Do you know how fish, meat canning factories manage to make cans have a shelf life of up to three years? Let Din Tai Sheng take you to reveal it today.
In fact, the secret lies in the sterilization process of canned fish, after high-temperature sterilization treatment of canned fish, eliminating the pathogenic bacteria and microorganisms which can easily lead to food deterioration, not only prolonging the shelf-life but also ensuring the quality and safety of the food, and increasing the flavor of the product.
Canned fish is made from high quality fresh or frozen fish. After the raw materials are processed, mechanical damage, waste and unqualified raw materials are removed and salted. The salted fish should be fully drained, added into the prepared seasoning solution and mixed well, and then put into the oil pot at a temperature of about 180-210℃. The temperature of the oil should not be lower than 180℃. The frying time is usually 4 to 8 minutes. When the fish pieces float, gently turn them to prevent them from sticking and breaking the skin. Frying until the fish meat has a solid feeling, the surface was golden brown to yellow-brown, that can be removed from the oil cooling. Sterilize the tinplate cans for packaging at 82℃, and then fill and seal the cans with the prepared fish. After sealing the cans, the product will be sent to the high temperature retort for sterilization to kill the microorganisms and harmful bacteria such as germs, to ensure the quality and safety of the product. Thus a can of delicious canned fish is presented in front of us. Microbiological indicators in line with the canned food industry standards of commercial sterility requirements, the shelf life of the product can reach 2 years and more than 2 years.
According to the packaging characteristics of the product, we recommend this steam retort for customers, steam sterilization kettle, mainly used in tinplate can packaging products, due to the large size of such products, its resistance to differential pressure is weak, in the sterilization process should be strictly controlled pressure in the kettle, Din Tai Sheng exclusive pressure control system, pressure control precision, can effectively prevent the product from deformation, deflated cans. Adopting steam as the sterilization medium, the heat transfer speed is fast, maintaining the original flavor of the product at the same time, the sterilization effect is good.
Post time: Oct-30-2023