HOW TO COOK CANNED MACKEREL

HOW TO COOK CANNED MACKEREL

Canned Mackerel itself is a kind of smell is very fresh and delicious fish, and made the taste of canned mackerel since it also couldn't be worse, add the tomato juice, canned mackerel because tomato juice to cover up the odor material has very good efficacy, so its deployment made with mackerel canned mackerel taste is also very good. Next, we'll learn how to make a mackerel can.

1. Cut sections: fish with head removal and viscera removal were washed in flowing water (blood should be washed at the spine), and cut sections (with bone or bone removal), with a length of 397 grams (3 ~ 3.5 cm). 198 grams for 2.5 to 3 centimeters.

2, salted: 2% salt dry salting 30 minutes or 10 ~ 15 ° wave beauty saline soak 15 ~ 20 minutes, wash once.

3, dehydration: raw fish tank after tank water injection in qing dynasty, after the '25 ~ 30' / 95 ~ 100 ℃ cooking, dehydration rate of 18 ~ 22%, it can drain net liquid. Add the tomato juice in time.

4. Tomato juice preparation: tomato juice (20%)56.6 kg, sugar 9 kg, refined salt 2.7 kg, refined vegetable oil 12 kg, essence water 19.7 kg, with a total of 100 kg. Will spice water in a pot, add in sugar, salt, then add premixed good tomato sauce with vegetable oil, heated to 90 ℃.

5. Spice water preparation: 20 grams of bay leaf, 20 grams of pepper, 2.5 kilograms of onion, 40 grams of clove, 20 grams of coriander seed, 12 kilograms of water, the total amount of spice water is 12.5 kilograms. Heat the spices and water together in a pot and bring to a boil for 30 to 60 minutes.

6, canning: tank number 601, net weight 397 grams, 375 grams of fish (285 ~ 295 g after dehydration, the fish, with neat rows, with uniform), tomato juice, 102 ~ 112 grams (juice temperature above 75 ℃). Tank no. 604, cleared 198 grams, 190 grams of fish (148 ~ 155 g after dehydration, the fish, put order, no more than 3 pieces, collocation is uniform, 43 ~ 50 grams) in tomato sauce (juice temperature above 75 ℃).

This completes the production of canned mackerel.