Production unit
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PRESENTATION OF THE PRODUCTION UNIT OF
OCEAMIC II
Oceamic II is a fish cannery located in Laayoune in Morocco.
It specializes in manufacturing of canned sardines, tuna and mackerel in Morocco. To do this, it is equipped with several production segments, with international standards corresponding to each of its partner countries. Each equipment used is modern with advanced technology allowing the conservation and conditioning of marine products.
Since its creation in 2012, the company has focused on developing its expertise in order to control the entire production process. It is for this reason that it has implemented ultra-modern production equipment, allowing it to better meet the requirements of the market.
The company has a staff of approximately 1500 employees.
PRODUCTION CAPACITY OF CANNED FISH AND QUALITY
The production units of Oceamic II can produce up to 500,000 cans per day and a storage capacity going up to 14,580,000.00 cans.
It is not only its equipment which makes the fame of Oceamic II but even the quality of its raw materials. Yes, the raw materials used in the manufacture of its canned fish are essentially natural products without any risk of contamination. Moreover, the size of each fish is manually inspected to respect the pre-established schedule of conditions.
Not to mention that these raw materials are stored in the best conditions to protect them from contamination. Indeed, the storage areas protect the elements against microorganisms, insects, rodents, foreign materials and chemical substances.
COMPONENT MATERIALS
- Salt : the fish canning production unit in Morocco uses edible salt for the salting of the preserves.
- The vegetable oil of soya and the olive oil: Oceamic II uses them notably for the preparation of sauces.
- Tomato concentrate: The fish cannery chooses a good quality tomato concentrate and adds it to the canned food before crimping.
- Chili pepper: It is usually used as a condiment or ingredient. It is often used mixed with oil or with tomato sauce for more taste.
- Lemon: Some recipes include thin slices of lemon for added taste and flavor.
- Water: Water is used throughout the fish processing. Its origin is traced to offer the best quality.
The stages of production of canned fish
RECEIVING AND STORAGE OF FISH
Aware of the fact that quality canned fish can only be obtained by acquiring quality raw materials, Oceamic II chooses freshly caught and freshly delivered fish every day.
As soon as they are caught, the fish are transported to the cannery in a way protected from the sun (via crushed ice for example) and other aggressions so that they arrive in good condition. Indeed, the quality of the raw fish is one of the most important factors in determining the quality of the finished product. If the raw product is of inferior quality, it is impossible for the canned product to be of high quality. Oceamic II is therefore aware that each stage of processing has the potential to reduce the quality of the product.
The stages of production of canned fish
TREATMENT
Once received in the processing room, the fish are washed before being skinned and gutted. Managers make sure they don’t stay in the water too long at the risk of becoming soft and squishy.
Next comes the butchering and cleaning of the fish.
This includes shucking, gutting, removal of parts that will not be canned, and thorough washing with water. Some small fish do not need to be gutted but for most fish a slit should be made near the center of the belly and the entrails removed. Further butchering involves deheading, removal of fins, tail, belly shreds, skin or backbone, or even filleting. This varies depending on the size and species of fish and the type of packaging.
The stages of production of canned fish
COOKING
This step may include a number of operations that may vary depending on the product. The fish, after being prepared, are packed by hand in open boxes. The boxes are placed in baskets or racks and then moved to a steam chamber where they are cooked by steam while in the boxes.
After being cooked in the steam chamber, the can baskets are then removed from the chamber and the baskets are tilted to drain condensed steam, brine and fish oil from the can. After draining the sardines in this way, the cans, still in their baskets, pass through a drying chamber in which air is blown to properly reduce the moisture content of the cooked sardines. The cans are then closed and sealed using standard canning procedures.
The stages of production of canned fish
JUTTING, CRIMPING AND MARKING OF CANS
The usefulness of juicing is that it facilitates heat transfer during sterilization as well as incorporating additives into canned fish. Also thanks to this process, the box is protected against shocks. For canned fish, the covering liquid is oil or brine or tomato sauce.
The stages of production of canned fish
STERILIZATION
The sterilization procedure reduces the possibility of oxidative changes in the product during storage, decreases the possibility of can failure due to internal pressure during processing, and kills microorganisms in the can that may affect product quality. product.
The stages of production of canned fish
Cooling
Canned products are immediately cooled in running water to avoid any risk of contamination or overcooking.
The stages of production of canned fish
PACKAGING AND STORAGE
Canned products are packed in cardboard boxes and stored in a cool, dry place. They are left for a few days in storage before being shipped.