Production line for canned sardine in tomato sauce
Treatment: Remove the head, scales, fins, and internal organs, wash thoroughly, and drain.
Salting: According to the specified concentration of salt water, the time is 10-20 minutes, and the ratio of salt water to fish is 1:1. Alternatively, 2% refined salt can be used to marinate for 30 minutes, rinse once with clean water, and drain the water.
Steaming and dehydration: After canning the raw fish, add salt water and steam at 90 to 95 ℃ for 30 to 40 minutes. The dehydration rate should be controlled at 20%. Pour the can and drain the soup, and add tomato sauce in a timely manner.
Can filling - soup filling - exhaust and sealing - sterilization and cooling - actual can stacking - temporary storage - can unloading - unboxing - boxing (different number of boxing machines depending on production volume) - sealing - palletizing.
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