The diagram illustrates the operation of making canned fish.
Overall, the process comprises fifteen main steps divided into four main stages: raw material preparation, cooking, packaging, and dispatching, commencing with the fishing of pre-canning fish and ending with the distribution of canned-fish.
In the initial stage, fishes under the sea are fished by ships using fishing nets, before being frozen at -18 celsius. The batch of fish are then unloaded to the land, where the fish are weighed and left to be thawed. Once this stage has been done, people will pre-treat the fish to make filet fish after being steamed in a pot.
In the third stage, the processed filets are packaged in mental cannes, adding either brine, water or oil to enhance the flavor. These cannes are subsequently sealed, followed by sterilization using high temperature. When the cannes have been cooled down, they will be labeled, stacked into a pile in storage, which will be dispatched to the supermarket by trucks.