In the world of food, canned tuna in spicy sauce has won the favor of many diners with its unique flavor. Are you curious about how it is born under the strict process? Now, we will unveil for you the clean and strict production "code" behind this can of deliciousness.
The first step in making tuna sauce is to defrost it at a low temperature. The tuna, which has been rapidly frozen since it was caught from the deep sea, is placed in a specific low-temperature environment and slowly thawed to maximize the freshness and nutrients of the meat. After thawing, the fresh tuna meat enters the breaking section, where specialized equipment precisely processes it into fine minced meat, preparing it for subsequent frying.
Stir-frying is the key to giving the tuna sauce its unique soul. According to the carefully formulated ingredient list, chili peppers, spices, and high-quality fats and oils are perfectly blended with the tuna mince. Experienced chefs strictly control the heat and stir-fry the tuna at just the right temperature, so that every trace of fish meat fully absorbs the rich flavor of the spicy sauce until the finished product is full of aroma and attractive color.
Deliciously made, the next step is to enter the canning process. First of all, the empty cans are sterilized, one by one, the brand-new canning bottles are sent into the high temperature sterilization equipment to completely kill the possible bacteria, and build a strong line of defense for the safety of the products. After sterilization, the empty cans enter the bottle sorting process and are neatly arranged for filling. Next, it is high temperature canning, just finished frying, steaming hot tuna sauce is quickly loaded into the cans, using high temperature to further kill any microorganisms that may be mixed in. Afterwards, the capping process is completed quickly to ensure that the cans are well sealed.
After sealing, the cans are vacuum sterilized to eliminate any bacteria and microorganisms that may affect the quality under the synergistic action of the vacuum environment and high temperature, guaranteeing the cans to be preserved for a long period of time at room temperature. After sterilization, the cans are carefully cleaned to remove surface stains and residual sauces, leaving each can as clean as new. Finally, labeled beautifully and sprayed with clear production date and other information, a can of tuna with excellent quality and spicy sauce is officially off the line, ready to go to the market, bringing consumers deliciousness and peace of mind.
