PROCESSING PROCESSING OF SARDEN FISH PRODUCTION INTO CANNED FISH WITH MODERN AND ADVANCED TECHNOLOGY

Summary

This video takes viewers on a journey through the fascinating process of turning fresh fish into canned sardines. Starting from the fishing grounds of the Indian and Pacific Oceans, the sardines are carefully caught, sorted, and processed in a factory. The fish are scaled, their heads and tails removed, and packed into cans. After being steamed, the sardines are flavored, sealed, and sterilized to ensure freshness and quality. With a focus on convenience and nutrition, canned sardines come in various flavors, offering a simple yet healthy option for consumers worldwide.

Takeaways

• 😀 Consuming fish regularly provides health benefits due to its omega-3 fatty acids, which reduce inflammation and protect the heart.
• 😀 Canning fish began in France in 1880, offering a way to preserve fish and make it accessible worldwide.
• 😀 Sardines are a popular fish choice for canning, but mackerel is also commonly preserved in cans.
• 😀 Sardines are abundant in the waters of the Indian and Pacific Oceans, especially around Indonesia.
• 😀 Fishermen use Fishfinders and observe water bubbles to locate large groups of sardines in the sea.
• 😀 To ensure freshness, sardines are immediately chilled with ice after being caught and then transported to processing plants.
• 😀 Before processing, the temperature of the fish is checked to ensure it’s below 5°C to prevent spoilage.
• 😀 Sardines are sorted by size, and their scales are removed through a machine that cleans the fish in 3-11 minutes.
• 😀 Fish heads and tails are removed either manually by workers or automatically by a machine, after which the fish are further cleaned.
• 😀 Cans are manually filled with fish to ensure the correct weight and prevent contamination, and then sealed using machines.
• 😀 After steaming and sterilizing, the cans are cleaned and labeled with attractive designs before being shipped to customers.

Q & A

What health benefits does consuming fish regularly provide?

Consuming fish regularly provides health benefits such as reducing inflammation, protecting the heart, and preventing chronic diseases. Fish is rich in omega-3 fatty acids, which contribute to these benefits.

Why is canned fish a popular method of preservation?

Canned fish is a popular preservation method because it helps make fish more accessible to people who cannot regularly access fresh fish. The technology of preserving fish in cans has been proven to extend shelf life and reach more consumers, making it a profitable business.

When did the practice of canning fish begin, and where did it originate?

The practice of canning fish began in 1880 in France. This method allowed fish to be preserved and transported more easily.

What is the primary purpose of preserving fish in cans?

The primary purpose of preserving fish in cans is to make fish more accessible to a wider population, especially for those who cannot easily access fresh fish. It also allows for long-term storage and distribution.

What types of fish are typically canned, and what does the term 'sardine' refer to in this context?

Sardines and mackerel are the most commonly canned fish. The term 'sardine' refers to the type of fish preserved in the can, not a specific brand.

Where are sardines commonly found, and how are they caught?

Sardines are commonly found in the waters of the Indian and Pacific Oceans, particularly around Indonesia and the Bali Strait. They are caught in schools using tools like fish finders or by looking for water bubbles that indicate the presence of sardines.

What steps are involved in preparing sardines for canning?

The preparation involves several steps: sorting the sardines by size, removing the scales using a machine, and cutting off the heads and tails either manually or automatically. The fish are then cleaned and ready for packaging.

What happens during the canning process after the fish are cleaned and sorted?

After cleaning and sorting, the sardines are packed into cans, weighed for accuracy, and then sealed. The cans are then steamed at 100°C for 25 minutes to cook the fish before being sealed and sterilized.

How are different flavors added to the canned sardines?

Different flavors are added by filling the cans with sauces, such as oil or tomato sauce. Some cans may also include special seasonings. A machine ensures the right amount of sauce is added, and any excess is removed before the cans are sealed.

What is done to ensure the final canned product is clean and hygienic?

After sealing, the cans are washed with 90°C water to ensure cleanliness. They are then sterilized in a special room to keep the product fresh and safe for consumption.