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Detailed Explanation of the Processing Technology for Canned Silver Carp in Tomato Sauce

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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.

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.

2. Raw Material Processing. (1) Wash fresh fish with clean water; thaw frozen fish in running water until completely thawed without quality change; the thawing water temperature should be controlled at 10-15 degrees. (2) Remove the fish head, scales, and fins; open the belly; remove the viscera; wash the mucus and impurities on the fish body surface with running water; clean the black membrane, blood stains, and viscera inside the abdominal cavity. The water temperature should be controlled below 20 degrees. (3) Thawed raw fish should be processed promptly and must not be left to accumulate. (4) During processing, raw fish that do not meet quality requirements, such as those that are spoiled or mechanically damaged, should be removed.

3. Salting. (1) According to the can height, cut the processed fish body into fish sections 5 cm long; the cuts should be neat. (2) Place the fish sections into 6 Baume-degree brine and salt for about 10 minutes (brine:fish = 1.5:1). (3) After soaking, remove the fish sections and drain the water until only occasional drips fall.

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