#Ma’am Madelyn I.

Improso
 Classroom Rules:
L- isten attentively
I- initiate participation
F- ollow instructions
E- ngage participation
New Normal Classroom
Rules:
Observe proper distancing
and follow health
protocols!
 Activity 1
#Watch&Learn!
 FISH
PACKAGING
IN CANS
Objectives:
At the end of the lesson the students are
expected to:
a. identify the steps of fish
canning;
b. arrange the steps of fish
canning;
c. appreciate the value of fish
canning.
 Did You Know?
People mostly preferred
canned foods.
 EAT RATE
(Number of Frequent and Infrequent Can Users)

Department of Nutrition, University of California.

Did You Know?
MOROCCO is reported as the
largest producer of canned
Sardines in the world.
Did You Know?
MOROCCO is reported as the
largest producer of canned
Sardines in the world.

THAILAND is reported as
the largest producer of
canned Tuna in the world.
What is Canning?
What is Canning?

- preservation of foods in
hermetically sealed
containers and usually
implies heat treatment as
the principal factor in
prevention of spoilage.
Who Invented?
Who Invented?

Nicolas Appert

In 1910
 Principles of Canning:

Destruction of spoilage
microorganism within a
container by means of heat.
 Activity 2
#WhichIsWhich?
Steps in Fish Canning:
Steps in Fish Canning:
Selection Of Raw Materials
 SELECTION OF RAW
MATERIALS:
Mature, pre- spawning fish and
medium fatty fish.

Excess bone
Taste less
High fishy odor
Fish with hard and firm muscle
Steps in Fish Canning:
Selection Of Raw Materials
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning 1. Nobbing

2. Washing and
de- scaling
3. Brining
• Nobbing- removing of head and
gut in one operation.
• Washing & de- scaling- removing
of fins and visceral organs.
• Brining- fish are immersed in a
concentrated solution of common
salt for a predetermined length of
time.
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting
 EXHAUSTING- Is done by
application of heat. By this
the gas inside the headspace
and between two fish pieces
will be removed and a partial
vacuum will be formed.
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Washing
WASHING- is done by
the hot water spray to
remove adhering
materials.
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Washing
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Washing

Heat Processing/ Retorting

 HEAT PROCESSING/
RETORTING-
the most important step during
the whole canning procedure.
Is done in a special instrument
called retort and so the process
is called retorting.
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Washing

Heat Processing/ Retorting

Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Washing

Heat Processing/ Retorting

Cooling
 COOLING-
is done as quickly as
possible after retorting.
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Washing

Heat Processing/ Retorting

Cooling
Steps in Fish Canning:
Selection Of Raw Materials

Treatment before Canning

Packing/ Filling the Can

Exhausting

Closing the Can

Washing

Heat Processing/ Retorting

Cooling

Labeling and Boxing

LABELING AND BOXING
 Activity 3

#Show&Tell!
 Activity 4
#Let’sOrganizeIt!
 TINNED SARDINE COSTS

MAKE LIFE EASY

SLOGAN
FISH
CANNING

TRIVIA’S
Team Facebook: #GraphsDon’tLie!
Using a data provided, create a pie chart that shows the costs in
every Tinned Sardine.

Team Twitter: #MakeLifeEasy!

The goal is to identify the advantages of fish packaging in cans
written on metacards.

Team Instagram: #ForgetMeNot!

Read an article and find out what is the involvement of Napoleon
Bonaparte to the history of canned food. Answer related question.

Team Snapchat: #ExpressIt!

The goal is to make a simple SLOGAN about the impact of Fish
Canning to our economy.
 Rubric for assessment: Group
Criteria 15 Points 10 Points 5 Points

Presentation Well- Well- Not well presented

presented, presented and unclean
clean but unclean

Content Well explainSome Not thoroughly

topics are explained
well
explained
Teamwork All of the Most of the Only few
members members of members
helped together helped helped
together together
Group Facebook:
Supposed the overall total costs of 100 dozen canned sardines is P20,
000.00 how much is the total cost of tins, raw sardine fish, labour, oil,
miscellaneous?
Group Twitter:

What do you think also are

the disadvantages of canned
goods in our daily living?
Group Instagram:

How important is the

invention of canning and how
it change the way we eat?
Group Snapchat:

What do you think is the

impact of fish canning to our
economy?
 How can you value
more the existence of
fishes in the ocean
given to us by God that
contributes the success
of the canning
industry?
 SHORT QUIZ
Fill in the blanks. Choose the correct
answer written inside the box.
 Exhausting Thailand Heat Processing
Nobbing
Brinning
Washing Cooling Canning Morocco Retorting

____________1. Is relatively modern

____________6. It is the most
process, which enable food to be
important step during the whole
preserved in an edible condition under a
canning procedure.
wide range of storage condition for a long
____________7. It is done by heat
period of time.
processing in a special instrument
____________2. The process of removing
called retort.
head and gut of fish.
____________8. Is done as quickly
____________3. The process of
as possible after retorting.
immersing the fish in a concentrated
____________9. Is reported as the
solution of common salt for a
largest producer of canned sardines
predetermined length of time.
in the world.
____________4. Is done by the application
____________10. Is reported as the
of heat so that the gas inside the
largest producer of canned tuna in
headspace and between two fish pieces
the world.
will be removed and a partial vacuum will
be formed.
____________5. Is done by hot water
spray to remove adhering materials.
 Assignment

Research in advance:

1.Disposal of downgraded/
rejected processed fish
products.
 “Kung bokya ang score mo kay
crush… siguraduhin mong hindi din
bokya ang score mo sa exam. Aral
muna bebe!”

Ma’am
Madelyn I.
Improso