KMC

PRODUCTION PROCESSING

1. Thawing : Aims to melt raw materials to facilitate the butchering process

2. Butchering : The process of removing the entrails of fish

3. Cooking : Cooking fish that has finished the butchering process

4. Spray : Aims to lower the temperature of the fish quickly after the cooking process, so that overcooking of the product does not occur

5. Skinning : Aims to remove the head, tail, skin and remnants of dirt on the fish

6. Cleaning : Aims to clean the fish spines and ensure no defects remain

9. Freezing : The process of preserving food by lowering the temperature until it reaches the freezing point of the product

10. Cold Storage : A specially designed room with certain conditions which has the main function of maintaining product temperature and extending product shelf life