Meat Canned Food Production Line

Meat Canned Food Production Line

Raw Meat Preparation
Meat trimming, deboning, and cutting into uniform pieces.
Optional grinder or slicer system for minced or chunk-style canned meat.

Cooking and Mixing
Steam or electric cooking kettles ensure even heat treatment.
Sauce preparation and seasoning systems provide flexible recipe customization.

Can Filling and Vacuum Sealing
Automatic portion filling system for meat and gravy.
High-speed vacuum seaming machine ensures airtight sealing and oxidation prevention.

Sterilization and Cooling
High-temperature retort sterilization (121°C) for microbiological safety.
Rapid cooling tunnel prevents overcooking and maintains meat texture.