With its unique flavor and rich nutritional value, canned sardines have become a delicious delicacy in the hearts of many diners. It is not only a convenient food choice, but also a precious gift from the ocean, carrying a deep culinary culture and historical heritage. Sardines, a small, fat-rich fish, are a valuable ingredient given to mankind by nature. They usually swim in the ocean in large groups and are an important target for the fishing industry. Canning sardines is a smart way to preserve their flavor and nutrition for a long time.

As a nutritious and convenient food, canned fish is favored by more and more consumers in the market. Meanwhile, with the continuous progress of production technology and the improvement of consumers' health consciousness, the varieties and quality of canned fish are also being upgraded to meet the needs of different consumers.

Canned fish production process

Raw material processing: choose fresh or frozen fish with complete body, normal odor and elastic muscle, remove internal organs, scales and inedible parts, and clean them.

Seasoning and canning: add appropriate amount of seasoning (such as salt, sugar, spices, etc.) to the processed fish pieces or whole fish, and then put them into containers such as metal cans, glass cans or composite film cooking bags.

Exhausting and sealing: Remove the air inside the cans through exhaust box or vacuum capper, and then quickly seal the mouth of the cans to prevent the invasion of outside microorganisms.

Sterilization and Cooling: The sealed cans are put into the autoclave for high temperature and pressure sterilization to kill the microorganisms remaining in the cans and ensure the safety of the food. After sterilization, the temperature of the cans is rapidly reduced to room temperature through the cooling system, and then the cans are wiped clean and labeled for storage.

Canned fish is a kind of ready-to-eat canned products made from fresh or frozen fish as raw materials, after a series of processing, canning, adding seasonings, sealing, sterilization and other processes. There are many kinds of canned fish, according to the different processing methods, it can be divided into braised, eggplant sauce, fresh fried, steamed, smoked, oil-soaked, water-soaked and other categories. In addition, canned fish is also named differently according to the different materials used, such as canned fish with black bean sauce, canned Wuchang fish, canned scallop fish, canned carp fish and so on.