The diagrams inform about the production of frozen fish pies as instant factory-prepared foods which just need to be warmed in microwave before consumed by buyers. A fish pie itself is made from fish and potato slice as the main ingredients and the adding of sauce and peas to enrich the taste. However, it is obviously seen that the role of labours in the whole manufacturing process is only in the preparation of fish and the transport of raw materials into the industry whilst other stages automatically run by sophisticated machines.
Turning to the foodstuff management, at first to maintain the quality, potatoes used are those with up to one month aged. The processes are continued by machines to clean, peel and slice these potatoes. Before those could be stored, it needs to be boiled and then chilled in the low temperature in order to preserve.
Fresh salmon with on 12 hours or less from fishering then is marinated with lemon juice and salt before steamed on particular oven. Then the steps of skin and bones removing by workforces are in under inspection by supervisor to scrutinize the process and observe the workers. After this, fish put on the food package along with prepared peas, sauce and potato before being wrapped and frozen on the minus degree as preserving technique as long as it dispatched.
Turning to the foodstuff management, at first to maintain the quality, potatoes used are those with up to one month aged. The processes are continued by machines to clean, peel and slice these potatoes. Before those could be stored, it needs to be boiled and then chilled in the low temperature in order to preserve.
Fresh salmon with on 12 hours or less from fishering then is marinated with lemon juice and salt before steamed on particular oven. Then the steps of skin and bones removing by workforces are in under inspection by supervisor to scrutinize the process and observe the workers. After this, fish put on the food package along with prepared peas, sauce and potato before being wrapped and frozen on the minus degree as preserving technique as long as it dispatched.
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