viernes, 8 de octubre de 2010


1.How  is the tuna classified?
The tune is classified according to weight in kilograms and with the species.
2.What does gutting mean?
the they are cleaned carefully to remove the vicera?
3.Why are the tuna pleces washed?
to remove residues of blood, guts and other parts.
4.How many time are the fishes cooked with a temperature  of 100ºc?
for a period of 4 hours  for tuna sized-weighing 80 pounds?
5.what for are bones, fat and skin used?
the skin, bones and fat are used  to produce fish meal,raw materials  for feed production?
6.what is the main reason for add cover liquid?
the addition of a cover liquid serves as a head transfer and eliminate some bacteria that might be present, controling the head space.
7. what is the most important  phase in all process?
the sterilization
8.why is labelling of products done in manual form?
cleaning is done previously  for each of the cans, which allows to separate the cans with phy sical defect
9.what  is the lifespan for the finished product?
the product has a lifespan of about four years
answer the questions

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