them, and closing the containers
Once parts have been cleaned, they are then manually packaged, the sauces are prepared and the liquids to cover them are added: brine or sauce.
3. PHASE THREE OF THE PRODUCTION PROCESS
Sterilization and final cooling of the containers. The temperatures and sterilization times are standardized by the company and vary depending on the sizes, products, and packing liquids that are to be sterilized. They are rapidly cooled via overpressure to avoid any deformations i