Mackerel are canned in many different ways.
At the cannery, the fish are washed, their heads are removed, and the fish are
cooked, either by deep-frying or by steam-cooking, after which they are dried. Mackerels are then packed in either brine, tomato sauce, sunflower oil and vegetable
oil.
Canned fishes are made in our sub company-Zhejiang
XingWang LongSheng Food Co.,Ltd. The company now has two factories(can branch
and loin branch) and the main production equipment are: 3 processing capacity
of 60 mt(materials)/day canned fish production lines; 4 processing capacity of
50 mt(materials)/day frozen cooked tuna loin production lines; 3 freezing
capacity of 80 mt/day freezer rooms and 1 disposing capacity of 1000m³/day
waste-water treatment plant. All the key equipment of every plant are imported
from Thailand or Japan.
We will always strive to create more delicious,
natural and safer marine health food.
Canned Mackerel,Canned Mackerel In Brine,Canned Mackerel In Sunflower Oil,Canned Mackerel In Vegetable Oil TAIZHOU XINGWANG AQUATIC PRODUCT CO., LTD. , http://www.tzxingwang.com
Fruit and vegetable processing raw materials and pretreatment
First, the choice of raw materials Quality of fruits or vegetables is good or bad, although the processing equipment and technical conditions are limited, but with the original processing of raw materials, quality, maturity and other factors more closely. Therefore, it is necessary to select the raw materials according to different processed products. The same kind of raw materials, because of different varieties (or germplasm), the processing effect is different, that is the same type of the same species, due to different origin, or the quality of processing and production quality, the quality of processed products are also different, such as processing pears, It is necessary to use varieties with less water and less stone cells in the pear system. The same variety, different areas of origin, the quality of mountains is not the same, such as jujube, the southern raw material better than the north, made of candied fruit than the North crisp. Different processed products, the choice of raw material maturity is also different, such as processing of fruit pods, candied fruit requirements of fruit production maturity of 75-85% (ie, the fruit ripening period), to be rich in meat, compact, containing less tannins When the color is bright, it is better. Fruit and vegetable cans are generally required to be ripe. At this time, the fruits are fully developed, with appropriate flavor and color. The meat is compact but not soft, and it is not changed after sterilization. However, the leafy vegetables are different from most fruits and generally require growth. Harvesting, at this time less crude fiber, good quality. The raw materials used for processing must be fresh and complete. Otherwise, once the fermentation of fruits and vegetables is changed, many microorganisms will invade and cause the rot of fruits and vegetables. The more raw and processed the raw materials, the better the preservation of nutrients and the better the product quality. Second, pretreatment of fruits and vegetables 1, the classification of raw materials: classification of fruits and vegetables can be in accordance with the requirements of different processed products, using different classification methods, including size classification, maturity classification and color classification. In China, maturity classification is usually performed by means of visual estimation, and size and classification are the main contents of classification. Almost all processed fruits and vegetables need to be sized and graded. Manual grading and mechanical grading methods are used for grading. 2. Cleaning of raw materials: The purpose of the cleaning of fruits and vegetables raw materials is to wash away the dust, silt, and a large amount of microbes and some chemical pesticides that are closely attached to the fruit and vegetables, and ensure the cleanliness and hygiene of the products so as to ensure the product quality. For pesticide residues in fruits and vegetables, chemical detergents are often added to the water during washing. Commonly used are saline and alkaline acids, acetic acid, and sometimes strong alkalis such as sodium hydroxide and strong oxidants such as bleaching powder and potassium permanganate. The method of fruit and vegetable cleaning must be based on the shape of the fruit and vegetable, texture, surface condition, degree of contamination, amount of entrained soil, and processing method. There are mainly manual cleaning and mechanical cleaning. The latter needs to be equipped with drum type, spray type, air pressure type, paddle type and other equipment. 3. Peeling of fruits and vegetables: All raw materials of fruits and vegetables are rough and hard, and those with bad flavor should be peeled, so as to improve the quality. Only when processing some preserved fruit, candied fruit, juice and wine, they need to be beaten and squeezed. Without peeling, peeling and peeling methods are as follows: (1) Manual craft: using a special knife, planer and other tools to peel manually, peeling clean, less loss, but the labor efficiency is low. Commonly used in citrus, apples, pears, persimmons, alfalfa, asparagus, bamboo shoots, melons and so on. (2) Mechanical peeling: It is mainly used to compare predominantly fruit and vegetable raw materials, such as a rotary machine, mainly used for apples, pears, persimmons, pineapples, etc., and a peeling machine, mainly used for potatoes, sweet potatoes, carrots, etc.; Leather machinery: green beans, soybeans and so on. (3) Peeling of lye: The corrosive nature of the lye is used to dissolve the adhesive layer on the surface of the vegetable, thereby separating the peel. The alkaline liquid is usually sodium hydroxide, which is corrosive and inexpensive, and is often added with a surfactant such as sodium 2-ethylhexyl sulfonate in the alkali liquor so that the alkali liquid is evenly distributed to help peeling. The concentration of lye, the time of treatment, and the temperature of the lye should be determined according to the type, maturity, and size of the different fruits and vegetables. Increased lye concentration, long processing time and high temperature will increase the degree of loosening and corrosion of the cortex. The lye-treated fruits and vegetables must be immediately soaked in cold water, washed, repeatedly changing the water until the surface is not greasy, the taste is no longer alkaline phlegm. Rinsing must be sufficient, otherwise it may cause the PH to rise, sterilization is not enough, the product is corrupted. (4) Heat peeling: After sparsely treated with short-time high temperature, the epidermis is rapidly warmed, the peel swells and breaks, separates from the internal flesh tissue, and then quickly cools and peels, which is suitable for peaches, plums, and apricots with high maturity. The heat source of heat peeling is mainly steam and hot water. This method has less material loss, good color, and good flavor. (5) Enzymatic debarkation: Under the action of pectinase, the hydrolysis of pectin in citrus capsules and the removal of capsulas is the key to grasping the concentration of enzymes and the optimal conditions of the enzyme such as temperature, time, PH value and so on. (6) Frozen and peeled: The fruits and vegetables are frozen in a freezing device until they reach a mild surface, frozen, then thawed, and the skin is slackened and peeled. This method is suitable for peaches, apricots, tomatoes, etc. The quality is good but the cost is high. (7) Vacuum peeling: The mature fruits and vegetables are heated first so that the skin and pulp can be separated after heating up, and then enter a vacuum chamber with a certain degree of vacuum, and properly processed to make the liquid under the peel rapidly “boilingâ€. Separate, then break vacuum, rinse or stir to peel. Suitable for mature peaches and tomatoes. Slicing, core removal, dressing, and crushing of raw materials: When the bulk vegetable and fruit raw materials are marinated in cans, dried fruits, processed fruits, candied fruits, and vegetables, they must be sliced ​​and cored (heart). Sometimes, in order to maintain a good appearance after processing the raw materials, trimming is also required. All these need some special small tools, such as nuclear (hawthorn, jujube), puncture (Kumquat, plum) and special machinery, such as peach machine, multi-functional slicer, special slicer. Breaking of fruits and vegetables is often done by crushing beaters. Bleaching of fruits and vegetables: The sliced ​​or other pretreated fresh ingredients are placed in boiling water or steam for a short period of time. It can heat the passivation enzyme, improve the organization and color; soften or improve the structure of the tissue; stabilize or improve the color; remove some of the spicy and other bad smell of fruits and vegetables; reduce the amount of pollutants and microorganisms in fruits and vegetables. Boiled fruits and vegetables commonly used methods are steam and hot water two. In order to protect the color of green fruits and vegetables, basic substances such as sodium bicarbonate and calcium hydroxide are often added to the blanched water. However, Vc loss is so large that the degree of blanching of fruits and vegetables should be based on the type of fruit and vegetables, block shape, size, process requirements and other conditions. After blanching, fruits and vegetables must be immersed in cold ice to prevent overheating and soft tissue. Vacuum treatment of raw materials: Since some fruits and vegetables such as tomato have loose internal structure and contain much air, which is unfavorable for processing, especially tanks, vacuum processing is required, that is, the raw materials are placed under a vacuum in a certain medium to release the internal gas. Instead, sugar water and salt water are used instead, and vacuum extraction methods include dry extraction and wet extraction. The control conditions and parameters are: vacuum degree, temperature, pumping time and area subject to pumping. During the processing of fruit and vegetable color protection products, peeling, slicing, crushing, air-contacting, and high-temperature treatment of raw materials may promote chemical changes and generate colored silt. These include enzyme browning and non-enzymatic browning. To prevent enzyme browning methods: 1 Select processing materials containing tannins and tyrosinate less, such as oranges and berries; 2Control O2 supply to create an oxygen-deficient environment. Such as vacuum, pumping nitrogen, the use of oxygen, etc.; 3 passivation of the role of enzymes: blanching, salt solution soaking, sulfite solution soaking (2%, -3%), sulfur solution soaking. Methods to prevent non-enzymatic browning: 1 Select raw materials with low amino acid and reducing sugar content; 2 Apply SO2 treatment to prevent non-enzymes and enzymes; 3 Apply hot water blanching; 4 Maintain enzyme conditions to make sugar breakdown Slow, inhibit the form of colored substances; 5 maintain low moisture content of the product, storage environment, keep dry at low temperatures.