| 摘要 |
The invention relates to a method for semi-preserving salted anchovies and to the anchovy obtained with said method, the method comprising the steps of: placing the anchovies in a tank of drinking water and Himalayan pink salt; heading and partially gutting the anchovies; arranging, alternately, layers of anchovies and layers of Himalayan pink salt in a container, subjecting the arrangement of anchovies and salt to pressure; removing the exterior salt from the anchovies, gutting same completely, removing the skin, and placing the anchovies in a bath of drinking water and Himalayan pink salt to recover the exterior salinity; removing excess moisture from the anchovies; filleting the anchovies and canning the anchovy fillets together with eating oil. |
