CATDOLL : CATDOLL: There are many tiny bones in dace, which makes it taste terrible. Why do the bones disappear after dace with fermented black beans is canned?

1. There are many tiny bones in dace itself, which makes it taste terrible. Why do those tiny bones disappear after dace with fermented black beans is canned?

Because the bones were roasted so hard that they couldn't be eaten.

2. How about opening a fish canning factory?

It is basically monopolized by Ganzhu.

I think most people still recognize Ganzhu

You have to insist on making it taste at least similar to his

I bought another brand once which was cheaper than Ganzhu's but it tasted terrible. I will never buy it again.

And you don’t have to make canned fish or seafood.

3. The current development status of Shanghai Meilin Zhengguanghe Co., Ltd.

The company currently has 1 branch, 1 wholly-owned subsidiary, 7 holding subsidiaries and 9 shareholding companies. The main holding companies are Shanghai Meilin Food Co., Ltd., Shanghai Meilin Taikang Food Co., Ltd. and Shanghai Meilin Canned Food Factory Co., Ltd. in Shanghai. Shanghai Meilin Zhengguanghe (Mianyang) Co., Ltd., Quzhou Meilin Zhengguanghe Food Co., Ltd., Shanghai Meilin (Rongcheng) Food Co., Ltd., Chongqing Jinpu Food Co., Ltd. and Hubei Meilin Zhengguanghe Industrial Co., Ltd. have implemented strategic transfers and established food raw materials and production and processing bases in Mianyang, Sichuan, Quzhou, Zhejiang, Rongcheng, Shandong, Chongqing, and Xiaogan, Hubei; the company has also stepped out of the country and entered the EU market, established Shanghai Meilin (Czech) Co., Ltd., and established a canned production and processing base in the Czech Republic.

The company is mainly engaged in the meat and canned food manufacturing industries. "Meilin" brand canned luncheon meat has won the National Quality Silver Award and the International Expo Gold Award three times; in September 2005, "Meilin" brand canned meat products were awarded the first "China Famous Brand" product certificate in my country's canned food industry. "Meilin" brand tomato sauce, eight-treasure rice, and canned ham have been awarded the title of Shanghai Famous Brand Products for consecutive years. In 2006, "Meilin" was awarded the title of Shanghai Export Famous Brand. "Meilin" brand canned food and condiments are sold well at home and abroad. The products are sold to dozens of countries and regions in Asia, Europe and the United States. Domestic sales outlets also cover all provinces, cities, autonomous regions and municipalities except Taiwan. In 2010, the company was once again recognized as a "Shanghai Agricultural Industrialization Key Leading Enterprise" and a "Shanghai Famous Brand Product".

The company strictly abides by the commitment that food safety is more important than Mount Tai, brand reputation is more important than Mount Tai, and corporate responsibility is more important than Mount Tai; adheres to the business philosophy of unswervingly developing the "Meilin" food main business, unswervingly following the path of steady expansion with low cost and high growth, unswervingly adhering to the business strategy of "leading the main business with the deputy helping the main business", and unswervingly adhering to the pragmatic and solid work style; inherits the Meilin spirit of "hard work, carrying forward the past, maintaining the shield, and winning glory for the country"; through the implementation of the industrial development strategy of expanding "non-meat canned food" and "non-canned meat" on the basis of canned meat, the company strives towards the strategic goal of making Shanghai Meilin Zhengguanghe Co., Ltd., whose main business is "Meilin" brand products, a well-known food processing enterprise integrating breeding, slaughtering and canned food production, with industry-leading core products, high growth and good profitability.

In 2010, under the leadership of the company's board of directors, the company implemented the working theme of "highlighting key points to accelerate development, actively integrating service development, promoting development through scientific and technological progress, and innovating management for healthy development". In 2010, the company achieved total operating income of 2.2 billion yuan, net profit of 2.69 million yuan, total assets of 2.16 billion yuan, net assets of 760 million yuan, and the company currently has a total of more than 3,000 employees.

In 2011, the company resolutely implemented the working theme of "restructuring, adjustment and development", centered on the development of the two major industries, integrated the existing asset distribution, actively cooperated with the restructuring, concentrated limited resources to expand operating income and improve profitability.

Main products: Meilin, Zhengguanghe canned food, beverages, snack foods

4. How is canned fish made in the factory?

Canned fish in tomato sauce

Canned seafood in tomato sauce is actually a kind of canned seafood with unique flavor, and its seasoning is mainly ketchup. Because of its large output, it is listed as a separate category. It is one of the most popular canned seafood in the domestic and foreign markets.

Since ketchup can regulate and partially cover up the peculiar smell of raw materials, the requirements for raw materials are lower than those for steamed and oil-soaked fish. The principle is that the organic acids in ketchup and the amines decomposition products of fish protein undergo alkaline neutralization, but spoiled raw materials cannot be used. The raw materials suitable for the production of this type of canned food mainly include mackerel, Spanish mackerel, eel, sardine, jack and other marine upper layer fatty fish and various freshwater fish. Take canned mackerel in ketchup as an example to explain as follows:

1. Process flow: Raw material acceptance → Raw material selection and processing → Salting → Canning → Exhaust → Water control → Add tomato sauce → Vacuum sealing → Can washing → Sterilization → Insulation → Packaging

2. Key points of process operation:

① Acceptance and selection of raw materials: fresh mackerel (mackerel) entering the factory shall be inspected and checked in terms of size, quantity and freshness. Frozen mackerel shall be inspected plate by plate and then thawed by spraying in a clean water tank. Fresh mackerel has shiny skin, prominent eyeballs, bright red gills, elastic muscles, intact bones and meat, no broken belly, and no peculiar smell. Remove the head of qualified mackerel, cut open the belly, remove the internal organs (be careful not to break the fish gallbladder), wash in running water, scrape off the blood attached to the bones, cut off the fins, cut into 4-5 cm long fish pieces, wash and drain the water for later use.

② Salting and canning: salt the fish pieces in 15°Béau salt water for 20 minutes, stirring twice during the process. The ratio of salt water to fish is 1:1. After salting, remove the fish pieces and rinse them with clean water. Drain the water and can them. You can use 7114 cans, 860 cans, or 601 cans. If you use a 7114 can, you can put 8 pieces, with evenly matched large and small parts, and overlap them in two layers. The cans must be neatly packed, with a gap on the upper layer, and then filled with 1°Béau clean salt water.

③ Exhaust and add juice: Put the cans into the exhaust box, the temperature is above 98℃, the time can be controlled at 35-40 minutes according to the season, and the center temperature must reach above 95℃. The cans out of the exhaust box are desalted, and the prepared ketchup is added. For 7114 type, 110-120 grams are added. The actual amount added should be adjusted appropriately according to the exhaust and dehydration conditions. Each can is weighed to ensure that the net weight of the 7114 can is 425±13 grams.

④ Preparation of ketchup: Ketchup formula: (based on 1000 cans of 7114 type, unit: kilogram).

28% tomato paste 35 peanut oil 5

Sugar 7 Onion 5

Refined salt 4 Water 74

Total 130

Preparation method: Peel the onion, wash and cut into chopped green onion, add a small amount of water and boil, add clean water, stir, add sugar and salt to dissolve, add enough water as required by the recipe, then add 28% tomato sauce and stir constantly, slowly pour in the roasted peanut oil (if adding tomato sauce, use refined peanut oil for canned mackerel), stir for half an hour, use the tomato sauce as it is prepared, and stir several times.

⑤ After adding ketchup, the cans should be immediately sent to the vacuum sealer for sealing. The vacuum pump indication should be around 360 mmHg. Check and adjust the vacuum performance of the sealer in time to achieve the vacuum degree in the can to avoid too high a vacuum degree that may draw out the ketchup. During the sealing process, the actual situation of the double-layer curling should be checked frequently. In addition to the special can caliper for appearance inspection, enterprises with conditions should use a special projector for inspection. After sealing, each can should be cleaned, and the oil and ketchup on the can body should be washed off before being put into the cage for sterilization.

⑥ Sterilization: The sterilization formula for 7114 cans of 425g mackerel in tomato sauce (for reference) is 15'-70'-10' counter-pressure water cooling/118℃

3. Standard for canned food with ketchup (Lu Q253-80).