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Understanding the specific needs of our precious clients, we are engaged in offering an excellent quality Raw Headless Shell On Vannamei Shrimps. These are procured from reliable and authentic sources of the industry. Known for their high nutritional value and freshness, these are broadly demanded in the hotels and restaurants. Our provided shrimps are consumed as soup and fish food and are also served with cooked rice in after deep frying. In addition, we offer these Raw Headless Shell On Vannamei Shrimps in different packaging options as per the requirements of the clients at reasonable prices.
Fresh raw head-on shrimp is purchased from approved Suppliers and brought to factory in clean crates/ boxes by insulated trucks. On arrival of raw material, the source code number is given according to the purchase date, center / Supplierâs number. After washing and weighing, the raw material is taken for beheading, washed and graded manually. Peeling and deveining (if relevant) is done manually as per requirement. The graded material is sorted from species mix, black spot etc. and then washed to remove vegetable and foreign matters, veins, legs, antennae etc. Properly cleaned and graded material is properly labeled and iced.
The material is then chemical treated with common salt and Sodium--TriâPoly â Phosphate (STPP) as per Buyerâs order and specification. The treated material is then fed to the feeding conveyor, which takes it in to the IQF Freezer. Freezing is done using a flow freeze, where the cool air freezes the product by standard ammonia refrigeration at minus 40 Degree Celsius.
After freezing, the product is conveyed to the glazer where the chill water having temperature of 2 â 4 Degree Celsius is sprayed through nozzles which is adjusted as per the required glaze percent (as per Buyerâs specification). After glazing, the product is passed through a conveyor to the glaze hardener. Glaze hardening is done by the flow freeze where the glaze is hardened by the cooled air using standard ammonia refrigeration.
The 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 using test pads of Fe 1.2, Non Fe 1.8 and SS 2.0 mm. The packed cartons are 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 of Fishery Technology (CIFT) Marine Exports Development Authority (MPEDA) and other reference books like âProcessing Aquatic Food Products âby Wheaton & Lawson. It has also been the general practice of the shrimp processing industry for years. All HACCP Team members and the Team Leader have done the on-site verification of this process and found it conforming to flow diagram.