Pangasius Processing Factory

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 £ - 20^o C ± 2 ^o C

10

Distributing and transporting

In condition of temp. £ - 20^o C± 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.

PROCESSING STEPS

MAIN TECHNICAL PARAMETERS

DESCRIPTION

Raw material receiving

Alive fish, no deficiency

Net weight ³ 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 ≤ 8^oC

-Frequency of changing water: 200kgs/ time

      After check parasite fish must be wash two tanks clean water have temperature under 8^oC. 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 ≤ 8^oC

-Frequency of changing water: 100kgs/ time.

         Fillet must be wash 1 tanks clean water have temperature under 8^oC. 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.

PROCESSING STEPS

MAIN TECHNOLOGICAL PARAMETERS

DESCRIPTION

Raw material receiving

Alive fish, no deficiency

Net weight ³ 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 ≤ 8^oC

-Frequency of changing water: 200kgs/ time

      After check parasite fish must be wash two tanks clean water have temperature under 8^oC. 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 ≤ 8^oC

-Frequency of changing water: 100kgs/ time.

         Fillet must be wash 1 tanks clean water have temperature under 8^oC. 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.