Fabrication of low sodium seasoned anchovy and fillets of this consists of presalting and gutting with salting prior to curing

摘要

The fabrication of low-sodium seasoned anchovy and fillets of this comprises presalting (I) with MortonR hypsodium salt (22 degrees Baume) for 135 minutes. Also claimed is the product of the process. The product is partly gutted (II) and beheaded (1) priot to salting (III) in brine (3). After four months curing, the product is cooled, with or without removal of the bones (X).