Abstract: The processing technology of tilapia hard can was thoroughly investigated using small tilapias as materials. Emphases were laid on the technology of curing, frying, rehydration, flavoring formula screening and sterilization. The results showed that the optimal saline concentration of wet salting is 12% with the best curing time 9 minutes. The optimal frying conditions are 180~200 ℃ for 4~5 minutes. Rehydration can evidently improve the quality of the product with the optimal time 30 s. The orthogonal test results showed that the best seasoner formula (to 100 ml water) consists of 65 g tomato sauce, 3 g salt, 2 ml white vinegar, 10 g white sugar, 0.6 g pepper power, 0.6 g monosodium glutamate, 10 ml yellow wine and 10 ml spice water. The sterilizing formula is 10 min-30 min-20 min/118 ℃. Under this circumstance, the microbial quality of the product accords with commercial sterilization, and the best quality is achieved.

Key words: tilapia, can, processing technology, commercial sterilization