318 



PRESERVATION METHODS 



me 



___jtically seal the container, thus precluding leakage so that the low acid 

 foods, such as fishery products, once sterilized will remain so throughout 

 the shelf-life of the product. Figure 24.2 shows schematically an end unit 

 and a double seam along with applicable terminology. 



All closing equipment has the following basic components: The seam- 

 ing head which carries the seaming rolls, cans, and gears which rotate the 



Table 24.2. Canned Specialty Seafood Produ( 



1960 



Product 



Number 

 of Plants 



Quantity 



Value 



Fish: 



fish cakes 



fish flakes, pastes & spreads 



gefilte fish 



smoked salmon 



smoked sturgeon, shad & sablefish 



tuna specialties'' 



other specialties'^ 

 Shellfish: 



crab specialties'' 



lobster specialties* 



shrimp specialties •'" 



clam specialties" 



conch meat and chowder 



smoked oysters 



oyster stew 



oyster bisque and soup 



squid 



terrapin & turtle meat, chowder 



other shellfish specialties'' 



" Standard case equals 48 one-pound cans. 



* Tuna specialties include tuna with noodles, sherry, beans, creamed sauce and smoked tuna. 



« Other fish specialties include anchovies, salted cod, creamed finnan haddie, thread herring, Pacific 

 herring, Atlantic mackerel, salmon livers, wahoo, whitefish, fish appetizers, and fish chowder. 



<* Crab specialties include crab cocktail, deviled crab, soft shell, spread, smoked, soup, and newburg, 



* Lobster specialties include meat, spread, dip, thermidor, soup, and stews. 

 •''Shrimp specialties include cocktail, soups, and stews. 



" Clam specialties include dips, fritters, spread, sauce, soups, and stews. 



* Other shellfish specialties include crawfish bisque, sea mussels, abalone trimmings, scallops in sauce, 

 gumbo, and bouillabaise. 



rolls about the top of the can and cover and cause them to approach and 

 recede from the chuck in a measured sequence. The Jtrst and second oper- 

 ation seaming rolls which engage, form, and flatten the cover and body 

 hooks against the seaming chuck that lies at the center of the seaming 

 head between the rolls. A base plate on which the bottom of the can rests. 

 A spring loaded plunger which carries the base plate up during the seam- 

 ing cycle so that the can and cover come in from contact with the seam- 

 ing chuck and roll in proper sequence and down after the cycle is complete 



