The canned aquatic products in tomato sauce is actually a canned food with unique flavor, and its seasoning is mainly tomato sauce. Because of its large production, it is listed as a separate category. It is one of the popular canned aquatic products in domestic and foreign markets.

Because the tomato juice has the role of regulating and partially masking the odor of the raw materials, and thus the requirements for raw materials than the steamed class, oil-soaked class is lower. The principle is that the organic acids in eggplant juice and fish protein decomposition products of amines occur alkaline neutralization, but can not use spoiled raw materials. Suitable for the production of this type of canned goods are mainly mackerel, Spanish mackerel, eel, sardines, oily fish and other oceans in the upper layer of fatty fish and a variety of freshwater fish. Canned mackerel in eggplant sauce, for example, is described as follows:

1, process flow. Acceptance of raw materials → raw material selection and processing → salting → canning → exhaust → water control → add ketchup → vacuum sealing → washing → sterilization → insulation → packaging

2, process operation points:

① Acceptance and selection of raw materials: acceptance and inspection of incoming fresh mackerel (mackerel) in the size and specifications, quantity, freshness. Frozen mackerel should be checked plate by plate and thawed by spraying in a clear pool. Fresh mackerel has glossy skin, prominent eyeballs, bright red gills, elastic muscles, non-separation of flesh and bones, no belly breaks, and no odor. Qualified mackerel head, cut the fish belly, remove viscera (pay attention not to break the fish gallbladder), cleaned in running water, and scrape off the sticker bone blood, cut off the fins, cut into 4 to 5 cm long fish block, wash and water control to be used.

② salting and canning: put the fish in 15 degrees boomerang brine salting for 20 minutes, stirring during the period of 2 times, the ratio of brine to fish is 1:1, salting the end of the fish with water to rinse the fish, draining water can be canned. Can be used 7114 cans or 860 cans, 601 cans can be. If you use 7114 cans can be filled with 8 pieces, the size of the parts evenly matched, overlapping two layers, the requirements of the cans neatly, the upper layer should be left in the interval, and then filled with 1 boomerang degrees of clean brine.

3 exhaust and juice: the cans will be sent to the exhaust box, the temperature of 98 ℃ or more, the time can be controlled according to the season in 35 ~ 40 minutes, the center of the temperature should reach 95 ℃ or more. Out of the exhaust box cans that is controlled to remove the brine, add the prepared eggplant juice, 7114 type to add 110 ~ 120 grams, the actual amount added to make appropriate adjustments according to the exhaust and dehydration, each can of compound pounds to ensure that the net weight of 7114 cans for 425 ± 13 grams.

4 the preparation of eggplant juice: eggplant juice formula: (to 7114 type 1000 cans, unit: kg).

28% tomato sauce 35 peanut oil 5

Sugar 7 round onion 5

refined salt 4 fresh water 74

Total 130

Method of preparation: peel and wash the round onion and cut into minced onion, add a small amount of water to boil, add water, while stirring, while adding sugar and refined salt, so that it is melted, according to the recipe required to add enough water, then add 28% of the Tomato sauce and stir constantly, the peanut oil has been roasted (if you are adding tomato juice, canned mackerel with refined peanut oil) slowly poured in, stirring for half an hour, tomato juice should be used as you go, stirring several times.

⑤After adding eggplant juice cans should be immediately sent to the vacuum sealing machine to seal, the vacuum pump indication should be about 360 mmHg, check and adjust the vacuum performance of the sealing machine in time to achieve the vacuum inside the can to avoid too high a vacuum may be pumped out of the eggplant juice. Sealing process should always check the actual situation of the double crimp, in addition to the appearance of the inspection with a special canning calipers, the conditions of the enterprise application of a special projector check. After sealing should be cleaned can by can, wash the can body oil and eggplant juice and then loaded into the cage sterilization.

6 sterilization: 7114 cans of 425 grams of canned mackerel in eggplant sauce sterilization formula (for reference) for 15′-70′-10′ counter-pressure water cooling/118 ℃