Canning practice (3) Pre-treatment; cut of mackerel
Cut into appropriate sizes for canning.
Canning Practice (4) Salted Mackerel and Boehme Density Meter
Cut mackerel meats are soaked in brine at an appropriate concentration.
The amount of salt dissolved in the soaking brine is determined using a specific gravity meter (Boehme Density Meter).
Canning Practice (5) Salting
Before filling the cans, the fish meat is immersed in brine.
The scientific reason for this is explained below.
Canning practice (6) Filling mackerel cans
The meat is packed in empty cans in a specific way.
Canning Practice (7) Explanation of Vacuum-can-seaming mechanism
Canning practice (8) Sealing cans using the automatic vacuum seaming machine
Canning Practice (9) Explanation of Retort High-Pressure Heat Sterilization
Explanation of why canned food can be stored at room temperature for a long time
Canning Practice (10) Temperature record during the retort high-pressure heat sterilization
Explanation of why canned food can be stored at room temperature for a long time
Canning Practice (11) Calculation Method for Sterilization Effect in Retort Foods
Explanation of why canned food can be stored at room temperature for a long time
Documents in the video.
"Lethality Table for Calculating F₀ Values," Japan Canned and Bottled Retort Foods Association (2017). Canned Foods Handbook 2018
Canning Practice (12) Creation of various graphs to determine sterilization effectiveness)
Calculate the safety of manufactured canned food.
Canning Practice (13) Correction of overestimation of sterilization effect, Effect of heating temperature on sterilization effect in retort heating
Explanation of why canned food can be stored at room temperature for a long time
Canning Practice (14) Quality Evaluation including Taste test
Canning Practice (15) Summary - Understanding the process of turning organisms into food
