这种方法不但简单,而且产品质量高。苏联采用桶中湿腌法的特点是:盐不直接加在鱼体上,而是把鱼直接放入盐水中,在鱼的上面再加一层盐。当盐水变淡时,加在上面的盐就溶解,使盐水保持原有浓度,当盐尚未溶解时,这层盐就起了压盖的作用。桶里放盐水的量为:1公升容积的桶,放入0.15公斤的盐水,鱼和盐水的比例应为4.5:1—5.5:1,亦即放鱼后,鱼的位置在离桶口凹槽5—10厘米处,然后在鱼上面撒一层 This method is not only simple, but also high product quality. The Soviet Union’s method of wet pickling in buckets is that salt is not added directly to the fish, but the fish is placed directly into the salt water and a layer of salt is added to the top of the fish. When the salt water fades, the salt added to it dissolves, leaving the brine at its original concentration, which acts as a gland when the salt is undissolved. Put the amount of salt in the bucket: 1 liter volume of barrel, into the 0.15 kg of salt water, fish and brine ratio should be 4.5: 1-5.5: 1, that is, after the release of fish, the fish position away from the barrel mouth concave Slot 5-10 cm, and then sprinkle a layer of fish