- Shelf-Stable »
- Frozen & Refrigerated »
Shucked clams are delivered to canneries under refrigeration or iced. Incoming quality evaluations are performed, which include monitoring the temperature and condition of the clams and performing sensory evaluations. Lots found unacceptable are rejected.
Clams are thoroughly washed in cold potable water with care taken to avoid damage. They are sorted by size, and any broken or damaged clams are removed. Pieces of shell remaining from the shucking operation are also removed. Additional quality and sensory evaluations are performed.
Clams are maintained iced or refrigerated until r canning.
Prescribed amounts of clams are placed in cans which have been previously cleaned. Liquid packing media and other ingredients are added either manually or by dispenser.
At this point, filled cans may be heated to remove some of the natural liquid and better assure adequate can vacuum during sealing.
Filled cans are conveyed to sealing machines where lids are put in place and the cans hermetically sealed. Each can or lid is affixed with a permanent production code that identifies plant, product, date packed and other pertinent information. The integrity of the hermetic seal is evaluated at frequent intervals during processing to ensure product safety.
Sealed cans are retorted (cooked) under pressure utilizing process time and temperature schedules designed by processing experts to render the product commercially sterile. All aspects of thermal processing are strictly monitored and controlled.
Samples of each finished production code receive qualitative (e.g. color, odor, flavor, texture and cleaning) and quantitative evaluations prior to being released for labeling.
Product lots meeting finished product evaluation criteria are labeled and cased. Cased products are appropriately marked with information necessary to facilitate product tracing.
Cased products are shipped or staged in warehouses for later shipment.