Why do preserved meat and preserved fish regain their moisture in rainy days?

Preserved fish is a kind of food that every family will cook during the Chinese New Year. Delicious and well preserved, it is still deeply loved by everyone. But some people's salted fish are easy to get moldy. The following are two reasons why cured fish is moldy.

Why is preserved fish moldy?

1. The salted fish was not dried or not completely dried when it was made, so it became moldy when it was preserved.

2. The preserved salted fish was not well preserved, which caused it to be damp, so it was moldy.

Can preserved fish still be eaten when it is moldy?

When food is moldy, it can't be eaten.

The mold on food is actually mold. There are many kinds of molds, some of which do not produce toxins, while others produce toxins. For example, Aspergillus flavus can produce aflatoxin, which is a carcinogen. Therefore, it is best not to use it if it is impossible to judge whether the substance will produce toxins. Of course, there are also customs of practical molds, such as moldy tofu and bean paste. These are practical molds. However, these molds are processed in a specific way on specific foods. Mold is only an intermediate product in the processing process, not something moldy to eat directly. These foods must also be cooked and inactivated when they are actually used during processing. Inactivation is also a kind of sterilization.

How to make salted fish to prevent mildew and bad taste

When you kill fish, you should clean up the fat in the belly of the fish first. Fish oil has a fishy smell, and some fish have a strong fishy smell. Therefore, if you wax with fish oil, the pickled fish may eventually have a strong fishy smell, and the fish oil will be melted by the sun, infiltrating the whole pickled fish, which is difficult to completely dry, and it is easy to become moldy and deteriorated in the future.

In addition, the black film on the fish belly should be completely scraped clean. The black film on the belly of most fish is bitter and fishy. If the black film is not removed, the pickled fish not only looks unsightly, but also tastes inappropriate.

According to the taste, there are many seasonings for preserved fish, such as pepper, pepper and star anise, but no matter which taste, salt is the main one. No matter what flavor of pickling, before waxing, it is best to wash the fish with warm water to wash away the unabsorbed salt and seasoning residue on the surface. The most important thing is to wash off a layer of sticky substance produced after pickling, and then wax it, so that the waxed fish will dry faster, and it will not be sticky in rainy weather when waxing, and it will not be easy to regain moisture after storage.

Some people worry that the seasoning in preserved fish will be washed away after washing. Actually, don't worry about this. Just a quick rinse and brush, only the scum on the surface will be washed away. After a long period of pickling, the fish has absorbed the flavor of seasoning.

Drying time should not be too long. If the drying time is too long, the oil on the preserved fish will be converted into bitter substances, making the preserved fish unpalatable without storage. Some fish have too much fat in their muscles, and if they are dried for too long, the fat will seep out, making the pickled fish always look wet. Many people think that the water in salted fish has not dried for a long time. In fact, as long as the fish has a hard sound when it knocks, or a hard feeling when it is pinched by hand.

Some fatty dried fish wax will drip oil when it is dry. If the dried fish is to be stored for a long time, it is best to wipe off the oil stains with a clean cotton cloth. If the oil oozing from preserved fish is not wiped off, it will turn dark yellow or yellow-black after a long time, which will affect the appearance of preserved fish, and the oil will deteriorate, resulting in bitter taste of preserved fish. These oil drops will easily lead to the resurgence of preserved fish.

Meat flies like to bite meat and give birth to maggots. What many people hate most when smoking fish is the patronage of meat flies. Pickled fish can only be thrown away after being maggots, or maggots can be killed by fire, smoking and other measures. It should be noted that fly maggots have a unique spicy and astringent taste. The fly maggots on the preserved fish must be removed, and the fly maggots in the fish cannot be killed, otherwise the preserved fish will have a spicy and astringent taste in the future.

Some people are used to pickling salted fish, thinking that salt can inhibit the propagation of mold and prevent salted fish from becoming moldy. In fact, dried preserved fish only needs to be sealed and preserved, and it does not need to be preserved with salt. Salt absorbs water easily and regains moisture. Once the storage container is poorly sealed, the pickled salted fish may not be easy to get moldy (if the salt is covered less, the salted salted salted fish on it will get moldy after the salt regains its moisture), but it is easy to regain its moisture, and even finally it is soaked in salt water, resulting in the stale salted fish.

Pickled salted fish need not be sealed in containers. Many families hang salted fish in pavilions and balconies. Some families use this method to preserve salted fish from rot and mildew, and some families use this method to deteriorate quickly. Why? Salted salted fish need to be hung in a ventilated and cool place to avoid direct sunlight. Salted salted fish is easy to be bitter and astringent under long-term sunlight, and it is easy to be moldy in places with heavy water vapor. Therefore, not all balcony castles are suitable for hanging preserved fish.

In addition, preserved fish rich in autologous fat must be air-dried or smoked instead of sun-dried, and then can be hung for storage. If dried in the sun to remove water, pickled fish will ooze a lot of oil, which is easy to be moldy and bitter when hung and stored.

Now refrigerators have spread to almost all families, and many people have become dependent on them. They are used to keeping any food in the refrigerator, and preserved fish is no exception. In fact, it is a good way to keep the preserved fish fresh in the refrigerator, which can prevent mildew and maintain its taste. However, it should be noted that it is best to pack the preserved fish in thick bags, seal the bag mouth and store it in the refrigerator to prevent the preserved fish from being wet and stale when power is cut off for a long time. If possible, it is best to put the salted fish in a vacuum bag, so that even if it is not stored in the refrigerator, it will not regain its moisture and become moldy for about a year.

Some homemade preserved fish are roasted, and I hope they can be eaten at any time. Soaking in oil is a good way to prevent moisture, mildew and retain fragrance. Cut the pickled fish into small pieces, stack them tightly in a container with a sealed cover, then choose vegetable oil such as camellia oil with strong fragrance, pour it into the container and soak the pickled fish in oil until there are fish pieces in the oil seal. Pickled salted fish can be taken out directly when you want to eat it. The smell of salted fish mixed with the smell of oil makes people drool. After the preserved fish is eaten, the remaining oil can be used for cooking, and the cooked food has the flavor of preserved fish and is unique.

Can I eat preserved fish when I am pregnant?

It is not recommended for pregnant women to eat preserved fish during pregnancy, because although this kind of food can meet your temporary taste needs, it can not provide the body with the necessary nutrients and health care substances, so it is recommended that expectant mothers can abide by these dietary principles.