425g Canned Mackerel In Tomato Sauce Easy Open

Production Process:

1.The fish is freezing under -18 degree in the icehouse.

2.Use normal water to thaw the fish,1 hour.

3.Process the fish. Head off, Gutted and Tail off,room temperature

4.Clean the fish,30 seconds

5.Soak the fish in the brine water with ice, under 20 degree

6.Clean and disinfect the empty tin,12 seconds,82 degree

7.Weight the fish

8.After weighting,37 tins per dozen,transfer trought the transfer belt to cooked area 

9.Through high temperature cooking, 13 minutes,100 degree-----The stem is pushed out directly to the atmosphere.

10.Pour down the water(80-90 degree),use normal water to clean the fish,make the

temperature drop to be 40-50 degree

12.Add the oil in the tin(82-90 degree),oil is made in the distribution of soup room, Ingredients : salt, oil

13.Seal ( using vacuum principle, take out of air, water )

14.Through the transfer belt, with a detergent to clean the tin ( 60-70 degree, warm water)

15.Sterilization (55 minutes,118 degree, by horizontal steam sterilizers)

16.Cooling, drop to 30-40 degree

17.With hot air to make the tin drying

18. Store in the warehouse, and insulation for 10 days ( room temperature)

19.Packingwith the label