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The image presents a flowchart detailing a fish processing sequence: Catching or Fishing leads to Freezing and storing, then Unloading; Cutting (big pieces) to Thawing, then Steam cooking; Thawing flows to Weighing, then Filleting or cutting in small pieces; Cooling follows Steam cooking and leads to Sealing, which connects to Storing; Filleting or cutting flows to Canning (Brine, water, or oil added), then Despatch to supermarkets; Sterilizing by heating precedes Sealing; Stamping or Labeling follows Storing.
Given the complexity of the image, the above description may not be entirely accurate.
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This diagram entails the process of fish canning.It walks us through the preliminary steps of catching the live fish all way to the end where the canned fish are available to the public.
First, the process begins by catching the fish , storing them by freezing them until the ships duck and the fish are unloaded and weighed then thawed. Then the process continues by cutting them into big portions.
The portions are steamed cooked and left to cool before filleting into smaller portions to be canned in brine infused in water or oil . The cans are sealed shut , sterilized by heating then stamped before proceeding to storage and dispatch to supermarkets.
Overall, the manufacturing of canned fish involves various steps that requires plenty of resources and manhandling before reaching the customers.
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