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- Minimum Order Quantity
- Payment Terms
- Letter of Credit at Sight (Sight L/C), Telegraphic Transfer (T/T)
- Main Export Market(s)
- Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa
- EU, USDA , HACCP, BRC , FSMS, BAP
With an aim to fulfill the requirements of our esteemed customers, we are offering premium quality Vannamei Shrimp. This is consumed world wide after deep frying and is also used for making sauces. It is packed under the most favorable conditions using high grade packaging materials to ensure its freshness for longer period. In addition, we offer this Vannamei Shrimp in different packaging options as per the precise needs of the clients.
- Rich taste
- High nutritional value
- Long shelf life
Fresh raw iced shrimp is purchased from approved Suppliers and brought to the factory in clean crates/boxes by insulated trucks. Upon arrival of raw material, the source code number is given according to the purchase date and center/ Suppliersâ approval number. The material is weighed, washed, beheaded and weighed followed by manual grading, peeling, deveining (if relevant) as per the Buyerâs specification. The material then is sorted for species mix, other organoleptic defective material, washed for filth removal to get rid of vegetative and foreign matters including veins, legs antennae etc. Cleaned and graded material is iced with proper labeling.
The graded material is chemically treated with salt, Sodium â Tri- Poly-Phosphate as per Buyerâs specification, weighing is done, and the material is set in the freezer pans along with the label. These pans are filled with the glaze water, covered with a polythene sheet along with the lid and then these are placed on the plate freezer for freezing by pressing the freezer plates, giving a contact time of 60 â 70 minutes at minus 40 Degree Celsius.
after freezing, the slabs are unloaded and product is then packed as per specification, labeled and passed through a metal detector for tracking of metal fragments before packing it to the master cartons. The metal detector is internally calibrated with test pads of Fe 1.2, Non Fe 1.8 and SS 2.0 mm thickness. The packed master cartons is identified with source code, day code, and grade and packer number then stored in the cold store at a temperature of â 18 Degree Celsius or below until shipment. Shipment is done using refrigerated containers maintaining temperature at â 18 Degree Celsius or below and shipped out as per purchase orders received from time to time.
The above process has been adapted from Procedures, developed by Central Institute Fishery Technology (CIFT), Marine Products Exports Development Authority (MPEDA) and other reference books like âProcessing Aquatic Food Productsâ by Wheaton & Lawson. It has also been the general trend of the shrimp processing industry for years. All HACCP Team members and the Team Leader have done the on-site verification of the process and found it conforming to flow diagram.