425G Factory Price Canned Mackerel in Natural Oil for Sale

Canned Jack Mackerel In Brine Production Process:

1.The fish is freezing under -18 degree in the icehouse.

2.Use normal water to thaw the fish,1 hour.

3.Process the fish. Head off, Gutted and Tail off,room temperature

4.Clean the fish,30 seconds

5.Soak the fish in the brine water with ice, under 20 degree

6.Clean and disinfect the empty tin,12 seconds,82 degree

7.Weight the fish

8.After weighting,37 tins per dozen,transfer trought the transfer belt to cooked area 

9.Through high temperature cooking, 13 minutes,100 degree-----The stem is pushed out directly to the atmosphere.

10.Pour down the water(80-90 degree),use normal water to clean the fish,make the

temperature drop to be 40-50 degree

12.Add the oil in the tin(82-90 degree),oil is made in the distribution of soup room, Ingredients : salt, oil

13.Seal ( using vacuum principle, take out of air, water )

14.Through the transfer belt, with a detergent to clean the tin ( 60-70 degree, warm water)

15.Sterilization (55 minutes,118 degree, by horizontal steam sterilizers)

16.Cooling, drop to 30-40 degree

17.With hot air to make the tin drying

18. Store in the warehouse, and insulation for 10 days ( room temperature)

19.Packingwith the label

       Canned tuna chunk in oil             Canned mackerel in tomato sauce           Canned sardine in vegetable oil 

 FAQ:

 --How to store the canned jack mackerel?

 --Carefully label all home canned or commercially canned food containers.  We recommend labeling purchase date (month & year) on can lid with marker.  Store all canned food in cool, dark, dry space away from furnaces, pipes, and places where temperatures change like un-insulated attics. Do not allow sealed cans or glass jars to freeze.Freezing changes food textures, and leads to rust, bursting cans, and broken seals that may let in harmful bacteria. Always store metal cans off of the floor, especially bare concrete.  Moisture can wick up to cans and encourage rusting. 

--What is the shelf life of canned jack mackerel?

--As a general rule, unopened home canned foods have a shelf life of one year and should be used before 2 years. Commercially canned foods should retain their best quality until the expiration code date on the can.  This date is usually 2-5 years from the manufacture date. 

--What should we take care before we open canned jack mackerel?

--Always use FIFO (First-in, first-out), meaning use your oldest cans first.  Before opening, discard any badly dented, bulging, rusty, or leaky cans or jars that have broken seals. Open cans or jars to view and smell contents. When opening, discard any can that spurts.  Discard contents (do not taste) if there is a strange odor or appearance.

About us:

KINGFOOD is a trade company located in xiamen,China.It offer variety tin food including canned tuna,canned mackerel,canned sardines,canned sweet corn etc,.Working in line with the market principle "Credit First,Quality First", our tin food enjoy high reputation among worldwide and domestic clients due to the high quality and competitive price.

 1.there are more than 10 factories which we have build long-term relationship with.

 2.payment terms is flexible.

 3.mix container is acceptable.

 4.sample free with freight collect.

Welcome to contact us for more details~~~