2. Salinization: the concentration of salt water is 10 ~ 15 Baume, the time is 10 ~ 20 minutes, and the ratio of salt water to fish is1:1; Or marinate with 2% refined salt for 30 minutes. Rinse with clear water once, and then drain.
3. Cooking and dehydration: After canning raw fish, inject 1 Baume salt water. After cooking at 30 ′ ~ 40 ′/90 ~ 95℃, the dehydration rate should be controlled at 20%, and tomato juice should be added in time after the soup is emptied.
4. Preparation of tomato juice: fennel sauce 42kg, sugar 10kg, refined salt 1.2kg, monosodium glutamate 300g, refined vegetable oil 15kg, glacial acetic acid 80g, clear water 3 1kg, and fried onion 1kg. First, mix tomato sauce and vegetable oil thoroughly. Boil clear water, let it cool, add other ingredients to dissolve it fully, add the mixture of tomato sauce and vegetable oil, mix well, and heat to 90℃ for later use.
5. Canning: No.603, net weight of 340g, fish of 290-300g (dehydrated weight of 232-242g, orderly arranged on the back), tomato juice of 98- 108g. Box 604, net weight 198g, fish 160 ~ 170g (after dehydration 128 ~ 138g, arranged from back to top), and tomato juice 60 ~ 70g.
6. Exhaust seal: exhaust seal: 360 ~ 400 mm Hg or more, and pour it into cans and baskets. Exhaust seal: the center temperature is above 80℃.
7. Sterilization and cooling: sterilization (exhaust) with a net weight of 340g:15' ~ 80' ~ 20'/18℃ cooling. Net weight 198g sterilization (exhaust):15' ~ 75' ~ 20'/18℃ cooling.