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Home-style recipe for fresh squid and mackerel in tomato sauce casserole
Cooking category: Stir-fry | Cuisine: Zhejiang cuisine | Ingredient category: Seafood | Taste: Salty and fresh | Suitable season: Autumn | Main ingredients: 1 fresh squid, 12 liang (about 480 g) mackerel | Auxiliary ingredients: 1 kohlrabi, 1 small onion, 2 fresh tomatoes, 1 clove garlic (minced), 2 tbsp ketchup, 3 tbsp salad oil, 1/4 tsp salt, a pinch of pepper, 1 tbsp shredded ginger, stock (or 1/2 cup water); Seasonings: 1/4 tsp salt, a pinch of pepper; Method:
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Detailed Explanation of the Processing Technology for Canned Silver Carp in Tomato Sauce
I. Process Flow: Raw Material Inspection --- Raw Material Processing --- Salting --- Flour Mixing --- Frying --- Adding Tomato Sauce --- Filling Cans --- Sealing Cans --- Sterilization --- Incubation Test --- Packaging --- Finished Product. II. Key Operating Points. 1. Raw Material Inspection. (1) Use fresh (iced) or well-frozen silver carp (Hypophthalmichthys molitrix), with the fish body intact, normal odor, clean eyeballs, bright cornea, bright red gills, firm and elastic muscle, and tight connection between bone and flesh. (2) Raw fish weighing over 1000 g per fish.
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