How our cans are made

Seven steps take place at the Ganggu plant, from raw-material intake to dispatch. Preparation methods and sterilisation conditions vary with the raw material, and we’ll explain the conditions for your product when you enquire.

The work floor of the Dongwoon Sangsa plant

Step 1

Intake & inspection

Incoming seafood and other ingredients are checked for freshness and foreign matter.

Workers trimming mackerel at the work tables

Step 2

Washing & trimming

Raw material is washed and prepared for the product. Whelk, saury and mackerel each need different handling.

Cans filled with mackerel and siraegi moving along the line

Step 3

Weighing & filling

Raw materials, other ingredients and seasoning liquid are weighed to the formulation and filled into cans.

Cans travelling on the conveyor into the line equipment

Step 4

Exhausting & seaming

Air is removed from the can and the lid is double-seamed.

Step 5

Retort sterilisation

Sealed cans are sterilised under heat and pressure. Time and temperature are set for each product.

Step 6

Cooling & inspection

Sterilised cans are cooled, then checked for external and seam defects, and faulty cans are removed.

Step 7

Labelling & dispatch

Label copy is checked, labels are applied, and cans are packed into cases for dispatch.

Quality control

HACCP-certified plant
Production takes place at a HACCP-certified plant.
Production history
Process records are kept by production date, so the production history of each product can be checked.
Sterilisation records
In line with HACCP operating standards, the sterilisation temperature and time for each product are recorded and kept for every batch.

OEM & private-label enquiries

Tell us the raw material, recipe, can size and expected volume. Our CEO will review it and tell you whether we can produce it.

Send an enquiry