Meat is rich in protein and fat, which can provide energy and nutrition for human body. People often say "no meat, no pleasure". When friends meet and get together, they can't do without some meat and hard dishes.
Delicious food is always coveted, so people invented and created a variety of cooking methods, so that ordinary ingredients can show their charm with different seasonings. With the development of the times, people hope that delicious food can be easily obtained. The easier the cooking method is, the better. The more convenient it is to obtain delicious food, the better. Therefore, the canning market is open.
At this stage, with the current epidemic, canned food has also become the favorite of many grain hoarders. Canned meat is undoubtedly on the list of canned goods.
Today, I will introduce the production process of canned pork.
The pork can production line generally goes through the following production processes:
Raw material treatment (boning, skinning, sorting, segmentation) → cutting - re inspection → mixing - → canning - > exhaust sealing → sterilization and cooling - > canning and warehousing.
After cleaning and drying the empty cans, they will be transported to the filling area. The pork pieces after cutting and mixing will be transported to the filling machine for filling. The filling machine will evenly load the meat pieces into the containers.
According to the product formula, select one case of soy sauce, ginger and scallion (washed and chopped), monosodium glutamate, broth and salt, put them into the sandwich pot to boil, and finally add rice wine and monosodium glutamate out of the pot. Remove all impurities and get clean soup. The cans are then transported to the watering machine and filled with the prepared soup. After filling, use the can sealing machine to seal and vacuum to ensure that there is no oxygen environment suitable for microbial life in the tank. Meat products need high temperature and high pressure to achieve the sterilization effect, so the sterilization kettle will be used for sterilization after the can is sealed. The sterilization temperature is 121 ° C and the time is about 30min.
The sterilized cans can be put into storage after static storage, solid can destacking, labeling, solid can stacking and other subsequent packaging procedures. After passing the test and meeting the commercial sterility requirements, they can be shipped and sold, and come to the supermarket for everyone to choose and stock up.
How about canning? Doesn't it look so complicated? If you need to produce canned meat, please contact with fillex. In addition to canned pork, we can also provide production equipment for canned fish, beef, chicken and other meat. Not only canned meat, but all canned products you need to consult are welcome to come to fillex machinery, and we will provide you with practical suggestions and production plans.
website:www.fillex-canning.com
Email:sales1@fillex-packer.com
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