February 1, 2010
[CANNING OF FOOD]3.1. Fish Canning3.1.1. Introduction
The technology for preserving foods in cans was developed at the beginning of the nineteenthcentury when a Frenchman, Nicolas Appert, won a competition initiated by another greatcharacter in French history, Napoleon Bonaparte. Canning is a relatively modern process whichenables food to be preserve in an edible condition for longer period under various storageconditions.Generally three processes are involved.1] Sealing in the can.2] Heat sterilization.3] Cooling to the ambient temperature.In the fish canning, fish to be put in to the can in fresh condition. Then the within the can isremoved by exhausting and after that can is seamed using a seamer. After seaming cans aresubjected to sterilization
FishSS VesselsKnivesCutting boardsSalt solution [saturated]2% salt solutionAutoclave
Fresh fish were degutted, cleaned, washed, and weighed.Then fish were cut in to suitable sizes for canning and fish were dipped in saturated salt solutionfor 10 min, after that filled in to cans.Cans with fish were pre cooked at 95
C for 10 min and oven dry at 130
C.2% salt solution was prepared and added in to cans and exhausted [20 min from the point of boiling]. Then the lids were fixed and sterilized at 121 ºC for 20 min. Then the cans were cooled using water and stored.
Weight (g)Fish + Tin + Brine199.26Fish + Tin131.79Tin32.63Fish99.16Brine67.47Page | 2