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PRODUCTION PROCESSING
Thawing
Butchering
Cooking
Spray
Skinning
Cleaning
Shredded
Packing
Freezing
Cold Storage
Stuffing
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
7. Shredded
8. Packing
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
11. Stuffing