MySheen

Canned shark fin in soup

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Process raw material acceptance → raw material treatment → boiled soup → canned → seal → sterilized → packaging → finished product. Operation points 1. Raw material acceptance: 1.1 shark fin: using dried products produced in Shantou, Guangdong Province. 1.2 Chicken breast, chicken shell, scallops, ham, ginger, liquor and dark soy sauce are all sold on the market. 1.4 Xanthan gum, made in Germany; modified starch, made in France. 2Raw material treatment: shark fin was soaked in clean water for 12 hours, then at 50 ℃.

technological process

Raw material acceptance → raw material treatment → boiled soup → canned → sealed → sterilized → packaging → finished products.

Key points of operation

1. Raw material acceptance:

1.1 shark fin: using dried products produced in Shantou, Guangdong Province.

1.2 Chicken breast, chicken shell, scallops, ham, ginger, liquor and dark soy sauce are all sold on the market.

1.4 Xanthan gum, made in Germany; modified starch, made in France.

2Raw material treatment: first soak shark fin in clean water for 12 hours, then soak 40min at 50 ℃ water temperature, remove sand film, cut off wing cartilage and trim it. Wash the chicken breast, precook until cooked, and then cut into shredded chicken. Soak the scallops in water for 1 hour. The ham is shredded.

3 boiling soup: according to the formula, mix and cook the soup.

4 canning: use 7116 anti-sulfur paint can, according to the ingredient table to load shark fin, shredded chicken, scallops, ham, heat soup to the weight required by net weight.

5 sealing: vacuum sealing.

6 sterilization: in the autoclave according to 10min-40min-10min/121 ℃ 's sterilization formula, after sterilization, reverse pressure cooling to 38: 40 ℃, then out of the pot. Sterilization should be carried out within one hour after sealing. Remove stains from the tank and detect leaks in a tank with flowing clear water (in which the available chlorine of the cooling water discharged from the sterilizer is ≥ 0.5ppm).

7 packing: the can body uses its own waste heat to dry the outside of the tank, spray code-production date, set label and pack it.

8. Storage and transportation.

 
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