Production Processing
Thawing
Aims to melt raw materials to facilitate the butchering process.
Butchering
The process of removing the entrails of fish.
Cooking
Cooking fish that has finished the butchering process
Spray
Aims to lower the temperature of the fish quickly after the cooking process, so that overcooking of the product does not occur
Skinning
Aims to remove the head, tail, skin and remnants of dirt on the fish
Cleaning
Aims to clean the fish spines and ensure no defects remain
Freezing
The process of preserving food by lowering the temperature until it reaches the freezing point of the product
Cold Storage
A specially designed room with certain conditions which has the main function of maintaining product temperature and extending product shelf life
Stuffing
Aims to melt raw materials to facilitate the butchering process.