{"id":3360,"date":"2022-09-28T10:55:03","date_gmt":"2022-09-28T10:55:03","guid":{"rendered":"https:\/\/www.oceamic2.com\/unite-de-production-conserves-de-poissons\/"},"modified":"2024-05-16T14:33:15","modified_gmt":"2024-05-16T14:33:15","slug":"production-unit-canned-fish","status":"publish","type":"page","link":"https:\/\/www.oceamic2.com\/en\/production-unit-canned-fish\/","title":{"rendered":"Production unit"},"content":{"rendered":"\n
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Production unit<\/p>\n\n\n\n

Home<\/a> \/ Fish canning \/ Production unit<\/p>\n<\/div><\/div>\n\n

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PRODUCTION UNIT PRESENTATIONOCEAMIC II<\/strong> <\/h1>\n\n\n\n<\/path><\/svg>\n\n\n\n

Oceamic II is a fish cannery located in Laayoune, Morocco.<\/p>\n\n\n\n

It specializes in the manufacture of canned sardines, tuna and mackerel in Morocco<\/strong>. To this end, it is equipped with several production segments, with international standards corresponding to each of its partner countries. Every piece of equipment used is modern, with advanced technology for preserving and packaging seafood products.<\/p>\n\n\n\n

Since its creation in 2012, the company has focused on developing its expertise in order to master the entire production process. To this end, it has installed ultra-modern production equipment, enabling it to better respond to market demands.<\/p>\n\n\n\n

The company has around 1,500<\/strong> employees<\/p>\n<\/div><\/div>\n\n

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\"Fish<\/figure>
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CANNED FISH PRODUCTION CAPACITY AND QUALITY<\/h2>\n\n\n\n

Oceamic II’s production units can produce up to 500,000 cans a day, with a storage capacity of up to 14,580,000.00 cans.\nIt’s not just its equipment that makes Oceamic II famous, but even the quality of its raw materials. Yes, the raw materials used in the manufacture of our canned fish are essentially natural products presenting no risk of contamination. What’s more, the size of each fish is inspected manually to ensure compliance with pre-established specifications.\n<\/p>\n\n\n\n

Not to mention that these raw materials are stored in the best possible conditions to protect them from contamination. In fact, storage areas protect components from microorganisms, insects, rodents, foreign matter and chemicals.\n<\/p>\n<\/div><\/div>\n\n\n\n

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COMPONENT MATERIALS<\/p>\n\n\n\n

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  • Salt: the canned fish production unit in Morocco<\/strong> uses edible salt for salting canned fish.<\/li>\n
  • Vegetable soybean oil and olive oil: Oceamic II uses them in the preparation of sauces.<\/li>\n
  • Tomato concentrate: The fish canner selects a good quality tomato concentrate and adds it to the cans before crimping. <\/li>\n
  • Chilli: Generally used as a condiment or ingredient. It is often used mixed with oil or tomato sauce for added flavor.\n<\/li>\n
  • Lemon: Some recipes include thin slices of lemon for added taste and flavour.<\/li>\n
  • Water: Water is used throughout the fish processing chain. Its origin is traced to offer the best quality. <\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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    \"Receiving<\/figure>
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    Production stages for canned fish\n<\/p>\n\n\n

    FISH RECEPTION AND STORAGE<\/h2>\n\n\n

    Aware that quality canned fish can only be achieved by acquiring quality raw materials, Oceamic II selects freshly caught and freshly delivered fish every day.\n<\/p>\n\n\n

    As soon as they are caught, the fish are transported to the cannery in a way that protects them from the sun (using 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 every processing step has the potential to reduce product quality.\n<\/p>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n

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    Production stages for canned fish<\/p>\n\n\n

    TREATMENT<\/p>\n\n\n

    Once received in the processing room, the fish are washed before being butchered and eviscerated. Those in charge make sure they don’t stay in the water for too long, as they risk becoming soft and spongy.\nNext comes the butchering and cleaning of the fish.\n<\/p>\n\n\n

    This includes scaling, evisceration, removal of parts that will not be canned, and a thorough washing with water. Some small fish do not need to be gutted, but for most fish, a slit must be made near the center of the belly and the entrails removed. Further butchering involves heading, removing fins, tail, belly flaps, skin or backbone, or even filleting. This varies according to the size and species of fish, and the type of packaging.\n<\/p>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n

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    \"Cooking<\/figure>
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    Production stages for canned fish<\/p>\n\n\n

    COOKING\n<\/p>\n\n\n

    This stage may involve a number of operations, which may vary depending on the product.\nAfter preparation, the fish are packed by hand in open tins. The cans are placed in baskets or shelves, then moved to a steam chamber where they are steamed while in the cans.\n<\/p>\n\n\n

    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 into 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 according to conventional canning procedures.\n<\/p>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n

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    \"Juting,<\/figure>
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    Production stages for canned fish<\/p>\n\n\n

    CAN SEAMING, CRIMPING AND MARKING<\/p>\n\n\n

    The purpose of juicing is to facilitate heat transfer during sterilization, and to incorporate additives into the canned fish. This process also protects the box from impact. For canned fish, the covering liquid is oil, brine or tomato sauce.\n<\/p>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n

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    \"Can<\/figure>
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    Production stages for canned fish<\/p>\n\n\n

    STERILIZATION<\/p>\n\n\n

    The sterilization procedure reduces the possibility of oxidative changes in the product during storage, reduces the possibility of can failure due to internal pressure during processing, and kills micro-organisms present in the can that may affect product quality.\n<\/p>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n

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    \"Can<\/figure>
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    Production stages for canned fish<\/p>\n\n\n

    Cooling<\/p>\n\n\n

    Canned products are immediately cooled in running water to avoid any risk of contamination or overcooking.\n<\/p>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n

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    \"Packaging<\/figure>
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    Production stages for canned fish<\/p>\n\n\n

    PACKAGING AND STORAGE<\/p>\n\n\n

    Canned products are packed in cardboard boxes and stored in a cool, dry place. They are left in storage for a few days before being dispatched.\n<\/p>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n<\/div><\/div>\n\n<\/div>