Automatic Tuna Canning Machine
Shanghai Genyond Technology Co., Ltd.- Certification：CE, ISO9001
- Power Source：Electric
- Process：Canning
- Automatic Grade：Semi-Automatic
- Application：Canned Food
- Customized：Customized
Base Info
- Transport Package：Container
- Specification：20cbm
- Trademark：genyond
- Origin：China
- Production Capacity：20 Sets,Year
Description
To be advised
Process flow:
Acceptance of raw materials: The sanitary quality should comply with the relevant provisions of "GB2733-94 Sanitary
Standards for Marine Fish". No spoiled fish below the second freshness shall be used.
Raw material handling: Fresh fish is washed with water. Frozen fish is frozen in flowing water, and the quality of the
frozen fish is the same if it is completely frozen.
Cooking: The cooking time should be determined according to the size of the raw fish and strictly controlled.
Finishing: The fish body after cooking should be cold enough to make the tissue tight and firm, and then finishing to avoid breaking.
Canned: Adopting No. 860 anti-sulfuric acid dual-purpose full-paint tinplate cans that meet the requirements of
"GB10785-89 Open-top Metal Round Can Specifications Series".
Vacuum sealing: The cans after sealing should be cleaned with detergent and water, wash the fish residue and oil stains
attached to the outside of the tank, and then put them into a sterilization basket (cage) for sterilization.
Sterilization: After filling and sealing, it should be sterilized as soon as possible. In the sterilization process,
it should be carried out in strict accordance with the operation regulations to avoid inferior products or waste products.
The sterilization regulations are: 15-65 back pressure cooling / 121 ºC.
Process flow:
Acceptance of raw materials: The sanitary quality should comply with the relevant provisions of "GB2733-94 Sanitary
Standards for Marine Fish". No spoiled fish below the second freshness shall be used.
Raw material handling: Fresh fish is washed with water. Frozen fish is frozen in flowing water, and the quality of the
frozen fish is the same if it is completely frozen.
Cooking: The cooking time should be determined according to the size of the raw fish and strictly controlled.
Finishing: The fish body after cooking should be cold enough to make the tissue tight and firm, and then finishing to avoid breaking.
Canned: Adopting No. 860 anti-sulfuric acid dual-purpose full-paint tinplate cans that meet the requirements of
"GB10785-89 Open-top Metal Round Can Specifications Series".
Vacuum sealing: The cans after sealing should be cleaned with detergent and water, wash the fish residue and oil stains
attached to the outside of the tank, and then put them into a sterilization basket (cage) for sterilization.
Sterilization: After filling and sealing, it should be sterilized as soon as possible. In the sterilization process,
it should be carried out in strict accordance with the operation regulations to avoid inferior products or waste products.
The sterilization regulations are: 15-65 back pressure cooling / 121 ºC.