Venting method of easy open lid canned food

Venting method of easy-open lid canned food:

1. Heating exhaust method

(1) When the contents are heated to a certain temperature, fill the cans while they are hot, and seal them immediately.

(2) After the contents are filled in the can, the sugar solution is added, and the mixture is heated through the exhaust box until the center temperature in the can meets the requirements, and it is sealed immediately.

The temperature and time of the exhaust gas are abnormal according to different varieties, tank types and the temperature of the sugar liquid injected into the tank. Generally, the temperature of the exhaust box is 82 to 96 degrees, and the time is 7 to 20 minutes, subject to the requirement of the central temperature in the tank before sealing.

The higher the temperature of the heated exhaust gas and the longer the time, the more the air in the can and the food combination is removed, and the higher the vacuum in the can after sealing. But too high exhaust temperature can easily cause the pulp tissue of the can to become soft and rotten and the sugar liquid to overflow. At the same time, the vacuum in the can after sealing is too high can also easily cause the phenomenon of canning. Generally, the vacuum degree of canned fruit is 0.027~0.04mpa.

2. Vacuum exhaust method

vacuum Can sealing machine The air-tight seal is very suitable for canned fruits. For raw materials with high air content, if the vacuum of the can sealer is too high, the sugar liquid in the can is often drawn out. If it is too low, the vacuum of the canned product is often low. Therefore, before the canning of apples, pineapples and other fruits, vacuum treatment should be carried out, or after the canning, vacuum liquid or heating sugar water should be used to make up for the insufficiency of the vacuum sealing machine.