Details of canned sardines

Canned sardines are canned foods made of sardine meat and tomato sauce. It belongs to fast food, fast food.

Chinese name: main ingredients of canned sardines: sardines taste: fragrance is suitable for people: canned foods suitable for all ages, including characteristics, practices, technological processes, operating points, self-made methods, nutritional value, food safety, heavy metals, colonies exceeding the standard, identification methods, food safety incidents, common food characteristics, etc., which are complicated to make. The ingredients are scarce. Mostly used in factory production. The technological process is raw material acceptance → raw material treatment → pickling → canning → dehydration → adding ingredients → vacuum sealing → sterilization → cooling → heat preservation test → packaging → finished product. Operation points: 1. Raw material acceptance: (1) Use fresh (frozen) or well-frozen sardines. The fish body is complete, the eyeball is flat, the cornea is bright, the gills are red, the scales are firmly attached to the fish body, the muscles are elastic, and the flesh and blood are closely connected. Hygienic quality should comply with the relevant provisions of GB2733-94 Hygienic Standard for Marine Fish. Deteriorated fish with a freshness lower than Grade II should not be used. (2) The body length of raw fish is more than10cm. 2. Raw material treatment: (1) Wash fresh fish with clean water, thaw frozen fish with running water until the fish body is separated or semi-frozen. (2) Remove the head, tail, fins and viscera, scrape off the scales, wash the mucus and impurities on the fish surface with running water, and wash the black membrane, blood stains and viscera in the abdominal cavity. The water temperature shall not exceed 25℃. (3) In the process of treatment, raw materials that do not meet the quality requirements such as deterioration and mechanical damage should be eliminated. 3. Salinization: (1) The quality of salt used for salinization must meet the relevant provisions of GB546 1. (2) Preparing saturated salt solution and filtering for later use. (3) The concentration of brine is 10 Baume, the curing time is 10-20 minutes, and the weight ratio of brine to fish pieces is 1: 1. When the raw material is fresh fish, the curing time should be increased by 3-5 minutes. (4) Salt water can be used for 5 consecutive times, but each time it should be supplemented with concentrated salt water to the specified concentration. (5) Semi-frozen fish should be completely thawed with clear water before being salted. (6) In the process of salting, fish need to be completely immersed in salt water. (7) Adjust the curing time according to the size and temperature of fish and the difference of raw materials between frozen fish and fresh fish. (8) Rinse with clear water after pickling, and drain the water. 4. canning: (1) adopt No.603 and No.604 sulfur-resistant full-painted tinplate cans meeting the requirements of QB22 1. (2) Empty cans must be clean and free of rust spots, and the cans must not be deformed such as edges and corners, concave and flat, and no paint falls off. (3) Empty cans should be washed, disinfected with hot water or steam above 82℃, and drained upside down for later use. (4) The salted fish pieces should be fully drained before weighing and canning. The loading capacity of No.603 and No.604 tanks is 360-370g and 210-220g respectively. When the raw material is frozen fish, it is less than fresh fish 10g. (5) After the fish pieces are canned, clean salt water with the concentration of 1 Baume is filled. 5. Dehydration: (1) Boil for 30-40 minutes /98- 100℃ for dehydration, and then drain the soup. (2) According to the steam quantity, the size of fish, different types of cabinets and the performance of dewatering boxes, the dewatering time should be properly adjusted. The dehydration rate should be controlled at 18-22%. 6. Additive: (1) The quality of refined vegetable oil and refined salt shall meet the relevant provisions of GB27 16 and GB546 1 respectively. (2) The refined vegetable oil is heated to 180-220℃, then cooled to 80-90℃ and filtered for later use.

Homemade method Raw materials: 500g of sardines (very cheap, frozen, about a catty in 4 yuan), and 0/00g of tomato sauce/kloc.

Ingredients: salt, cooking wine (or yellow rice wine), a little soybean oil, clear water but fish. Practice: 1, pour a small amount of soybean oil into the pot, stir-fry the cleaned sardines for a while, then pour cooking wine, add tomato sauce, salt and water to boil. 2. After that, it is best to cook in a pressure cooker (purple casserole can also be used as a last resort). Effect (if the production is successful): the sardine skin made is golden and crisp. Take a bite and you will find that the fish inside is very thin, tender and delicious. Sardines with nutritional value are the general name of some herrings, which are widely distributed in temperate marine areas of 6 ~ 20 degrees north and south latitude, and are one of the important economic fish in the world. Sardines are rich in phospholipids, namely OMEGA-3 fatty acids, protein and calcium. Phospholipids can promote fetal brain development. Omega-3 fatty acids can protect cardiovascular health. According to the website of the American Cardiovascular Association, this special fatty acid can reduce the production of triglycerides, which has the magical effect of gradually lowering blood pressure and slowing down the speed of atherosclerosis. Sardines also contain a lot of calcium, especially fish bones. The bones of canned sardines are soft and safe to eat. Heavy metal lead in food safety: Lead has toxic effects on various systems of human body, mainly in nervous system, hematopoietic system and blood vessels. In the nervous system, advanced neurological dysfunction can occur in the early stage, and organic encephalopathy and nerve paralysis can be caused in the late stage. For hematopoietic system, lead mainly interferes with heme synthesis and causes anemia. Lead has a great influence on children's growth and development. Children's brains are more sensitive to lead pollution, which seriously affects children's intellectual development and behavior. Mercury: Mercury accumulates in human body through the transmission of food chain, and the most accumulated parts in the body are bone marrow, kidney, liver, brain, lung and heart. Mercury can cause irreversible damage to human nervous system, kidney and liver. Mercury can corrode tissues and combine with protein to form loose protein compounds. In some parts of the world, mercury has become a public health hazard. Arsenic: Arsenic exists in the form of inorganic arsenic and alkyl arsenic due to chemical action and microbial action in the environment. The toxicity of different forms of arsenic varies greatly. Trivalent arsenic compounds are more toxic than pentavalent arsenic compounds, and hydrogen arsenide and arsenic trioxide (commonly known as arsenic) are the most toxic. Arsenic trioxide can be toxic when taken orally at 5-50mg, and fatal when taken orally at 60- 100mg. Long-term exposure to arsenic can cause cell poisoning and sometimes induce malignant tumors, especially inorganic arsenic is a carcinogen of skin cancer and lung cancer. Arsenic can also damage the fetus through the placenta. Cadmium: Cadmium can damage blood vessels, lead to tissue ischemia and cause multiple system damage; Cadmium can also interfere with the metabolism of trace elements such as copper, cobalt and zinc, hinder the absorption of iron in intestine, inhibit the synthesis of hemoglobin, and inhibit the metabolic process of phosphorus oxide in alveolar macrophages, thus causing damage to lung, kidney and liver. Cadmium is an unnecessary toxic element in human body, which may have carcinogenic, teratogenic and mutagenic effects. Salmonella with excessive colonies: Medical research shows that food poisoning caused by Salmonella is most likely to occur in May ~ 10, and food poisoning caused by Salmonella is closely related to factors such as Salmonella content, pathogenicity and individual susceptibility in food. When people eat food containing Salmonella, bacteria and their toxins can cause adverse reactions such as vomiting, diarrhea, fever, headache, and even life-threatening and harmful to human body. E. coli: Although the vast majority of E. coli have good cooperation with human beings, there are still a few special types of E. coli that are quite toxic, and once infected, it will cause a serious epidemic. Most of them are endogenous infections, mainly urinary tract infections, such as urethritis, cystitis and pyelonephritis. It can also cause peritonitis, cholecystitis and appendicitis. Escherichia coli can invade the blood and cause septicemia in infants, the elderly, the infirm, patients with chronic wasting diseases and patients with extensive burns. Some serotypes of Escherichia coli can cause diarrhea in humans. Among them, enterotoxigenic Escherichia coli can cause diarrhea in infants and tourists, ranging from watery diarrhea to cholera-like symptoms. Identification method The identification before opening the can is mainly based on four aspects: looking at the container appearance, pressing the can cover by hand, tapping and listening, and air leakage inspection. Specifically: first, look at the identification method. Mainly check whether the cans are tightly sealed, whether the appearance is clean, and whether there is wear and corrosion, such as dirty, dark, spotted and rusty edges. If it is a glass bottle, you can directly observe its internal quality in a bright place, and then gently shake it to see whether the contents are neat, whether the soup is turbid, and whether there are impurities and foreign bodies. Second, the identification method of hand kneading. Mainly check whether canned food has fat listening phenomenon. You can press the bottom and lid of tinplate cans with your fingers, or press the lid of a glass bottle to carefully observe whether the cans expand. Third, knock-and-listen recognition. It is mainly used to check the quality of canned contents. You can tap the center of the bottom cover of the can with a small wooden stick or finger to identify the quality of the can. Good canned food sounds crisp and solid; Inferior canned goods include voiced sound and hollow sound with insufficient contents and large gaps, that is, "broken" hoarse sound. Four, air leakage identification method. Whether the canned food leaks is very important for the preservation of canned food. When checking for air leakage, cans are usually immersed in water and squeezed at the bottom by hand. If there is air leakage, you will find small bubbles. But don't move the cans when they are submerged in water, so as not to see the small bubbles clearly. Food safety incident Morocco destroyed a batch of canned sardines that did not meet hygiene standards. Morocco's food safety department recently found that a batch of canned sardines had serious quality problems due to the use of unqualified edible oil in production, so 600,000 boxes of canned sardines were destroyed. According to local media reports, the Moroccan food safety department said that the unqualified edible oil was imported from abroad, but did not disclose which country it was imported from. The relevant departments have asked the importers and distributors concerned to stop selling other canned sardines that may be problematic and carry out relevant investigations. 250,000 boxes of canned sardines will be destroyed. Morocco is the largest fishery producer in Africa, and seafood processing is an important part of Morocco's food processing industry. Among them, the export volume of canned sardines produced in Morocco ranks first in the world, with an annual export volume exceeding 2 billion dirhams (1 US$ 8.5 dirhams).