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Once the fish arrives at the plant, Conservas Lolin carried out an exhaustive quality check on the fish, in which its organoleptic characteristics and temperature are analysed. Following this initial quality check, the selected raw material moves on to the cleaning phase. The fish are beheaded and gutted before moving on to the cooking phase, one of the crucial stages needed to obtain a quality product. The skin and bones are then removed before the canning process begins. The canning process is carried out manually to ensure exceptional presentation in the container. The containers then move on to the covering liquid dosage (olive oil, pickling brine etc) and automatic sealing line. Once the containers have been closed they are sterilised at the suitable temperature and for the appropriate duration for each product. Finally the product is stored after being labelled and boxed. 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
