viernes, 8 de octubre de 2010
★PROCESS DESCRIPTION OF THE TUNA☆
1.-How is the tuna classified?
The tuna is classified according to weinght in kilograms and with the species
2.-What does gutting mean?
Then they are cleaned carefully to remove the vicera
3.-Why are the tuna pieces washed?
For eremove residues of blood, gusts and other parts
4.-How many time are the fishes cooked with a temperature of 100ºC?
For a periodo of 4 hour for tuna sized weighing 80 pounds
5.-What foar are bones, fat and skin used?
They are used to produce fish meal raw materials for feed production
6.-What is the main reason for add cover liquid?
It serves as heat transfer might be present
7.-What is the most importan phase in all process?
The phase 11 of: sterilization
8.-Why is labelling of products done in manual form?
For each of the cans, which allows to separate the cans with physical defect
9.-What is the lifespan for the finished product?
The product has a lifespan of about four years
Enviar por correo electrónico
Escribe un blog
Compartir con Twitter
Compartir con Facebook
Compartir en Pinterest
No hay comentarios:
Publicar un comentario
Entrada más reciente
Enviar comentarios (Atom)