QUESTIONS

1.-Answer is the tuna classified?

The tuna is classified according to weight in kilograms and with the species.

2.-what does gutting mean?

The they are clamed carefully to remove the viscera.

3. - why are the tuna pieces washed?

To remove residues of blood, guts and other parts.

4.-how many time are the fishes cooked with a temperature of 100°c?

The cooking done by cooker at a temperature of 100°c, 12 psi for a period of 4 hours sized-weighting 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 odd cover liquid?

The abolition of a cover liquid serves as a heat transfer and limited some bacteria that might be present, controlling the head space.

7. - what is the most important phase in all process?

8.-why is labeling of products done in manual cloning is done previous lye for each of the cans, why allows to separate the cans with physical defender.

9.-what is the lifespan for the finished product?

The product has a lifespan of about four years.