The process flow of the luncheon meat canned production line

The process flow of the luncheon meat canned production line: from raw materials to packaging, each step is explained in detail

1. Incoming material storage: receiving the raw materials of luncheon meat cans and performing storage operations to ensure the quantity and quality of the raw materials.

2. Unpacking: dismantling the canned packaging and taking out the luncheon meat cans.

3. Thawing: If the luncheon meat cans are frozen, they need to be thawed, usually using appropriate temperature and time to restore them to a processable state.

4. Trimming: trimming the luncheon meat cans, including removing unnecessary parts such as grease, bones or other impurities.

5. Metal detector: check with a metal detector to ensure that there is no metal, foreign matter, etc. in the luncheon meat cans.

6. Cutting: cutting the luncheon meat in the luncheon meat cans into strips, usually using a meat cutter or cutting tool.

7. Mixing: Mix the cut luncheon meat strips to ensure that the meat pieces are evenly distributed.

8. Marinating: Place the blended luncheon meat strips in the marinade for marinating. The formula in the marinade may include salt, sugar, spices and other seasonings to increase the flavor and preservation of the luncheon meat.

9. Mincing: Mince the marinated luncheon meat strips to make them into fine minced meat.

10. High-speed chopping: Use a high-speed blender to further mix and grind the minced luncheon meat to increase its fineness and taste.

11. Vacuum blending: Place the high-speed chopped luncheon meat in a vacuum blender to further improve the texture and taste of the luncheon meat by removing air.

12. Unloading: Place the marinated luncheon meat in cans and seal them.

13. Empty can cleaning machine: Clean the empty cans to ensure hygiene.

14. Filling machine: Fill the marinated luncheon meat into the cleaned cans.

15. Weighing and rejection: Weighing and testing cans filled with luncheon meat, and rejecting unqualified cans.

16. Sealing machine: Sealing cans filled with luncheon meat to ensure sealing performance.

17. Full can cleaning machine: Clean the sealed cans to ensure hygiene.

18. Cage loading machine: Put the sealed cans into the cage for subsequent processing and transportation.

19. Sterilizer: Put the cages with cans into the sterilizer for high-temperature sterilization to ensure the shelf life of the product.

20. Cage unloading machine: Take the sterilized cans out of the cage.

21. Blow dryer: Blow dry the sterilized cans to remove moisture on the surface.

22. Palletizer: Palletize the dried cans according to certain specifications and layers.

23. Wrapping machine: Use wrapping machine to fix and seal the canned goods stack to ensure stability.

24. Depalletizer: Remove the stacked canned goods from the stack.

25. X-ray inspection: Check the canned goods with X-ray inspection machine to ensure that there are no foreign objects or defects.

26. Inkjet printer: Print the production date, batch number and other information on the canned goods.

27. Case unpacker: Unpack the box with canned goods.

28. Case packer: Put the canned goods into the box and arrange and sort them according to certain rules.

29. Carton weighing inspection: Weigh the box full of canned goods and ensure that it meets the requirements.

30. Case sealer (strapping machine): Sealing the box full of canned goods.

31. Carton palletizer: Palletize the sealed boxes according to certain specifications and layers.

The above is the production process of canned luncheon meat. The specific steps and operations may vary depending on the manufacturer and product.

In the production process of canned luncheon meat, the steps of pickling, sterilization and canning have a great impact on the shelf life and taste.

Pickling: Pickling is the step of soaking and treating the luncheon meat in the canned luncheon meat in the pickling liquid. The formula in the pickling liquid usually includes salt, sugar, spices and other seasonings, which can provide flavor. A proper pickling process can increase the taste and storage stability of luncheon meat.

Sterilization: When making canned luncheon meat, high-temperature sterilization using a sterilizer is an important step to ensure product safety and extend shelf life. High-temperature sterilization can effectively kill bacteria, viruses and other microorganisms, preventing food in cans from spoiling and deteriorating. The sterilization process is essential to ensure the shelf life of the product.

Canning: Canning is the step of sealing the cans containing luncheon meat. Sealing can prevent air and moisture from entering the can, thereby slowing down the process of food oxidation and spoilage, and helping to extend the shelf life. At the same time, good canning operation can maintain the vacuum state of the can, which is conducive to maintaining the texture and taste of luncheon meat.

The quality and execution of these steps directly affect the shelf life and taste of canned luncheon meat. The correct pickling process, appropriate sterilization temperature and time, and effective canning operation are all key factors to ensure product quality.