Traditional Chinese Pickling: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Pickling. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4039 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Pickling and processing of aquatic productsThe main cause of fish rot is that the water in the fish body provides conditions for bacteria and enzymes to act. Pickling is to infiltrate salt or salt water into the fish body, causing the water to seep out and the salt content to increase until the salt concentration inside the fish body cells is equivalent to the salt concentration outside the body. This process is called salting. It can inhibit the reproduction of bacteria and the action of enzymes to a certain extent.Preparation method There are three pickling methods: dry pickling, water pickling and mixed pickling.Dry staining is commonly used in coastal areas. The dry staining method is easy to operate and suitable for fatty fish and small miscellaneous fish. During peak fishery seasons, in order to solve the shortage of processing equipment and manpower, the salt stacking method, one of the dry pickling methods, can be used. The fresh fish are mixed with salt and piled in clusters in the drying area. The surface of the pile is sprinkled with fine salt and then covered with canvas or other coverings. The amount of salt used is 50% of the weight of the fish. After being salted and stored for 5 to 7 days, it can be transported for sale or further replicated and processed. …
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