Canned braised fish is a popular preserved food that follows traditional Chinese braising techniques. The process typically involves frying the fish first, then adding seasoning liquid into the container or injecting it directly after dehydration. Once the fish is cooked with the sauce, it is packed into cans along with the right amount of seasoning liquid. Depending on the cooking method, the product can be named differently, such as crispy, teriyaki, oyster sauce, and more. The final product usually has a rich broth, a dark red color, and the distinct flavor of braised fish. Common varieties include braised squid, braised eel, braised jerky, crispy yellow croaker, and sauced inkfish. Braised Salmon Cans: Raw Material Selection Fresh salmon, either chilled or frozen, is used, ensuring that each piece weighs no more than 250 grams. The fish should have intact skin, a normal odor, good muscle tone, and high freshness. Spoiled or damaged fish must not be used. The raw materials must come from pollution-free aquatic farms, meeting strict safety and health standards outlined in "Restrictions on Toxic and Hazardous Substances in Pollution-Free Aquatic Products (NY5073-2001)." Raw Material Processing The fish is first scaled, then heads, tails, and fins are removed. The abdominal cavity is opened, internal organs are taken out, and any surface impurities, black membranes, or blood stains are washed away in running water. The cleaned fish is cut into pieces approximately 5.5 cm long and rinsed again to ensure cleanliness. Salting Fish pieces are immersed in a 3% salt solution, with a ratio of 1:1 between fish and brine. The salting time varies from 5 to 10 minutes depending on the size of the pieces. After salting, the fish is rinsed with water and drained. Deep-Frying The fish is placed into an oil pan heated to 180–210°C. The ratio of fish to oil is 1:10, and the frying time is about 3–6 minutes until the surface turns golden brown. Seasoning Liquid Preparation The seasoning liquid formula for canned braised salmon includes ingredients like pepper, sugar, allspice, fresh ginger, onion, soy sauce, and others. The spices are simmered in a pot for 30 minutes, then filtered. Sugar, salt, and other components are added, boiled, and filtered again. Finally, MSG is mixed in, and the total volume is adjusted to 110 kg with boiling water. Canning Cans made of No. 860 anti-sulfur paint are used, with a net weight of 256 grams. Each can contains about 150 grams of fish, with no more than three pieces arranged neatly in vertical rows. 0.45 grams of sesame oil and 106 grams of seasoning liquid are added, ensuring the liquid temperature stays above 80°C. Exhaust and Sealing Hot exhaust is performed until the center temperature of the can exceeds 80°C, and the can is sealed while still hot. For vacuum-sealed cans, the vacuum level should reach 0.053 MPa. Sterilization and Cooling The sterilization process follows a standard of 15-90-15 at 116°C. After sterilization, the cans are cooled to around 40°C and wiped clean before being stored. Finished Product Requirements The net weight is 256 grams. The appearance should be normal, with a reddish-brown sauce. It should have the characteristic taste and smell of braised salmon, without any off odors. The saltiness should be moderate, and the fish should be tightly packed, with uniform block sizes and orderly arrangement.

Fluorine-Containing Phenylamine

Most of the Fluorine-Containing Phenylamine products are a light yellow oily liquid, relatively high density, insoluble in water. Most of them are used in the manufacturing of pesticides and dye intermediates, small part of them can be used as an analytical reagent. The steam or smoke of fluorine-containing phenylamine series is irritated to eyes, mucous membranes and upper respiratory. Vapor and air can form explosive mixtures, in case of fire, high-heat combustion caused the explosion. And oxidant may react. Decomposition by high fever and emit toxic gases. In case of high fever, increased pressure within containers, cracking and the risk of explosion. Protective measures must be done carefully during product storage. Once the fire occurred, it must be immediately evacuated from air leakage,personnel to a safe area, prohibit access to the contaminated area. Recommended emergency personnel wearing self-contained breathing apparatus and wear chemical protective clothing. In the ambulance personnel to ensure proper safety measures, immediately use foam, carbon dioxide, dry, sandy soil to put out a fire.

Containing Phenylamine,2-Bromo-4-Methoxy-Phenylamine,5-Fluoro-2-Iodoaniline

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