Canned sardines with aubergine juice

production method 1. Raw material treatment: head, scale, fin, go to the internal organs, brush clean, drain water.2. Salting: salt water concentration of 10 to 15 degrees Pomei, time 10 to 20 minutes, salt water to fish ratio of 1:1; or use 2% of the salt pickled for 30 minutes. Rinse once with clean water and drain the moisture.3. Cooking dehydrated: Raw fish can be filled with 1 degree of bomite salt water. After 30' to 40' / 90 to 95 degrees C steaming, dehydration rate control 20% is appropriate, pour the drained soup juice timely add eggplant juice.4. Aubergine juice preparation: panyu sauce 42 kg, sugar 10 kg, refined salt 1.2 kg, MSG 300 g, refined vegetable oil 15 kg, ice acetic acid 80 g, water 31 kg, fried onion 1 kg, with a total of 100 kg. Mix the ketchup with the vegetable oil first. Bring the water to a boil, cool and add the other ingredients to dissolve fully, then add the ketchup and vegetable oil mixture, mix well,
heat
to 90 degrees C spare.5. Canning: can number 603, net weight 340 grams, fish 290 to 300 grams (dehydrated weight 232 to 242 grams, back neatly arranged up), eggplant juice 98 to 108 grams. Can number 604, net weight 198 grams, fish 160 to 170 grams (dehydrated 128 to 138 grams, back up neatly arranged), eggplant juice 60 to 70 grams.6. Exhaust and seal: pumping seal: 360 to 400 mmHg above, poured basket. Exhaust seal: Center temperature above 80 degrees C.7. Sterilization and cooling: net weight 340 g sterilization type (exhaust): 15' to 80' to 20' / 118 degrees C cooling.198 g sterilization type (exhaust): 15' to 75' to 20' / 118 oC cooling.