Tuna fish is popular seafood in many countries including Indonesia. The meat itself has been produced into many varieties including tuna in can, tuna steak, tuna loin, tuna fillet, tuna saku, tuna in pouch, tuna kama, etc. The canning process is such a huge stage which the tuna is grouped based on the size, weight, and species during the unloaded process.
The manufacturers will check and inspect each tuna fish and select only the good quality tuna fish. The quality ensures the uniformity in both thawing and precooking. That’s why, soon as the tuna fish is unloaded, there are some manufacturer’s staffs that going to inspecting and checking for quality control. It is not only about the tuna condition, but the manufacturers also check the vessel where the fish is stored before being unloaded.
1. The tuna fish is stored in cold storage with low temperature to keep the meat in good condition and to avoid them being spoilage or rotten. The fish will be kept in there till they are used for further processing.
2. When it is ready for the tuna fish meat being processed, the frozen tuna fish is thawed with running water or place in large water tanks. This is a tank that used to thaw the tuna fish before being cleaned.
3. The tuna is cut properly in the belly to remove the guts and all of the residues. After that, the cleaned tuna is place into a large metal racks which they are placed into a huge large steam pre-cooking rooms that is called retorts. Depending on the size of the tuna specie, the fish will be steamed in a set of time with some temperature. The steam process is required to remove the excess oils and to prepare it for easy removal of bones and the skin.
4. Before further manufacturing canned tuna processing, the fish need to be cooled down because they are really in hot condition due to the steaming process. When the fish is cool enough to handle, they are put onto clean place where the cleaning process begin. The staff will remove the skin and the bones manually and properly. The tuna will put into two stations which used to prepare the tuna fish. One station is to remove the skin while the other is to debone the tuna. These steps are required to make sure that the manufacturer/ supplier produce high quality tuna in can product.
6. The sealed canned tuna is going to retort baskets and being sterilized. After cook time is being set, the cans are also sterilized from the possible bacteria present. These bacteria might harm the tuna meat and thus needed to keep the product in good condition before ready to be sold in the market. The sterilized tuna in cans are moved into cool area and after the cans are cool, the put printed or sticker labels with information of the product on it.
Each manufacture might have their own standards in term of quality control and methods. However, all the manufacturers will conduct high quality standards so the stages are enough to meet certain criteria and condition particularly the consistency of the quality of the smell, texture, and overall appearance of the canned tuna. As a result, canned tuna is one of the highest preferable by many people in the worldwide market.
How tuna are processed is depend on each supplier. But when you are looking for good manufacturing canned tuna supplier then you need to ask them what kind of methods they are used to produce canned tuna. If the supplier does not conduct proper canning tuna process to meet certain terms and conditions especially export import standard process then better move to other manufacturers.
Indonesia manufacturing canned tuna is in the lead when you are talk about canned tuna production. They are one of the largest tuna producers in the world so you can order and buy from Indonesian canned tuna supplier.
No comments
Post a Comment