Selection of raw materials: raw fruits and vegetables should have good nutritional value, sensory quality, freshness, no pests, no mechanical injury, but also has a supply of long, high proportion of the edible part, these are general requirements for the use of raw fruits and vegetables in general food processing . For processing canned foods, the different varieties of raw material should have its good canning adaptability. For livestock feed use canned, the chemical composition of different materials are different, processing adaptability is also different. Different products of the same type of raw material requirements are different, but all the livestock and poultry feed must be from non-infected areas, in good health, slaughter after ante-mortem inspection by the competent veterinary raw materials.
Pretreatment: Pretreatment of raw fruits and vegetables before canning including raw materials sorting, washing, peeling, trimming, blanching and the like rinsing. Livestock feed pretreatment include thawed meat division, Eviscerate and finishing, pre-cooked, fried. Pretreatment of raw materials are mainly aquatic thawing, washing, to the scales, fins, head, tail, viscera, peeled and other raw materials of pickled, dehydrated.
Canning: Canning methods are divided into two kinds of artificial canning and canning machinery. Artificial cans used for meat and poultry, aquatic products, fruits and vegetables and other bulk materials. Canning machinery generally used for granular, minced, fluid or semi-fluid products such as cans, such as luncheon meat, all kinds of jams, juices and the like. This method has canning fast, uniform, health characteristics.
Exhaust: Exhaust help prevent aerobic bacteria and yeast growth and reproduction, help preserve food color, smell, taste and nutrients, zero-emission methods are heat exhaust, vacuum exhaust and spray steam exhaust .
Sealing: different containers, different approaches to sealing. For example, metal cans sealed cans refers cuffs and rounded edges of the lid sealing machine for walking seaming, make cans and lids roll mutual process closely overlapping with bead to form.
Sterilization: Canned sterilization methods are many, such as pasteurization, flame sterilization, radiation sterilization and autoclaving, etc., is still the most widely used heat sterilization. Common sterilization methods are intermittent static pressure sterilization, intermittent static pressure sterilization, continuous pressure sterilization.
Cooling: Small canned pasteurized, it can directly use atmospheric cooling. But more than 102mm diameter cans at temperatures above 116 degrees sterilization, and diameter less than102mm cans at temperatures above 121 degrees sterilization, need to use back-pressure cooling methods to cool.