Production Technology Of Canned Mackerel

Production technology of canned mackerel

Raw materials - thawing - removing head and viscera - washing cooking - cooling - cleaning - cutting - canning - Adding seasonings - vacuum sealing - sterilization - cooling into storage; The cooking steps are as follows: After the raw materials are thawed, the center temperature is 0-5℃, the fish after the head and internal organs are cleaned and cut are soaked in water 10-20mn, the water contains 0.01-0.1% chitin derivatives and 0.1-1% husband root, put into the stainless steel plate cooking box, put into the cooking kettle, the cooking temperature is 100 to 104℃, cooking time: 1.2-2.5kg fillet, 80 minutes; 2.5-4 kg, 80-100 minutes; 4-7 kg, 100-150 minutes; 15-20 kg, more than 240 minutes; The above heating time does not include the 15-minute heating time.

2) Cooling: Put the fish at room temperature below 20℃ for 16 hours to cool thoroughly.

3) Cleaning: remove the skin, scale, remove the middle bone, the middle section, remove the broken bones, red meat.

4) Cut: Cut the fish body into 2/3 to 4/5 lengths of the height of the tank.

5) Canning: the amount of each can does not exceed 80% to 90% of the volume in the tank.

6) Seasoning: Fill the tank with refined salad oil to fill the remaining space; Mackerel has a high oil requirement and must be refined.

7) Seal: vacuum seal is adopted, and the vacuum is controlled at 100-150mm Hg.

8) Sterilization: The sterilization temperature of canned mackerel is 100 ° C, the time is: about 0.5-1 hours for 1 kg, about 1.5-2 hours for 2 kg.

9) Sterilization time plus heating time of 15 minutes, the temperature is required to rise to 106℃ in 6 minutes.

10) When cooling, cool the pot with cooling water for 15 minutes, and the cooling speed should be fast to prevent glassy crystals. For the 2 kg large tank, the pressure difference between the inside and outside of the tank will cause deformation of the can at the beginning of cooling, so the compressed air is added before the steam is turned off to maintain the original pressure during the cooling process.

The advantages of this process are simple operation, high utilization rate of raw materials, low production cost, and the fish produced by this process is delicious, nutritious and convenient to eat.