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China, Chinese Turnkey Project Canned Fish Production Plant Canned Seafood Processing Machine1 Industrial Products Supplier Manufacturer Details, price list catalog:
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Meat Processing MachineryCanned Fish Production LineCanned Fish Processing Line
Antler Automation Equipment (Suzhou) Co., Ltd.
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Product DescriptionCanned fish production lineCanned fish is a ready-to-eat canned product made from fresh or frozen fish through processing, canning, adding seasonings, sealing, sterilization and other procedures. According to different processing methods, canned fish can be classified into categories such as braised, tomato sauce, freshly fried, steamed, smoked, oil-soaked, and water-soaked.Specification1. Raw fish reception: The hygiene quality should comply with the relevant provisions for "Marine Fish". Spoiled fish with a freshness level of less than grade two shall not be used.2. Raw fish treatment: Wash the fresh fish thoroughly with clean water. Frozen fish should be frozen fresh in running water until it is completely fresh and the quality remains unchanged.3. Steam cooking: The steaming time should be determined based on the size of the raw fish and strictly controlled.4. Cooling: After steaming , the fish body should be thoroughly cooled to ensure the tissue is tight and firm, and then processed to prevent breakage.5. Canning and oil/sauce filling: Use sulfuric acid-resistant dual-purpose full-coated tinplate cans.Then filling oil or sauce into the fish can.6. Vacuum sealing: Vacuum sealing, the cans should be cleaned with detergent and clean water to remove the fish residue and oil stains adhering to the outside of the cans, and then placed in a sterilization basket (cage) for sterilization.7. Sterilization: After canning and sealing, sterilization should be carried out as soon as possible. During the sterilization process, the operation procedures should be strictly followed to avoid defective or waste products. The sterilization procedures are: 15 '-65' - back pressure cooling /121℃.Technical Specifications(Custom configurations available upon request.)Item Canned fish production lineRaw material Tuna Sardine Mackerel Catfish Salmon Shrimp Crab .......Processing capacity1000kg/h 2000kg/h 3000kg/h 4000kg/h 5000kg/hElectric supply 380V 50Hz Three Phase ( customized) Steam supply Equip with steam boiler Final package Metal can , Glass jar, Vacuum pouch .......Production area As per capacityCanned tuna in oil/sauceCanned Tuna is a processed aquatic product made from longfin tuna or yellowfin tuna. It is divided into three types: water-soaked, oil-soaked and seasoned. It is produced in sulfur-resistant and acid-resistant all-coated tinplate cans through high-temperature sterilization process. The production process includes raw material thawing, steaming and sterilization, etc. The sterilization standard follows 15 '-65' - reverse pressure cooling /121℃. Tuna meat is tender, low in fat and calories, and is rich in high-quality protein as well as various nutrients such as DHA, EPA, Omega-3 fatty acids, taurine, potassium and vitamin B12.Canned sardines in oil/sauceSardine cans are canned fast food made mainly from sardines, covering flavor categories such as tomato sauce and oil sauce. After the raw materials are pre-treated such as cleaning, salting or frying, they are mixed with spices and then packaged through high-temperature sterilization process. Use fresh or well-frozen sardines with intact fish bodies. Thaw and wash them under running water until the fish bodies are separated or semi-frozen. Remove the head, tail, fins and internal organs of the fish, scrape off the scales, and wash off the mucus and impurities on the surface of the fish body with running water at a temperature not exceeding 25℃. Prepare a saturated brine solution and salt for 10 to 20 minutes. After salting,rinse once with clean water, drain and store in cans.Processing flowchart:1. Raw fish receptionFresh (chilled) or well-frozen tuna should be used. The fish should have intact bodies, normal odors, flat and clean eyes,bright corneas, red gills, elastic muscles and closely connected bones and flesh. 2. Raw fish treatment(1) Wash the fresh fish thoroughly with clean water. Frozen fish should be frozen fresh in running water until it is completely fresh and the quality remains unchanged. (2) Remove the head, tail and internal organs of the fish. Wash the mucus and impurities on the surface of the fish body with running water, and clean the black membrane, blood and internal organs in the abdominal cavity. (3) The raw fish that has been thawed should be dealt with promptly and must not be piled up. 3. Steaming and cooking(1) Place the processed fish body into the steaming tray, install the steaming rack, and put it into the intermittent steamer.(2) The steaming time should be determined based on the size of the raw fish and strictly controlled. 4. Triming and cleaning(1) After steaming, the fish body should be thoroughly cooled to ensure the tissue is tight and firm, and then itshould be sorted out to avoid breakage.(2) The fish must be sorted one by one. First, scrape off the fish skin and fins. Then, cut the fish in half along the middle red (referring to the spine). After removing the spine, you will get two fish slices. Remove the brown meat, blood and other dirt, and trim the yellowish surface of the fish. 5. Canning and filling(1) Anti-sulfuric acid dual-purpose all-coated tinplate cans are adopted.(2) The sorted fish pieces should be weighed and canned as soon as possible and must not be piled up.(3) Empty tanks should be thoroughly cleaned, disinfected with hot water or steam above 82℃, inverted and drained for later use.6. Vacuum can sealing(1) The can lid should be thoroughly rinsed and disinfected for future use. Code printing shall be carried out in accordance with relevant regulations.(2) The vacuum degree of can sealing should be controlled at 0.050-0.055MPa.(3) After canning, the cans should be sealed immediately.(6) After sealing the cans, they should be washed with detergent and clean water to remove any fish residue and oil stainsadhering to the outside of the cans. Then, they should be placed in sterilization baskets (cages) for sterilization.7. Sterilization and cooling(1) After canning and sealing, sterilization should be carried out as soon as possible.(2) During the sterilization process, it is necessary to strictly follow the operating procedures to avoid defective or wasteproducts. The sterilization procedure is: 15 '-65' - back pressure cooling /121℃Company ProfileFAQ
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