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1. Material pretreatment

 

Material options: seamer material selected according to the plea of ​​canning, choose a beautiful color, common shaped fruit size, shape and full, meticulous arrangements, delicate, Naizhu the system, less fiber, no bad flavor varietal character, a high content of soluble solids can be applied to some share of large, sophisticated degree 8-9 sophisticated material. Seamer

 

Sorting, canning

 

2.1 cans of ready

 

Should reflect the material canning cans thoroughly. Of tinplate cans pleading tidy tank type, suture completely uniform standard, weld, Cans and lids edge nicks or deformation, rust and off tin tinplate phenomenon. The glass jars begged neat appearance smooth Guankou, unnotched, Guankou perfect circle, uniform thickness, no bubbles in the glass jar wall crack.

 

Cans in the use of necessary cleaning and disinfection.

 

Manufacture of 2.2 tank liquid

 

¢Ù syrup

 

Syrup canned pleading can sugar concentration of 14-18%. Each material in a sophisticated and its sugar content is not the same, so the press should be involved in the sugar solution was measured after pretreatment quality guessed soluble solids content (in the amount of sugar) first sugar poured into the necessary amount concentration of figuring out the appropriate sweetened. Cans seamer

 

Sugar manufacturing in two ways: the direct method and the dilution method.

 

¢Ú brine

 

Manufacture of salt solution required the use of salt, the press produced pleading Qing stains canned brine concentration single salt concentration of manufacturing, vegetables 1.5-2.0%. Salt solution, whether sugar, depending on the species, such as asparagus, green peas, 2-4% of the sugar can be added. Due to the soft and juicy vegetables, in order to guarantee its friability, can be added in the salt solution with an excess of calcium chloride, participate in a concentration depending on various Aquatica texture is not the same, in order to protect color and lower the pH, but also participate in the lemon acid 0.05-0.1%. Use salt solution dubbed filtration. Vacuum seamer

 

2.3 sorting canning

 

Pretreated material, rinse in cold water, the finishing grading can canning, canned fruit and vegetables and more hands canning, single fluid or butter body mechanical canning.

 

Canning need to focus on the following issues:

 

Canning shape pleading: renovations, grading

 

Material and tank liquid share: the amount of solids loading of 50-65%, 5-10% fit more engulfed in total gross weight of error of only ± 3%.

 

Canning to leave a certain headspace 3-4 mm

 

3. Exhaust sealed-

 

3.1 exhaust

 

Canning after tank capped, before sealing the air inside the tank for proper discharge, so that the tank is formed in a certain degree of vacuum, the process is called exhaust gas. Cans seamer

 

Exhaust the principle: aerobic microorganisms, air swell, oxidation, introspection, canned Can fester.

 

.2 Sealed

 

By seamer operation process to complete, the seamer careful assumption can not be arrived at must be pleaded, canned food can not be arrived at must be pleaded and canned food can not be a long time preserved the principle.

 

4 sterilization

 

Atmospheric pressure sterilization: sterilization temperature not to exceed 100 ° C, Vertical ashamed autoclaves

 

Pasteurization: 60 ° C to adhere to 30 minutes

 

High-pressure steam sterilization: important for most vegetables, meat and aquatic canned food sterilization. Cooling necessary for the selection of playing back pressure to prevent the splitting of the container.

 

High-pressure water sterilization: important for large diameter the high cans and glass jars, can adhere to the the tank exterior pressure equalization.

 

UHT: Under normal circumstances, the material adhere to about 140 ¡æ for about 5 seconds, then backward to take the aseptic filling. Cans seamer

 

5. Cooling

 

The pleading within 5-15 minutes canned after sterilization rapid cooling to 35-40 ° C.

 

Need to pay attention to the problem of cooling:

 

The jars resistance quench temperature of only 40 ° C, the cooling must be sub-cooling, after sterilization, placed 70 ¡æ water for 5 minutes, then placed in 40 ¡æ water for 10 minutes.

 

Pressure sterilization of cans before cooling necessary to eliminate pressure (ie, gradually reduce the pressure to atmospheric pressure) initiative seamer with particular focus on segment canned external pressure returned to normal after cooling.

 

6. The canned product's test

 

Canned syrup, jams, fruit puree, pickles, sweet and sour stains products with 20 ¡æ 7 days or 25-28 ¡æ 5 days; cleared stains canned vegetables with 37 ± 2 ¡æ, 7 days preserved experiment.

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