Several kinds of drunk aquatic products processing technology

Drunk products, also called bad drunks. The drunk method of processing aquatic products is an old and fresh, unique processing method. Its unique flavor and distinctive local characteristics are deeply favored by diners. Utilizing domestic rich aquatic resources to process the drunk product supply market, with small investment, wide raw materials and high profits, it is an ideal project for SMEs, urban and rural self-employed and laid-off workers to become rich.
1, Zhong Zhuang drunk crab:
First put the crab into the water and soak it for two or three times to make the crab run out of water. Wash the ginger and spring onion and loosen it with a knife. Add 2 kg of kombucha per 1 kg of crab. Add appropriate amount of salt, sugar and vinegar and mix well and put into the altar. Ginger, onion, pepper, and star anise are put into a bag with a gauze bag and put into the salt brine. Remove the crab and drain it to remove the salt from the crab. Then put the crab into the brine brine. At this time, pour the sorghum into the brine, cover the altar mouth with a cloth, fasten it tightly, and seal it. You can eat it for five to seven days. Its yellow crab, yellow meat, delicious, extremely delicious.
2, Miao village bad fish:
(1) Raw material formula: 10 kg of squid, 1 kg of salt, 1 kg of ginger, 0.5 kg of garlic, 0.3 kg of allspice, 100 grams of full-bodied incense and 5 kg of sweet wine juice.
(2) Production method: Select fresh squid from the back to remove viscera and gills, and dry the sliced ​​fish with salt for one week and dry them to 78% dry, then cut into squares each with a length of 10 cm, using oil. After frying in yellow, remove the cold and add ginger, allspice, garlic, aromas, etc., and put them into the altar in layers. Finally add sweet wine to soak. Seal the mouth of the altar. Serve for three or four months. The delicate and delicate flavor of the fish is unique and it has a memorable taste.
3, Wu You drunk screw:
The bullactagots will be burned with salt and brine, then salted twice, made with 15% - 20% salt, and then marinated for 2-3 days each time. Then the salty snails will be washed with cool water. Drain the water in the basket and add it to the tank. 500 grams of red sugar per kilogram of bulldozer, 64 grams of white wine 500 grams, 500 grams of Kombucha, in the mud into the tank after the wine stains, the bottom of the day should be copied and mixed, edible after 15 days. Odd and fresh, unique, long-term storage.

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