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The image contains no numerical data points, percentages, or specific quantitative information. It is a flowchart diagram illustrating the process of fish canning, which includes the following steps in sequence: pre-canning, fishing, freezing, thawing, weighing, unloading, cooling, filleting, preparing, steam cooking, sealing, adding brine or oil, canning, sterilizing, storage, labeling, and finally despatch to a supermarket. The steps are visually depicted by simple illustrations of fish and equipment used in the canning process with arrows indicating the flow from one step to the next.
Given the complexity of the image, the above description may not be entirely accurate.
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The given process chart depicts the information about how the canning of fishes is done.
Taking a general overview, it is clear that the fish canning process includes fifteen steps that commence from pre-canning the fish and end up with dispatching.
In the initial stage, the pre-canned fishes are used for catching the fishes in the sea after which the catched fishes are kept in a freezer at -18 degree celcius. Subsequent to this, they are then unloaded from the ship and sent for weighing and thawing.
In the next step, the fishes are prepared by cutting down into pieces and then they are steam cooked for some time before going for cooling and filleting. Afterwards, canning of fishes is done by adding some brine water and oil. Then, The cans are sealed and sterilized before they are labelled and stored. In the final step, the cans are ready to be dispatched to markets.
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