Description:
Complete processing line for the ellaboration of canned sardine in 1/4 club format.
This line is complete, since the reception of fresh fish /frozen fish until the packaging and cartooning of cans.
The main machines of this line would be:
- Sardine heading, gutting and packing machine.
- Sardine heading and gutting machine.
- Automatic cooker for sardine.
- Automatic cooker for sardine.
- Automatic can seaming machines for 1/4 club formats.
- Automatic autoclave.
- Washer
- Cartooning machine
- Inkjet coder, etc.
Key information:
| Raw material |
Sardines, markel etc. |
| Material |
SUS304 food grade |
| Process required |
As per request |
| Process capacity |
To be customized |
| Electric consumption |
|
| Water consumption |
|
| Power consumption |
|
| Production area |
|
1. Raw material acceptance:
(1) Fresh or frozen sardines are used. The fish body is complete, the eyeball is clean, the cornea is bright, the gills are red,
the fish scale is firmly attached to the fish body, the muscles are full of elasticity, and the bones are tightly connected.
The sanitary quality should comply with the relevant provisions of the "GB2733-94 Marine Fish Sanitation Standard".
Do not use spoiled fish below the second freshness.
(2) The raw fish is over 10 cm long.
2. Raw material processing:
(1) Fresh fish should be washed with clean water, frozen fish should be hydrolyzed by flow,
and thawed until the fish body is separated or semi-frozen.
(2) Remove the fish head, tail, fins and internal organs, scrape the fish scales,
wash the mucus and impurities on the surface of the fish body with flowing water,
and wash the black membrane, blood stains and internal organs in the abdominal cavity.
The water temperature must not exceed 25 ° C.
(3) During the process, raw materials that do not meet the quality requirements such as deterioration
and mechanical damage should be removed.
3. Salting:
(1) The quality of salt used for salting must meet the relevant regulations of GB5461.
(2) Prepare into saturated saline and filter for use.
(3) The salt water concentration used for salting is 10 Baume, the salting time is 10-20 minutes,
and the weight ratio of salt water to fish pieces is 1: 1. When the raw material is fresh fish,
the salting time should be increased by 3-5 minutes.
(4) The brine can be used 5 times in succession, but each time the concentrated brine should be
added to the specified concentration.
(5) Semi-frozen fish should be completely cleared and then frozen before being salted.
(6) During the salting process, be sure to submerge the fish body in the salt water.
(7) According to the size of the fish body, the temperature, and the difference between frozen
and fresh fish raw materials, adjust the salting time appropriately.
After salting, rinse with water and drain.
4. Canning:
(1) Adopt No. 603 and No. 604 tank type anti-sulfur full-paint tinplate cans conforming to QB221 regulations.
(2) The empty tank must be clean and free of rust spots,
and the tank body should not be deformed such as corners,
dents, etc., and no paint falling off.
(3) The empty tank should be washed, disinfected with hot water or steam above 82 ºC,
and drained upside down for use.
(4) After the salted fish pieces are drained, they can be weighed and filled.
The loading capacity of No.603 and No.604 tanks are: 360-370 grams and 210-220 grams respectively.
When the raw material is frozen fish, 10 grams less than fresh fish.
(5) After filling the fish cans, fill it with clean water with a concentration of 1 Baume.
5. Dehydration:
(1) After 30-40 minutes / 98-100 ºC dehydration, then pour the pot to drain the soup.
(2) Adjust the dehydration time according to the steam volume, fish body size, tank type and dehydration tank performance.
The dehydration rate should be controlled at 18-22%.
6. Add ingredients:
(1) The quality of refined vegetable oil and refined salt shall comply with the relevant regulations of GB2716 and GB5461,
respectively.
(2) The refined vegetable oil is first heated to 180-220 ° C, then cooled to 80-90 ° C, and filtered for use.
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