The present utility model relates to the process of fermenting Indian anchovies (Stolephorus indicus) added with guava (Psidium guajava Linn.) leaves as food additive and refined sea salt (pure salt) as main preservative composing the following steps: use fresh Indian anchovies and young (budding) guava leaves in the process; clean the fresh Indian anchovies by removing the black membrane and internal organs along the belly portion so with young (budding) guava leaves from pests; wash the fish and the fresh and young (budding) guava leaves in clean water; drain the young (budding) guava leaves and the fish for 15-20 minutes to remove excess water content due to the presence of microorganisms; weigh the drained fresh Indian anchovies and salt with refined sea salt in ratio of 1 :3 ( 1 part refined sea salt to 3 parts of fish) by weight; mix the salted Indian anchovies with 10 per cent fresh and young (budding) guava leaves ; pack the salted fish with young (budding) guava leaves mixture in clean, dry containers and seal covers tightly to prevent microbial contamination; code the containers of salted Indian anchovies for proper identification of the fermented product; store the coded containers of salted Indian anchovies in clean, dry place for 3 months to ferment; repack the fermented Indian anchovies in clean, dry glass containers and sealing covers tightly; wash and wipe to dry the glass containers with fermented Indian anchovies; label the glass containers of fermented Indian anchovies after two weeks storage observation and store the labeled fermented product ready for marketing.
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