The Global Tuna Industry: A Comparative Analysis of Tuna Producing Countries
The Global Tuna Industry: A Comparative Analysis of Tuna Producing Countries Seamerco research
Considering the infrastructure and process of the tuna canned fish production line, this production line can also be implemented for various meat products such as canned chicken and meat feed.
The meat cooking process in this production line takes place in 2 stages. The first stage takes place in a cooking pot and with water steam, which softens the meat texture and prepares it for the packaging process. The second stage is carried out in an autoclave and on the final sealed can. The canned cans are placed in the autoclave for 45 minutes under a pressure of 1.2 atmospheres and a temperature of 121 degrees Celsius. In this way, final cooking and sterilization are carried out on them.
Simerco Industrial Group offers this production line with a daily capacity of 25 thousand cans in a semi-automatic manner and a capacity of 50 to 70 thousand cans per day in a fully automatic manner.
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The fish is delivered to the production line frozen, so the first step is defrosting, which is usually done in defrost tanks.
After the fish is removed from the defrosting section, parts such as the fins, tail, and gills are removed with a saw, and the fish is cut into smaller pieces.
After cutting the fish and final washing, the washed pieces are arranged on the trolley tray of the cooking pot, the trolley is placed on the rail and enters the steaming pot. The cooking pot uses steam to perform the initial cooking evenly on the fish meat.
The cooked meat is transferred to the work table where it is cleaned by human workers. In this section, the skin, bones, and offal are removed, and the main meat is transferred to the filling section.
The empty cans are removed from the pallet by the operator and placed on the traffic tray. With each rotation, the rotating tray, with the help of the centrifugal force it creates, guides the cans to the side of the machine. The cans are removed from an outlet located on one side of the traffic tray and placed on the conveyor belt of the next machine.
The cans must be sterilized before filling, by using nozzles to force steam into the cans. Finally, the cans are dry and ready to be filled.
The fish meat is fed into the filling tube by the operator. The tube is vibrated to guide the fish meat downwards to where the empty can is. After the can is filled, the cutter cuts the meat, ultimately creating the beautiful texture we see in canned tuna.
To control the operation of the filling machine, the cans are placed on the inspection table belt. Here, two methods are used. Either part of the conveyor belt is equipped with a weight sensor or weighing is done by human labor on a case-by-case basis. If the amount of fish filled in the can is too little or too much, its weight is corrected by the operator.
Two models of micro-dispensers are used in canned food production lines: one is a shower micro-dispenser that continuously sprays water and salt onto the ingredients inside the can, and the other is a pneumatic micro-dispenser in which when the can is placed under the nozzles, the sensor sends a signal to the PLC and the device automatically blocks the passage of the cans and pours water and salt into them.
This device also has a similar function to fine salt and is used to add various oils to the product.
To remove the remaining air on the surface of the product inside the can, by passing the filled cans under the steam nozzles, the surface and internal temperature of the can increases, causing expansion and the air to escape from the can. If water vapor remains inside the can after the capping and cooling process in the autoclave, the water vapor turns into droplets and creates a vacuum.
The filled cans are transported by a conveyor belt into the capping machine. When the sensor detects the can entering, a cap is placed on the rail and the can is guided by a screw on the pedal. At the same time, the can cap is placed on the body and when the pedal of the machine is raised, the can and the can cap are exposed to the first and second action sewing rollers and the can is finally sealed.
Since the outer walls of the cans may become dirty during the salting and oiling stage, after the lid is sealed, the cans are washed again with hot water in this machine.
At the end of the process, the sealed cans are placed in an autoclave. This serves two purposes: the first is to finalize the contents of the can and the second is to sterilize it. If the autoclave is performed correctly, the product inside the cans will last for up to 24 months without the need for preservatives.
A jet printer is used to print production information, including the product’s manufacturing code in the factory, production date, expiration date, and product price. As the can is placed on the conveyor belt and passes under the nozzle, the jet printer detects its presence and automatically prints the desired information.
The cans are arranged by the operator on cardboard or short-edge plastic in multiples (12 or 16). Then, they are guided into the shrink pack by a front jack and wrapped in nylon. Inside the tunnel, the heat generated by the element forms the nylon and packs the cans.
SEAMERCO Industrial Group had the honor of participating in the launch of 170 domestic and 37 foreign factories so far.
Canned Tuna
Canned Tuna
Canned Tuna
Frequently asked questions about Canned Tuna production line
In the canned tuna production line, there is the possibility of canned Thunnus tonggol, skipjack, kilka, and salmon with different formulations, for example, canned tuna in olive oil, canned tuna with aromatic vegetables, canned tuna with hot pepper.
A capacity that, in addition to justifying fixed and current costs, can introduce your product in the market.
The steps that are usually mentioned in standard phasing are:
Yes – Currently, many canned tuna factories in Iran export most of the products to Afghanistan, Iraq, etc.
By raising the quality of the final product, planning and setting goals, and establishing representation and communication with foreign merchants, it is possible to export products according to the final price.
No, considering that most of the fish used in canned tuna is caught from the Indian Ocean, therefore the location of a factory depends on the approach of the founder of the group in the way of marketing and selling the product (only the producer and producer and seller), if the construction of the factory is close to the sea, the costs of supplying raw materials will be low, but access to more extensive and sales markets will be possible with higher transportation costs. If the factory is far from the sea, the costs of supplying raw materials will be higher, and access to the market will be better.
Based on Seamerco’s proposed model for starting a production line, the path of entrepreneurs from the time of the formation of an idea to the production of the final product includes the following.
The Global Tuna Industry: A Comparative Analysis of Tuna Producing Countries Seamerco research
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