Satin Protein Company Yara Maham (Suprim)

(200 g suprim tuna)

With a quarter of a century of experience in building and equipping manufacturing machinery and obtaining the necessary permits, the company started producing canned fish with a 200-gram can of packaged packaging, and started its activities along with other old and powerful competitors in the market.

Satin Protein Company, Yara Maham (Suprim), with a special design and gaining the first rank in the field of design, offered canned fish product with vegetable oil and easy opening door, thus gaining more market share.

Satin Protein Yara Maham (Suprim), a producer of canned tuna, is one of the factories that has the advantage of using fresh fish to produce tuna due to its location in the north of the country (Gilan, Punel region).

Proximity to the sea and the possibility of using fresh and first-class raw materials, non-use of any preservatives, commitment to quality stability and the use of vegetable oils in some products due to the low content of omega-3 unsaturated fatty acids Undesirable blood fats have an important effect, one of the important factors that has caused the sapphire tuna to establish its place in the customer’s shopping cart.

Satin Protein Company Yara Maham (Saprim), a producer of canned fish with vegetable oil, has achieved various standards in the production of tuna in the years of its activity.

The company is one of the companies that believe in the cycle of continuous improvement in the production of its products, and according to the standards it has achieved so far in its field of activity, it is still trying to improve the standards of tuna production in its collection.

Process of tuna production in Satin Protein Company Yara Maham (Suprim):

The use of quality fish, oils and packaging in accordance with the highest standards is the secret of producing quality canned fish from Satin Protein Yara Maham (Suprim). Tuna is a seafood group that is rich in valuable sources of vitamins and protein. Having valuable mineral resources such as calcium and phosphorus, as well as the presence of unsaturated fatty acids for children’s growth and very low levels of sodium in fish meat for people who are forbidden to consume salt is one of the benefits of fish meat.

> Discharge of fish from refrigerated trucks and recycling of non-species and low-quality fish and transfer to refrigerators at 18 degrees Celsius
> Blame and slice the fish
> Transfer of fish waste to the waste disposal site
> Washing fish pieces
> Arrange the fish pieces on the cooking trays and place in the primary cooking tunnel
> Initial cooking (time and pressure control and cooking temperature)
> Separation of bones and black meat and fish skin, transfer the cleaned meat to the filling
> Fill a can of meat with the filling machine
> Control the weight and appearance of the filled can
> Transfer the cans to the salt section and add the salt
> Add oil hot
> Remove the air inside the can with the exhaust device
> Close the can and then wash the grease on the outer wall of the can with a salt can
> Sterilization (121. C) in an autoclave
> Cooling and drying the walls of the cans
> Initial packaging and coding and transfer to quarantine warehouse
> Transfer to the final packaging section to print and shrink after obtaining the approval of the quality control department and ensuring the health of canned fish