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  • Detailed Explanation of Key Technical Points in the Quick-Freezing Process for Exported Shrimp Meat

    1. Process flow: Raw material acceptance → Raw material storage → Raw material thawing → Shrimp peeling → Acceptance → Washing → Soaking → Blanching → Cooling → Size grading → Freezing → Ice glazing → Metal detection → Boxing → Refrigerated transport 2. Operational key points 2.1 Raw material acceptance QC (quality control team) must inspect quality to prevent blackened shrimp. If blackened shrimp are found, promptly report back to the importer for handling. Keep a "Raw Material Acceptance Record" for each batch of raw materials. 2.2 Raw material storage: Store by container batch number at

    2019-01-16 18:15:00
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