1. Why is Retorting Essential for Canned Fish?
Canned fish is popular among consumers due to its practicality, convenience and diversity. How to ensure the food safety of canned fish, extend the shelf life of the product, maintain the good taste, color and texture of the product, and improve the product quality are the core issues that canned fish processing companies consider. The core of this process is sterilization and steaming. The canned fish is treated with high temperature and high pressure in the sterilizer to eliminate microorganisms and bacteria that are harmful to the human body. This article will reveal to you how canned fish is sterilized and what are the advantages.
The benefits of retorting process for canned fish:
•Ensure food safety: The heat treatment of the autoclave can eliminate harmful microorganisms and viruses in canned fish, so the product can be eaten safely without refrigeration, which is convenient for storage and transportation.
•Long shelf life: The sterilization kettle uses high temperature (usually around 121°C) and high-pressure environment to process canned fish, which can kill most bacteria and spores and prevent food spoilage. Through the above treatments, the shelf life of canned fish can be significantly extended, generally ranging from months to years.
•Preservation of nutrients: The nutrients of canned fish can be preserved to the maximum extent through sterilization treatment at appropriate temperature and time. For example, you can try a lower sterilization temperature with a slightly longer time, or use graded sterilization technology, first sterilize at a lower temperature and then sterilize at a high temperature for a short time, to reduce the damage of nutrients to heat treatment.
•Expand market coverage: Due to its long shelf life and easy transportation and storage, canned fish can be sold to more distant areas, including remote areas or areas lacking refrigeration facilities, expanding sales markets, for more information on retort machines, Click here now!
2. Types of Canned Fish Products
The main types of canned fish include the following:
•Canned Tuna: Often packed in oil or water, tuna is a staple due to its versatility in sandwiches, salads, and pasta dishes.
•Canned Sardines: Packed whole or in fillets, sardines are known for their omega-3 richness and are commonly enjoyed with crackers.
•Canned Salmon: Available smoked or plain, canned salmon is a rich source of protein and healthy fats.
•Canned Mackerel: Frequently seen in olive oil or brine, mackerel is another oily fish high in nutrients.
•Canned Anchovies: Commonly used for pizza toppings or in sauces, anchovies add a salty, umami flavor to dishes.
3. Requirements for Retorting Canned Fish
The following guidelines apply to the sterilization of canned fish:
• Temperature and time: Typically, the sterilization temperature is between 115°C (239°F) and 130°C (266°F), and the duration varies from half an hour to several hours, depending on the type and size of the canned fish. To ensure effective sterilization while retaining the texture and flavor of the canned fish.
• Pressure control: The autoclave operates at a pressure above atmospheric pressure, usually around 2-4 bars, to promote uniform heat penetration and maintain the integrity of the can.
• Real-time monitoring: Each batch of products is rigorously validated to confirm that the sterilization parameters are met. Continuous monitoring ensures uniform heat distribution throughout the sterilization process.
• Cooling and inspection: Cooling after cooking must be controlled to prevent deterioration during the cooling stage, and after cooling, it must be inspected for damage and deformation to prevent secondary contamination.
4. Recommended Retort Types for Canned Fish
The following sterilization methods are recommended to meet the requirements of canned fish:
•Water Spray Retorts: Utilizing water spray for direct heating and cooling, they are efficient for delicate fish products where gentler treatment is preferred to preserve texture.Inquiry Now!
•Steam/Air Retorts: These combine steam and air for faster heating and more uniform cooling, often preferred for their energy efficiency and environmental friendliness.Inquiry Now!
In conclusion, the sterilization process of canned fish plays a vital role in ensuring food safety, extending shelf life and maintaining product quality, Sumpot is committed to providing various types of sterilization equipment for canned fish manufacturers. The company has more than 200 professionals and exports to more than 100 countries and regions, providing domestic and foreign customers with one-stop comprehensive sterilization solutions. If you have any needs or doubts about canned fish sterilization, you are welcome to contact our team experts at any time! Contact us now!
