Pickling fish is a key process in the production of canned fish. Poor pickling of fish will affect the shape and taste of fish in canned fish. In the prior art, in the process of pickling fish, the fish is first soaked in salt water, then rinsed with water and drained, and then dried and dehydrated by hot air in an oven. In the pickling process in the prior art, because the fish is soaked in salt water, the shape of the fish is easy to be uneven, thus affecting the product quality of canned fish. In addition, after soaking in salt water, it needs to be washed with clear water and drained, and then dried by hot air in an oven. The disadvantage of this dehydration method is that the process is complex, which prolongs the production time and reduces the production efficiency.

The invention provides a pickling process of canned fish, which comprises the following steps:

Step 1, raw fish treatment: the raw fish is cleaned after scale removal, head removal, tail removal and viscera removal;

Step 2, draining: naturally draining the fish cleaned in step 1;

Thirdly, adding salt: adding salt to the fish drained in the second step according to a certain proportion;

Fourthly, pickling in a stainless steel salting pool: putting the fish salted in the third step into the stainless steel salting pool to finish the salting of the canned fish.

In the above technical scheme, the natural drainage time in the second step is 15 min ~ 60 min.

In this technical scheme, the natural drainage time in the second step is 30 minutes.

In the technical scheme, in the third step, the mass ratio of salt to drained fish is 0.8-1.2: 2.

In the technical scheme, in the third step, the mass ratio of salt to drained fish is 1: 2.