Production technology of canned small fish

The reserves of small fish in rivers, rivers, lakes and berths are very huge. According to the traditional processing methods, they are mostly used as feed processing or fresh food. As a feed, resulting in a waste of resources; as a fresh food, affected by the seasons and people's different living habits, the amount of consumption is not large. And making canned goods has great potential and broad market development prospects.

1. Raw material requirements and treatment choose small fish with intact body, normal smell, elastic muscle and good freshness. Squeeze the internal organs of the small fish, rinse fully, do not leave the internal organs, and wash off the small scales as far as possible.

2. Salt mixing method is used. Add 1 kg of salt to every 100 kg of small fish and 0.5 kg of raw wine and then place it for about 10 minutes. In order to make the salt permeate evenly, turn it again for 1 or 2 times.

3. After the salting of the small fish is finished, take it out immediately, drain the salt water, then rinse it with clean water, dry it in the sun and dry it for eight minutes.

4. Deep-fry the dried fish into the pan, the oil temperature is 180 ℃ ~ 200 ℃, the time is 2 ~ 5 minutes, and the amount of oil is about 1 / 2 of the oil in the pot. Gently turn, when the small fish is light yellow, it means that the frying is complete, each pan of fish to clean small fish chips, at intervals, mixed with new oil to adjust, if necessary, update and change the oil.

5. Soup-with oblique seasoning formula: 150 grams of sugar, 45 grams of monosodium glutamate, 3 kilograms of refined salt, 75 grams of pepper, 50 grams of raw material, 60 grams of pepper powder, 450 grams of gelatin powder, 50 milligrams of chilli oil, 180 grams of ginger, 180 grams of garlic cloves, 180 grams of spring onions, 5 kilograms of soy sauce, 10 milliliters of vinegar, 80 kilograms of water.

Wash the ginger, spring onions and garlic cloves into a gauze bag and put the pepper and ingredients together into a pot with a good amount of water. After the water is boiled, put in refined salt, sugar, pepper and soy sauce, stir and keep it slightly boiling for 25 minutes, then add gelatin powder to make it dissolve. Then stop heating and filter. After filtering, add monosodium glutamate, chilli oil and vinegar, stir well and set aside.

6. Put the small fish into a can with chopsticks. Each bottle weighs 500 grams net, 150 grams of soup and 350 grams of fish.

7. Exhaust the can into the exhaust box. The center temperature of the can is 75 ℃ ~ 80 ℃ and the time is 10 minutes. If the vacuum capping machine is used, the exhaust process can be avoided and the cover can be emptied directly.

8, sealing, sterilization, cooling, the finished product is sealed by ordinary sealing machine or vacuum capping machine, and then put into the pressure cooker to sterilize: raise the pressure cooker temperature to 118 ℃ within 15 minutes, maintain this temperature for 65 minutes for sterilization, then cool for 20 minutes to below 40 ℃, clean the can body, cover with anti-rust oil, label storage.