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Yadda za a kifi kifi: wasu girke-girke don salting, bushewa, pickling

Yin shirya kifin kifi ba shi da wuyar - ka buƙatar ka san yadda za ka yi yadda ya dace a gida. Game da yadda, bisa ga ka'idodin, zuwa gishiri wannan abincin, don kwashe shi daga baya, za mu gaya muku gaba.

Abin da kifaye za a iya bushe a gida

Don shayar da kifin salted, wajibi ne wadanda nau'in naman zasu "fure" a lokacin bushewa a sararin sama, samun ƙanshi da dandano. Saboda haka, mafi kyau a cikin samfurin busassun sune wadannan mazaunan zurfin ruwa:

  • roach
  • rago,
  • jan,
  • manne
  • chehon
  • irin kifi,
  • crawler
  • asp,
  • cyan,
  • kifi,
  • Ide
  • Kwangwani
  • rago,
  • rudd
  • Podust,
  • dace
  • thicker
  • perch
  • roach, da dai sauransu.

Muna ba da shawara ka karanta game da yadda za a samo kifi, ciyawa da kuma mota a gida.

Dried bream Ga wasu matakai game da irin ingancin da girman ya kasance kifaye, dace da bushewa, da wasu shawarwari:

  1. Yafi ya kamata ya zama mai ƙananan manya kuma ba babba ba.
  2. Zai iya fadi a matsayin cikakke, ko a matsayin yadudduka sliced ​​tare da vertebrae, ko a cikin guda har zuwa 100 grams.
  3. Yawancin lokaci, ƙananan kifi an yi salted kuma aka bushe, ba gutted, don haka kitsen da ke karkashin fata da kuma a cikin ciki yana kukan duk kifaye, wanda zai sa ya fi kyau.
  4. Zai fi kyau a dafa ƙananan kifi a cikin hunturu da kuma bazara, kafin ya farfaɗo: a wannan lokacin da nama shine fatter kuma yana da dandano mafi kyau. Bugu da ƙari kuma, a wannan lokacin har yanzu ba ƙudaje da za su iya sanya larvae a kan dadi.
  5. Idan ka shawarta ka dafa kifi a lokacin rani, to, ba za ka iya barin shi ba. Saboda gaskiyar cewa yawancin kifaye da suka dace don magance su, suna da lahani, ganye a cikin kwakwalwarsu za su ɓace a lokacin dafa abinci, don haka nama zai dandana mai daɗi kuma yana da wari mai ban sha'awa.
  6. Ƙarfi mai girma (1.5-2 kg) yana buƙatar cire kayan ciki da gurasa, ba tare da la'akari da kakar ba. A cikin gawar, an katse ciki kuma an yi wani haɗari tare da baya.
  7. Bayan cire kayan ciki, an wanke kifin nama da kuma dafa shi bisa ga girke-girke, wanda muke bayyana kadan ƙananan.

Ma'anar kifi salting

A cikin shirye-shiryen samfurin samfurin, ana amfani da nau'in salting guda uku bisa ga yawan gishiri da ake amfani dashi:

  1. Gishiri da sauƙi (ko dan kadan salted) - har zuwa 10%.
  2. Matsakaici (gishiri matsakaici) - 10-14%.
  3. Karfin (mai karfi-salted) - fiye da 14%.

Shin kuna sani? Kafin, mutane sun rage gishiri. Masu cinikin da suke zaune a Rybna (sunan tsohuwar sunan Rybinsk) kuma suka shiga cinikin kifaye, sayar da kifayen duka, an saka su a kan jiragen ruwa Volga da sauran gurasa a cikin ganga a Astrakhan. A can an ƙara ƙaruwa da gishiri, bayan haka ya sake dace da amfani.

Gishiri mai nishiri bayan da aka mayar da hankali a kan saline kafin a yi amfani da ita:

  1. Ruwan sanyi, sanyaya shayi shayi ko kuma cakuda madara da ruwan sanyi ana amfani dasu don yin amfani da tsakiyar Layer.
  2. Kifi ya fi mayar da hankali a kan salting kafin a yi masa hidima a kan teburin, kana buƙatar kunya, saka shi cikin ruwa tare da zazzabi daga 12 ° C zuwa 15 ° C.
  3. Gishiri sau da yawa ana dafa shi mackerel, mai cin nama da mackerel. Ba a yi su ba kafin su yi hidima.

Zaɓin salting

Akwai hanyoyi da yawa don yin kifi salted a gida. Kowannensu yana da halaye na kansa. Yanzu za mu gaya game da kowane zaɓi daban.

Yana da muhimmanci! Don salting kifi, an yi amfani da gishiri kawai, ba tare da tsabta ba.

Sakataren Dry

A lokacin wannan hanya na shirya gishiri mai dadi, gishiri yana rayar da ruwan 'ya'yan itace, kuma zalunci yana ƙaddamar da shi daga wani abu, saboda haka an gina adadin saline. Mafi mahimmanci, ana samun kifin salted mai bushe da nauyin fiye da 1 kg, wanda yana buƙatar 200 g na gishiri don kowace kilogram na samfurin. Bukatun da ake buƙata don shiri na samfurin salted salted:

  1. Ana amfani da gishiri a bushe da kuma babba, kafin a bushe shi a cikin tanda.
  2. Yana daukan nauyin nauyin da zai iya rarraba dukan nauyin kifin kifi kuma ya fitar da dukkan iska cikin su. Idan ba a samu wannan ba, kwayoyin juyawa zasu ci gaba a cikinsu.
  3. Sai kawai katako mai launi (lemun tsami ko aspen), launi ko bakin karfe nau'i na iya zama nau'i mai laushi.

Yana da muhimmanci! Ba'a yarda da shi ba don amfani da salting salula ga kifi a ƙarƙashin nauyin plywood: za a saki manne mai guba daga lokacin da yake yin wetting.

Shirin shiri na matakai na farko tare da salting bushe

Wannan zai buƙaci:

  • 1 kg matsakaici na kifi
  • 200 grams na gishiri
  • akwatin da aka sanya daga itace tare da ramummuka a kasa,
  • da'ira don zalunci
  • zalunci
  • yanki na polyethylene,
  • yanki na zane.

Ayyukan da suka biyo baya:

  1. Yi wanke wanke sosai daga ƙwaƙwalwa kuma bari ruwa ya magudana.
  2. Yanke su tare da baya tare da kai kuma yanke kasusuwan haƙarƙari daga kashin baya.
  3. Yi hankali a hankali ba tare da kama gallbladder tare da wuka.
  4. Rage ruwa mai yawan ruwa daga nama tare da zane.
  5. Rubuta a gishiri a karkashin Sikeli kuma yayyafa gishiri a ciki.
  6. A kasan akwatin ya zuba gishiri a cikin wani Layer na 2 cm kuma sa yadun kifi a jere daya tare da Sikeli sama.
  7. Yafi girma kifi an fara a ƙasa, na farko.
  8. An kwance gawa kamar littafi, tare da kowane lakarar da aka sanya a gaban abin da ya gabata. Wannan zai bada izinin nauyin nauyin wuyan da aka rarraba a fili na salting.
  9. Kowane sabon zane za'a zubar da gishiri.
  10. A saman jere na karshe ya sanya layi tare da yakuri.
  11. Saka akwatin a cikin wuri mai sanyi, bayan da ya sanya akwati mai dacewa a ƙarƙashinsa don rage ruwan gudun da aka raba tsakanin ramukan.
  12. Rufe akwatin da filastik don hana ƙura da tarkace daga samun wurin.
Muna gishiri kifi a cikin akwatin. Za a yi salun rabin gishiri a cikin kwana uku, kilogram - a cikin kwanaki 5, zai dauki akalla makonni biyu don kifi mai girma.

Jakadan jakadan

Wasu kayan dabarar da ke tattare da kifaye kifaye na salting:

  1. Salting yi a yaduwa ko gurasar gishiri (gishiri).
  2. Samfurin ya nuna cewa an yi masa salted. Na gaba, an yi amfani da shi don shirya gurasar salted mai sauƙi, kyauta ta shan taba, gwangwani ko pickled.
  3. Wani hasara mai mahimmanci na wannan hanyar salting shi ne cewa ƙaddamarwa na farko na brine a cikin abincin dafa abinci ya ragu sosai. Idan an ƙara gishiri zuwa ga brine, ba zai ba da sakamakon da ake so ba, saboda gishiri ya narke da sannu a hankali fiye da ruwa ya fito daga nama.
  4. Rarraba da kuma karfafawa na gishiri a cikin tanki yana faruwa a hankali sosai, saboda haka tsari na shigarwa yana da tsawo kuma maras kyau, wanda zai haifar da mummunan ingancin samfurin karshe.

Dafa abinci a cikin brine

Kana buƙatar ɗaukar waɗannan abubuwa:

  • 10 kilogiram na kifaye,
  • 1 kg na gishiri
  • 1 tbsp. cokali na sukari
  • jita-jita da ba a saka su ba,
  • katako na katako ko farantin nauyin da ya dace
  • zalunci

Matakai na gaba:

  1. Wanke kifin.
  2. Mix gishiri da sukari.
  3. Ka sanya kasusuwan ciki tare da ciki, yada shi a cikin yadudduka a cikin akwati da kuma zuba shi tare da cakuda sukari da gishiri.
  4. Sanya layi a saman kuma sanya yakuri akan shi.
  5. Bayan kwanaki 2-3, dole a rufe dukan carcasses tare da bast.
  6. Abubuwan da suka faru suna samuwa daga uku zuwa na goma (dangane da girman kifaye), bayan haka sun dace don amfani.

Shin kuna sani? Gishiri, a matsayin mai kiyayewa, an ambaci a Sabon Alkawali. Yesu Almasihu ya kwatanta sakamakon ilimin manzo a kan mutane da yadda gishiri ya shafi abincin, ya ce wa almajiran: "Kai ne gishiri na duniya."

Wasu matakai masu amfani da fasali na tsari:

  1. Da farko, ya zama dole don tabbatar da cewa suturar da aka saki ba ta kwarara a gefen tasa. Wannan ya kamata a yi har sai ruwan 'ya'yan itace ba ya da kyau ya fita daga nama.
  2. Tuzluk tare da ƙaddar kifi ya kamata a kiyaye shi a cikin bene mai sanyi, kati ko firiji.
  3. Daidaitawar samfur tare da ajiya mai kyau shine watanni 2-3.
  4. Kafin kayi amfani da kayan dadi, an yi wanka tare da ruwa, sa'an nan kuma a bushe don cire ajiya.
  5. An yi amfani da saurin sau da yawa, amma idan haske ne, an ƙarfafa shi tare da adadin gishiri da sake amfani dashi.

Video: yin-shi-kanka kafi a shirye-shiryen brine

Bushewa

Kifi mai kifi ya fi dacewa a yanayin bushe, tare da zafin jiki na iska na 18-25 ° C, a cikin inuwa. A lokacin bushewa, kifin salted ya bushe a hankali a karkashin aikin haske, iska da zafi. Lokacin da wannan ya faru wani canji mai sauƙi a cikin tsarin naman:

  1. Rashin jin dadi da ƙayyadadden ƙwayoyin nama.
  2. Daidaita rarraba kitsen cikin dukkan kyallen.
  3. Nama ya zama amber kuma ya sami na musamman, dandano na musamman.

Gurasar kifi ba kawai abincin abun cike ne kawai ba, amma kyawawan kayan abinci. Kara karantawa game da girke-girke na gyaran kifi a gida.

Sinadaran:

  • 10 kilogiram na kifaye,
  • 1 kg na gishiri
  • twine
  • kayan aiki masu dacewa da ƙarar (akwatin, ganga, daji, da dai sauransu),
  • kaya
  • kaya

Tsarin shiri:

  1. A wanke kayan kifin kifi.
  2. Don kifi ya fi girma fiye da 20 cm, cire kayan ciki, sa'an nan kuma yanke su daga kai har zuwa ƙarshen ciki. Ana iya barin Caviar da kuma tsabta.
  3. Sanya igiya ta hanyar idanu ka kuma ɗaure shi zuwa ƙare biyu.
  4. Rubuta gawawwaki da gishiri a kowane bangare, sa'annan ku shimfiɗa ƙuƙuka a cikin kwasfa a cikin akwati mai dacewa, yayyafa lakaran da gishiri.
  5. Bayan haka suna buƙatar tsayawa har 8 hours.
  6. Bayan lokacin sa'a 8, rufe kifin da murfi kuma danna ƙasa tare da kaya.
  7. Bayan kwana 3-7 tsarin salting zai ƙare. Ana iya cire kayan kifaye daga gwanin kifi da kuma rinsed karkashin ruwa mai gudu.

Yana da muhimmanci! Naman kifi ne kawai ya dace da bushewa, in ba haka ba cin abincin zai zama maras kyau, har ma ba da lokacin yin shiri ba.

Yadda za a bushe samfur:

  1. An shafe bayan wanke gawa daga brine ya kamata a tsabtace shi da vinegar kuma ya yada tare da kayan lambu don ya tsorata kwari.
  2. Sanya kowace cuta a cikin nau'i-nau'i na gauze - wannan zai zama wani abu mai kariya ga kwanciya da ƙuda.
  3. Don rataya raguwa tare da kifi a ƙarƙashin rufi mai kwakwalwa.
  4. Ya kamata daga makonni biyu zuwa hudu (bambancin ya danganta da girman kifaye da kewaye).
  5. Za a iya yin amfani da kayan kifi na kifi da za a iya duba ta kifar da kifi daga kai zuwa wutsiya. Ya kamata kifin "girma" ya kamata ya tashi ya kuma daidaita. Idan wannan ya faru, to, tsarin bushewa ya ƙare, kuma an shirya don amfani.
Zai fi kyau kada ku yi amfani da samfurin da aka sare a yanzu, amma ku bar shi don kwanta makonni biyu ko uku a cikin ɗaki mai sanyi da kuma daɗaɗa don kifi zai "girma".

Bidiyo: yadda za ki kifi kifi a gida

Marinating

Kuna iya kaji kowane kifi da kake so. Zai fi dacewa ka ɗauki nau'ar kifi, inda akwai kasusuwa kasusuwa, mai yawa da mai naman mai yawa.

Ka yi la'akari da dafa abinci na fata.

Akwai nau'i biyu na marinating - sanyi da zafi. Za mu bayyana wadannan hanyoyin da ke ƙasa. Kuma a yanzu - wasu matakai game da yadda za a shirya kifaye don marinating, da kuma wasu dabarun tsari:

  1. Ƙananan kifi za a iya rinjaye ba tare da gyaran ba.
  2. Dole ne a sassaƙa babban kifi: tsaftace su daga Sikeli, gut, raba wutsiyoyi da kawuna, a yanka a cikin kananan ƙananan. Tabbatar yin wanka sosai a karkashin ruwa mai gudu.
  3. Idan ana kifin kifi, ana iya sa shi tsawon minti 30 a cikin ruwan sanyi tare da kara gishiri (1 tbsp da 1 l na ruwa). Wannan zai taimaka samfurin kogin ruwan.
  4. Tabbatar tabbatar da biyan kuɗi na vinegar, don haka ɗayan ba su sami m.
  5. Ya kamata a kara kayan kayan yaji a gyare-gyaren don kada dandano su mallaki.
  6. A yayin da ake yin motsawa, dole ne a juye kifi a lokaci-lokaci har ma a yi ta da marinade.
  7. An ajiye samfurin da aka gama a cikin firiji a cikin kwantena tare da lids. Marinade ba ya haɗu.
  8. Kuna iya cike kifi a cikin watanni 4.

Bidiyo Yanzu za mu fada muku mataki na gaba zuwa yadda kuke yin dadi sanyi da zafi.

Cikakken sanyi

A wannan yanayin, magani mai zafi bai shafi ba. Kifi yana shawo kan shirye-shiryen kayan yaji da vinegar.

Abubuwan Da ake Bukata:

  • 1 kg na shirya kifi fish,
  • 5 guda na kwararan fitila,
  • 400 ml na vinegar (9%),
  • 100 g na gishiri
  • 200 grams na sukari
  • 600 ml na ruwa (Boiled),
  • 10 guda na baki peppercorns,
  • 5 bay ganye,
  • 1.5 teaspoons na Dill tsaba,
  • 1.5 teaspoons na coriander tsaba.

Cooking:

  1. Tafasa 200 ml na ruwa tare da kayan yaji (barkono, coriander, Dill) na minti 10.
  2. Zuba gishiri, sugar, leaf leaf da Mix.
  3. Marinad don kwantar da hankali, to, ku ƙara sauran ruwan sanyi da vinegar.
  4. Yanke albasa a cikin zobba.
  5. Yanke kifi a cikin tanda tare da murfi, saka albasa a saman kuma zuba a kan abincin tsami.
  6. Rufe kuma kaya.
  7. Don yankakken lokaci - 3 days, domin dukan kifi - 5 days.

Hot marinating

Ana iya dafa ruwan zafi mai zafi, da tururi, da kuma kifi.

Products:

  • 1 kg kifi
  • 5 kwararan fitila,
  • 3 karas,
  • 400 ml na vinegar (9%),
  • 3 tbsp. spoons na gishiri
  • 4 tbsp. spoons na sukari
  • 2 lita na Boiled ruwa,
  • 10 zaki da peas da 10 fata barkono barkono,
  • 5 bay ganye,
  • man kayan lambu.

Shirin girke-mataki-mataki:

  1. Ciyar da kifi a cikin mai.
  2. Tafasa ruwa da kuma sanya albasa peeled da karas a cikinta. Tafasa minti 10 a kan zafi kadan.
  3. Ƙara gishiri, sukari, vinegar, barkono da bay ganye. Tafasa sauran minti 5.
  4. Sanya kifi a cikin gilashin kwalba tare da lids.
  5. Saka albasa sliced ​​albasa.
  6. Cire ruwan kwalba daga cikin kuka kuma zuba shi cikin kwalba da kifaye.
  7. Rufe kuma ƙyale don kwantar da hankali.
  8. Saka samfurin a cikin firiji kuma ka nace kwanaki 2.

Salmon salmon

Yafi dace da salmon salting su ne nau'in kifi ja: dodon nama, kifi, ruwan hoda da sauransu. Mafi dandano mai dandano da farashin - keta.

Sinadaran da tableware:

  • 1 ko 2 matsakaici mai tsayi,
  • 2 tbsp. spoons na m gishiri
  • 1 tbsp. cokali na sukari
  • barkono baƙar fata da ganye baza - dandana,
  • jita-jita ko kwanon rufi tare da manyan bangarori na salmon salmon,
  • akwati mai mahimmanci tare da murfi,
  • towels na takarda.

Cooking:

  1. Tsaftace da tsabtace ruwan.
  2. Cire ƙarancin laima tare da tawul na takarda.
  3. Yanke kifi a cikin ƙananan mata guda 2 kuma cire kasusuwa.
  4. Rinse sake, bari ruwa magudana.
  5. Saka kowane fillet a kan takardar burodi kuma yayyafa shi da cakuda gishiri, sukari da barkono a garesu.
  6. Saka kayan ado a cikin rassan kwanciya a cikin akwati tare da fata, canza kowane launi tare da ganye mai ganye.
  7. Danna saukar da fillet a cikin akwati tare da kaya don haka gwanon yana tsaye a waje.
  8. Rufe ganga kuma bari tsaya a firiji na tsawon awa 48.
  9. Bayan ka samo akwati kuma yada sassan fillet a wurare: saman da kasa.
  10. Sake dawo cikin sanyi don rana daya.
  11. Bayan kwana uku salting kowace filet, saka su cikin sachets kuma aika su a cikin injin daskarewa don makonni biyu.
  12. A ƙarshen mako biyu, kifi ya shirya don ci.

Video: salmon salmon chum

Balyk jakadan

Balyk salted kifi an dauke delicacy tare da dandano mai dadi. Daga ruwan ƙwaro shirya kayan abinci tare da sinadarai ga sandwiches. Yawancin lokaci sukan yi amfani da wakilci na jiki da kuma masu kyau na fauna ƙarƙashin ruwa: kifi, sturgeon, herring, halibut, bass.

Kuna so ku san yadda za ku haya kifi.

Sinadaran da Ayyuka:

  • 1 ƙirar kifin nama,
  • 10 art. spoons na m gishiri
  • 4 tbsp. spoons na sukari
  • barkono, coriander, kirfa - duk a cikin rabin teaspoon,
  • pallet
  • towels na takarda
  • yanki na gauze,
  • twine.

Shirin abinci:

  1. A wanke ƙuduri a ƙarƙashin ruwa mai gudu.
  2. Gutsa shi, datsa kai da wutsiya.
  3. Yanke sashi na ciki tare da almakashi, wanda ake kira Tes-A (zai zama gishiri fiye da gawa, don haka an shirya shi dabam).
  4. Shafe gawaccen bushe.
  5. Yi amfani da sinadaran da za a haɓaka da kuma juye da shi a karkashin ma'auni, kuma karimci yana barci cikin jikin.
  6. Tattalin kifi a kunsa da gauze.
  7. Dauke gawa tare da tsawon tsawon layin.
  8. Saka cikin kasan firiji a kan pallet.
  9. A melted brine fusges.
  10. Kifi a cikin ruwan sanyi an shafe tsawon kwanaki goma.
  11. Bayan kwanaki goma, kana buƙatar ku yaye jikin daga hannayen, kuyi kuma bushe tare da tawul.
  12. Ana iya adana ƙwayar kifi na dogon lokaci a cikin sanyi, daga lokaci zuwa lokaci shafa shi da man fetur.
Ka yi kokarin dafa a kifin kifi a gida cikin ɗaya daga cikin hanyoyin da muka fada maka. Ƙanan ƙoƙari, tare da mako ɗaya ko biyu na tsammanin - kuma abincin dadi zai zama wuri mai daraja a kan tebur.

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