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(B) wet pickling method The method of dipping fish into salt water for pickling is called wet pickling. Usually in the altar, barrels and other containers to add the required concentration of salt water, and put the fish into the dip. At this time, salt replenishment is performed while dipping. Some soaked and marinated, some soaked and marinated twice. This method is commonly used for salting large fish such as cockroaches, cockroaches and cod fish, and small and medium-sized fish such as mackerel, sardines and saury. Salt water immersion is due to the fact that the fish body is completely immersed in the salt solution, so the salt can infiltrate into the fish body uniformly; in the salting process, the fish does not come into contact with the outside air and is not likely to cause fat oxidation (oil burning phenomenon); The excessive dehydration often occurs in the pickling process. Therefore, the appearance and flavor of the product are good. However, its disadvantage is that the salt consumption is large, and the concentration of salt in the fish is lower than that in the balance between the body and the outside, and the saturated concentration cannot be achieved. Therefore, the fish cannot be stored for a long time.
(c) Mixed pickling method This is a method of pickling that is a combination of dry and wet pickling. After the fish is rolled in salt and salt in a dry salt heap, it is arranged in an altar or a bucket, with a salt layer of fish. Stacked up in layers, topped with a layer of salt, covered with a cover and pressed with heavy stone. After a day and night, the tissue fluid oozing from the fish body melts the surrounding salt to form a saturated solution, and is then injected with a certain amount of saturated salt water for marinating so as to prevent the concentration of the salt solution from being diluted when the fish body is salted. With this method, salt penetration is uniform, and fish body spoilage does not occur at the beginning of salting, and fat oxidation can be suppressed well, and the appearance of the product is also good.
Regardless of the method of pickling, the quality of the salt used has a great influence on the effect of pickling. Salts generally contain magnesium sulfate, magnesium chloride, calcium sulfate, potassium chloride and iron, copper, insoluble impurities, and the like. Salt for kippers requires sodium chloride content of at least 90% (high-grade salt), preferably 95%-97%. For example, the presence of calcium and magnesium salts can impede the penetration of salt by fish, and the amount of salt that has penetrated in the early stages of salting does not have the effect of inhibiting bacterial activity, resulting in fish body spoilage. When the content of calcium and magnesium salt reaches more than 5%, the meatiness of the product will also become hard and brittle, and the color of the meat will be like chalk and gray, with a bitter and astringent taste, and sometimes yellowish. Even if the amount of iron in salt is 30 mg/kg, and the amount of copper contained is 0.2-0.4 mg/kg, the salted fish will turn brown and yellow. The salt content of salt, such as calcium and magnesium salt (mainly sulfate) is 0.15% -0.30% and 0.05% -0.15%, respectively, and the ratio of calcium, magnesium salt is between 1.5-3.0, pickled The effect is ideal. The size of the salt particles also directly affects the pickling effect. For example, refined fine salt has the advantage of instant dissolution. However, due to the fast dissolving of some parts, some parts contain agglomerates, which makes it difficult to distribute the salt solution uniformly, resulting in fish products. Salt leakage is not uniform; if coarse salt is used, when the salt is between 7 mm and more than 10 mm, the contact area between salt and fish will be greatly reduced, which will also impede the infiltration of salt, often resulting in salty fish Corruption deteriorated. Long-term production experience shows that the coarse salt salt size is preferably 4.5-6.4 mm.
Three methods for marinating aquatic products
(1) Dry pickling Method A method of pickling a suitable amount of solid salt directly on the surface of fish is called dry pickling. After rubbing salt on the body surface, the layers are piled on the marinated shelf or layered in a marinated container. The salt should be evenly sprinkled between the layers. Under the condition of external pressure or no pressure, the salt will be formed by extravasation of the juice. Liquid (ie, brine), the salted preparation penetrates the inside of the fish through diffusion in the brine, and is evenly distributed in the fish. However, due to the formation of salt water, the tissue fluid slowly seeps out, and the salt penetration into the fish is slower at the beginning, so the pickling time is longer. The dry pickling method has the advantages of high dehydration efficiency of the fish meat, and does not require special facilities for salting. However, its disadvantages are uneven salt permeation when salt is not uniform, poor appearance due to strong dehydration, and fat oxidation due to contact with air during salting (oil burning). ).