Fish processing methods are smoke, salt, vinegar and cans. Fish such as clams, tuna and sardines are commonly sold as canned fish.
The quality of canned fish depends on fresh fish freshness, canning methods and canned storage conditions.
Canned tuna is generally used for albacore tuna, including blue-finned and yellow-finned needles. After the fish is caught, they are immediately bled and the internal organs removed, washed with water, and immediately frozen for processing. Prior to processing, the fish was drained and drained, then placed in trays and sent to a steam room at 100 to 102.2°C for 2.5 to 4 hours. Larger fish can extend cooking time accordingly. During the cooking process, most of the natural fat in the fish is removed and the fish is thoroughly evaporated. After one day, remove the skins, heads, and fish bones, and pick out dark fish to leave white fish. Cut the fish into the appropriate length, quantitatively fill the jar, add the desired seasonings and oil, salt, and water. The cans are vacuumed for 10-12 minutes, then sealed, and the surface is washed with weak alkali water to grind them and heat-sterilized. After cooling, label and box. The heat treatment temperature and time may vary depending on the size of the can. The typical heating specification for canned gold cans is that the initial temperature is 21.1°C, maintained at 115.5°C for 95 minutes, and maintained at 121.1°C for 80 minutes. Tinplate cans are generally used, and tanks are coated with “water product coatings†(which are phenolic resin coatings). Aluminum canned tuna is better than tinned tins for its fragrance and color retention.
Canned fish products should be subject to formal inspections by the public health department. The quality of seams and paints in cans is often an important cause of deterioration and deterioration of foods and must not be ignored. For example, because of the defects in the seam of the can body, it is easy to invade the human Clostridium botulinum, causing the lives of consumers; the quality of the inner paint is poor, or the coating process is improper, the surface of the iron sheet is exposed, and the toxic components such as sulfides are produced by direct contact with the food. Causes cans to be scrapped.
Smoked salmon fillets are vacuum packed in transparent plastic bags. Recently, the market began to use aluminum foil bag vacuum packaging smoked fish. After being packaged, it must be heated to stabilize its shelf life. All vacuum-packed fish products must be thoroughly removed to avoid piercing the bag. The size of the typical aluminum foil bag is 18.4cm x 45.7cm. The surface of the bag is full of prints and it is eye-catching and beautiful. Preserved fish products, such as cold-smoked fish with open backs and black string marriages, have a low moisture content, are easier to preserve than raw fish, and can even be stored for days without packaging. However, pickling workers only have a direct impact on the quality of the fish and are directly related to the formation of Clostridium botulinum, which should be strictly controlled. Smoked fish products, due to smoke, are also susceptible to rancidity in frozen conditions. Therefore, smoked fish products should be controlled at any time for refrigerated conditions, quality inspection before delivery to prevent food poisoning (which may cause type C botulism poisoning). In the past, because tobacco products were not refrigerated during the summer, and they were not sold after they were delivered to the market for several days, they caused the death of the smoked fish to produce type E Clostridium botulinum and food poisoning.
In recent years, pickled and smoked fish products are mostly packaged in nylon/polyethylene or polyester/polyethylene composite films. Creamy open-back fish or smoked salmon are packaged in cooking bags and vacuumed and refrigerated. Evacuation prevents the cooking bag from floating on the water when heated in water. Sometimes high density polyethylene films and polyester/polyethylene composite films are also used. Smoked salmon can be sold directly in polyester/polyethylene bags.
When making canned fish, it is usually added with various ingredients and oils, such as hot and sour mustard sauce, tomato sauce, oil olive oil, cottonseed oil or soybean oil. Oils are often added when hot (104.4°C), tomato sauce must be added at 65.5°C, and hot and sour mustard are added on cooling. In addition, there is a vacuum packaging method in which the fish products are precooked or fried in advance, and only after adding the seasoning, the cans are evacuated to 10132.472 to 13332.2P in a vacuum chamber. (7.6 to l0CmHg) and seal. After sealing, the cans are retort sterilized. The length of cooking and the temperature depend on factors such as the size and shape of the jar, the size of the fish, and the variety of seasonings.
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