1. Canned sardines are delicious. Raw material treatment: after removing head, scales, fins and internal organs, scrub clean and drain.
2. Salinization: the salt water concentration is 1 ~ 15 Baume, the time is 1~2 minutes, and the ratio of salt water to fish is 1 ∶ 1; Or marinate with 2% refined salt for 3 minutes. Rinse with clear water once and drain.
3. Cooking and dehydration: After the raw fish is canned, it is filled with 1 Baume salt water. After cooking at 3 ′ ~ 4 ′/9 ~ 95℃, the dehydration rate should be controlled at 2%, and the tomato juice should be added in time after emptying the soup.
4. Preparation of tomato juice: 42kg of fennel sauce, 1kg of sugar, 1.2kg of refined salt, 3g of monosodium glutamate, 15kg of refined vegetable oil, 8g of glacial acetic acid, 31kg of clear water and 1kg of fried onion, making a total of 1kg. First, fully mix tomato sauce with vegetable oil. Boil clean water, cool, add other ingredients to fully dissolve, add the mixture of tomato sauce and vegetable oil, mix well, and heat to 9℃ for later use.
5. canning: canning No.63, net weight 34g, fish 29-3g (dehydrated weight 232g-242g, arranged orderly on the back), and tomato juice 98-18g. No.64, net weight 198g, fish 16-17g (128-138g after dehydration, arranged in order from the back up), and tomato juice 6-7g.
6. Exhaust and sealing: Air extraction seal: 36~4 mm Hg or more, and pour into cans. Exhaust seal: the center temperature is above 8℃.
7. sterilization and cooling: net weight is 34g. sterilization (exhaust): cooling at 15'~8'~2'/118℃. Net weight 198g Sterilization (exhaust): cooling at 15'~75'~2'/118℃.
2. How to make canned fish
1. Yellow croaker.
2. Pick and wash the fish.
3. Heat the pan and drain the oil.
4. put the fish in.
5. fry until the skin is slightly hard.
6. all auxiliary materials.
7. Add more sugar and vinegar.
8. Add a little more sugar and vinegar, and put the rest normally.
9. put all the auxiliary materials into the pressure cooker.
1. add the fried fish, and add water until the fish is over. Press it in the pressure cooker for 3 minutes and let it cool naturally.
11. Delicious canned fish is ready, and the effect is better when eaten cold. Come and try it.
3. How to make canned fish
Ingredients
Recipe calories: 445.5 calories (calories)
Ingredients
1g of small red fish
Methods/steps
1
Small red fish scraped scales and removed intestines to remove the head
2
Sprinkle with salt and marinate for 15 minutes. Evenly dip flour
4
into the oil pan to fry fish
5
on one side, turn over
6
and fry both sides, then put on a plate and continue to fry the remaining fish
7
After all frying, put on a plate for later use
8
and cut onions and ginger. Prepare star anise, cinnamon and fragrant leaves
9
Pour the soy sauce, cooking wine, vinegar, sugar and salt into a bowl and mix well
1
Put the fried fish in an electric pressure cooker
11
Pour the ingredients and juice from steps 8 and 9 into the pot
12
Add water. In order to add some flavor, I put a few pieces of orange peel
13
to cover the electric cooker, and press it for about 4 minutes
14
. After exhausting, I lifted the lid, and the fish was already fragrant and crisp.
15
Keep it in a can, and just take out a few pieces when you want to eat.