Canned Sardines in Oil

China Canned Sardines in Oil, Find details about China Sardines Yellow-Fit Tuna., Canned Fish Sardine in Vegetable Oil from Canned Sardines in Oil

Model NO.
Canned Fish
Trademark
ZHAOLE SHI
Specification
125g
Origin
China
HS Code
1604130000
Model NO.
Canned Fish
Trademark
ZHAOLE SHI
Specification
125g
Origin
China
HS Code
1604130000
Canned sardine is a canned food made of sardine meat and tomato sauce. Belongs to instant food, fast food category.

Sardines are rich in phospholipids, namely OMEGA-3 fatty acids, protein and calcium. Phospholipids have a beneficial effect on promoting the development of the brain of the fetus. OMEGA-3 fatty acids can protect cardiovascular health. According to the website of the American Cardiovascular Association, this special fatty acid can reduce the production of triglycerides and has the magical effect of gradually lowering blood pressure and slowing down the rate of atherosclerosis. Sardines also contain a lot of calcium, especially in fish bones. The bones of canned sardines are very soft and safe to eat.

Process flow
Acceptance of raw materials → raw material treatment → salting → cylinder filling → dehydration → adding ingredients → vacuum sealing cylinder → sterilization → cooling → heat preservation test → packaging → finished product.
Operation points
1. Raw material acceptance:
(1) Use fresh (frozen) fresh or well-frozen sardines with intact fish body, flat eyeballs, bright cornea, red gills, firm scales attached to the fish body, elastic muscles, and tightly connected flesh and blood. The sanitary quality shall comply with the relevant regulations of "GB2733-94 Hygienic Standard for Marine Fishes". Do not use spoiled fish below the secondary freshness.
(2) The body length of the raw fish is more than 10 cm.
2. Raw material processing:
(1) Rinse fresh fish with clean water, thawed frozen fish with running water, and thawed until the fish is separated or semi-frozen.
(2) Remove the head, tail, fins and internal organs of the fish, scrape the scales, wash the mucus and impurities on the surface of the fish with running water, and wash the black membrane, blood and internal organs in the abdominal cavity. The water temperature must not exceed 25°C.
(3) During the processing, the raw materials that do not meet the quality requirements such as deterioration and mechanical damage should be removed.

Canned Sardines in OilCanned Sardines in OilCanned Sardines in OilCanned Sardines in OilCanned Sardines in OilCanned Sardines in Oil