Commonly used raw materials for steamed canned fish are squid, squid, squid, squid, conch, mussels, abalone, and crab meat. Due to the high price of sea products, both canned output and market sales are limited. The production method of steamed canned fish is described as follows:
(1) Process flow:
Acceptance of Raw Materials → Selection of raw materials → Processing of raw materials → Washing and salting → Canning → Adding soup → Exhaust → Sealing → Sterilization → Insulation → Packaging (2) Process Operation Process:
1 Acceptance, selection and treatment of raw materials: There must be someone who accepts raw materials for raw materials for the incoming fish to check the quantity, specifications and quality of raw materials. The fresh fish scales do not come off or fall off in small amounts. They are silver grey, slightly shiny, no yellow spots, no odor, and a firm sense of muscle. Unqualified should be removed. Frozen tunny fish should be thawed with water or in running water before treatment, and care should be taken to prevent deterioration during thawing. The processing method for the raw material of the fish is to cut the belly from the anus with scissors, remove the internal organs, go head to tail, and cut off the fins. Pay special attention to the black peritoneum and the bruises attached to the spine. The cleaned fish is cut into pieces of about 7-8 cm in length and drained for use.
2 Salting: Salt the fish in 3 to 5 Baume of salt for 15 minutes and gently stir it twice. The ratio of fish to salt water is about 1:2.
3 Canning: Pick up the fish and rinse it with clean water to weigh it. When using a 500 ml glass bottle, 400 to 450 grams of raw fish are loaded. When loading cans, they should be installed along the glass bottles and neatly arranged. Add 50 to 100 grams of soup after filling. Soup recipe: salt 1500 grams, 500 grams of sugar, 2500 finished rice wine, pepper appropriate, 50 kg of water, thickener, agar amount.
4 Exhaust and Seal: Feed the can into the exhaust box for 20 minutes at a temperature of 982°C with a center temperature of 95°C or more. Seal immediately after exhausting.
5 Sterilization and Cooling: Steamed canned fish is easy to heat transfer due to the juice, and the sterilization temperature reaches 118°C, and the duration can be 50 minutes.
3 Insulation and packaging: The sterilized cans were inspected one by one, cleaned and immediately sent to a 37°C insulation warehouse for five days and nights. Care should be taken when picking up low-vacuum tanks and turbidity tanks.
In order to ensure the color, smell and taste of the cans, the sealed cans should be promptly sterilized, and the backlog time should not exceed 2 hours.
1 Insulation and packaging: Cans that have been sterilized out of the cage should be wiped dry and inspected one by one, with the exception of cans that have been sealed with cans, closed edges, and that do not meet the requirements and seals. The qualified cans were fed into a 37°C holding tank and kept warm for 5 days and nights. When the insulation period expires, the cans should be checked by cans to eliminate the cans and seepage tanks. Tap the can lid with a wooden stick to remove cans with poor vacuum. The light tin cans, which do not affect the appearance of the label, can be packaged. Take care in the packaging process to avoid collisions.
(3) Steamed Canned Food Standards: See Steamed Crab Meat Canned Food (Lu Q259-80).
Steamed canning processing technology
Steamed canned foods with good quality, high freshness and delicious flavor can be made into steamed cans. Canned products of this type are characterized by the fact that the finished product retains its natural flavour inherent to the raw materials, or the loss of natural flavour is minimal.
Next Article
Children's food products should not be replaced
Prev Article
Processing of marine shellfish dry products