1. Raw material treatment: remove the head, scale, fins, gutted, brushed and cleaned, drained.

2. Salting: brine concentration of 10-15 ° boe, time 10-20 minutes, the ratio of brine to fish is 1:1; or 2% of the refined salt pickling for 30 minutes. Rinse once with water and drain.

3. Steaming and dehydration

: After the raw fish is canned, fill with 1°BoM brine. After 30′ ~ 40′ / 90 ~ 95 ° C steaming, dehydration control rate of 20% is appropriate, pouring cans to drain the soup in time to add eggplant juice.

4. tomato juice preparation

: 42 kg of tomato paste, sugar 10 kg, refined salt 1.2 kg, 300 grams of monosodium glutamate (MSG), refined vegetable oil 15 kg, 80 grams of glacial acetic acid, 31 kg of water, fried onions 1 kg, with a total of 100 kg. First, mix the tomato paste with vegetable oil thoroughly. Then boil the water, cool and add other ingredients to fully dissolve, then add tomato paste and vegetable oil mixture, mix well, heat to 90 ℃ standby.

5. Canning

: Can No. 603, net weight 340 grams, 290-300 grams of fish (dehydrated weight 232-242 grams, back to back neatly arranged), 98-108 grams of tomato juice. Can No. 604, net weight 198g, fish 160-170g (dehydrated weight 128-138g, neatly arranged back to back), ketchup 60-70g.

6. Exhaust and sealing: pumping seal: 360 to 400 mm Hg or more, inverted cans and baskets. Exhaust seal: center temperature of 80 ℃ or more.

7. Sterilization and cooling: net weight 340 grams of sterilization type (exhaust): 15′ ~ 80′ ~ 20′ / 118 ℃ cooling.

Net weight 198 grams sterilization type (exhaust): 15′ ~ 75′ ~ 20′ / 118 ℃ cooling.