1. Main features of soft cans

(1) High temperature sterilization can be used, and the time is short, and the nutrients in the contents are rarely damaged. The composite film packaging soft cans can withstand 120% The above high temperature, fast heat transfer, and short cooling time after sterilization. The entire sterilization time is 1/2 shorter than that of rigid cans, which greatly reduces the impact on the color, flavor, and shape of the contents, especially the loss of nutrients. Therefore, The original features of the contents are maintained.

(2) It can be stored or circulated at room temperature for a long time, and its storage stability is stable. Soft cans are temperature-regulated and sterilized products in sealed packages, so they do not require special storage conditions such as refrigeration. Under normal temperature conditions, ordinary warehouses and shelves You can save it safely. The chemical properties of soft canned packaging materials are stable. There are five metal ions on the surface and will not react chemically with the contents. Metal cans are prone to tin dissolution, corrosion and rust. Under the same storage conditions, the shelf life of soft canned food is longer than that of soft canned food. Rigid can long.

(3) Easy to carry, easy to open, safe and time-saving. Soft canned food is small, soft and easy to carry. When eating, you only need to tear it from the incision. No special can opening tools are needed, and it will not look like tinplate. It is as sharp as broken glass and can easily cause injury.

(4) Save energy and reduce costs. Soft canned food can be heated and eaten by boiling it in boiling water for 315 minutes, which can save a lot of energy.

(5) Soft cans are easily damaged and deflated, causing the contents to deteriorate. Because the packaging window of soft cans is soft, it is easily damaged by external pressure, which reduces the degree of vacuum and causes deterioration.

2. Processing technology of soft canned eel meat

1. Process flow

Raw material acceptance → processing → salting → frying → shredding → packaging Bag → Sealing → Sterilization → Insulation inspection → Packaging → Finished product

2. Preparation of seasoning liquid The formula of the seasoning liquid is 250 grams of garlic, 1.4 kilograms of rice wine, 3.5 kilograms of refined salt, 220 grams of monosodium glutamate, 300 grams of ginger, agar gum 80g, 250g onion, 15kg oil, 60g sauce, 6kg white sugar, 85 liters of water. The preparation method is to wash and pound the garlic, ginger and onions, then put them into gauze, tie the bag tightly and put it in a sandwich pot to boil, keep it boiling for 20 minutes, and then take out the spice bag. Add white sugar, monosodium glutamate, soy sauce, soy sauce, and agar gum, heat and stir to dissolve, turn off the steam after boiling, add rice wine, filter and set aside. Control the output of the pot to 1,000 kilograms (use boiling water to make up the evaporated water), and cool it to below 40°C for later use.

3. Operation points

(1) Raw material acceptance: Use fresh or frozen eels weighing more than 150 grams, and their hygienic quality should comply with "GB2736--94 Freshwater Fish Relevant provisions of "Class Hygiene".

(2) Raw material processing: ① Live eels should be kept temporarily for 1 day. After they spit out all the sediment and dirt in the gills, the fish should be knocked unconscious or stunned with electricity, and the eels should be cleaned and frozen. Thaw with running water and wash.

② Nail the washed eel on a wooden board with an iron nail (back facing up), cut it from behind the gills with an obtuse triangle knife, remove the internal organs along the spine, chop off the head and tail, and clean them Blood stains and impurities on eel slices. ③Cut the washed eel fillets into eel segments about 6 cm long, and place them separately according to the size and thickness of the eel segments.

(3) Salting: Put the eel segments and salt water into 10 degree baume salt water at a ratio of 1:1 for salting. The salt water can be used multiple times in a row. Add concentrated salt water to the specified test each time. Salt IO--12 minutes. The salting time should be adjusted appropriately according to the size of eel segments, temperature, and the difference between frozen and fresh fish raw materials. After salting, rinse once with water, drain and wait for frying.

(4) Frying: The salted eel segments are fully drained and fried in oil at 180℃--200℃ for 2-4 minutes. When frying, turn it gently so that the fried eel segments are evenly tender and have the same color. When the surface turns golden red, remove the oil and cool it to control the dehydration rate at 35%--40%.

(5) Shreds: Cut the fried eel segments into shreds 6 cm long and 3 mm wide.

(6) Processing of pork shreds: Use healthy pig backbone or lean meat, cut into shreds of the same specifications as eel shreds, cook in peanut oil and set aside.

(7) Bag packaging: Packed in a three-layer composite bag (PET/AL/CPP), weigh 80 grams of eel shreds, 60 grams of pork shreds, and add 40 grams of seasoning liquid (net content per bag) is 180 grams).

(8) Sealing and sterilization: During vacuum packaging, the main vacuum control is 0.088---0.093 MPa. Sterilization formula 15--35-15/121℃, back pressure: 0.16 MPa.

(9) Insulation inspection: Wipe the surface of the tank dry, store it in an insulated room at 37°C ± 2°C for 7 days, reject unqualified products, and pack the finished product into warehouse for storage.