Sardine Canning Production Line Equipment

Sardine Canning Production Lines: Complete Turnkey Solutions for Global Export

CSPL-200 型罐装沙丁鱼生产线是一套集完整工艺于一体、且通过 HACCP 认证的整厂交钥匙处理系统。该系统能够将新鲜整条沙丁鱼加工成符合国际超市分销标准的商业无菌、常温长效罐装产品。本生产线专为全球主流的 125 克俱乐部罐（规格 307 x 111）设计，可实现 150 至 200 罐/分钟的连续作业产出。其工艺流程涵盖了从原料接收、机械去鳞、盐水浸泡、热预煮、人工或自动灌装、液态介质加注、真空封盖、高压灭菌到最终贴标的全过程。系统针对每一个关键控制点（CCP）均配备了精密监测仪器，包括预煮中心温度、双层封口尺寸完整性以及高压灭菌 F 值热杀灭率计算等。所有数据均实现自动记录与全程溯源，完全符合 BRC、IFS、FDA 以及欧盟出口认证机构对于审计文档的严苛要求。

CSPL-200 生產線系統概覽

Fase 1: Receção, Descongelação e Preparação de Matéria-Prima

冷凍沙丁魚塊以 10 至 20 公斤裝的紙箱形式運抵廠房。接著，魚塊會放入不鏽鋼解凍槽中，利用 15 至 18 攝氏度的恆溫循環水進行解凍，確保魚肉均勻退冰且不會因溫度過高導致表面熟化。解凍完成後，沙丁魚會進入旋轉滾筒去鱗機，在去除殘餘鱗片的同時，完整保護脆弱的魚皮，以確保開罐後的視覺呈現效果。隨後，去鱗後的魚肉會進入鹽水浸泡槽，在濃度為 3% 至 5% 的食鹽溶液中浸泡 15 至 30 分鐘。這道鹽漬工序不僅能使魚肉質地變得結實，讓調味更均勻，還能有效排出鰓腔內的殘留血水，避免成品出現難看的暗色斑塊。

第二階段：熱處理預煮

Pre-cooking is the single most critical stage in determining the final quality. Raw sardines consist of approximately 70 per cent moisture. If they were canned raw and then retorted directly, this moisture would be released during the sterilisation process, resulting in a cloudy, unappetising liquid that would deter consumers. The pre-cooking stage ensures that roughly 15 to 20 per cent of this free moisture is evaporated before the fish is even canned.

• Steam Tunnel 預處理機：Sardines move through a closed stainless steel tunnel on a perforated mesh belt. Saturated steam, at temperatures between 95 and 100 degrees Celsius, is applied to the fish for 12 to 18 minutes, depending on their size. The perforated belt ensures that rendered oil and excess moisture drain away continuously.
• Verificatie van de kerntemperatuur:At the pre-cooker outlet, the internal temperature of the fish must reach at least 70°C to ensure sufficient moisture reduction and partial protein coagulation. Calibrated probe stations are used to verify compliance before the fish moves on to the filling stage.

Fase 3: Llenado y dosificación de medio líquido

Pre-cooked sardines are manually packed into empty cans at filling stations or processed through semi-automatic orientating and filling machinery. The specific arrangement—typically three to five fish per 125g can, laid in alternating head-to-tail orientation—is determined by the buyer's market specifications. Once the fish have been placed, the cans travel along a conveyor through a series of liquid dosing stations.

• Oliedosering:Een volumetrische zuigervuller doseert een nauwkeurig afgemeten hoeveelheid soja-, zonnebloem- of olijfolie in elk blik. Een vulnauwkeurigheid van +/- 0,5 ml voorkomt kostbare overvulling en zorgt er tegelijkertijd voor dat aan de wettelijke minimale gewichtseisen wordt voldaan.
• Dosering af sauce:For tomato sauce, chilli, or mustard-based products, a dedicated piston or gravity filler is used instead of the oil filling station. The sauce temperature is kept between 80 and 85 degrees Celsius to lower the viscosity, ensuring precise dosing and providing the necessary thermal energy for the subsequent exhausting stage.
• Mental Management:液位經過精確校準，使填充表面與罐蓋邊緣之間留有 3 至 5 毫米的頂空。這段空隙至關重要：它既能確保罐頭在殺菌高溫過程中因熱膨脹而不會導致罐蓋變形，又能藉由形成局部真空，使罐蓋在冷卻後呈現凹陷狀態——這正是消費者在收到貨品時，用來判斷產品是否達到商業無菌標準的直觀指標。

Fase 4: Escaldado e Selagem a Vácuo

Filled, open cans pass through a steam exhaust tunnel, which heats the headspace air to approximately 90°C. This thermal exhaustion process displaces the cold air with steam. As the can is immediately sealed by the downstream double-seam vacuum seamer, the trapped steam condenses during the cooling phase, creating an internal vacuum of 250 to 400 mbar. This vacuum is vital: it prevents the cans from bulging at high altitudes during transit, inhibits the oxidative rancidity of the packing oil, and produces the characteristic concave end panel that assures consumers of the product's integrity.

The automatic double-seam can seamer is the mechanical heart of the production line. Running at speeds of 150 to 200 cans per minute, the machine performs two sequential rolling operations to fold the can body flange and the lid curl together. This creates a hermetically sealed, five-layer interlock that serves as an absolute bacterial barrier between the sterile product and the external environment. In accordance with HACCP seam monitoring protocols, key dimensional parameters—including body hook length, cover hook length, overlap percentage, tightness rating, and wrinkle grade—are measured and recorded every 30 minutes.

Fase 5: Esterilización por retorta — La etapa de eliminación de la esterilidad comercial

密封罐裝入高壓殺菌籃中，並於噴淋式或飽和蒸汽式高壓殺菌釜內進行處理。熱力加工程序經過精密計算，確保所達成的 F 值（以殺滅肉毒桿菌菌株在攝氏 121.1 度下的等效分鐘數為基準）足以使該特定規格的罐裝形式、魚肉密度及填充介質達到商業無菌標準。以 125 克油浸沙丁魚為例，典型的加工程序是在攝氏 115 至 118 度之間維持 60 至 75 分鐘。高壓殺菌釜的溫度與壓力儀器會為每一批次記錄連續的時溫圖表，藉此產生符合 FDA 21 CFR Part 113 以及歐盟法規 852/2004 規範的法定滅菌紀錄，以利國際出口清關。

Fase 6: Nedkøling, mærkning og kassepakning

在經過高壓殺菌程序後，罐頭會使用含氯淨水進行壓力冷卻，使溫度降至攝氏40度以下。待水分乾燥後，罐頭會通過貼標機，完成石印紙標籤或熱縮套標的貼附。隨後，標籤罐會經過定向分揀，並由噴墨打印機進行日期編碼，最後由人工或自動裝箱設備裝入瓦楞紙箱中。完成裝箱的紙箱會進入棧板堆疊程序，並存放在倉庫中進行隔離儲存，直到根據殺菌紀錄審查與培養測試結果完成最終的品質放行。若您需要全面的魚類罐頭加工設備基礎設施，CSPL-200 正是我們在該領域旗下的旗艦級產品。productielijn voor vis in blik我们的产品組合亦涵蓋金槍魚、鯖魚及各種綜合海鮮產品。整套系統均符合我們內部所秉持的工程標準。solutions para o processamento de mariscoafdeling.