The method for producing canned fish is depicted in the illustration. Overall, the process of canning fish is linear, commencing with fishing and culminating in distribution for consumption.
To begin with, after being caught by the fishing vessels, fishes are frozen at -18*C for preservation. Then, these fishes are unloaded by ship before being taken measurement. In the next step, thawed fishes are prepared by cutting their head and tail in prior to steaming. The following step is to cool fishes in a certain time, after which they are sliced into small pieces for the purpose of canning.
Fishes are filled in the can and then brine, water or oil would be added in order to keep the product in good quality. Next, these cans are sealed and sterililized at high temperature to remove dirt and kill germs for longer-term storage. Labels are wrapped around the cans for the reason that the customers would know the basic information of the products. Ultimately, the cans are stored and then dispatched for consumption.
The method for producing canned fish
is depicted
in the illustration.
Overall
, the process of canning fish is linear, commencing with fishing and culminating in distribution for consumption.
To
begin
with, after
being caught
by the fishing vessels, fishes
are frozen
at -
18*C
for preservation. Then, these fishes
are unloaded
by ship
before
being taken
measurement. In the
next
step, thawed fishes
are prepared
by cutting their head and tail in prior to steaming. The following step is to cool fishes in a certain time, after which they
are sliced
into
small
pieces for the purpose of canning.
Fishes
are filled
in the
can
and then brine, water or oil would be
added
in order to
keep
the product in
good
quality.
Next
, these
cans
are sealed
and
sterililized
at high temperature to remove dirt and kill germs for longer-term storage. Labels
are wrapped
around the
cans
for the reason that the customers would know the basic information of the products.
Ultimately
, the
cans
are stored
and then dispatched for consumption.