Canned fish can be divided into braised, tomato juice, fresh fried, steamed, smoked, oil soaked, water soaked, etc. ).
1, kill the fish, wash the shad, cut into pieces and marinate with salt;
2. Put the fish pieces in the oil pan.
3. Cann the fish pieces, add lobster sauce and seasoning, and balance with a little oil to the standard weight.
4. Press the top cover of the tank to reach the sealing standard.
5. Heat the canned food with steam to achieve steam sterilization effect 12 1 Celsius 15 minutes.
6. Check the sterilized cans, label them, and then pack them out of the factory.
If the process is mature, the oiling step can be omitted. Oil immersion is a cooking method of Cantonese cuisine. Food vacuole is cooled in hot oil to achieve the effect of tender frying, which is called oil immersion.