Mogan Lake Drunken Fish [Zhejiang Deqing Specialty]

What is Mogan Lake Drunken Fish? Authentic Zhejiang Deqing specialty: Mogan Lake Drunken Fish

Summary:Do you want to know what Mogan Lake Drunken Fish is? This article is a detailed introduction toZhejiang Deqing specialty - Mogan Lake Drunken Fish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mogan Lake Drunken Fish. The full text takes about 6 minutes to read, mainly including the basic introduction of Mogan Lake Drunken Fish and its nutritional value? What are the product features of Mogan Lake Drunken Fish? The production method of Mogan Lake drunken fish, etc

Basic Introduction to Mogan Lake Drunken Fish

Mogan Lake Drunken Fish is a specialty of Deqing County, Huzhou City, Zhejiang Province. Mogan Lake "Drunken Fish is made from high-quality fresh fish, using traditional formulas and unique techniques, and refined using modern high-tech biological fermentation technology

1. Fish meat contains vitamins such as folic acid, vitamin B2, and vitamin B12, which have the effects of nourishing and strengthening the stomach, promoting diuresis and reducing swelling, promoting lactation, clearing heat and detoxifying, and stopping coughing and shortness of breath. It is effective in treating various types of edema, bloating, oliguria, jaundice, and milk obstruction

2. Eating fish has a good therapeutic effect on fetal restlessness and gestational edema in pregnant women

3. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial for preventing cardiovascular diseases such as hypertension and myocardial infarction

4. Fish meat is rich in vitamin A, iron, calcium, phosphorus, and other nutrients. Eating fish regularly also has the effects of nourishing the liver, blood, skin, and hair

Method for making drunken fish in Mogan Lake

Fresh grass carp

It is required to use live grass carp raised in uncontaminated areas, with a weight range of 1.5ke-3.0kg being the most suitable. Too small, resulting in thin meat texture, poor taste, and many bone spurs after processing into products; too large, resulting in thick meat texture, small product surface area, unsightly appearance, increased difficulty in drying and seasoning, and easy spoilage during storage of dried fish

Scale removal

Use manual or mechanical scale removal to thoroughly remove the fish scales

Dissection

Cut open the tail fin along the dorsal fin to the head of the fish, connect the belly of the fish, remove the head, cut off the meat free part of the back, break off the head, and spread out the entire fish body. Be careful not to break the bile during the operation, so as not to cause bitterness in the fish meat

Cleaning

Remove internal organs and debris, and cut several times with a knife on the thick part of the fish body, so that it is easy to taste during processing and the moisture can be quickly and evenly dispersed during drying. Clean with running water to remove dirty blood, black film, internal organs, and fish scales

Marination

Marinate the fish with a salt content of 15% to 20% of its weight. Sprinkle salt evenly on each fish, with slightly more fish when they are large and slightly less when they are young. Generally, use a marinating tank for marinating, with slightly less salt added to the lower fish and slightly more salt added to the upper fish. Cover the top layer with a thin layer of salt and then compact it with heavy objects to avoid the fish from floating up due to water loss during the marinating process, which may result in insufficient marinating on the upper layer. The general pickling time is more than 12 hours. When marinating, the amount of salt and marinating time should be adjusted appropriately according to the size of the fish, local consumption habits, etc. If the production conditions are backward and the temperature is high, the amount of salt used should be increased to prevent the proliferation of microorganisms. The surface of the marinating tank should be covered to prevent debris from entering

Cleaning

After marinating, clean the fish body with running water to remove any residual dirt, salt spots on the surface, and some fish scales. Especially clean the remaining dirt such as blood and black film on the head and belly, and drain the water after washing

Drying

Natural sun drying can be used in winter, while drying in a drying room or tunnel drying can be used in other seasons. Generally, the moisture content of the fish body is controlled at around 35% after drying. Dried fish jerky, if not immediately processed into drunken fish jerky, should be stored in a cold storage at -18 ℃

Cutting

After drying, the dried fish is cut into sections according to the packaging specifications. This process is only rough cutting, and it is required to try to cut according to the size of the specifications as much as possible, so that each section of the dried fish is processed to be consistent with the packaging specifications. In this way, the appearance and shape of the packaged product will be more beautiful and popular