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STEPS |
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The facilities
and equipment are arranged in such a way that enables shrimp processing to be
carried out in simple, quick and efficient manner. The main equipment's are as
follows: shrimp sorter, horizontal plate freezers, cold storage units, flake-ice
producing plant. The shrimps are processed and packed in different conditions
such as HEADLESS, PUD and PD.
By means of the HACCP system together with GMP, the inspectors control
everything at every level from the day the shrimps are caught either from the
sea or farms, through transferring, processing, and packing to the day it is
delivered to the customer.
Through this kind of processing the shrimp are processed by using E-233 (sodium
Metabisulfite) as preservative. The sorting and sizing is on the basis of number
of shrimp per kilogram as follows: 40/50, 50/60, 60/70, 70/80, 80/100, 100/120.
The product is first packed in 2kg. boxes with nylon cover and frozen in tunnel
blast freezer, then every siz 2kg. boxes are packed in a master carton of 12kg.
(6*2kg).
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OUR PRODUCTS
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Our main product is Vannamei shrimp.
We can process different types of shrimp such as Head on Shell on (HOSO),
Headless Shell On (HLSO), PD, and PUD. Furthermore, we are in the
position to process pre-cooked shrimps.
We also supply some special types of fish such as Ribbon Fish, Trout and
Cuttle Fish. |
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