When making smoked fish and shellfish cans, the smoked fish or shellfish are generally filled into cans, degassed according to the common method, sealed, and sterilized in a retort to obtain a finished product. However, in the cans made in this way, curd-like substances are often generated, which seriously affect the sensory quality of the cans. The method is to make smoked cans that prevent the formation of coagulated substances. Production method After the smoked fish and shellfish are smoked, they are plasticized and canned, added with seasonings, vegetable oils, etc. as required, degassed and sealed, and then immersed for 5 to 40 minutes in a liquid thermal medium of 70°C or higher and 120°C or lower. Prepare heating, then sterilize and cool in a sterilizer according to the usual method. The cans processed by this method have the characteristic that they do not produce condensed substances. Example 1 The squid was decapitated, viscerated, salted in 15% saline for several minutes, filtered, smoked for 35 minutes, and molded into a jar. 120 grams per canister, degassed and sealed. After immersing in hot water at 100°C for 5 minutes, remove it. Sterilize in a retort at 115°C for 60 minutes and cool with water. After the finished product of the above-mentioned treatment was opened, no curd-like substance could be seen. Conversely, treatments that are not handled in this way produce a significant amount of curd-like material. Example 2 Frozen squid was thawed, cut into 3 pieces and smoked for 1 hour. After being smoked and plasticized into a can, the canning amount is 120 grams, 10 grams of vegetable oil and several seasonings are added, degassed and sealed, then immersed in hot water at 85° C. for 20 minutes, and then sterilized at 115° C. in a retort. 60 minutes, cooling with water. After processing the finished product, no curd-like substance was seen after opening. Conversely, those who do not deal with this law produce a considerable amount of curd-like substances.
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