Absrtact: Anchorage fillets were prepared with anchovy as the main raw material, and the processing technology of anchovy fillets was discussed. The technological process of anchovy fillet was determined as follows: freezing by flow hydrolysis, removing head, tail and viscera, pickling with 10% edible salt after cleaning, soaking with pepper water after rinsing in running water, drying naturally after vacuum pickling, then drying with oil temperature of 120-150 degrees C, drying for 12 minutes every 10 dm2120 g with microwave drying equipment of 3 kW. The syrup was packed in vacuum and sterilized at 121 C for 15 minutes.
Through sensory and texture shear tests, the optimum technological parameters of anchovy fillet were obtained as follows: 100g fish meat, 3G salt, 2G chicken essence, 5g spice powder, 5g pepper powder, 10g potato starch, 5g sugar, 0.1g delicious, 0.1g onion powder, 0.1g ginger powder, 10g yellow rice wine, 5g liquor. Under these conditions, the anchovy fillets are golden in color, crisp in outer layer, compact and chewy in meat, salty and slightly sweet, delicious in taste and good in taste.
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