The provided diagram illustrates the multi-stage manufacturing cycle of canned fish, examining each stage from pre-canning to their distribution to supermarkets.
Overall, the process consists of several crucial stages: maturing, fishing, storing, cooking, sterilizing, canning, and dispatching. Each phase is meticulously executed to convert raw fish into consumable end products.
To begin with, the fish mature in a designated area and caught by sailors using a specific ship. They are then frozen at a temperature of – 18 ° C and unloaded to a plant via a conveyer system. Once the fish are weighed, they are carefully transferred to the thawing process.
Next, they are manually cut with a knife and placed into a specialized receptacle to undergo a steam cooking procedure. Only after the cooking process is complete can the fish be filleted through a chilling treatment. Afterwards, the partially processed fish are thoroughly put into purified cans and mixed with brine water or oil. This cycle is followed by the sealing process, which prepares fish for further handling. What happens next is that the fish are introduced to a sterilizing procedure, which provides high-quality and freshness of the commodities.
Finally, the fully handled canned fish are precisely labelled with the designed stickers of the factory and stored at a specified stockroom. They are then dispatched to outlets to meet consumer demand.