Oil-immersed tuna canning process
2024-08-20 07:00:37
First, the process of raw material acceptance → raw material processing → cooking → finishing → canning → vacuum sealing → sterilization → cooling → insulation test → packaging → finished product Second, the operation points
1. Acceptance of Raw Materials: (1) Fresh or frozen frozen tuna is used. The fish body is complete, the odor is normal, the eyeball is clean, the cornea is bright, the condyle is red, the muscles are elastic, and the flesh is tightly connected. Sanitary quality should comply with the relevant provisions of the “GB2733-94 Sanitary Standard for Marine Fishâ€. Do not use metamorphic fish below the secondary freshness. (2) The raw fish fillets weigh more than 500g.
2, raw material processing: (1) fresh fish washed with water. Frozen fish is frozen with flowing water, fresh frozen, and the quality is unchanged. Thaw water temperature should be controlled at 10-15 °C. (2) Remove fish heads, tails, and viscera, wash the mucus and impurities on the surface of the fish with running water, and wash the black membrane, blood stains, and internal organs in the abdominal cavity. Water temperature must not exceed 20°C. (3) Raw fish after thawing should be treated in time, no accumulation of pressure. (4) During processing, raw materials that do not meet quality requirements such as deterioration and mechanical damage should be removed.
3. Cooking: (1) Put the processed fish into the cooking plate, put on the cooking rack, put it into the batch cooker, steam it, cook it at 102-104°C, cook until the fish is cooked. Throughout, the dehydration rate can be 20-25%. (2) The cooking time should be determined according to the size of the raw fish and strictly controlled.
4. Finishing: (1) After cooking, fish should be fully chilled so that the tissues are firm and strong, and then they are trimmed to avoid breaking. (2) Cooked and cooled fish must be arranged one by one. The fish skin and fins were scraped first, and the fish was cut into two halves along the middle red (referring to the spine), and two fish fillets were obtained after the spine was removed. Remove brown meat, blood and other contaminants and remove yellowish fish. The fillets are then cut into chunks of 5.0-5.3 cm in length. 5, cans: (1) using the "GB10785-89 open top metal round tank specification series" provisions of No. 860 anti-sulfuric acid dual-purpose coating tinplate cans. (2) The tank must be clean, free from rust, and the back cover must be clean and airtight. The can lid has no horns, and the can body should not be deformed with corners, dents, etc., and the joints should be complete with no tongues at the edges. No paint peeling. (3) The quality of refined vegetable oils and refined salts shall comply with the relevant provisions of GB2716 and GB5461, respectively. (4) The finished fish pieces should be weighed and filled as soon as possible, and no accumulation of pressure can be made. (5) Empty cans should be washed, disinfected with hot water or steam at a temperature above 82°C, and drained in an inverted position. (6 Refined vegetable oil is first heated to 180-200°C, then cooled to 80-90°C and filtered for later use. (7) Accurately weighed fish pieces are loaded into the tank block by block. Each tank contains no more than 5 pieces (including Tim 1 small piece.) The fish pieces were erected and arranged neatly. Refined vegetable oil and refined salt were added. The loading amount per can was: 221g fish pieces, 30g refined vegetable oil, 5g refined salt (net content per pot was 256g).
6, vacuum sealing cans: (1) cans cover should be washed clean, disinfected spare. Code printing is carried out according to relevant regulations. (2) The vacuum degree of the can should be controlled within 0.050-0.055MPa. (3) After canning, sealing should be performed immediately. (4) After sealing, check the vacuum degree by tank, check whether the seal is good, reject the canned goods, and refill the cans. (5) Send someone to check the net content. (6) After canning, cans are cleaned with detergent and clean water, and the fish residue and oil traces attached to the cans are washed and then placed in a sterilization basket (cage) for sterilization.
7. Sterilization and cooling: (1) After canning and sealing, it should be sterilized as soon as possible. (2) During the sterilization process, strictly follow the operating procedures to avoid causing defective or waste products. The sterilization protocol is: 15?-65?-back pressure cooling/121°C
Exhaust warming: Push the filled sterilization basket (cage) into the sterilization pot, close the sterilization cover, and apply the pressure evenly to clamp and seal the lid and pot body. Open the sterilizing pot drain valve, and put the condensate accumulated in the pot (so as not to sterilize part of the can when it is sterilized, resulting in insufficient sterilization).
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1. Acceptance of Raw Materials: (1) Fresh or frozen frozen tuna is used. The fish body is complete, the odor is normal, the eyeball is clean, the cornea is bright, the condyle is red, the muscles are elastic, and the flesh is tightly connected. Sanitary quality should comply with the relevant provisions of the “GB2733-94 Sanitary Standard for Marine Fishâ€. Do not use metamorphic fish below the secondary freshness. (2) The raw fish fillets weigh more than 500g.
2, raw material processing: (1) fresh fish washed with water. Frozen fish is frozen with flowing water, fresh frozen, and the quality is unchanged. Thaw water temperature should be controlled at 10-15 °C. (2) Remove fish heads, tails, and viscera, wash the mucus and impurities on the surface of the fish with running water, and wash the black membrane, blood stains, and internal organs in the abdominal cavity. Water temperature must not exceed 20°C. (3) Raw fish after thawing should be treated in time, no accumulation of pressure. (4) During processing, raw materials that do not meet quality requirements such as deterioration and mechanical damage should be removed.
3. Cooking: (1) Put the processed fish into the cooking plate, put on the cooking rack, put it into the batch cooker, steam it, cook it at 102-104°C, cook until the fish is cooked. Throughout, the dehydration rate can be 20-25%. (2) The cooking time should be determined according to the size of the raw fish and strictly controlled.
4. Finishing: (1) After cooking, fish should be fully chilled so that the tissues are firm and strong, and then they are trimmed to avoid breaking. (2) Cooked and cooled fish must be arranged one by one. The fish skin and fins were scraped first, and the fish was cut into two halves along the middle red (referring to the spine), and two fish fillets were obtained after the spine was removed. Remove brown meat, blood and other contaminants and remove yellowish fish. The fillets are then cut into chunks of 5.0-5.3 cm in length. 5, cans: (1) using the "GB10785-89 open top metal round tank specification series" provisions of No. 860 anti-sulfuric acid dual-purpose coating tinplate cans. (2) The tank must be clean, free from rust, and the back cover must be clean and airtight. The can lid has no horns, and the can body should not be deformed with corners, dents, etc., and the joints should be complete with no tongues at the edges. No paint peeling. (3) The quality of refined vegetable oils and refined salts shall comply with the relevant provisions of GB2716 and GB5461, respectively. (4) The finished fish pieces should be weighed and filled as soon as possible, and no accumulation of pressure can be made. (5) Empty cans should be washed, disinfected with hot water or steam at a temperature above 82°C, and drained in an inverted position. (6 Refined vegetable oil is first heated to 180-200°C, then cooled to 80-90°C and filtered for later use. (7) Accurately weighed fish pieces are loaded into the tank block by block. Each tank contains no more than 5 pieces (including Tim 1 small piece.) The fish pieces were erected and arranged neatly. Refined vegetable oil and refined salt were added. The loading amount per can was: 221g fish pieces, 30g refined vegetable oil, 5g refined salt (net content per pot was 256g).
6, vacuum sealing cans: (1) cans cover should be washed clean, disinfected spare. Code printing is carried out according to relevant regulations. (2) The vacuum degree of the can should be controlled within 0.050-0.055MPa. (3) After canning, sealing should be performed immediately. (4) After sealing, check the vacuum degree by tank, check whether the seal is good, reject the canned goods, and refill the cans. (5) Send someone to check the net content. (6) After canning, cans are cleaned with detergent and clean water, and the fish residue and oil traces attached to the cans are washed and then placed in a sterilization basket (cage) for sterilization.
7. Sterilization and cooling: (1) After canning and sealing, it should be sterilized as soon as possible. (2) During the sterilization process, strictly follow the operating procedures to avoid causing defective or waste products. The sterilization protocol is: 15?-65?-back pressure cooling/121°C
Exhaust warming: Push the filled sterilization basket (cage) into the sterilization pot, close the sterilization cover, and apply the pressure evenly to clamp and seal the lid and pot body. Open the sterilizing pot drain valve, and put the condensate accumulated in the pot (so as not to sterilize part of the can when it is sterilized, resulting in insufficient sterilization).
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What problems should we pay attention to when using solar energy for power supply?
1. The whole day sunshine time of monitoring points along the expressway shall be considered first. As the main energy of the power supply system comes from sunlight, the sunshine exposure time must be considered, which is particularly prominent in mountainous areas where there is little sunshine, but not in plain areas.
2. Working power, working voltage and current of monitoring facilities along the expressway. After considering the power of the whole load, we can choose the solar panel that is more suitable for the long-term operation of the equipment.
3. If the battery discharge cannot make the monitoring equipment work for a long time, the monitoring system will be paralyzed in the rainy season, but the expressway is prone to accidents in the rainy season.
4. The conversion rate of solar cells is low. At present, the conversion rate of solar cell power supply is only about 20%, that is to say, if the silicon solar cell is spread over a square meter, 100~200W of power can be obtained, which is obviously not enough to meet the long-term operation of the monitoring equipment. Of course, with the development of technology and the improvement of the quality of crystalline silicon cells, we can obtain more power resources in a smaller area in the near future.
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