Canned fish products processed from raw fish. The fish used to produce canned fish such as sardines, tuna fish, salmon. Mackerel, etc. can be packed in water, salt, vegetable oil, tomato sauce, mineral water or other.Canned fish production process is processing for food preservation (food preservation) by applying heat (thermal processing)Canned fish is considered to be a low-acid food groups (low acid food) packaged in sealed containers buried (hermectically sealed container)First step to producing canned fish quality inspection of raw materials. Must have physical properties inspection of raw materials before entering the production process by checking the freshness, such as physical characteristics.Xiamen satha-volume (histamine) and grading of fish to consistency. Trim brings a fresh, good quality fish from a fish head, cut by trimming the tail and pull the fish in others, according to quality.Cleaning for cleaning (washing) of fish were clean and trimmed to clear the mucus, blood and dirt removal, etc.Stuffing (filling can) bring the fish cleaned and packed into cans for big fish such as tuna may have already cooked, steamed (steaming) extracted only the best meat in brine.Liquid filled After the fish is canned in check and not adulterated vegetable oil, tomato sauce, or the other, but the type of product.To stop the air bringing packed cans (exhasting), fish and other ingredients and then coming through to chase the air and sealed the lid using a steam Chase and replace the air inside. After water vapor condensation occurs, there will be a vacuum in cans, and then bring the sealed deposit is po?Disinfection (sterilization) sealed cans will then be sterilized by steaming pot steaming of high pressure sterilization (retort) to Commercial levels of disinfection sterilization, which means using high heat to destroy microorganisms, including transport of bacteria (bacterial spore) that exist in almost all foods, so that food can be consumed without harmful and can be preserved for a long time without spoilage in the normal state. Using a sterile operating temperature of approximately 118-122 degrees Celsius for a period of 60-70 minutes to get up as Fo, depending on the type of product. The size of the fish hold and the size of the 8 cans. Reducing the temperature of Tin (cooling) after steaming and sterilization of canned fish, temperature must be reduced as soon as possible. The water that is used to reduce the temperature of the water must be refilled with chlorinated to reduce the temperature of approximately 35 to 40 cans-OC. Where is the temperature where the heat that accumulates at the Tin to make cans dry? If the temperature is lower than this Tin will rust because water vapor is the island to evaporate out of cans.Off-label canned and boxed dry completely, then when will be taken off the label. Storage box and wait for the next bus
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