Canned anchovies

method 1. Cleaning: Clean with flowing water and remove non-conforming fish.2. Head off: Remove the fish head and pull out the internal organs at the same time. Requires the fish body integrity, retain the jaw, fish belly with seeds full and not broken, according to large, medium and small separate pots.3. Fried seasoning: according to the size of the fish body frying, oil temperature of about 200 degrees C, the time of about 2 to 3 minutes, fried to the fish body is golden yellow, fish has a solid sense of the basis (oil to fish ratio of 10:1). After frying, the fish does not bend its tail or fry impermeable. The frying rate is 55 to 58%. Soak in the seasoned soup over a high heat for 1 minute, remove the soup and let it cool.4. Seasoning soup ingredients: refined salt 2.5 kg, caster sugar 25 kg, yellow wine 25 kg, cinnamon 190 g, Chenpi 190 g, MSG 75 g, soy sauce 75 kg, sorg wine 7.5 kg, ginger 5 kg, octagonal fennel 190g, moon cinnamon leaves 125g, water 50 kg.5. Seasoning soup juice method: ginger, cinnamon, octagonal fennel, fennel, bay leaf and other water boiling for more than 1 hour, fishing out the slag, and then add other ingredients, boiling, and finally add yellow wine
filtering
spare. to a total of 190 kg.6. Canning: can number 303 or 401, net weight 184 grams, fish 184 grams (fish belly up, head and tail alternately arranged neatly in the tank, with the size and color of the fish in the tank is roughly uniform).7. Exhaust and sealing: pumping seal: 400 mmHg (260 to 280 mmHg for punching tanks).8. Sterilization and cooling: sterilization type (pumping): 10' to 55' to anti-pressure cooling / 118 degrees C.