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Since 1955, Conservas Lolin has striven for a meticulous production process which has helped to shape it as the best company in the industry. The firm has made its canning plant synonymous with high-quality anchovies with a unique flavour. The production process for the anchovy semi-preserve begins with a rigorous quality check in which its organoleptic qualities are verified. Likewise, the size and temperature of the fish upon its arrival at the plant is recorded in order to ensure that the anchovies are properly prepared. The selected fish are then classified, beheaded and gutted using specialised machinery. Next, the anchovy is manually placed in the tins, adding salt if necessary depending on the size. The anchovy’s maturing process begins. During this stage, which can take up to 12 months, the Anchovies in salt is pressed so that it gradually dehydrates and looses excess fat. During this process the temperature of the tins is rigorously controlled. Likewise, the containers are watered periodically with brine in order to eliminate possible fatty exudates. Following the maturing process, the Anchovies in salt is obtained for cold storage. also find out about the production process for… |
Tel: +34 942 86 44 40 - Fax: +34 942 86 20 44
E-mail: info@conservaslolin.es
