Canned fish production line, canned fish processing equipment

The process flow of the fully automatic fish canned food production line is as follows: raw materials enter the freezer - shipment is placed on the defrosting rack (defrosting machine is turned on) - to be defrosted - transported to the defrosting machine - defrosted material is discharged - lifted to the drum descaling machine - after descaling, lifted to the head removal line - then the fish head is stored in the storage hopper - the fish body is sorted and boneless for fish bone separation - lifted and transported to the bubble cleaning machine - then drained - manually trimmed - then enters the cutting machine - after water washing - enters the salt immersion machine for timed pickling and tightening - spray cleaning - screen drainage - metal detection - lifted into the canning weighing line (the upper layer is an empty can, the middle is the fish raw material, and the lower layer is the transported solid can) - The canning machine is fed in - the steaming machine is used for pre cooking to remove fishy smell - the canning machine is operated in a single line - it enters the pouring and draining process - heating - secondary pouring - conveying - adding soup and salt water - automatic vacuum sealing and automatic lid supply - entering the automatic sealing detector - qualified and entering the next process - canning - bagging - entering the sterilization pot again while taking turns to sterilize - the product is automatically sealed out of the pot - the canning machine is divided into a single row - entering the detergent - washing - drying - labeling - laser coding - canning and packing - sealing and conveying

Performance of fully automatic canned fish production line

1. The advanced technology of high-pressure sterilization device for equipment digestion and absorption, developed in combination with China's national conditions, has the advantages of high technical starting point, advanced process, stable product and good practicality.

2. The main components are made of stainless steel, which meets food hygiene requirements, has strong corrosion resistance, and has a long service life. The equipment has passed safety inspections and the protective devices are safe and reliable.

3. Good sterilization effect. During the process of heating and sterilizing food, the microorganisms in the food will undergo different changes, some may be eliminated, and some may be destroyed, which is a bad phenomenon. At the same time, the quality, nutritional content, and packaging appearance of the food itself will also change, which is another unfavorable phenomenon. The main purpose of food heating and sterilization is to kill pathogenic bacteria and toxin producing bacteria, while minimizing the impact on the food itself. High temperature and short-term sterilization methods can achieve the above goals.

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