Tuna Production Process Overview
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ScribdTranslationsTuna Production Process Overview
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ScribdTranslationsTUNA PRODUCTION PROCESS
Process Description
1. Reception:
The tuna to be processed is supplied to the plant coming from a tuna fleet and is
reviewed by an inspector ofquality controlfor yourevaluation.
2. Classification:
The tuna is classified according to weight in kilograms and by species.
3. Washing:
Once the fish arrives at the plant, the foreign materials such as are removed
thetrash, earth, mud, rock, other marine species, with sufficient amounts of water
clean with atemperaturefrom 5 ºC.
4. Cutting and Evisceration:
It is performed when the muscle tissue is still firm in order to avoid product loss.
usable. The cut depends on the size of the tuna and the dimensions of the piece that is
wants to obtain. It is then cleaned by carefully removing the entrails, afterwards
they move on to the next phase.
5. Washing:
The pieces from the cut are washed with abundant water.
temperatureenvironmentto eliminate residues fromblood, entrails and other parts
6. Cooking:
The cooking is done by the cooks, at a temperature of 100°C, 12 PSI.
(pounds/inches2) by atime4 hours for tuna weighing 80 pounds.
7. Headless/skinless and cleaning:
After the respective cooling, the trays containing the fish will be placed at
edge of the tables where thepersonaldestined for this task makes the
separationmanualFirst, the head of the body is removed and then knives are used to carry out the
scraped or removed from theskintaken from thorns and blood, to obtain clean tuna loins
and of excellent quality. The fillets are ready to be packaged. The skin, bones and
fat is used to produce fish meal,subjectcousin for theproductionof
food foranimals.
8. Packaging:
Once the cleaned tuna is manually placed in the horizontal channels of the machine
filling/cutting machine to be packed and cut automatically into containers
sanitary products, whose format depends on the stipulated presentation to be produced.
Previously. The weight of the cans is constantly monitored.
9. Dosing of cover liquid:
Packaged tuna is added a dose of brine and then the covering liquid.
water oroil), at a temperature between 60 - 80 °C. The addition of the coating liquid
serves as a means of transmission ofheatand remove somebacteriathat could be
presents; controlling the head space.
10. Sealed and washed:
The containers are hermetically sealed to greatly ensure the shelf life of the
product. This operation is performed automatically and the lid is coded.
previously for the identification of the corresponding batch.
The sealing must be done withtestsof double sealing and vacuum to the cans and
adjusting the sealing machine when damage is found on the cans.
The already closed containers are washed with water atpressureand
at a temperature of 50 to 70 °C
to eliminate residual cover liquid on the surface of the assembly
container/lid.
11. Sterilization:
It is the most important phase of the process where the product is subjected to theactiondel
direct vapor at a temperature of 116.7°C, 12.5 PSI (pounds/square inch) for a duration of
60 minutes, with the aim of reducing the microbial load to levelsinsurance(in 90%
from the initial load).
12. Draining and Drying:
Once sterilized, cooled, and drained, the cans are dried.
13. Etiquetado y embalaje:
The labeling of the finished product is done manually, and a cleaning is carried out beforehand.
each of the cans, which in turn allows for the separation of cans with physical defects.
The labeled cans are placed in cardboard boxes of 12, 24, and 48 units.
The packed cartons are transported to the warehouses where they are stored and
palletized.
14. Storage/quarantine anddistribution:
The finished product packaging will be at room temperature under conditions
adequate light and ventilation (Relative Humidity of between 80-90%), for 15 days
to verify the quality of the product against the possible manifestation of defects
manufacturing such as bulging, liquid filtration, etc. until its subsequentsaley
distribution. The product has a lifespan of about 4 years.
START
Reception
Raw Material
Classification
Washing
Cut/eviscerate
Inspection
Is the standard met?
for cleaning?
YES
NO
Washing
Cooking
Decapitated/Skinned and
Pregnant
Liquid dosage / Liquid dosage /
Sealing and washing Sealed and washed
Sterilization Sterilization
Drained and Dried Drained and Dried
Labeling and Labeling and
Storage/Quarantine Storage/Quarantine
Inspection
The Product
It is discarded the
meets with him
NO
YES
Distribution FIN