| 摘要 |
PURPOSE: An existing salted anchovy made of raw anchovy not removed internal organs and bonds degrades easily in the taste and smell after 3-4 months, so the salted anchovy can not be stored for the long time and is polluted well. The salted anchovy flesh is invented to improve those defects by using the pure flesh of anchovy removes of bonds and internal organs. CONSTITUTION: A salted anchovy flesh is produced by pickling raw anchovy 1kg of 8cm-12cm in salt 250g, maturing at 15°C for 3 months; removing head, bonds, and internal organs and making flesh into fillet; arranging the salted anchovy flesh 20g evenly in an aluminum can of 50g; filling 30g of edible oil hearted to 70-75°C such as olive oil or cottonseed oil and sealing; storing at the low temperature of 0-1°C for 10 days.
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