Beef Tsukudani Manufacturing Worker
ぎゅうにくつくだにせいぞうこう
Industry & Occupation
Classification
Summary
A profession that processes and manufactures tsukudani by simmering beef for a long time with seasonings.
Description
Beef tsukudani manufacturing workers select beef parts and perform pre-processing, blend seasonings such as soy sauce and sugar, and handle the long simmering process. They manage simmering temperature and time to adjust flavor while ensuring product safety according to hygiene standards such as HACCP. The finished tsukudani undergoes filling, sealed packaging, foreign object inspection with metal detectors, etc., before shipment. Machine operation on the production line, quality inspection, and work record creation are also important tasks.
Future Outlook
With increasing demand for processed foods domestically and internationally, the need for high value-added products with thorough hygiene and quality management is growing, but worker shortages due to declining birthrates and aging population are a challenge.
Personality Traits
Work Style
Career Path
Manufacturing Staff → Leader → Manufacturing Supervisor → Factory Manager
Required Skills
Boiling Equipment Operation / Heat Adjustment / Hygiene Management / Packaging Technology / Weighing Management
Recommended Skills
HACCP Knowledge / Quality Management / Raw Materials Knowledge (Beef) / Taste Adjustment
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because careful attention is required for seasoning blend balance and hygiene management. |
| Physical Stamina & Endurance | Because there is handling of heavy objects and long hours of standing work. |
Related Qualifications
- Food Hygiene Supervisor
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