Kepoin Pabrik Pembuatan Ikan Sarden Kaleng | SI UNYIL (30/11/20)

Summary

This video explains the process of producing canned sardines using fresh lemuru fish. The fish is cleaned, with the head, stomach, and tail removed, leaving only the body. After being steamed to ensure it is cooked and free from bacteria, the fish is canned with a tomato sauce made from high-quality ingredients without MSG. The cans are sealed to prevent air from entering, ensuring longevity. The sardines undergo sterilization to kill any remaining bacteria, which allows them to last for up to three years. The end product is rich in omega-3, protein, calcium, and vitamins, offering a nutritious and long-lasting food option.

Takeaways

• 😀 Fresh lemuru fish are used as the main ingredient for canned sardines.
• 😀 Each day, around 10 tons of fresh lemuru fish are processed in the factory.
• 😀 The fish are cleaned by removing their heads, innards, and tails, leaving only the fish flesh.
• 😀 The cleaned fish are washed thoroughly with running water to remove the scales.
• 😀 The fish are placed into cans, with 5-6 pieces of lemuru fish per can depending on their size.
• 😀 The fish are cooked by steaming or applying hot vapor to ensure they are free from microorganisms.
• 😀 After cooking, the water in the cans is drained to preserve the fish's texture and prevent odor.
• 😀 Each can of sardines is filled with a specially prepared tomato sauce, free of MSG.
• 😀 The sauce is added carefully to remove any trapped air inside the can, ensuring longevity.
• 😀 The sterilization process ensures all bacteria are killed by cooking the cans under high pressure.
• 😀 Canned sardines are rich in omega-3 fatty acids, protein, calcium, and vitamins, offering antioxidant benefits.

Q & A

What is the main ingredient used to make canned sardines in the factory?

The main ingredient used to make canned sardines is fresh lemuru fish.

How much lemuru fish is processed daily in the factory?

The factory processes 10 tons of fresh lemuru fish daily to produce canned sardines.

What parts of the lemuru fish are used in the sardine production process?

Only the body of the lemuru fish is used in sardine production. The head, stomach, and tail are separated and discarded.

How is the lemuru fish cleaned before it is canned?

The fish is cleaned by being washed under flowing water while being rotated, which removes the scales and cleans the fish thoroughly.

How much fish can fit into one can of sardines?

One can of sardines contains 5-6 pieces of lemuru fish, depending on the weight and size of the fish.

What is the purpose of steaming the fish during the production process?

Steaming or giving the fish hot steam helps cook the fish and eliminate microorganisms, ensuring the fish is safe to eat.

Why is it important to remove water from the can after cooking the fish?

Removing the water from the can prevents it from affecting the texture and prevents a fishy smell, ensuring the quality of the sardines.

What is used to flavor the sardines before sealing the cans?

The sardines are flavored with a homemade tomato sauce made from quality ingredients, without added MSG.

How does the canning process ensure the sardines stay fresh without preservatives?

The sardines undergo a drying process that helps them last for up to 3 years without preservatives.

What is the final step in the canning process to ensure the sardines are safe to consume?

The final step is sterilization, where the cans are cooked in a closed chamber with steam under pressure, ensuring that all bacteria are killed.