How is the automatic sealing machine filling the canned fruit?

Canned food is a common food in our life. It has been loved by people for its sweet taste, easy to eat and easy to carry. You must have eaten canned food. Then do you know how canned products are packaged?

Canned products are generally packaged in a fully automatic sealing machine . We have to process the cans before packaging.

Before canning, first in the sterilized glass (1354, -18.00, -1.31%), we can put 290 grams of fruit pieces in the pear cans according to the canned cans (depending on the canned products) Add 220 grams of sugar water to heat the exhaust.

After the canning, the exhaust box is sent to heat the exhaust gas, and the center temperature of the tank is above 80 °C.

Seal the can. Put the can lid on the can, and seal the can on the automatic sealing machine, no air leakage.

Sterilize and cool. The cans were boiled in boiling water for 15 minutes to 20 minutes and then cooled to 38 ° C in sections.

Wipe the cans and store them. Dry the water and store it in a room temperature room for one week.

The quality of the pears in the automatic sealing machine requires white or yellow flesh and the color is consistent. The sugar water is more transparent. A small amount of pulp debris that does not cause turbidity is allowed. The canned pears of this variety should have a flavor, sweet and sour taste, no odor. The pear slices are soft and hard, and there is no rough stone cell sensation when eating. The block is complete. The size of the fruit pieces in the same can is the same. Without automatic sealing machine damage and insect spots. The flesh is not less than 55% of the total net weight. The concentration of syrup is not less than 14%-18% (according to the refractive index when opening the can). Other canned products are also the same as the packaging process of pears, but with different ingredients.

Precautions when using automatic sealing machine :

For varieties with an acidity of less than 0.1%, citric acid with a depth of 0.15% to 0.2% should be added to the sugar water.

The production process must be rapid, especially in the handling of fruit, canning and sterilization.

When pre-cooking, it should be watery, steamy, and suitable in volume.

Do not use pears with low maturity or storage, and soak them in boiled pear water at 30 °C for 30 minutes in winter to prevent discoloration of pears during pre-cooking.