EOE canned luncheon meat jelly and grease prone to precipitation, sticky cans, bad shape, surface yellow, cut faster, physical expansion tank, lack of flexibility and other quality problems. The following real promise from Dongguan City Packing Co., Ltd. - a professional production of various beverages EOE, aluminum and tinplate EOE EOE factories to serve you a brief introduction about its causes and methods of prevention.

1, jelly and fat precipitation due to the poor quality of the meat, produce poor water holding capacity. Which prevents the method has the following points.

②    strictly control the quality of production of raw materials.

② strengthen thawing, temperature control dismantling process and production processes. When

③ processing to strictly control the fat content.

④ plus the amount of phosphate, chop half the tool to be sharp.

2, sticky cans of luncheon meat to resolve sticky cans, the usual approach is a former canning jar wall coated in a thin layer of lard, after canning smooth surface should also be coated with a layer of lard.

3, luncheon meat morphological defects in bad shape mainly waist hoop and chipping applications canning machine loading prevents these drawbacks.

4, the surface yellow, discolored aspect due to the fast oxidation of the surface caused by contact with the air. Sealing the vacuum degree of 60 ~ 67kPa, the better quality.

5, the physical expansion tank is mainly due to the air more meat, canning caused too full. At present, the approach taken is a former canning meat in the air pumping, reducing its volume in order to prevent physical expansion tank.

6, elastic enough to control the freshness of raw materials, thawing conditions and pickled condition.