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1. Raw material requirements and treatment Use small fish with complete fish body, normal odor, elastic muscle and good freshness. Squeeze the fish to the viscera and rinse thoroughly. Do not leave internal organs. Wash as small as possible.
2, salt using salt mixing method, add 1 kg of salt per 100 kg of small fish, 0.5 kg of cooking wine turn and mix evenly after about 10 minutes, in order to gradually penetrate the salt evenly, and then flip 1 or 2 times.
3, drying salted fish after the completion of the immediate removal, Lek brine, then wash with water 1 time, put the sun drying, drying to 8 minutes dry is appropriate.
4, frying the fish into the pot after the completion of drying, the oil temperature of 180 °C ~ 200 °C, time 2 to 5 minutes, the amount of investment is about 1/2 of the amount of oil in the pot. Gently turning, when the small fish is light yellow, it means that the frying is completed. Every time you fry a pot of fish, you need to clean the small fish crumbs. After a certain period of time, it is mixed with new oil to adjust, and if necessary, change the oil.
5, Decoction - with oblique flavoring liquid formula: sugar 150 grams, 45 grams of monosodium glutamate, salt 3 kg, 75 grams of pepper, aniseed 50 grams, pepper 60 grams, 450 grams of gelatin powder, chili oil 50 milliliters, grams, 180 grams of ginger, garlic: 180 grams, 180 grams of onions, soy sauce, 5 kilograms, vinegar essence 10 milliliters, water 80 kilograms.
Ginger, onion, garlic, washed and smashed, into the gauze bag, pepper, aniseed weighed together into a pot of quantitative water. After the water is boiled, salt, sugar, pepper, and soy sauce are put in separately, and the mixture is stirred gently for 25 minutes, and then gelatin powder is added to melt it. Then stop heating and filter. After filtration, add MSG, chili oil, and vinegar extract. Stir and mix.
6. Fill the cans and chopsticks into the canned bottles. Each bottle has a net weight of 500 grams, 150 grams of soup and 350 grams of small fish.
7, the exhaust will be loaded cans into the exhaust box, the exhaust requires a tank center temperature of 75 °C ~ 80 °C, time 10 minutes. If a vacuum capping machine is used, the venting process can be eliminated and the cap can be evacuated directly.
8. Sealing, sterilizing, cooling, and finished products are sealed with a common sealer or vacuum capper, and then placed in a pressure cooker to sterilize: raise the pressure in the autoclave to 118°C in 15 minutes, maintain the temperature for 65 minutes, and then perform sterilization. After cooling down to 40°C in a minute, wipe the can body, apply anti-rust oil on the lid, and store the label for storage.
Excerpt from: Rural Practical Technology and Information
Canned fish production process
Small fish have huge reserves in rivers, lakes, lakes, and moorings. According to traditional processing methods, they are mostly used as feed processing or fresh food. As a feed, it causes a waste of resources; as a fresh food, it is affected by the season and people's living habits. And making cans has great potential and broad market prospects.