beef received from the warehouse then the crushing Open the cartons and remove the inner bags and the sticker attached to the meat, then it is placed on the belt of the crusher machine, where the pieces of meat are broken into small slices (flakes) using longitudinal knives , shopping step Raise the meat slices on the meat grinder using a mesh with holes of 5 mm, where the meat is minced and converted from the image of slices to the image of minced meat blending step ,The meat is raised on an electric machine, as well as spices and fillers (soy isolite and whey allergens) are added, sodium nitrite Water, ice, frozen onions and garlic, carbohydrates and dairy naturlization step , Putting the mixture resulting from the cutter on the micro-cutter machine, where the mixture is grinded and smoothed and turned into a smooth, homogeneous dough basturma pieces added pieces of meat are aged in their own solution for 12 hours before being added to the batch is mixed and stirred filling step.

The luncheon dough is filled on the filler machine by the automatic stapler machine, in fibrous food bags size 135-140, weighing 5 kg & polyamide bags size 95, weighing 3 kg, and the mold is closed with metal staples size 744 made of aluminum then cooking step ,o cook the product, where the product is left until the temperature in the center of the mold reaches 71: 73 °C cooling step Place directly under a cold water shower for 30 minutes finally packaging step and stored in +1:+4m