EntrePinoys Atbp.

Ingredients: (per 8-oz Glass Jar pr 211 X 300 can)

• bangus, dressed 170-180 grams
• 2% brine

Utensils:

• weighing scale
• plastic trays
• dial thermometer
• chopping board
• colander
• steamer
• knife
• salinometer
• heavy duty gas stove
• pressure cooker – All American Standard

Procedure

1. Scale the fish and remove the head, tail and internal organs.
2. Wash the fish thoroughly to remove blood and dirt.
3. Drain and cut transversely to fit the size of the can (scrape off the remaining blood and entrails).
4. Soak in 15% brine for 20 minutes. Drain.
5. Fill into cans/bottles and add 2% brine leaving 1/6 to 1/4 inch headspace.
6. Exhaust by heating the filled cans by steam or over boiling water to an internal temperature of 85° C and seal.
7. Process at 15-psi for 90 minutes in cans, 10-psi for 120 min. in bottles.
8. Cool and, wash cans to remove grease and grime.
9. Dry and label.

For more information, contact:

Industrial Technology Development Institute
DOST Compound, Gen. Santos Ave.,
Bicutan, Taguig City
Tel Nos.: (02) 837-2071 to 82 locs 2182, 2218, 2180;
Telefax Nos.: (02) 837-3167/6150/6156

source: DOST-ITDI, photo from sansebastian.com.ph

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