Website Preloader
Website Preloader
0
0 Items Selected

No products in the cart.

Select Page

DESCRIPTION OF PRODUCT NAME OF PRODUCT: FROZEN PANGASIUS FILLET

DESCRIPTION OF PRODUCT NAME OF PRODUCT: FROZEN PANGASIUS FILLET

Ord Items Description
1 Name of products Frozen Pangasius fillet
2 Name of raw materials (scientific name) Pangasius fillet  (P.boucorti; P.hypophthalmus)
3 Harvesting areas Tra and Basa are farming in An Giang, Can Tho, Dong Thap (year-round), controlled environment, antibiotics residue, redudant pesticide.
4 Transporting and receiving   raw materials Alive fish is transported to company by drilled vessels.
After put on barrel, fishes are transferred to raw material receiving of the company. At the factory, fishes are sensibly checked; and just receive alive fish, not disease and deficient ones.
5 General description of final product Fillets are divided into 2 grades: grade I ; grade II
Size: 60-120; 120-170; 170-220; 220-Up (gr/piece);
3-5;5-7;7-9; 4-6; 6-8; 8-10; 10-12 (Oz/piece)
-Block freeze: 4.5 or 5.0 kgs/block x 2/carton
-IQF freeze: 1kgs/PE or 2kgs/PE or 5kgs/PE / carton, 10kg or 12kg/carton, sealed, glazing % depend on requirement of customers.
6 Other ingredients None
7 Processing summary Receiving raw material  Killing-washing 1  Fillet  Washing 2  Skinning  Trimming  Parasite checking  Washing 3 Toss  chemical
 Sizing/Grading   weighing 1 Washing 4 
1/Block freeze: Tray-laying  pre-freezing  Freezing  Packing   Cold storage
2/IQF conveyor belt freeze: Freezing  Glazing weighing 2  PackingCold storage.
8 Packaging style Block Freeze: 4.5 kgs or 5.0 kgs/block x 2/carton
IQF Freeze: 1kg/sealed PE, 10PE/carton or according to requirement of customers.
9 Storage condition In cold store  – 20C ± 2 o C
10 Distributing and transporting In condition of temp.  – 20C± 2 o C
11 Expenditure time 24 months since production date.
12 Market selling  Depending on the expenditure time
13 Labeling Name of product, size, grade, weight, date of production, expiry date, intended use, storing condition, name of factory, product of Viet Nam (EU code).
14 Specific requirements None
15 Intended use Product must be cooked before consumption
16 Intended customers General public
17 Obliged regulations Issued by Vietnamese Standard  and  imported country.

TECHNICAL PROCESSING FLOW
NAME OF PRODUCT:  BLOCK FROZEN TRA & BASA
 

Name of product:  Frozen Fillet Tra & Basa
Preserving and distributing : temperature – 20C ± 2 C
Intended customers : General public

PROCESSING STEPS MAIN TECHNICAL PARAMETERS
DESCRIPTION
Raw material receiving

Alive fish, no deficiency
Net weight  500g

      Alive fish is transported to company by drilled vessels.
       Transporting time about 6 hours. The raw materials were put into plastic basket and transported by truck. At the receiving area. QC checked organoleptic, origin document, antibiotic result, guarantee letter about using antibiotic, and then  raw material are evaluated quality before processing. Only survival fish, no deficiency.
Killing fish – washing 1 Use clean water       Cutting fauces of fish and washing again by clean water.
Fillet -Fillets are smooth, straight
-No bone remaining and broken meat
      Fillet fish by sharp stainless knives on plastic cutting board. Slight performance and avoid breaking intestine and bone remain.
Washing 2 Used clean water, normal temperrature.
Washing water only use once.
        Wash fish pieces in two tanks to reject foreign matters, blood, slime and partly bacteria.
Skinning Without skin remaining
Don’t break the meat
        Use kinless machine to reject skin. Operation is right technical, don’t break meat.
Trimming No red meat, fats and bones.
Semi-product temperature is  150C
Trimming to reject red meat, fat. After trimming must be cleaned red meat, fat, not break meat, no boneless smooth on the face.
Parasite checking -No parasite in fish pieces
-Checking 30 minutes/time
        Check each fish pieces by eyes on table with neon lights. Fillets have parasite must be rejected. QC is checking 30 minutes/time.
Washing 3 -Temperature of washing water ≤ 8oC
-Frequency of changing water: 200kgs/ time
      After check parasite fish must be wash two tanks clean water have temperature under 8oC. Changing water are no more 200kgs/ time
Mix chemical – Chemical temperature: 3-7 0C
– Time of mix: < 8 minute
– Chemical concentration  depends on: kind of chemical at  the time of using
– Temperature of the piece of fillet after mix: <150C.
After washing, piece of fillet would be to weight  and bring on mixer about 100-400Kgs/ time depend on size of mixer. Then pour chemical on ( flake ice, salt , chemical, cold water with temperature 3-70C), ratio of piece fillet  and chemical 3:1
Sizing, grading Sizing: grs/piece, oz/pieces or requirement of customer. Permission error is under 2%.         Fillet is sized: 60-120, 120-170, 170-220, 220– Up (grs/piece) or 3-5;5-7;7-9; 4-6; 6-8; 8-10; 10-12 (oz/piece), or requirement of customer.
Weighing 1 Depending on the requirement of customers           Fish is weighed according to same size, grade and requirement of customers.
Washing 4 -Temperature of washing water ≤ 8oC
-Frequency of changing water: 100kgs/ time.
         Fillet must be wash 1 tanks clean water have temperature under 8oC. Changing water are no more 100kgs/ time
Tray-laying Tray laying must follow the stipulation block or IQF Block type: at bottom and top layers, fish fillet is put how to the dorsal inside, each fish layer  is covered by PE.
IQF type: fish fillet is put the fish on the belt of IQF freezer how to the dorsal outside.
Pre-freezing Temp. of pre-freezing: -10C ÷  40C.
Pre-freezing time:  4 hours.
After tray– laying, if semi-product is not freeze, must be transferred to pre-freezing chamber according to first in, first out.
Freezing Freezing time  3 hours,
Internal temp.  -180C.
Temp. of cabinet from  -350  ÷ -400C.
Freezing time  3 hours, freezing time according to types of products and block. 
Detaching  Temperature of water:    
                          -10C ÷  40C.
After freezing, block product detached by hand. Glazing by glazing equipment.
Packaging 1kg/PE bag and extra, 10kg/ctn. Block product: 5kg/block x 2 /carton.
IQF product: in sealed PE bag.
1kg/PE x 10 PE/carton, or 1kg/PE x 12 PE/carton, or according to requirement of customers. Tie 2 cross, 2 length.
Cold storage Cold storage temp.  –20  2 oC. Finished products must be kept in cold storage at temperature  –20  2 oC.

TECHNOLOGICAL AND MANUFACTURING PROCESS
NAME OF PRODUCT:  IQF FROZEN TRA & BASA
 

Name of product:  Frozen Fillet Tra & Basa
Preserving and distributing : temperature – 20C ± 2 C
Intended customers : General public

PROCESSING STEPS MAIN TECHNOLOGICAL PARAMETERS
DESCRIPTION
Raw material receiving

Alive fish, no deficiency
Net weight  500g

      Alive fish is transported to company by drilled vessels.
       Transporting time about 6 hours. The raw materials were put into plastic basket and transported by truck At the receiving area. QC checked organoleptic, origin document, antibiotic result, guarantee letter about using antibiotic, and then  raw material are evaluated quality before processing. Only survival fish, no deficiency.
Killing fish & washing 1 Use clean water       Cutting fauces of fish and washing again by clean water.
Fillet -Fillets are smooth, straight
-No bone remaining and broken meat
      Fillet fish by sharp stainless knives on plastic cutting board. Slight performance and avoid breaking intestine and bone remain.
Washing 2 – Use clean water and normal temperrature.
– Washing water only use once.
        Wash fish pieces in two tanks to reject foreign matters, blood, slime and partly bacteria.
Skinning Without skin remaining
Don’t break the meat
        Use kinless machine to reject skin. Operation is right technical, don’t break meat
Trimming No red meat, fats and bones.
Semi-product temperature is  150C
Trimming to reject red meat, fat. After trimming must be cleaned red meat, fat, not break meat, no boneless smooth on the face.
Parasite checking -No parasite in fish pieces
-Checking 30 minutes/time
        Check each fish pieces by eyes on table with neon lights. Fillets have parasite must be rejected.
         QC is checking 30 minutes/time.
Washing 3 -Temperature of washing water ≤ 8oC
-Frequency of changing water: 200kgs/ time
      After check parasite fish must be wash two tanks clean water have temperature under 8oC. Changing water are no more 200kgs/ time
Mix chemical – Chemical temperature: 3-7 0C
– Time of mix: < 8 minute
– Chemical concentration  depends on: kind of chemical at the time of using
– Timeperature piece of fillet after mix: <150C.
  After washing, piece of fillet would be to weight  and bring on mixer about 100-400Kgs/ time depend on size of mixer. Then pour chemical on ( flake ice, salt , chemical, cold water with temperature 3-70C), ratio of piece fillet  and chemical 3:1 
Sizing, grading Sizing: grs/piece, oz/pieces or requirement of customer. Allow errow under 2%.     Fillet is sized: 60-120, 120-170, 170-220, 220– Up (grs/piece) or 3-5;5-7;7-9; 4-6; 6-8; 8-10; 10-12 (oz/piece), or requirement of customer.
Weighing 1 Depending on requirement of customer           The weight and size of fishes are based on the requirement of customers.
Washing 4 -Temperature of washing water ≤ 8oC
-Frequency of changing water: 100kgs/ time.
         Fillet must be wash 1 tanks clean water have temperature under 8oC. Changing water are no more 100kgs/ time
Freezing Freezing time  30-45 minutes,
Internal temp.  -180C.
Temp. of freezer conveyer  -350C.
IQF type: After whasing 4 semi-product in sealed PE bag, tranfer and put the fish on the belt of IQF freezer how to the dorsal outside.
Detaching  Temperature of water:    
                          -10C ÷  40C.
After freezing, block product detached by hand. Glazing by glazing equipment.
Packaging 1kg/PE bag and extra, 10kg/ctn. IQF product: in sealed PE bag.
1kg/PE x 10 PE/carton, or 1kg/PE x 12 PE/carton, or according to requirement of customers. Tie 2 cross, 2 length.
Cold storage Cold storage temp.  –20  2 oC. Finished products must be kept in cold storage at temperature  –20  2 oC.