First, process acceptance of raw materials → raw material processing → cooking → finishing → canning → vacuum sealing → sterilization → cooling → insulation test → packaging → finished product Second, the operating points 1, raw material acceptance: (1) using new (ice) fresh or Frozen well-tuned tuna has a complete fish body, normal odor, clear eyeballs, bright corneas, bright red pods, elastic muscles, and tight flesh connections. Sanitary quality should comply with the relevant provisions of the “GB2733-94 Sanitary Standard for Marine Fishâ€. Do not use metamorphic fish below the secondary freshness. (2) The raw fish fillets weigh more than 500g. 2, raw material processing: (1) fresh fish washed with water. Frozen fish is frozen with flowing water, fresh frozen, and the quality is unchanged. Thaw water temperature should be controlled at 10-15 °C. (2) Remove fish heads, tails, and viscera, wash the mucus and impurities on the surface of the fish with running water, and wash the black membrane, blood stains, and internal organs in the abdominal cavity. Water temperature must not exceed 20°C. (3) Raw fish after thawing should be treated in time and no backlog can be built. (4) During processing, raw materials that do not meet quality requirements such as deterioration and mechanical damage should be removed. 3. Cooking: (1) Put the treated fish into a cooking plate, put it on a cooking rack, put it into an intermittent cooker, steam it, cook it at a temperature of 102-104°C, and boil until the fish is cooked. Throughout, the dehydration rate can be 20-25%. (2) Cooking time should be determined according to the size of raw fish and strictly controlled. 4. Finishing: (1) After cooking, the fish body should be fully chilled so that the tissue is firm and strong, and then it is finished to avoid breaking. (2) Cooked and cooled fish must be arranged one by one. The fish skin and fins were scraped first, and the fish was cut into two halves along the middle red (referring to the spine), and two fish fillets were obtained after the spine was removed. Remove brown meat, blood and other contaminants and remove yellowish fish. The fillets are then cut into chunks of 5.0-5.3 cm in length. 5. Canning: (1) Adopting the No. 860 anti-sulfuric acid dual-purpose paint tinplate that conforms to the “GB10785-89 open top metal round can specification seriesâ€. (2) The tank must be clean, free from rust, and the back cover must be clean and airtight. The can lid has no horns, and the can body should not be deformed with corners, dents, etc., and the joints should be complete with no tongues at the edges. No paint peeling. (3) The quality of refined vegetable oils and refined salts shall comply with the relevant provisions of GB2716 and GB5461, respectively. (4) The finished fish pieces should be weighed and canned as soon as possible and no backlog should be allowed. (5) Empty cans should be washed and disinfected with hot water or steam at a temperature above 82°C. (6) Refined vegetable oil is first heated to 180-200°C, cooled to 80-90°C, and filtered for later use. (7) Pack the accurately weighed fish pieces into the tank. No more than 5 cans per tank (including one small piece). The fish pieces are installed vertically and arranged neatly. Add refined vegetable oil, refined salt. The amount of filling per pot was: 221 g of fish, 30 g of refined vegetable oil, and 5 g of refined salt (net content of 256 g per pot). 6, vacuum sealing cans: (1) cans cover should be washed clean, disinfected spare. Code printing is carried out according to relevant regulations. (2) The degree of vacuum of the can should be controlled within 0.050-0.055 MPa. (3) After canning, sealing should be performed immediately. (4) After sealing, check the vacuum degree by tank, check whether the seal is good, reject the canned goods, and refill the cans. (5) Send someone to check the net content. (6) After canning, cans are cleaned with detergent and clean water, and the fish residue and oil traces attached to the cans are washed and then placed in a sterilization basket (cage) for sterilization. 7. Sterilization and cooling: (1) After canning and sealing, it should be sterilized as soon as possible. (2) During the sterilization process, strictly follow the operating procedures to avoid causing defective or waste products. The sterilization protocol is: 15-65°C-back pressure cooling / 121°C Exhaust gas warming: Fill the canned sterilization basket ( Cage) Push into the sterilizing pot, close the sterilizing pot cover, and apply the pressure evenly to clamp and tightly seal the pot lid and pot body. Open the sterilizing pot drain valve, and put the condensate accumulated in the pot (so as not to sterilize part of the can when it is sterilized, resulting in insufficient sterilization).