In addition to the requirement for product safety and shelf stability. canned fish are expected to have sensory properties which are characteristic of the species. Fish Canning Handbook. Edited by. Les Bratt. Consultant in Food Technology. Cleeve Prior, Worcester, UK. A John Wiley & Sons, Ltd., Publication. PREPARATION OF THE DOCUMENT This manual on fish canning has been produced to augment the technical information on fish processing put out by the.
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MANUAL ON FISH CANNING EPUB
Figure 24 Example of machine for size grading herring, mackerel, sprats and capelin photograph courtesy of Baader 5. Fish may be fed to the nobbing machines manually, by between three and five operators; however, there are also machines in which one supervisor can manage an automatic feeding operation.
Shown in Figure 25 is an example of a Baader feeding machine designed to handle herrings, sardines, sprats and similar fish. The fish manual on fish canning raised on an elevator and passed to five feed channels for delivery to the nobbing machine or other piece of processing equipment.
Once placed in the nobbing machine the fish are fed to cutting knives which shear the head from the body without cutting the throat. The head is then pulled away from the body, after which the rotating action of manual on fish canning fluted rollers remove the viscera.
Shown in Figure 26 is a simplified sequential sketch of the fish as they pass through a Baader nobbing machine. The machines can be set to leave the tails on the fish, or alternatively, the tails can be removed and the body can be cut to standard lengths in manual on fish canning or several pieces to suit the size of the Cans.
In Figure 27 are shown two pack styles available for sardines and other similar fish.
Manual on fish canning - 5. Equipement for fish canning
Machines are available to handle fish ranging manual on fish canning length from approximately 10 to 45 cm, at a rate of to fish per manual on fish canning depending on fish size.
Figure 25 Example of automatic feeding machine designed to handle herrings, sardines, sprats and similar fish photograph courtesy of Baader Figure 26 Sequential stages of nobbing operation photograph courtesy of Baader.
In automatic nobbing and packing machines, fish are placed in moulded pockets to suit the pack style in which they are conveyed, in can lots, under rotating blades for the removal of the heads and tails.
The fish bodies are then eviscerated by a suction process, after which they are automatically transferred to cans. In many traditional canneries the nobbing process is automatic but cans are still packed by hand on conveyors.
There are at least two systems available, however in each, the mode of operation is similar. Filled cans are automatically fed into a steam heating section where the sardines are cooked.
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For machines in which pre-cooking takes place while the cans are in the upright position, the filled containers are inverted to allow draining; however, when cans are inverted during pre-cooking, draining is continuous. At the completion of draining the sardines are dried, and the cans then proceed to the automatic discharge unit.
In Figure 28 is a simplified line drawing showing the side elevation of a manual on fish canning machine supplied by Trio in which the fish are pre-cooked and then the cans drained for approximately three minutes, prior to being returned to the upright position for drying. The speed of the machines may be altered to suit the load and container size, typically the machines process in excess of 10 filled cans per hour.
Smoking ovens may manual on fish canning either simple batch operations into which are placed trolleys containing the smoking frames manual on fish canning with fish; or they may be automatic systems which continuously draw the fish on their frames through the drying and smoking chamber.
Manual on fish canning - Contents
Figure 27 Examples of pack style available with. The pre-cookers operate on a batch system. The fish are loaded into galvanized iron baskets.
Other preparatory stages taking place before filling are completed manually. There are a number of manufacturers with various operating manual on fish canning, but one manufacturer Carruthers Equipment Co.
5. EQUIPMENT FOR FISH CANNING
In one machine the Pack-Former fish is discharged into filler bowls from where it is transferred into a series of piston pockets positioned around the circumference of the machine.
As the filling heads complete a revolution, the fish is compressed into a cylindrically shaped slug in the pocket, in which form it is pushed out the bottom of the piston and is trimmed to the correct length, so that the weight of the pack manual on fish canning each can is controlled.
The fish is then fed into the can which has been located below. A manual on fish canning a Carruthers Nu-Pak operates on a similar principle, at speeds ranging from to cpm, with g cans and smaller.
Solid style tuna loins are packed fully automatically by a machine a Carruthers Pak. The machines are fed with solid loins which are transferred to a forming hoop in which the flesh is molded into the desired shape and then cut off cleanly to produce segments of the required length and manual on fish canning weight.
Manual on fish canning
Equipment used for the remainder of the tuna canning process is described in manual on fish canning following section. In continuous applications, the machine is usually a rotating perforated drum partially immersed in a brine bath and through which the fish pass at a predetermined rate.
In less sophisticated operations.