The use of high quality fish and oil and packaging in accordance with the highest standards are the secret to the high quality of the canned tuna produced by Mahsulat Daryaee Junoob Co. Canned tuna is categorized in the group of seafood, which is high in valuable sources of vitamins and proteins. Containing valuable mineral sources such as calcium and phosphorous, the existence of unsaturated fatty acids, which are useful for the children's growth, and the low amount of sodium, the consumption of which is harmful for the people who are advised not to use salt, are all among the advantages of the fish flesh. Mahsulat Daryaee Junoob Co. presents the production process of canned tuna below.
The production processes of canned tuna
- Unloading the fish from refrigerated trucks, separating low quality fishes and fishes belonging to other species and transferring them to -18ºc refrigerators
- Defrosting
- Beheading and slicing the fishes
- Transferring the fishes' waste to the place where it is kept
- Washing the fish slices
- Putting the fish slices on the baking trays and placing them at the initial cooking tunnel
- Initial cooking (controlling the cooking time, pressure and temperature)
- Deboning and cutting the black flesh and the fish skin, and transferring the cleaned flesh to the filling section
- Filling the cans with the flesh by means of filling machines
- Controlling the weight and exterior condition of the filled cans
- Transferring the cans to the salting section and adding salt
- Adding hot oil
- Extracting the air from the cans by exhaust machines
- Sealing and washing the oil on the sidewalls of the cans by the machine used for washing cans
- Sterilization (in 121ºC) in an autoclave machine
- Cooling and rinsing the sidewalls of the cans
- Initial packaging, encoding and transferring the cans to the quarantine storage
- Transferring to the final packaging division in order to print and shrink after obtaining the approval of quality control division and ensuring the quality of the canned tuna