| 摘要 |
The present invention relates to a method for manufacturing canned anchovy, and more specifically, to a method for manufacturing canned anchovy, the method comprising the steps of: preparing large anchovies with a size of 77 mm or more but less than 100 mm, which are washed and scaled, and large anchovies with a size of 77 mm or more but less than 100 mm, which are washed and scaled, and then steamed at 85-90°C for 1 minute; removing heads, fins, and internal organs from the prepared large anchovies; salting the large anchovies, of which fins, and internal organs have been removed, in 13-18% saline solution at 20°C or lower for 20-30 minutes, in order to remove blood and blood curd from the anchovies; filling the salted large anchovies into a can container; removing air from the filled can container in a deaerating box at 80-90°C for 10-20 minutes to prevent decay; injecting liquid juice into the can container; and sealing, sterilizing, cooling, cold-releasing, and drying the liquid-injected can container. The purpose of the present invention is to provide a method for manufacturing canned large anchovy of which fish smell is removed and the deterioration in freshness is suppressed. |
