Detailed Explanation of the Production Method for Superior Soup Shark Fin Canned Food

Process flow

Raw material acceptance → Raw material processing → Cooking the broth → Filling into cans → Sealing → Sterilization → Packaging → Finished product.

Operating points

1. Raw material acceptance:

1.1 Shark fin: Use dried hook-shaped fin produced in Shantou, Guangdong.

1.2 Chicken breast, chicken carcass, dried scallops, ham, ginger, baijiu, dark soy sauce, etc. are all commercially available.

1.4 Xanthan gum, made in Germany; modified starch, made in France.

2 Raw material processing: Soak the shark fin in clean water for 12h first, then immerse at 50°C water temperature for 40min, take it out and scrape off the sand membrane, and cut off the cartilage at the fin edge, and trim it even. Wash the chicken breast, precook until done, then cut into shredded chicken. Soak the dried scallops in clean water for 1h. Cut the ham into shreds.

3 Cooking the broth: According to the formula, mix and cook the broth.

4 Filling into cans: Use 7116 sulfur-resistant coated cans, fill in the rehydrated shark fin, shredded chicken, dried scallops, ham according to the ingredient list, and add hot broth up to the weight required for the net weight.

5 Sealing: Vacuum sealing.

6 Sterilization: In a high-pressure sterilizer, according to the sterilization formula of 10min-40min-10min/121°C, after sterilization, carry out counter-pressure cooling to 38~40°C and then take out of the retort. Requires sterilization within one hour after sealing. In a water tank with flowing clean water (in which the effective chlorine of the cooling water discharged from the sterilization retort is ≥0.5ppm), remove stains on the can body and check for leaks.

7 Packaging: Use the residual heat of the can body itself to dry the outside of the can, then inkjet code - production date, apply labels and pack into boxes.

8 Storage and transportation.