Sardine can production line

Process flow of sardine can production line: raw materials enter the freezer - deliver them to the defroster (open the defroster) - want to defrost - deliver them to the defroster - defrost them - lift them to the drum descaling machine - lift them to the head line after descaling - store the fish head to the head bucket - fish body goes to the bone removal process for fish bone separation - lift and deliver them to the bubble cleaner - then drain them - manually trim them - then enter the cutter - then enter the water washing machine - then enter the salt leaching machine for regular curing and tightening - spray cleaning - screen moving drainage - carry out metal detection - lift them to the canning and weighing line (the upper layer is empty and the middle is fish The lower layer of raw materials is the conveying solid tank) - The canning machine is fed in - the steaming machine is used for pre cooking to remove fishy smell - the canning machine is operated in a single line - it enters the pouring and draining process - heating - secondary pouring - conveying - adding soup and salt water - automatic vacuum sealing and automatic lid supply - entering the automatic sealing detector - qualified and entering the next process - canning - bagging - entering the sterilization pot again while taking turns to sterilize - the product is automatically sealed out of the pot - the canning machine is divided into a single row - entering the detergent - washing - drying - labeling - laser coding - canning and packing - sealing and conveying

Performance of sardine can production line

1. The equipment is developed by digesting and absorbing advanced high-pressure sterilization technology from abroad, combined with China's national conditions, and has the advantages of high technical starting point, advanced process, stable products, and good practicality.

2. The main components are made of stainless steel, which meets food hygiene requirements, has strong corrosion resistance, and has a long service life. The equipment has been inspected and qualified, and the protective device is stable and reliable.

3. Good sterilization effect. During the process of heating and sterilizing food, the microorganisms in the food will undergo different changes, some may be eliminated, and some may be destroyed, which is a bad phenomenon. At the same time, the quality, nutritional content, and packaging appearance of the food itself will also change, which is another unfavorable phenomenon. The main purpose of food heating and sterilization is to kill pathogenic bacteria and toxin producing bacteria, while minimizing the impact on the food itself. High temperature and short-term sterilization methods can achieve the above goals.

Sardine can production line uses:

1. Add an appropriate amount of water to the outer pot, place the items that need to be sterilized into the inner pot, cover the pot lid and symmetrically tighten the screw.

2. Heating generates steam inside the pot. When the pressure gauge pointer reaches 33.78kPa, open the exhaust valve to discharge the cold air. At this time, the pressure gauge pointer drops. When the pointer drops to zero, close the exhaust valve.

3. Continue heating, the steam in the pot increases, and the pressure gauge pointer rises again. When the pressure in the pot increases to the required pressure, reduce the firepower. According to the characteristics of the sterilized item, maintain the steam pressure at the required pressure for a certain period of time. Then turn off the power or fire of the sterilizer, let it cool naturally, and slowly open the exhaust valve to eliminate residual gas before opening the lid to retrieve the item