Friday, March 13, 2009

SPANISH STYLE SARDINES

SPANISH STYLE SARDINES

Ingredients: (Per 8 oz glass jar or 307 x 201.25 can)
  • dressed fish (tamban, tunsoy, silinyasi, tawilis) 170 grams
  • monosodium glutamate or vetsin, 0.2 gram
  • whole black peppercorn, 6 pcs
  • siling labuyo, 1-2 pcs
  • bayleaf or laurel, 1 pc
  • carrots, sliced transversely, 3 pcs
  • sweet pickles, sliced transversely, 2 pcs
Utensils:
  • weighing scale
  • salinometer
  • chopping board
  • thermometer
  • knife
  • double boiler
  • colander
  • stove
  • pressure cooker
Packaging Materials:
  • 8-oz sterilized bottles with new caps
Procedure:
  1. Wash the fish thoroughly. Remove the head, fins, internal organs and blood.
  2. Cut the fish transversely to fit the size of the container and scrape off remaining blood.
  3. Soak fish in 20% salt solution (1 part salt to 4 parts water) for 30 minutes. Drain.
  4. Fill the cut fish into cans or glass jars. Fill-in weight for 307 x 201.25 can and 8-oz. glass jar is 170 grams.
  5. Add other ingredients and enough vegetable oil into each can leaving 1/6- to ¼-inch headspace.
  6. Exhaust to an internal temperature of 82°C and seal.
  7. Process in a pressure cooker or a retort for one (1) hour at 121°C (15 psig) or 1 ½ hour at 116°C (10 psig).
  8. Cool cans under running water. Allow the glass jars to cool atmospherically.
  9. Wash glass jars and cans to remove adhering oil and dry.
  10. Code, label and store at room temperature.
SARDINES IN TOMATO SAUCE

Ingredients:
  • dressed fish (bangus, tunsoy, galunggong) 170-180 grams
  • sauce 60 grams
  • composed of:
  • tomato sauce 37.8 grams
  • tomato paste 12.6 grams
  • corn or vegetable oil 9.0 mL
  • hot pepper extract* 0.7 mL
  • salt 1-2 grams
* Prepare by boiling red hot peppers (siling labuyo) of known weight in water (1 part pepper to 3 parts water) until soft. Pass the softened hot peppers through a strainer to remove skins and seeds. Restore the water that evaporated.
Mix the sauce ingredients and heat to 82°C with constant stirring then add the fish.
Utensils:
  • weighing scale
  • salinometer
  • chopping board
  • thermometer
  • knife
  • double boiler
  • colander
  • stove
  • pressure cooker
Packaging Materials:
  • 8-oz sterilized bottles with new caps
Procedure:
  1. Scale fish and remove the head, fins, tail, belly flaps and internal organs.
  2. Wash fish thoroughly to remove blood and other foreign matters.
  3. Cut the fish transversely to fit the size of the container. Scrape off remaining blood vessels and black pigments.
  4. Soak fish in 20% salt solution (1 part salt to 4 parts water) for 30 minutes. Drain.
  5. Fill the cut fish into cans or glass jars.
  6. Fill with the heated sauce to 1/6-inch headspace from the top of the container.
  7. Exhaust to an internal temperature of 82°C and seal.
  8. Process sealed cans and jars for one hour at 121°C (15 psig) or for 1½ hour at 116°C (10 psig).
  9. Cool cans under running water. Allow the glass jars to cool atmospherically.
  10. Wash cans and jars, dry, label and store.
source: mis.dost.gov.ph, picture from www.istockphoto.com, www.philippinebusiness.com.ph

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