Steamed canned aquatic products with good raw material quality, high freshness and delicious flavor can be made into steamed cans. This type of can is characterized by the fact that the finished product maintains the inherent natural flavor of the raw material, or that the loss of natural flavor is minimal.
Commonly used steamed canned aquatic ingredients include striped fish, pomfret, eel, squid, conch, mussels, abalone, crab meat and so on. Due to the high price of sea treasures, their canned production and market sales are limited. The production method of steamed canned fish is described as follows:
<h1 class="pgc-h-arrow-right" > process</h1> flow
Raw material acceptance → raw material selection→ raw material treatment→ washing salting→ canning→ soup→ exhaust → sealing→ sterilization → thermal insulation → packaging
Image credit: pixabay
<h1 class="pgc-h-arrow-right" > process</h1>
<h1 class="pgc-h-arrow-right">
1. Acceptance, selection and processing of raw materials</h1>
For the raw materials with fish entering the factory, there should be a special person to check and accept their quantity, specifications and quality. Fresh fish scales do not fall off or fall off in small quantities, silvery grayish white, slightly shiny, no macula, no odor, muscles have a firm feeling. Those that are not qualified should be eliminated. Frozen strip fish should be rinsed with water or thawed in running water before the raw material treatment, and attention should be paid to prevent deterioration during the thawing process. The raw material treatment method of bringing fish is to use scissors to cut the belly from the anus, remove the internal organs, remove the head and tail, and cut off the fins to wash. Special attention should be paid to washing away the black peritoneum and the bruising attached to the spine. Cut the washed fish into long sections about 7 to 8 cm long and drain and set aside.
<h1 class= "pgc-h-arrow-right" >2, salting</h1>
Saline the fish in salt water of 3 to 5 baume degrees for 15 minutes, stirring gently twice. The ratio of fish to brine is around 1:2.
<h1 class = "pgc-h-arrow-right" >3, canning</h1>
Fish the fish segments, rinse them with clean water and weigh and can. When canned in a 500 ml glass bottle, the sashimi is 400 to 450 grams. When filling, it should be vertically arranged along the perimeter of the glass bottle and should be arranged neatly. After canning, add 50 to 100 grams of broth. Soup recipe: 1500 grams of salt, 500 grams of sugar, 2500 grams of rice wine, appropriate amount of peppercorns, 50 kilograms of water, thickener, agar.
4. Exhaust and sealing
</h1>
The cans are fed into the exhaust box for 20 minutes at a temperature of 98±2 °C and a central temperature above 95 °C. Seal immediately after exhaust.
< h1 class="pgc-h-arrow-right" >5, sterilization, and cooling</h1>
Steamed canned fish with soup, easy to transfer heat, sterilization high temperature reaches 118 ° C, the duration of 50 minutes can be.
<h1 class="pgc-h-arrow-right" >6, insulation and packaging</h1>
The sterilized cans are checked one by one, wiped clean and immediately sent to the 37 ° C insulation warehouse for five days and nights. When packaging, pay attention to picking out low vacuum tanks and soup turbid tanks.
In order to ensure the color, aroma and taste of the can, the sealed can should be sterilized in time, and the backlog time generally cannot exceed 2 hours.
Source: Retired Engineer