Eel Canned Food Production Line

1. Overview

Canning eel is very different from canning ordinary fish.

Eel has high fat content, delicate texture, and strong flavor characteristics. If the cooking, filling, or sterilization is not handled properly, the final product can easily suffer from oil separation, texture collapse, or flavor loss.

Our Eel Canned Food Production Line is specifically designed for eel-based canned products, integrating cleaning, cutting, cooking, filling, sealing, sterilization, and packaging into a stable, hygienic, and fully automatic system.

At HSYL, we design eel canning lines based on real export-oriented factory experience, not theoretical models.

2. Applicable Products

• Canned eel in sauce

• Canned braised eel

• Canned eel in oil

• Canned seasoned eel

• Export-grade eel canned food

Raw materials: fresh or frozen eel
Sauce options: soy-based sauce, sweet sauce, oil-based seasoning

Oil control and gentle handling are critical for maintaining eel appearance and taste.

3. Production Process Flow

3.1 Eel Cleaning & Cutting

Eels are cleaned, skinned (if required), and cut into uniform sections.

Benefit: Consistent size ensures even cooking and clean presentation inside the can.

3.2 Pre-Cooking / Braising

Eel pieces are pre-cooked or braised using controlled temperature kettles.

Why it matters: Proper pre-cooking stabilizes texture and reduces oil leakage during sterilization.

3.3 Filling & Sauce Dosing

Cooked eel pieces are automatically placed into cans. Sauce or oil is added precisely to target weight.

Key point: Accurate filling prevents floating, breakage, and weight inconsistency.

3.4 Can Seaming

Vacuum can seamers ensure airtight sealing and compatibility with easy-open lids.

Result: Stable shelf life and compliance with export requirements.

3.5 Retort Sterilization

Sealed cans are sterilized using steam or water spray retorts, with PLC-controlled temperature and pressure.

Compliance: Designed to meet HACCP, GMP, FDA, and international seafood safety standards.

3.6 Cooling, Drying & Packaging

After sterilization, cans are cooled, dried, labeled, and packed into cartons. Palletizing is optional.

Clean, stable packaging reduces damage during long-distance export shipping.

4. Key Features

• Designed for High-Fat Fish – Optimized cooking and sterilization

• Gentle Handling – Protects eel texture and appearance

• Food-Grade Construction – SUS304 / SUS316 stainless steel

• Automatic Operation – Reduced labor, stable output

• Export-Ready Design – Suitable for global markets

5. Supported Packaging Types

• Tin cans

• Aluminum cans

• Easy-open cans

• Glass jars (optional)

Typical filling range: 150g – 1000g (customizable)

6. Technical Parameters (Reference)

7. Food Safety & Compliance

• HACCP-compliant hygienic design

• GMP structure for easy cleaning

• ISO22000 support

• CE-certified equipment

• FDA-approved food contact materials

Eel products often target export markets — food safety cannot be compromised.

8. ROI & Business Benefits

• Reduced labor cost through automation

• Stable product quality improves export acceptance

• Long shelf life suitable for retail and overseas shipping

• Flexible sauce and recipe options

• Typical ROI: 12–24 months, depending on scale

9. Optional Equipment & Customization

10. Why Choose HSYL

• Specialized eel canned food production line manufacturer

• Turnkey solutions from layout design to commissioning

• Export experience across Asia, Middle East, Europe, and Africa

• Reliable after-sales service and spare parts support

11. Turnkey Project Services

• Factory layout & capacity planning

• Equipment manufacturing & installation

• On-site commissioning & operator training

• Long-term technical and maintenance support

12. Call to Action

If you’re planning to start or upgrade an eel canned food production project, HSYL provides a reliable, food-safe, and export-ready solution tailored to your products and target markets.

📩 Contact us today for a detailed quotation and production layout.