Sardine Canning Process Explained
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ScribdTranslationsSardine Canning Process Explained
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ScribdTranslationsCanning Process of Sardines
1.- Fishing Reception.
At the fishing reception, the quality control staff verifies the conditions in which
find the fishing, for this it makes a sensory evaluation.
a. Texture.
b. Smell.
c. Flavor.
The evaluator conducts a physical-chemical analysis for its reception while the fish has texture.
firm, characteristic smell, characteristic taste, and it should not be spicy due to degradation
bacterial (Histamine), if these conditions are met, the fish is accepted; otherwise,
fishing is rejected.
2.- Storage of Fishing.
The fish is stored in plastic bins in the containers at a temperature that
oscillates from 0 to -5 degrees Celsius. Storage is done by supplier, and fishing is
puede almacenar o pasar directo. El producto almacenado lleva la siguiente información
Date: Batch:
Supplier: Species:
No. Drawers: Kilogramos:
Size: Container:
License Plate: Time:
Car
3.- Verification of fishing.
Prior to the packaging of the catch, the production order is verified where it is established the
client requirements, taking into account that there are clients who need
determined number of pieces and size per cans
4.- Pre-washing and washing of the fish.
The batches that go into production undergo a pre-wash for each tray, whether it is for fishing.
of stored batches or batches that go straight to production.
Then, to the tanks of approximately 1.5 tons with brine water, the following is carried out
washing of the catch, and with a stainless steel tube like a paddle, it is flipped differently
address fishing, this washing is done by supplier batches.
The toll washer for fish is always found with brine water performing the
fish washing, the washing water is changed every half hour.
5.- Transportation and packaging of the catch.
The hopper receives the catch for a final wash, and with conveyor belts, it is taken away.
fishing from the washing tub to the packing table, where a female staff
The qualified individual performs the packaging according to the orders of the production manager, assigning the
size and number of pieces per cans.
6.- Control of the weight of the product in process.
Both Production and Quality Control review the Production Order which establishes.
Peso Bruto
Net Weight
Drained Weight
Brix degrees: in the case of presentation in tomato sauce
Ratio: in oil presentation.
For the determination of the drained weight, the fill is taken into account, that is, the gross weight of the
fish, degree of dehydration after cooking.
7.- Entry to the cooks.
The continuous cookers work with stainless steel conveyor belts that
The journey of each can takes about 20 to 22 minutes.
The cooking is done with steam at a temperature of 96 degrees Celsius with
a pressure of 130 psi.
Liquid turner of the stew.
With a continuous transportation band, the tilting and emptying of the liquid is carried out.
cooked from each can.
9.- Liquid coating dispenser.
Through gravity, the covering liquid is transported from the vat to the
manual dispenser operated by a worker, where they have control over the filling of the
cans and at the same time has control over the transportation bands in case of any unforeseen event or
defect.
10.- Sealing of containers and coding of caps.
Ecuaminot has 2 oval sealing machines, 1 tall sealing machine, and 1 tinapa sealing machine.
From the dosing table, it is transported via continuous conveyor belt to the
sealer in which an operator manipulates the sealing flow and a control person
Quality ensures that production meets the desired parameters.
Each presentation of Oval, Tall, and tinapa has its sealing parameters.
Filling, width, thickness, body hook, lid hook, optical overlap and percentage of
I pressed in the second sealing operation and in the first operation width and thickness parameters.
assigned by the factory supplier of containers and lids.
Near the machine area before the sealing of each can, there is staff present.
coding the caps which include batch, supplier, production date, date of
expiración, numero de autoclave y el tipo de producto si en salsa de tomate, picante, aceite o
water.
11.- Washing and filling of full cans.
There is a can washing machine that works with hot water by spraying its main
the action is to remove tomato sauce or liquid cover spilled outside the can providing a
clean appearance. On the other hand, there is staff that collects cans in small drawers and
perform a final wash prior to the transfer to the cars for sterilization.
12.- Entry to the autoclave.
There are 4 authorized autoclaves.
Autoclave 1. With a total capacity of 270 boxes of 24 units.
Autoclave 2. With a total capacity of 270 boxes of 24 units.
Autoclave 3. With a total capacity of 250 boxes of 24 units.
Autoclave 4. With a total capacity of 250 boxes of 24 units.
The total sterilization time is 2 hours and 50 minutes, which is subdivided into 15.
ventilation minutes, 100 minutes of sterilization and 55 minutes of cooling. Also
we take into account that the filling time of the cars until the autoclave is closed is
of 1 hour.
13.- Cleaning and labeling.
The cleaning of the finished product cans is done the day after production.
The cleaning is done by sterilization numbers of the autoclave, it is done this way.
since in the same production day one can work for several production orders,
this allows us to manage better traceability.
Maintaining this order, it is labeled in an organized manner forming a pallet of 130 boxes.
each of which are taken to the dispatch warehouse. Each pallet carries the following
information.
Client
Brand
Batch
Production Date
Expiration Date
Quantity.
14.- Boarding.
The finished goods warehouse maintains the traceability of production in order to carry out the
Loading, during loading the pallets are moved by the forklift and these are
they are located on the container platform, where there is a staff of stevedores who
they place the boxes in an organized manner.
The production order to be dispatched is the one that indicates the quantity and the physical conditions.
chemicals of production.
CANNING PROCESS OF SARDINES
Reception at the Plant
Storage in Chambers
Verification
Pre-wash and wash
Carriers
Packaging Weight control
Cooking
Codif.
Tapas Can sealing Washing and filling in cars
Sterilization
Labeling and Cartoning Cleaning Quarantine
Embarkation
Marketing