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How to Make Canned Rellenong Bangus

Canned rellenong bangus for business. If you want to earn more income, try this homemade canned rellenong bangus and sell to your friends, neighbors, food shops, and even supermarkets. Canned Rellenong Bangus (Palomares et al, 1978) Ingredients 700 grams Bangus 90 grams Tomatoes 15 grams Garlic 80 grams Onions 75 grams Red bell pepper 75 grams Cooked green peas 28 grams Raisins 70 ml Corn oil for sautéing 7 grams Salt 75 grams Sweet pickles 3 grams Monosodium Glutamate (MSG) Kalamansi juice and soy sauce mixture (1:2) (enough to cover fish skin) Procedure: 1. Scale and eviscerate the fresh fish and then wash thoroughly to remove the blood and other foreign matter. Drain. 2. Separate the flesh from the skin and debone the meat. Marinate skin into a mixture of kalamansi juice and soy sauce (1:2). 2. Sauté garlic, onion and tomatoes in oil. Add the minced meat, peas, red pepper, pickles, raisin, salt and MSG. 4. Stuff the sautéed mixture into the skin. Freeze. 5. Cut the frozen stuffed fish transversely into can sizes. 6. Pack in can (307 x 201.25 size) at 170-180 g/can. Add enough corn oil: water mixture (1:1) leaving 0.42 (1/6 inch) headspace. 7. Exhaust into an internal temperature of 82.2ºC (180ºF). Seal cans completely and process. milkfish processing Source: (Wilfredo G. Yap, Antonio C. Villaluz, Ma. Gracia G. Soriano, and Mary Nia Santos) Milkfish Production and Processing Technologies in the Philippines


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How to Make Canned Rellenong Bangus

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