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The image features a flow diagram titled "Small-scope about the production of smoked fish" depicting an 8-step process. Step 1 shows a fish next to a knife labeled "gut". Step 2 shows 2 fish submerged in a container labeled "Salt-water (30 minutes)". Step 3 shows 2 fish in a container heated from below by 3 flame symbols, labeled "5 minutes". Step 4 shows 4 vertically oriented fish labeled "dry". Step 5, labeled "smoking" and "(30 minutes)", depicts a covered "vat" containing "water", "smudging", 2 fish, and a "wood" lid. Step 6 shows 3 fish on a flat surface with a dropper applying drops, labeled "yellow colouring". Step 7 shows 2 fish inside a closed container/box. Step 8 depicts a transport truck connected from step 7 via an arrow.
Given the complexity of the image, the above description may not be entirely accurate.
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The flow chart illustrates the eight-stage process of production smoked fish. Overall, it is a linear process that begins with the preparation of raw fish and culminates in the delivery of packaged products to consumers.
First, the fish are gutted using a knife. When they are ready, they are put in salted water for about 30 minutes. The salted fish are then boiled for only 5 minutes with high heat, after these salted and boiled fish are dried to remove all water there. The next step is smoking, it takes around 30 minutes. For the smoking step usually used vat in puts in bottom layer, second layer would be water on top of this fish are placed. And last layer would be wood, acting like cap for smudging process.
In the subsequent stages, the smoked fish are dyed with yellow colouring by using a pipette. This dyed fish are put in packaging for transportation. Finally, the boxes with fish are ready to transport.
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