CHUNK LIGHT TUNA CANNING MACHINE

Specifications

1. complete fish processing line
2. Chunk light tuna in oil production line 
3. Tuna chunks in oil making machine

Canned tuna is an important variety of canned aquatic products. The varieties of canned tuna are mainly albacore tuna and yellowfin tuna. There are many varieties of canned tuna, including raw tuna, spiced tuna, oily tuna, vegetable tuna, and tuna in tomato sauce. And other varieties. In addition, because there are many sulfur proteins in the tuna muscles, sulfur- and acid-resistant dual-purpose fully-painted tinplate cans are generally used as canned containers.

Introduction:

we could offer you tour best production line, we could analysis according to your application occasion , then design the  whole process,  and work out the best solution according to your requirment . we could offer our best post-service such as the techinique training.    and besides, you could enjoy a  good business future for manufacturing the  canned  food for the customer in the market, for the fish, we have the production line for the Tuna, nitrile fish, black carp processiing for the finished canned food.For further information please contact Ms. Yolanda Hu 

Mobile / whatsapp: + 86 18817752376

Description:

Complete processing line for the ellaboration of canned tuna in 1/4 club format. 

This line is complete, since the reception of fresh fish /frozen fish until the packaging and cartooning of cans. The main machines of this line would be: 

- tuna unfreezing machine

- tuna cutting and pre-cooking machine

 - tuna meat process platform

- tuna flakes process and packing platform

- Automatic can seaming machines for 1/4 club formats.

- Automatic autoclave.

- tin/cans washer and coder

- Cartooning machine

Main Parameter:

Process flow:

Acceptance of raw materials: The sanitary quality should comply with the relevant provisions of "GB2733-94 Sanitary Standards for Marine Fish". No spoiled fish below the second freshness shall be used.

Raw material handling: Fresh fish is washed with water. Frozen fish is frozen in flowing water, and the quality of the frozen fish is the same if it is completely frozen.

Cooking: The cooking time should be determined according to the size of the raw fish and strictly controlled.

Finishing: The fish body after cooking should be cold enough to make the tissue tight and firm, and then finishing to avoid breaking.

Canned: Adopting No. 860 anti-sulfuric acid dual-purpose full-paint tinplate cans that meet the requirements of "GB10785-89 Open-top Metal Round Can Specifications Series".

Vacuum sealing: The cans after sealing should be cleaned with detergent and water, wash the fish residue and oil stains attached to the outside of the tank, and then put them into a sterilization basket (cage) for sterilization.

Sterilization: After filling and sealing, it should be sterilized as soon as possible. In the sterilization process, it should be carried out in strict accordance with the operation regulations to avoid inferior products or waste products.