1. Check & purchase live eels: The eels must be from breed aquatics designated by Longchang, and these breed aquatics must present us the shipment certificate, drugs record of the aquatics, the supplier guarantee, etc. Our company will make the purchase after the check of earth smell and the inspection of drug residue.
2. Selecting: We put eels in the holding pond to refresh them and make them clear off the digesta within and eliminate some smelling. Time: 48hs. The reason why we select eels is to process eels respectively according to their standards and customers' demands.
3. Freezing: The freezing put eels into dormant state, thus it's easier for workers to kill eels more accurately. Freezing time should be 15-20 minutes.
4. Killing: Remove eels' bones and entrails. There are two means---belly-splitting or back-splitting.
5. Cleaning: Clean off the blood or other dirties on eels, about 90-120 seconds.
6. Slicing: Slice an eel into 2-4 pieces according to requests.
7. Bunching & roasting:

By man or machine. Trim the irregular slices up to standard.

8. Roasting without any seasoning Ⅰ : Arrange eels in accordance to the above-mentioned methods. Roast eels with gas of certain pressure until the eel skin is singed evenly. The singeing time should be about 4 minutes and 8 seconds.
9. Roasting without any seasoning Ⅱ : Have eels turned and array them according to their shapes. Don't let two pieces of flesh overlap. Adjust the gas pressure till the flesh is yellowish. Roasting time: about 5 minutes and two seconds. Center temperature: 85 ℃ above.
10. Steaming: Adjust the vapor pressure according to the standard and tenderness of the eels. Steaming time: about 6 minutes and 30 seconds. Average center temperature: 85 ℃ above.
11. Baking Ⅰ ~ Ⅳ : Bake the well-steamed eels three times and color up with soy sauce. At last, roast them with polish soy sauce till the color reach the customer's demands.
12. Pre-cooling: Pre-cool eels to 30-38 ℃ before entering into IQF.
13. Freezing: IQF temperature should be under -38 ℃ . The temperature of the finished goods export center should be under -22 ℃ . Freezing time: about 42 minutes and 35 seconds.
14. Metal inspection: It is possible that some kinds of metal intermingle into the eels in previous procedures. CL: ferrous metal, Φ 1.5mm; stainless steel, Φ 3.0mm.
15. Finished Goods selecting: Our employees demarcate finished eels into A and B class with their eyes and determine the standards of eels according to their weights with a machine.
16. Interior package: Pack the selected eels in accordance with the standard. Pack with PE paper interiorly, paper box exteriorly. Mark the standard, date and the responsible number on both packages.
17. Metal inspection: Make another metal inspection of the interiorly packaged finished goods.
18. Exterior package: Adopt paper box as the exterior package, PE paper the interior package. Put the PE paper-packaged goods into the exterior paper box, and mark the date, guarantee period, standard and serial number on the exterior package. Long roasting: two inner boxes in an outer box. Bunching roasting: five inner boxes in an outer box.
19. Storage: The finished goods should be preserved in the refrigeratory of below -22 ℃ .
20. Shipment: Shipment should be made in strictly accordance with the principle that the early bird gets the worm.
21. Delivery: The stowage is finished within 2 hours. The temperature in the containers is at –18 ℃ . It takes 6-9 days to reach a Japanese port.