Since the tomato sauce has the function of regulating and partially masking the odor of raw materials, the requirements for the raw materials are lower than those for steaming and oil immersing. The principle is that the organic acids in the tomato juice and the amines of the decomposed products of the fish protein have alkaline neutralization, but they cannot be used as raw materials. Suitable raw materials for the production of such cans are salmon, squid, squid, sardines, squid and other marine upper tiers of fat fish and various freshwater fish. Here is an example of canned squid in tomato sauce:
1, process flow. Acceptance of Raw Materials → Selection and Processing of Raw Materials → Salting → Filling → Exhaust → Water Control → Adding Ketchup → Vacuum Sealing → Washing Tank → Sterilization → Insulation → Packaging
2, process operating points:
1 Acceptance and selection processing of raw materials: Accept and inspect the size, quantity, and freshness of the fresh squid (carp) entering the plant. Frozen squid should be inspected on a tray-by-tray basis and sprayed and thawed in a clear water tank. The fresh squid has a shiny epidermis, prominent eyeballs, bright red skin, and elastic muscles. The flesh does not separate, does not break belly, and has no odor. Pass the qualified carp to the head, cut the fish's belly, remove the internal organs (be careful not to break the fish gall bladder), wash in running water, scrape the attached bone blood, cut off the fins, cut into 4 to 5 cm long pieces of fish, Wash water for use.
2 Salting and canning: The fish is salted in salt water for 15 minutes, and stirred for 2 minutes. The ratio of salt water to fish is 1:1. After the salting, remove the fish and rinse it with clean water. , Drain the water and then fill it. 7114 cans or 860 cans, 601 cans can be used. If you can use 7114 cans can be installed in 8 pieces, the size of the site with a uniform, overlapping two layers, requiring the canning can be neat, the upper layer to be spaced, and then add a Baume degree of clean salt water.
3 exhaust and add juice: the cans into the exhaust box, the temperature above 98 °C, time can be controlled according to the season in 35 to 40 minutes, the center temperature to reach 95 °C or more. The canister of the venting box is controlled to salt water, and the prepared tomato juice is added. The 7114 type is added with 110-120 grams. The actual amount to be added is adjusted according to the dehydration condition of the exhaust, and the weight of the can of 7114 can be determined as 42513. Grams.
4 Preparation of tomato sauce: tomato sauce formula: (in 7114 type 1000 cans, unit: kg).
28% tomato sauce 35 peanut oil 5
Sugar 7 Round Onion 5
Refined Salt 4 Clear Water 74
Total 130
Preparation method: Wash the onion peeled and cut into diced green onion, add a small amount of water to boil, add water, stir, add white sugar and salt, dissolve it, add enough water according to the formula, then add 28% tomato sauce Stir constantly, and pour the cooked peanut oil (such as canned tomato juice, canned salmon with refined peanut oil) slowly into the mixture, and stir for half an hour. The tomato sauce should be used with the mix and be mixed several times.
5 The canned food after adding the tomato sauce should be immediately sealed in the vacuum sealer. The vacuum pump indication should be about 360 mmHg. The vacuum pumping performance of the sealing machine should be checked and adjusted in time to achieve the vacuum inside the can and avoid too high. The degree of vacuum may extract tomato juice. During the sealing process, the actual condition of the double-layer curling should be checked frequently. Except for the special-purpose can caliper for visual inspection, the conditional enterprise application special projector inspection is also available. After the closure, the cans should be cleaned, and the oil and tomato juice in the can body should be sterilized in the cage.
6 Sterilization: 7114 cans 425 grams of tomato juice canned sterilizer formula (reference) for 15′-70′-10′ back pressure water cooling/118°C
3, canned tomato juice standard (Lu Q253-80).
Canned eggplant canned fish is actually a unique canned flavored condiment, its main condiment is tomato sauce. Because of its large output, it is classified as a large group. It is one of the popular canned fish products in domestic and foreign markets.