Canned main process are: selection of raw materials → pre-treatment → canning → exhaust sealing → ​​sterilization, cooling →heattest → packing.

Material options: for processing canned foods, the different varieties of raw material should have its good canning adaptability.

Pretreatment: For different materials, the need for different pretreatment before canning, raw materials are mainly divided into three categories: raw fruits and vegetables, raw poultry, aquatic materials.

Canning: canning method is divided into two kinds of artificial canning and canning machinery.

Exhaust: Exhaust helps prevent the growth of aerobic bacteria and yeast propagation, conducive to the preservation of food color, smell, taste and nutritional ingredients, zero-emission methods include thermal exhaust steam jet vacuum exhaust and exhaust .

Sealing: different containers, different ways to be sealed.

Sterilization: sterilization of canned There are many ways, such as pasteurization, flame sterilization, radiation sterilization and high pressure sterilization, is still the most widely used pasteurization. Common sterilization methods are intermittent static pressure sterilization, intermittent static pressure sterilization, continuous pressure sterilization.

Cooling: Small canned pasteurized, you can directly use atmospheric cooling. But more than 102mm in diameter cans during sterilization temperatures above 116 degrees Celsius, and the diameter of <canned 102mm when sterilization temperatures above 121 degrees Celsius, you need to use back-pressure cooling methods to cool

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