The diagram illustrates the step-by-step process through which fish are canned for subsequent consumption.
The process is distinctly organized and unfolds in a sequential, linear manner, incorporating various components essential for the preservation of fish. It is artificial in nature and comprises fifteen steps. It commences with the catching of fish and culminates in the storage of processed fish meat.
In the initial six stages, fish are caught and stored in cold storage to preserve freshness. Later on, they are unloaded, weighed, and thawed. Once thawed, the fish are sliced into large chunks.
Subsequently, these large slices are cooked with steam. Thereafter, the meat is cooled and cut into smaller pieces. After that, they are canned for long-term preservation and sealed to ensure sterility. During the canning process, salt water and oil are added. After sterilizing, the finished product is labeled with product information and stored until the cans are prepared and dispatched to markets.