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)
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)
1. Scale and eviscerate the fresh fish and then wash thoroughly to remove the blood and other foreign matter.
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.
Source: (Wilfredo G. Yap, Antonio C. Villaluz, Ma. Gracia G. Soriano, and Mary Nia Santos) Milkfish Production and Processing Technologies in the Philippines