1. Raw material treatment: Use fresh abalone, wash the sediment and other impurities with seawater or fresh water, cut the meat column with a round knife on the inner wall of the shell, remove the internal organs and film, wash, and put in 10Be' salt Soak in the liquid for 20 minutes and stir twice in the middle to make the salt evenly. The marinated mutton meat was washed clean with water and drained for 10 minutes before being weighed and canned.
2. The marinated abalone meat is regularly loaded into the tank, and then the quantitative liquid is added. The formula of the feed liquid is: clean water is added with 2% of refined salt, 0.5% of monosodium glutamate, and the amount of feed liquid is 1/3 of the tank height. It is appropriate. Canned after sealing.
3. Exhaust airtight: Heat the exhaust with steam in the exhaust box. Exhaust temperature is 105°C. Exhaust time is 30 minutes. Immediately after venting, seal can lid.
4. Sterilization: Sealed cans were sterilized in autoclave at a sterilization temperature of 113°C, heating time of 15 minutes, sterilization time of 60 minutes, cooling time of 15 minutes (15′-60′-15′/113°C), and cooling water when cooling. Cooling, when the temperature of the cans is reduced to about 45°C, the retort can be wiped.
5. Inspection: after sensory inspection of the vacuum degree and appearance after rubbing the can, the qualified person enters the insulation in the insulation warehouse (about 40° C. temperature) for about 7 days. The insulation library is checked again and the qualified person carries out the packaging.
6. Packaging: Packed in cartons, the trademark is generally not attached to the cans and is directly placed in the boxes to avoid impact and wear on the way. The cans are separated from the cans by corrugated cardboard. The cardboard is added between the upper and lower layers and the bottom and the top. It is sealed with swarf-making medium caustic soda, and it is fastened with its director's punching machine and tied with a plastic belt.
2. The marinated abalone meat is regularly loaded into the tank, and then the quantitative liquid is added. The formula of the feed liquid is: clean water is added with 2% of refined salt, 0.5% of monosodium glutamate, and the amount of feed liquid is 1/3 of the tank height. It is appropriate. Canned after sealing.
3. Exhaust airtight: Heat the exhaust with steam in the exhaust box. Exhaust temperature is 105°C. Exhaust time is 30 minutes. Immediately after venting, seal can lid.
4. Sterilization: Sealed cans were sterilized in autoclave at a sterilization temperature of 113°C, heating time of 15 minutes, sterilization time of 60 minutes, cooling time of 15 minutes (15′-60′-15′/113°C), and cooling water when cooling. Cooling, when the temperature of the cans is reduced to about 45°C, the retort can be wiped.
5. Inspection: after sensory inspection of the vacuum degree and appearance after rubbing the can, the qualified person enters the insulation in the insulation warehouse (about 40° C. temperature) for about 7 days. The insulation library is checked again and the qualified person carries out the packaging.
6. Packaging: Packed in cartons, the trademark is generally not attached to the cans and is directly placed in the boxes to avoid impact and wear on the way. The cans are separated from the cans by corrugated cardboard. The cardboard is added between the upper and lower layers and the bottom and the top. It is sealed with swarf-making medium caustic soda, and it is fastened with its director's punching machine and tied with a plastic belt.
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