Development and process requirements of canned tuna
Time of publication:
2023-08-18
Canned tuna is an important variety of canned aquatic products. The main types of canned tuna used for processing are long finned tuna and yellow finned tuna. There are many types of canned tuna, including raw tuna, fragrant tuna, oil immersed tuna, vegetable tuna, and eggplant juice tuna. In addition, due to the high content of sulfur-containing proteins in tuna muscle, sulfur and acid resistant fully coated tin cans are generally used as containers for canned food. Raw material acceptance: The hygiene quality should comply with the relevant provisions of GB2733-94 Marine Fish Hygiene Standard. It is not allowed to use spoiled fish with a second level freshness or lower. Raw material processing: Wash fresh fish with clean water. Frozen fish shall be frozen in flowing water, and the frozen fish shall be completely frozen with no change in quality. Steaming: The steaming time should be determined based on the size of the raw fish and strictly controlled. Sorting: The steamed fish body should be thoroughly cooled to make the tissue tight and firm, and then sorted to avoid breakage. Canning: Use 860 grade sulfuric acid resistant dual-purpose fully coated tin cans that comply with the specifications of GB10785-89 Open Top Metal Round Can Series. Vacuum sealing can: After sealing the can, it should be cleaned with detergent and water to remove fish residue and oil stains attached to the outside of the can. Then, it should be placed in a sterilization basket (cage) for sterilization. Sterilization: After sealing the can, it should be sterilized as soon as possible. During the sterilization process, it is necessary to strictly follow the operating procedures to avoid causing defective or waste products. The sterilization procedure is: 15 ˊ- sixty-five ˊ- Reverse pressure cooling/121 ℃.
Canned tuna is an important variety of canned aquatic products. The main types of canned tuna used for processing are long finned tuna and yellow finned tuna. There are many types of canned tuna, including raw tuna, fragrant tuna, oil immersed tuna, vegetable tuna, and eggplant juice tuna. In addition, due to the high content of sulfur-containing proteins in tuna muscle, sulfur and acid resistant fully coated tin cans are generally used as containers for canned food.
Raw material acceptance: The hygiene quality should comply with the relevant provisions of GB2733-94 Marine Fish Hygiene Standard. It is not allowed to use spoiled fish with a second level freshness or lower.
Raw material processing: Wash fresh fish with clean water. Frozen fish shall be frozen in flowing water, and the frozen fish shall be completely frozen with no change in quality.
Steaming: The steaming time should be determined based on the size of the raw fish and strictly controlled.
Sorting: The steamed fish body should be thoroughly cooled to make the tissue tight and firm, and then sorted to avoid breakage.
Canning: Use 860 grade sulfuric acid resistant dual-purpose fully coated tin cans that comply with the specifications of GB10785-89 Open Top Metal Round Can Series.
Vacuum sealing can: After sealing the can, it should be cleaned with detergent and water to remove fish residue and oil stains attached to the outside of the can. Then, it should be placed in a sterilization basket (cage) for sterilization.
Sterilization: After sealing the can, it should be sterilized as soon as possible. During the sterilization process, it is necessary to strictly follow the operating procedures to avoid causing defective or waste products. The sterilization procedure is: 15 ˊ- sixty-five ˊ- Reverse pressure cooling/121 ℃.
Related News
Contact Us
Address: Jingxiyuan Industrial Zone, Jiexi County, Guangdong Province
Telephone:0663-5853455 5855555
Fax: 066-5854455
Mailbox:jxygtc@163.com
Mobile phone sweep
