Process flow of canned sardine production line
Raw material preparation:
Purchase fresh fish such as tuna and mackerel from fish farms or wholesale markets.
Pre-process the fish by cleaning, peeling, deboning, and cutting.
Prepare auxiliary materials such as cooking oil, salt, and seasonings.
Pre-cooking and cooling:
Put the pre-processed fish meat into a steamer or continuous pre-cooking machine for steaming or cooking.
Pre-cooking can remove moisture from the fish meat and increase the density of the can.
Cool immediately after cooking to prevent further cooking.
Canning:
Put the pre-cooked fish meat pieces into a canning container.
Add appropriate amount of cooking oil, salt, seasonings, etc. to the fish meat.
Canning containers of different sizes and materials can be selected according to different tastes and needs.
Vacuum sealing:
Use a professional canning sealer to vacuum seal the cans containing fish meat and ingredients.
This step can remove the air inside the can and extend the shelf life.
Sterilization and sterilization:
Put the sealed cans into a high-temperature and high-pressure sterilizer for sterilization.
This process can kill bacteria and microorganisms that may exist inside the cans.
Cooling and labeling:
After sterilization, the cans need to be cooled quickly.
After cooling, labels need to be affixed to the cans, including product name, production date, shelf life and other information.
Packaging and warehousing:
The labeled canned products need to be reasonably packaged and classified.
Finally, the packaged canned products are stored in a special warehouse waiting for shipment.
This is the main process flow of the canned sardine production line. The whole process requires strict quality control and hygiene standards to ensure the production of safe and reliable canned products. If you have any other questions, please continue to ask.
