Canned fish with eggplant juice and canned aquatic products with eggplant juice are actually a unique flavored canned food, with tomato sauce as the main seasoning. Due to its large output, it is classified separately as a major category. It is one of the popular canned aquatic products in both domestic and international markets.

Due to the regulating and partially masking effects of eggplant juice on the odor of raw materials, the requirements for raw materials are lower than those for steamed and oil immersed types. The principle is that the organic acids in eggplant juice and the amine products of fish protein decomposition undergo alkaline neutralization, but spoiled raw materials cannot be used. The main raw materials suitable for the production of such cans are mackerel, Spanish mackerel, eel, sardine, oolitic fish and other fatty fish in the upper middle of the ocean and various freshwater fish.

Technological Process

Raw Material Acceptance → Raw Material Selection and Treatment → Salinization → Canning → Exhaust → Water Control → Adding Eggplant Juice → Vacuum Sealing → Washing Can → Sterilization → Insulation → Packaging