Exhaust method for canned food with easy-open lid

Easy-open lid canned food exhaust method:

1. Heating exhaust method

(1) After heating the contents to temperature, fill the tank while it is still hot and seal it.

(2) After the contents are filled into the tank, syrup solution is added and heated through the exhaust box until the center temperature in the tank reaches the standard, and then sealed.

The exhaust temperature and time need to be adjusted according to the variety, tank type and injection sugar liquid temperature. Usually the exhaust box temperature is 82 to 96 degrees for 7 to 20 minutes, based on the center temperature reaching the standard before sealing in the tank.

The higher the exhaust temperature and the longer the time, the more thoroughly the air and food mixture in the tank is removed, and the higher the vacuum degree in the tank after sealing. However, the exhaust temperature is too high, which can easily cause the pulp tissue in the tank to become soft and the sugar liquid to overflow; at the same time, the vacuum after sealing the tank is too high, which can easily cause the tank to burst. Usually the vacuum degree of canned fruit is 0.027~0.04MPa.

2. Vacuum exhaust method

The airtight seal achieved by the vacuum can sealer is particularly suitable for canned fruit. For raw materials with high gas content, if the vacuum of the can sealer is too high, the sugar liquid in the can is often extracted; if the vacuum is too low, the vacuum degree of the canned product is often insufficient. Therefore, fruits such as apples and pineapples need to be vacuum treated before canning, or vacuum liquid or heated sugar water are used after canning to make up for the shortcomings of vacuum can sealing machines.