How to make canned Spanish mackerel with tomatoes

Canned Spanish mackerel with tomatoes is a food made from Spanish mackerel and tomatoes, and it is also a food with a relatively delicious taste. In addition to its good taste, canned tomato mackerel also has a relatively long shelf life. However, the production of canned tomato mackerel is rather complicated and requires many steps. Next, I will introduce to you in detail the production method of canned tomato mackerel!

1. Cut into sections

Remove the head and internal organs of the fish, scrub it clean, and cut it into pieces. The length of the pieces depends on the shape of the can. Boneless or boneless.

2. Salting

Brine concentration: 15° Baume for fresh fish, soak for 20 minutes; 10° Baume for frozen fish, soak for 15 minutes, rinse once with water and drain.

3. Dehydration

Put the raw fish pieces into cans and fill them with 1° Baume brine. After steaming and dehydrating at 25′～30′/95～100℃, turn the cans upside down to drain the soup and add ketchup in time.

4. Ingredients for tomato sauce

50 kg of tomato sauce (20%), 8.7 kg of sugar, 7.7 kg of refined salt, 1 kg of MSG, 19.5 kg of refined vegetable oil, and 13.1 kg of spice water, for a total of 100 kg. Pour the spice water into the double-layer pot, then add sugar, salt, MSG and other ingredients, then add the pre-mixed tomato sauce and vegetable oil, heat to 90℃ and set aside.

5. Preparation of Spice Water

35 grams of bay leaves, 75 grams of pepper, 3 kilograms of onions, 75 grams of cloves, 35 grams of coriander seeds, 14 kilograms of water, and 13 kilograms of spice water. Heat the spice water and water together in a pot and bring to a boil, and keep it at a simmer for 30 to 60 minutes. Add boiling water to adjust to the required total amount, filter and set aside.

6. Canning

Can No. 604, net weight 198 grams, fish meat 185-195 grams (145-155 grams after dehydration), tomato sauce 43-53 grams.

Can number 860, net weight 256 grams, fish meat 225-235 grams (185-195 grams after dehydration), tomato sauce 61-71 grams.

7. Exhaust and sealing

Exhaust seal: center temperature above 70℃. Vacuum seal: 350~400 mmHg.

8. Sterilization and cooling

Net weight 397g and 256g Sterilization type (exhaust): 15'~80'~back pressure cooling/115℃ cooling.

Net weight 198g Sterilization type (exhaust): 15'~65'~back pressure cooling/115℃ cooling.