Acceptance Room
In this room, the raw material from the supplier will be the weighing, checking temperature,sampling (for laboratory requirements) as well as recording.
Examination Room
In this process, the raw materials will be selected. The assessment base on shape, texture, smell and taste. The best quality of raw materials will be selected to go to the next process.
Process Room
In the process room, meat must pass through several stages;
- Sort stages: separation processes from shells and foreign matter.
- Metal Detecting: to detect the presence of the metal content in the crab meat.
- Mixing: mixing different types of meat in accordance with the classification and standard products.
- Canning: put the meat into cans.
- Seaming: closing can with seamer machine.
- Coding: provide production code on the cans.
Space Blackight Room
This room using a black light to make the shell look shiny, so it was easy to be sorted.
Space Pasteurization
Pasteurization process of meat that has been canned by heating in hot water in the tub and in a certain time and then immediately cooled in a bath of ice water for a certain time.
The process of pasteurization is a preservation method that uses heat to medium temperature intended to kill / to disable bacteria that cause disease (pathogens) and reduces the number of bacteria in the product so that the product can be stored for a long time while maintaining the freshness of the product.
Space Packaging
After going through the process of pasteurization, the cans will be packed in a master cartonaccording to the product category.
Laboratory
Check random samples of meat. This process is to ensure that the crab meat safe to eat.