Product Details Product Parameters
在美食的世界里,金枪鱼香辣酱罐头凭借独特风味,赢得众多食客青睐。你是否好奇,它是如何在严格流程下诞生的?现在,就为你揭开这罐美味背后干净严谨的制作“密码”。
制作金枪鱼香辣酱,首要步骤是低温解冻。从深海捕捞后便急速冷冻的金枪鱼,被放置在特定低温环境中缓慢解冻,最大程度保留肉质鲜嫩与营养。解冻完成,新鲜的金枪鱼肉进入打碎环节,专业设备将其精准处理成细腻肉糜,为后续炒制做准备。
炒制是赋予金枪鱼香辣酱独特灵魂的关键。依据精心调配的配料表,辣椒、香料、优质油脂等与金枪鱼肉糜完美交融。经验丰富的师傅严格把控火候,在恰到好处的温度下不断翻炒,让每一丝鱼肉都充分吸收香辣酱料的浓郁滋味,直至香气四溢、色泽诱人的成品诞生。
美味制成,接下来进入罐装环节。首先是空罐杀菌,一个个崭新的罐头瓶被送入高温杀菌设备,彻底杀灭可能存在的细菌,为产品安全筑牢防线。经过杀菌的空罐进入理瓶工序,排列整齐等待灌装。接着,便是高温罐装,刚炒制完成、热气腾腾的金枪鱼香辣酱迅速被装入罐中,利用高温进一步杀灭可能混入的微生物。随后,封盖工序快速完成,确保罐头密封良好。
封盖后的罐头要进行真空杀菌,在真空环境与高温协同作用下,消除任何可能影响品质的细菌和微生物,保障罐头在常温下长时间保存。杀菌完成的罐头会被仔细清洁,去除表面污渍和残留酱料,让每一个罐头都光洁如新。最后,贴上精美的标签,喷上清晰的生产日期等信息,一罐罐品质卓越的金枪鱼香辣酱罐头就正式下线,准备走向市场,为消费者带来美味与安心。
System Composition
① Sixteen-head 50-bucket fruit and vegetable combination scale: 304 stainless steel body structure; belt feeding structure to ensure uniform and controllable material layer; with built-in hopper to avoid damage to fruits and vegetables.
② Climbing elevator: with 200L silo, easy to store materials; with stainless steel water tank, easy to collect residual materials.
③ Working platform: solid structure, to ensure that the weighing is not affected.
④Automatic mesh bag packaging machine: optional labeling device, spray printing head, can be customized options.
⑤ Finished product conveyor: docking mesh bag packaging machine, finished product lifting output.
⑤ Finished product conveyor: docking with mesh bag packaging machine, finished product lifting and outputting. ⑥ Material handling tray: batch collection of finished products.