dressed fish (tamban, tunsoy, silinyasi, tawilis) 170.0 grams
monosodium glutamate or vetsin (optional) 0.2 gram
whole black peppercorns 6 pcs
siling labuyo 3 pcs
bayleaf or laurel leaves 1 pc
carrots, sliced crosswise 2 - 3 pcs
sweet pickles, sliced crosswise 2 pcs
Utensils:
weighing scale dial thermometer
chopping board heavy duty gas stove
knife steamer
colander All-American brand pressure cooker or steam retort
plastic trays All-American manual or electric automatic can sealer (No. 225
salinometer or No. 225-F) (for cans)
Supplies:
glass jars, can, metal caps, plastic cap seals, labels
Procedure:
1. Wash the fish thoroughly. Remove the head, fins, and internal organs. Wash thoroughly to remove blood and traces of entrails.
2. Cut the fish transversely to fit the size of the container.
3. Soak fish in 60o salinometer brine (15 % salt solution) for 30 minutes. Drain and dry for 1-2 hours.
4. Fry the fish for 30 sec-1 min. Drain, cool, cut and trim to fit the container. (The frying process is optional and may be omitted if cans are used.)
5. Fill the cut fish into cans or glass jars. Fill-in weight is 170 ± 10g 211 x 300 can and for 8-oz glass jar.
6. Add other ingredients and pour enough pre-heated vegetable oil into each can leaving 1/6- to ¼-inch headspace.
7. Exhaust to an internal temperature of 82oC and seal. (Option: The oil may be preheated to 90oC prior to filling and sealing.)
8. Process or sterilize in a pressure cooker or a steam retort. (see table)
SCHEDULE OF PROCESS:
Can Size/Jar Size Temperature (oC) Pressure (psi) Processing Time (min)
211 x 300 can 121 15 90
8-oz glass jars 115.6 10 120
9. Cool cans under running water. Allow the glass jars to be air-cooled at room temperature.
10. Wash glass jars and cans to remove grease and grime, and dry.
11. Code, label and store at room temperature.
Note: Canned or bottled products should be held in stock for 15 days before distribution to allow equilibration of flavors and detect defects such as bulging in cans and bubbling in bottles.
tnx