted layer by layer so that there is no air remaining. The mouth of the altar should be covered with a thick layer of waste to level it with the mouth of the jar, add a little salt and sprinkle with soju, wipe the mouth and shoulders of the jar clean, then fasten it with two layers of sterilized plastic paper, then seal it with wet mud, no air leakage is allowed, and no air is left in the altar, which is the most important link in the bad processing technology. There is a possibility of corruption along the product edge. When using distiller's grains, add 5% salt to mix well, dry and wet, if too dry, sprinkle some soju and add strong flavor. After the fish body was sealed by dregs, the fish was stored for half a month when the temperature was high, and for more than a month when the temperature was low, the products gradually matured. If it is preserved without air leakage and stored in a low temperature environment, it can be preserved for more than a year. The causes of softness and decay of defective products during storage are mainly due to excessive moisture in fish body, low salt content, high storage temperature and poor quality, air retention or air leakage in containers, etc., so we must pay close attention to every process and should not be neglected. The dregs products should be solid but not crisp and soft, the flesh color is red due to the infiltration of ethanol, there is no sour taste and a special bad smell, the surface of the products is not sticky, the lees become sour, rotten and sticky. In the storage of bad products, if the raw material fish is dry and the water content of sprinkled grains is low, it will remain in its original state when it is preserved and sold without opening the seal after maturation. for example, if the raw material fish that is semi-dry or less than half-dry is used, the water content of the bad product is high, and the maturity is faster at the same time. If it is opened and eaten immediately after maturity, it is not clear that it has deteriorated due to strong autolysis.