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The production process for canning fish

1) Receipt of fish:
• The plant has the productivity of enterprises in conformity with the specifications required as prerequisites to the requirements of good manufacturing practice-compliant with the Hazard Analysis and Critical Control Points (HACCP) since all production processes in line with European standards of health and safety. 

• Fresh fish are arrived on ice covered with adequate insulation in the transfer of appropriate for this purpose.

• Unload fish from insulators vans to the especially baskets the process of testing and screening and weight.

• Prepare the fish with viscera and wash well for the introduction to the production line immediately after the transfer of surplus to the stage of preliminary preparation for the cold freeze. 
• Frozen fish arrived to the factory in insulation and refrigerated temperature of not more than (-18co). 

• Quality procedures are applied at all stages of the process of receipt to ensure the safety and quality of fish received for production or freeze. 

2) Freezing and storage:
• Include the possibilities of the process of freezing and storage on a number of cold storage for conservation (8 stores), and one frozen operating with high-tech equipment and machines and control devices for inventory control have been introduced this technique recently to increase the inventory capacity. 

• Maximum capacity is about 700-800 tons of storage in addition to the possibility of storage and cooling of the amount of 10-20 tons. 

• The temperature of the conservation of fish stocks reach around (-20co) including up to freezing temperatures (-35co to -38co). 

• Control health requirements and hygiene for the conduct of the preparations, and freezing and storage, where they are monitoring and recording of temperature in the stores continued to maintain the high quality of the stock. 
3) The Initial Processing (cutting, cooking and cooling):

• Cut off the head and tail of the fish by means of leaflets and interrupt the body to cut off across.


• Clean and chop fish by water. 
• Packing pieces of fish in the baskets which are made of stainless steel designed for the process of cooking, and transferred to the cooking unit. 

• Fish cooked at temperatures between (100co-95co) periods of time determined by the size of fish and temperature of primary


• The process of initial cooking by free of impurities of sea water is the best of primary treatment for fish, where fish to get rid of excess fat and gained characteristics required to achieve quality standards. 
• After completion of the initial cooking and cooling the fish in cooling room under low temperatures to make it taste and flavor, color and firmness and processing of the subsequent stage of production.
4) The Clearing of the fish:

• Quantities of cooled fish entered the initial peel tables to removal of the skin.


• The cleared fish moved automatically to the tables in the second stage of peeling. 


• Peeling halls are according with the specifications and equipped for this purpose, where it prepared with adequate lighting and air conditioning required to maintain the low temperatures in the working environment and handling of fish. These halls are wide rooms to accommodate large numbers of workers up to (80) distributed on (5) lines of peeling. 

• In the peeling process, the separation of black meat and bone and any unwanted parts for human consumption, and separating the fish in accordance with the specifications of others, such as cutting the fish changing color (green), sponge, decaying, and retaining only the white meat tuna. 
• Examine the pieces of fish by workers carefully examining every line of peeling and under the supervision of a production controller. 

• Monitoring and control is the quality of performance in the peeling of the fish during the first and the second phase by the quality control supervisors. 

5) Manufacturing:
• Pieces of fish collected after the completion of clearing and peeling in full, and checked that it conform to the specifications of quality in the clean basins suitable for use to the food to manufacturing lines. a

• Lines of manufacturing composed of several machinery and equipment is determined by well-known with high quality international companies (FMC-SOMMTREAD-FISHBAM-HERFRAGA - BARRIQUAND, etc.). 
• Machinery are designed well and sound in order to facilitate cleaning and disinfection. 

• All the equipment and machinery are made of materials not rust (stainless steel) of high quality. 
• Cleared pieces of fish packed into machine in an appropriate manner to maintain the quality of packaging and parts. 



• Pressing pieces of fish and cut in by a machine in empty cans and weighed to measure at least (70%) of the net weight of the contents.  
• Check boxes filled with fish from the points of examination are designed to match the weight of the cans of others (defective) 

• Add the oil and the net temperature of not more than adequate (65Co) by no more than a percentage (25-20%). 


• Cans tightly closed lock dual manner after the inclusion of data of productivity and competence on cans covers.


• Clean cans with hot water after the closure to remove the sediment suspended by the mental, if any. 


• Collect cans in baskets transfer directly to the sterilization unit. 


• The completion of the sterilization of canned goods in accordance with the equation of temperature and time in the documents of the factory and with the least possible period of time between the closure and sterilization. 


• Quality procedures are implemented to control the manufacturing of continuous monitoring (to adjust the weights and the closure of cans) to ensure that critical limits for the process of industrialization. 

Processing the final product:
• After sterilization time baskets are unloaded in plastic non-solid containers and set at temperatures (35 co -37co) for a period of not less than (7-10) days for help to detect the production of defective for marketing, and this is called the incubation period. 


• Non-viable cans for marketing are separated after the incubation period. 

Final Production:

• After checking the validity of the product, a label to be placed in the machine-paste cans. 


• Cardboards are binding for transport to the stores. 


• This product is ready for marketing. 





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