Canned meat retort machine and canned meat processing technology

Canned meat retort machine and canned meat processing technology


This is an article about meat canning technology, and canned sterilization pots used in meat articles, including sterilization processes.

Canned food is a product that is often sterilized by the manufacturer of the retort machine, and the sterilization period is extended to extend the shelf life of the can. JOOYAN Machinery Co., Ltd. produces sterilization for canned food, produces different types of retort machines, uses high temperature and high pressure sterilization, and has a shelf life of more than one year. It adopts computer automatic control technology to control the temperature of the sterilization, heat preservation and cooling, and prevent the broken bag. The occurrence of the upswing phenomenon. In order to better serve the manufacturers of canned retort machines, we collect and organize the canned production materials for the reference of JOOYAN retort machine users. With the continuous development of China’s meat and poultry market, a variety of meat products are emerging one after another. Among them, canned meat, as a substitute for meat, is delicious and easy to preserve, and has been deeply loved by consumers. How is the canned meat processed? There are many kinds of canned meat on the market, but the raw materials for canned food can be basically divided into livestock, poultry and aquatic products. Then we can use canned luncheon meat in canned meat, canned corned beef, canned chestnut chicken in poultry, and aquatic eggplant. The canned fish juice is represented by everyone.


Raw material storage

Regardless of which canned meat is made, some of their early stages are similar, such as raw materials. The quality of raw materials will directly affect the quality of the products, so the choice of raw materials is very important. Each time the raw materials come into the market, the quarantine certificate of animal products can be stored in the cold storage. The temperature in the cold storage should be kept below minus 18 degrees Celsius. The staff should observe it at any time and start to cool down.


Personnel disinfection

Before you start making canned meat, you must first ensure the safety of the food. According to the provisions of the National Food Industry Standardization Technical Committee 8950-1988 “Sanitary Code for Cannery”, entering the production area, you can choose whether to wear a mask or gloves according to actual needs. Workers entering the factory must wear overalls, wear a hair hood, and put on rain boots. Then the individual puts his hair in the mirror, making sure that the hair is not exposed and the clothes are neatly dressed. It is only possible to enter the passage of the workshop, where a special person uses a brush to clean the hair and foreign objects on the clothes of the entering personnel. Next, the entry personnel should use soap liquid, disinfectant water to wash hands and disinfect. After disinfection, rinse with clean water handle, and then continuously pass through the bleaching powder disinfection tank and clear water pool, and finally enter the processing workshop.


Equipment disinfection

After entering the processing workshop, the equipment needs to be disinfected. The disinfection method is mainly to spray and disinfect the surface of the equipment with chlorine dioxide disinfectant. After spraying, use the pure water of 82 degrees Celsius or more to carry out the machine. Scrubbing and flushing. The corners and floors of the workshop must be cleaned and flushed to ensure the sanitation of the workshop.

Canned meat production

After the raw material storage and disinfection preparation work is finished, we can start production. Let us first look at the processing of canned meat cans. The canned beef and the canned luncheon meat are the most typical. The following is a detailed introduction.



At each production, the staff will pick up the raw materials from the cold storage according to the type of canned meat. The first step to transport the raw materials to the production workshop is to cut the pieces and cut the frozen pork or beef into strips with a meat slicer, and then cut them into small pieces of 3-5 cm square. Note that in order to prevent the skew between meat, beef and pork should be cut with a special meat slicer, and the same meat slicer should not be mixed. In the process of using the meat slicer, be careful and pay attention to safety. Do not put your hand too close to the blade to avoid unnecessary damage. After the meat is cut, the tray is first loaded. In order to avoid waste, the remaining meat on the console should be collected into the basin, and the meat residue on the ground should be cleaned in time. After each use of the machine, it must be cleaned in time.


The raw material is thawed, that is, the cut meat pieces in the tray are spread on the workbench, and placed in an environment with a central temperature of not higher than 10 degrees Celsius for 10-12 hours for natural thawing. After thawing, the hand can be used. Press the meat to check if the meat is soft until the meat is completely thawed before proceeding.



Cleaning is to put the thawed meat into the pot, put it into the tray, add water to clean it, wash it twice, and then wash the meat on the sorting table, pick out the impurities on the meat, Convenient for later operations. The cleaned waste residue is poured into a waste storage tray and disposed of.



The meat pieces are sorted out, and the next thing to do is to marinate. Before pickling, first mix the salt in the ingredients, the ratio is: 98% salt, 1.5% sugar, 0.5% sodium nitrite. The mixed salt is prepared, and the pickling work can be started. First, the cleaned meat should be placed on the operation table, and then the mixed salt should be sprinkled on the meat according to the ratio of 25 grams of mixed salt per kilogram of meat. Stir well, stir, and put in a marinade. The purpose of curing is to serve as a seasoning and color protection. The curing time is usually 12 to 24 hours. After curing, the color of the meat will change. deep. When making canned meat for lunch, in order to make the meat taste delicious, after the curing process, 15 kg of pork belly will be added to every 65 kg of lean meat. The canned corned beef is pre-cooked after it has been marinated, so this is the main difference between the two canning processes.


Before the beef is pre-cooked, we have to go to the ingredients room to prepare a material package. The so-called material package is to put the aniseed, pepper, cinnamon, onion, fresh ginger, etc. in a gauze bag, and then put the pre-cooked pot When the water is burnt above 50-60 degrees Celsius, add the prepared bag. After about ten minutes, you can smell the fragrance of the bag. At this time, you can pour the marinated beef and use the fence. Stir and boil until boiled. When the meat is boiled for 3-5 minutes, when the meat is about 8 minutes cooked, the meat can be cut to see the color. If there is no obvious bloodshot inside the meat, the meat can be fished out and weighed. It is. The purpose of weighing is mainly to confirm the weight of the beef, and it is convenient to match the appropriate proportion of the auxiliary materials. Take 80 kg of beef as an example. The weight of the auxiliary materials is 150 g of essence, 2 kg of starch, and 1.5 kg of soy protein. In addition, in order to increase the taste of canned beef, pre-cooked beef has a part. Cut into small pieces, usually 20 kg of beef, 20 kg of small pieces of meat. It is convenient to use when mixing.


Mixing and pumping

Mixing is to put the weighed pork or beef into the skip and put it into the chopping machine for about 60 seconds. When the meat is meaty, it means that the mixture is even. Add the previously prepared essence, starch and soy protein, etc. In addition, in order to avoid the meat taste too dry, the beef can also be added to the pre-cooked broth, the pork can be added to the pure water, continue to stir until uniform, and then press the pumping Button, start the plexiglass cover, cover it, and take 3-5 minutes of evacuation. The purpose is to extract the air from the meat. When the meat becomes slightly dry, you can stop the pumping and remove the mixed meat. The feed port is loaded into the material truck.

Empty can disinfection

The meat is well mixed, and the next thing to do is to disinfect the empty can. The canning of canned meat, generally using tinplate. About the origin of tinplate, one of the arguments is that some people think that the thin steel plate for canning is first imported from Macao, Guangdong Province, because the horse mouth is in Macao, the English name Macao Therefore, people transliterate, the name of the tinplate is also spread. The tinplate is made of thin steel plate material, which can withstand high temperature sterilization on the one hand, and can extend the shelf life of canned food at room temperature on the other hand. The best choice for empty cans is the process of hot pot. The method is to increase the temperature of the hot pot to 80 degrees Celsius and put the empty cans into the hot pot machine for automatic spray disinfection.


Empty can acceptance

After the empty can is disinfected, the staff should also inspect the tank. The pattern and text on the surface of the empty can should be clear and free of rust. The body should not have any deformation features such as edges and corners, and there is no paint falling off. In particular, there should be no damage to the weld, and there should be no defects in the bottom cover. If you find that there is a pattern or the text is reversed, the industry calls it a dào can. You must pick out the cans in time and do the disposal.


After the inspection, the empty cans are placed in the chain, the empty cans are facing up, and the empty cans on the chain are automatically filled through the filling port. After filling, weighing is also carried out. Take 340 grams of cans as an example. After canning, the weight of cans is more or less than 340 grams, and it must be fed or reduced. The error standard is 1 gram. . At the same time, in order to ensure the beauty of the meat surface, the canned meat surface should be smoothed. In order to ensure the quality requirements of the product, the weighing inspection needs to be carried out twice before it can enter the sealing treatment.



Before the official start of the sealing work, it is generally necessary to test several samples at the sealing position to check whether the sealing machine is in good working condition. It is called destructive testing in the industry. Let’s take a tinplate container as an example: You can prepare two empty cans to enter the sealing machine, and the sealing machine will automatically seal the empty cans. Next, the empty cans with the sealed mouth should be dissected, and the empty cans should be unscrewed with pliers to check the three rates. The so-called three rate is the splicing rate, integrity and tightness produced after sealing. After the destructive test is passed, the formal sealing work can be started. The test rate should be sampled every two hours, and two cans are taken at a time.

Washing can

In the production process, the tank washing work is particularly important because the surface of the tank is contaminated with a lot of oil or residue. Washing the cans is to put the sealed cans one by one on the washing machine, and the washing machine can completely clean the oil on the surface of the tank. After the cleaning, the layered code of the cans should be placed in the sterilization cage.


Sterilization cooling

Push the canned food in the cage to the retort machine, and after tightening the retort machine cover, set the corresponding sterilization temperature according to the different characteristics of each can. For example, canned corned beef should be sterilized at a temperature of 121 degrees Celsius for 70 minutes, while canned meat can be sterilized for 60 minutes at a temperature of 118 degrees Celsius. After the corresponding sterilization time, wait for the temperature to cool to about 40 degrees Celsius. Only then can open the drain valve, drain the cooling water in the pot, open the lid, pull out the sterilization cage, and take out the can. The retort machine should pay attention to the temperature and pressure control during the cooling stage. If the pressure is low, it will cause the drum tank phenomenon. Large enterprises should purchase automatic automatic retort machines, and the computer will perform automatic pressure temperature control to avoid the occurrence of such drum tanks.

Wipe can

In the process of sterilization, the surface of the tank is covered with water, so in order to ensure the dry and clean surface of the tank, the canned food can be washed, dried, dried, etc. through the canister. Follow the chain and arrive at the insulation store that is reserved for someone.


Insulation check

The heat preservation library is to ensure the quality of the cans. It is specially used for short-term inventory and thermal insulation inspection. The temperature of the thermal storage warehouse is generally 38 degrees Celsius. The cans entering the thermal storage warehouse can be sampled and tested on the second day. The inspection method is : Take two cans in each batch of cans and inspect them in the inspection room. The contents of the test include the inspection of sodium chloride content, the inspection of vacuum, and the net weight of cans, the tightness of meat quality, the inspection of odor and mouthfeel. 1. Net weight detection, taking 340g as an example, tolerance ± 3%. The net weight of each tank should be between 340 grams and 341 grams, and the average weight of each batch of products is not less than the net weight. 2. Determination of sodium chloride index content, sodium chloride content should be 1.0 ~ 2.5% 3. Sensory test, taking lunch meat as an example, the color of the meat should be bright pink. The cut surface is light pink, allowing the surface to be slightly yellowish. No serious discoloration on the surface. 4. Detection of taste The taste and smell should have the taste and smell of canned luncheon meat, no odor. 5. Tissue morphology Observe the meat pieces, the meat texture is compact and tender, and has a good sense of elasticity; the surface is flat, no corners, no sticky cans; the cut surface has obvious thick-grained flowers; small pores are allowed. 6. Detection of vacuum. Place the can on the horizontal surface and quickly insert it into the can with the tip of the vacuum gauge. The value on the vacuum gauge is more suitable at around 0.02 atmosphere. Only the professional, after passing the inspection of the sampled products by the instrument, the inspector can issue a finished product inspection report to complete the scientific appraisal of the product. The canned food after sampling inspection is still only a semi-finished product. Generally, the canned food will be placed in the thermal storage warehouse for seven days after the production. On the third day, the staff will use a special wooden raft to attack the canned one by one and listen to the sound of the sniper. Observe the surface of the tank to check the low vacuum of the can and the condition of the expansion tank. If problems are found, the unqualified cans should be removed in time. The can of the expansion can, the sound it emits, will appear crisper. Then listen to the sound of the low-vacuum can, its sound will be relatively simple, and it will feel a certain echo. Such cans are unqualified. The qualified cans, the sound is thicker, you will feel no obvious gap between the meat and the tank. In order to ensure the stability of the can, on the seventh day, you need to conduct insulation inspection again, inspection The method is the same as the third day.

Packaging and storage

The cans placed in the thermal storage for seven days, after the insulation inspection, to determine the stability of the characteristics, can be boxed. Before packing, we must first spray the cans on the corresponding production date, which is also a good basis for consumers to buy qualified cans. In order to ensure the clarity of the production date and facilitate the coding, the general staff will first wipe the bottom of the tank with a rag (ma bu) and wipe it clean before the code is applied. It is worth noting that while the staff put the cans on the coding equipment, they should also check the integrity of the can surface again. If there is a bump on the surface of the tank, it will not affect the appearance of the can. Pick it out at any time. The cans with intact surface of the tank are placed for a minute or two after being sprayed. When the code becomes slightly dry, they can be packed and sealed. The sealed cans are also affixed with the product certificate. Finished product library, stacking code, ready to enter the market at any time.


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