Raw material treatment→salting→cleaning→frying→seasoning→canning→exhausting and sealing→sterilizing and cooling→holding and inspection→finished products

2)Seasoning (spice water) preparation The formula of the spice water is shown in Table 3.The method of preparation is to mix the ingredients in the table evenly, and then filter them when they are dissolved, and the total amount of the ingredients is adjusted to 12.52 kg for spare.

Table 3 black bean pangolin canned spice water recipe (unit: kg)

Ingredient Name Dosage Ingredient Name Dosage Ingredient Name Dosage

Cloves 1.2 cinnamon 0.9 licorice 0.9 ginger 0.9 aniseed 1.2 water 70 spice water 10 Soy Sauce 1.0 granulated sugar 1.5 monosodium glutamate 0.02

3) operation

1) fresh pangolin will be mixed well, to be dissolved, filtered and adjusted to a total of 12.52 kg standby. >(1) Remove the head, viscera, scales and fins from the fresh pangolin, cut a 2-millimeter deep line with a knife on both sides of the fish body where the flesh is thick, and divide it into three levels according to the specifications of large, medium and small.

(2) 100 kilograms of pangolins with 4.5 - 5.5 kilograms of salt, the fish and salt fully mixed in a bucket, the top of the pressure of heavy stones. Pressing time: 5-6 hours from April to October, and 10-12 hours from November to March.

(3) salt curing is completed, the fish will be taken out, washed with water, scraping the black membrane of the abdominal cavity, to prevent the fish from soaking in the water, removed and drained.

(4) put the pangolin into the 170 - 175 ℃ oil deep-fried until the fish body is light tea brown, fish out and drain the oil, into the 65 - 75 ℃ sauce soaked for a few dozen seconds, fish out and drain.

(5) Clean and sterilize No. 501 or No. 603 anti-sulfur paint cans and can them as required. Remove impurities from edamame beans and wash with water 1 time to drain, loaded into the bottom of the can, above neatly lined up fried pangolins, and finally add refined vegetable oil, net 227 grams plus 51 grams, content of 300 grams plus 75 grams.

(6) hot exhaust canning center temperature of 80 ℃ or more, seal while hot. When vacuum sealing cans are used, the vacuum degree is .047 - 0.050 MPa. (7) sterilization formula (hot exhaust) 10-60-15/115 ℃. Cool the sterilized cans to about 40°C. (8) After cooling, the cans will be placed into the 37 plus or minus 2 ℃ greenhouse storage for 7 days, remove the bloated cans, qualified finished products into storage.