DESCRIZIONE
Process of semi-preservation of salted anchovies and anchovy that is obtained with said process, characterized in that it comprises: - a phase in which the anchovies are introduced into a tank of drinking water and Himalayan pink salt; - a phase where anchovies are partially decapitated and gutted; - a phase where layers of anchovies and layers of pink Himalayan salt are alternately arranged in a container, under pressure to the set of anchovies and salt; - a phase where the external salt of the anchovies is removed, they are completely eviscerated, the skin is removed, and they are introduced into a bath of drinking water and Himalayan pink salt to recover the external salinity; - a phase where excess moisture is removed from the anchovies; - a phase where the anchovies are filleted and the anchovy fillets are packed in cans together with edible oil.
Process of semiconservation of anchovies in salting and anchovy obtained with said process, characterized in that it comprises: - a phase where anchovies are placed in a drinking water tank and pink salt from the himalayas; - a phase where the anchovies are decapitated and partially eviscerated; - a phase in which layers of anchovies and layers of pink salt of the himalayas are alternately arranged in a container, under pressure to the set of anchovies and salt; - a phase where the outer salt of the anchovies is eliminated, they are eviscerated completely, the skin is eliminated, and they are introduced in a bath of drinking water and pink salt of the himalayas to recover the external salinity; - a phase where excess moisture is removed from the anchovies; - a phase where the anchovies are filleted and the fillets of the anchovies are packed in cans together with edible oil. (Machine-translation by Google Translate, not legally binding)