HOW IS CANNED TUNA MADE
Aug 21, 2018
HOW IS CANNED TUNA MADE
1. Process flow
Raw materials processing - salt pickle - cleaning - frying - seasoning - canning - exhaust seal - sterilization cooling - thermal insulation inspection - finished products
A formula for making spiced water from a sauce (spiced water). The preparation method is to mix the ingredients in the table evenly, filter them after dissolution, and adjust the total amount to 12.52 kg.
Canned tuna with fermented black bean sauce (in kilograms)
Name and quantity of ingredients name and quantity of ingredients name and quantity of ingredients
Clove 1.2 cinnamon 0.9 licorice 0.9 ginger 0.9 star anise 1.2 water 70 spice water 10 sauce oil 1.0 granulated sugar 1.5 flavor 0.02
Ii. Operating points
The fish is cut off head, gut, scale and fin with a knife and 2 mm deep line at the thickness of meat layer on both sides of the fish body.
Water of 4.5 to 5.5 kg of salt in 100 kg of fish. Mix fish and salt thoroughly in a bucket. Stone pressing time: 5-6 hours in April to October, 10-12 hours in November to march of the following year.
(3) after salting, remove the fish, rinse with water, scrape the black membrane of the abdomen, prevent the fish from soaking in water, and remove and drain.
(4) should be in 170-175 ℃ dace frying in oil to fish the pale tan, remove to drain the oil, in 65-75 ℃ sauce soaked a few seconds, remove and drain.
(5) after cleaning and disinfecting no. 501 or 603 anti-sulfur paint cans, canning shall be carried out as required. After removing the impurities, rinse the fermented black beans and drain them in water for one time. Put the Fried dace fish into the bottom of the pot. Then add the refined vegetable oil. The net content is 227 grams plus 51 grams, and the content is 300 grams plus 75 grams.
(6) hot exhaust canned center temperature of 80 ℃ above, hot seal. When using vacuum sealing, the vacuum degree is.047--0.050 mpa. Once the sterilization formula (hot exhaust) 10 to 60-15/115 ℃. After sterilization of canned cooled to about 40 ℃. Being cooled put tanks in 37 plus or minus 2 ℃ greenhouse 7 days storage, remove swells, qualified finished product warehousing storage.
