Scad Canning Process in Vegetable Oil
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ScribdTranslationsScad Canning Process in Vegetable Oil
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ScribdTranslationsPRODUCTION PROCESS FOR THE PREPARATION OF SCAD
IN VEGETABLE OIL 270 GRAMS
JANUARY-2012
Reception
On Raw Material
Eviscerated mackerel Eviscerated mackerel
fresco frozen
Storage Storage
Water and ice at 0ºC In a cave at -18ºC
Washing Defrosting
Packaging
Cooking in
horno
Addition of liquid
de cobertura
Closure
Washing of containers
Sterilization
Enfriamiento
Labeling and Quarantine Distribution
packaged
DESCRIPTION OF THE FLOWCHART.
Reception and unloading of the fish: The boxes of fish are transported to trucks.
small (caves) with a capacity of 6 tons, leaving a free space (height)
equivalent to a plastic box, covering it later with ice.
The prepared fish is moved to the grinders that are on the beach a few
minutes from the loading area and once chopped it is transferred to the processing plant. The
The temperature of the fish upon receipt can range between +4 and +10ºC, depending on
time between the addition of ice and the discharge. As a general rule, all the boxes that
the containers with fish must have ice on the surface.
The raw material received is generally processed on the same day and stored.
in containers with a 1:2 mixture of ice and water. When for production reasons
if you decide to leave this fish for the next day, the storage in the tanks must
to be done with a mixture of water and ice in a 1:1 ratio, to ensure the
freshness of the fish.
Washing: Before being placed on the packing tables, the fish is placed in baskets.
clean plastics and it may be necessary to wash with chlorinated water (concentration 1.5 -
3ppm, residual chlorine.
Packing: This operation consists of placing the fish fillets inside the
sanitary tin containers. The amount of packaged fish will depend on the size.
from the sardine, which must be sufficient to ensure that the finished product meets
with the drained weight declared, taking into consideration the dehydration caused
due to cooking and the sterilization process.
Cooking: This operation is carried out in a direct steam oven without drying.
temperature of 95ºC for a time ranging between 5 and 7 minutes, followed by the
exudate coming from the cooking is removed from the container with the help of a 'turner' and
transported by a conveyor belt to the sealing machines.
Addition of covering liquid: At this stage, the covering liquid is added by gravity.
coating (oil) in the containers, with a minimum temperature of 75ºC.
Closure: The sealing of the containers occurs in two phases: the joining of the body hook with the
hook of the lid and the final adjustment (double closure). The correct execution of the closure of the
Packaging is a primary requirement to ensure food safety. The operation
it consists of placing and securing the lid on the body of the container in an airtight manner, not
Micro holes may remain. This operation is carried out on a sealing machine.
Angelus brand with four (4) heads.
Washing: The closed containers are transported to a washer where a spray is applied.
hot detergent solution (70ºC) that allows removing grease and residues on the part
exterior of the container. Next, a rinse with hot water occurs to remove the
detergent residues.
Sterilization/cooling: The sterilization process is achieved at 123°C for 45 minutes in
the maintenance phase, this regime allows achieving values of commercial sterilization
from the range of Fo= 11 to 23 min, figures that allow the inhibition of the microorganism's spores
pathogenic Clostridium botulinum and other non-pathogenic thermophiles but yes
deteriorating agents like Bacillus stearothermophilus. The cooling process of the
canning occurs inside the autoclave and is carried out by spraying cold water
coming from a heat exchanger. This cooling phase is carried out with
compressed air backpressure.
Quarantine: After the sterilization process, the containers are transferred to the warehouse.
to the quarantine area, for an estimated time of eight days until waiting for the
result of the commercial sterility tests issued by the department of
Quality Assurance, where the product release is authorized.
Labeled/coded: The packages are transported to the labeling machines, where
The label is placed on them. This contains all the commercial information of the product.
Subsequently, each container is coded with the corresponding information (number of
batch, product type, expiration date.
Packaging/storage: In this stage, arrangements are made for 24 containers by placing them
in a cardboard box and wrapping them with shrink wrap, which when
passing through a thermal tunnel seals the packaging. They are immediately taken to the warehouse.
finished product. To decide that the canned goods have been well processed, they are labeled.
lots with a NOTICE of OBSERVATION and a quarantine is carried out in the warehouses for
a minimum time of 8 days until its final approval by the Control staff
Quality, which modifies this identification to APPROVED if it passes all tests
made or REJECTED if any deviation affecting safety is evidenced
from the preserve. All lots are registered with visible labels on each pallet of
according to the production date.