APPLICATION
- All kinds of shrimp
(Headless, PTO, PUD,
Cooked PTO and etc.)
- Lobster tail and meat
- Fish and Fish fillets
- Clams, Abalone, Mussels, Scallops
TREATMENT PROCESS
X-FOS treatment is applied with solutions at concentration between 3% and 10 % in order to achieve the optimum for protein activation. Exact concentrations and treatment times are dependent on the species of fish or shellfish being processed. The application should be before any heat treatment. The usage should be in accordance with recommended regulatory guidelines.
| Ice making |
3 % solution |
| Dipping |
3-6% solution for 1-4 hrs |
| Spraying |
5-10% solution |
| Tumbling |
3-6% solution |
| Injecting |
5-8% solution |
| Dry adding |
0.3-0.6% to comminuted systems |
For some seafood products, “X-FOS” is also applied with salts (sodium chloride) to help the necessary interactions with the meat proteins and to impart a salty flavor.
CONDITION:
- The Chemical 4% + 1.2% of Sodium Chloride
- Before dipping, we do drain the shrimp meat around 5 minutes before weighting
- After dipping, we also use the same draining timing 5 minutes before weighting
- Control the solution temperature at 5-8 degree Celsius all the dipping period
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Process: (General practice sample – for treating 80-100kgs shrimp)
- Weigh X-FOS 4 kg and pour in 50 liters of pure water (4% treatment)
- Added 1 – 3 % of salt as per your preference
- Stir the solution until completely dissolved
- Adding ice 50 kg for cooling the temperature of the solution, controlled at 5-7 Celsius
- Preparing shrimp (PTO, PUD, Butterfly, Headless) 80-100 kgs
- Dipping above prepared shrimp into the solution tank, the dipping time will be vary by the size of shrimp and also type of raw shrimp which are going to be treated. It is vary from 2 hrs till 4 hrs. (In case of Headless, please extending more dipping time for 1.0-2.0 hrs)
- Stir the tank continuously during dipping period
Important: Maintaining the solution temperature at 5-8 Celsius all the time.
After passed your setting dipping time, draining the shrimp for your further production process (IQF, Block Frozen, Cooked)
Recommended:
a. For block frozen, it is recommended to add “X-FOS” at 0.5% solution filling into the shrimp block instead of using pure water to minimize thawing loss after defrost.
b. “X-FOS” has no any phosphate composition, for maximum yield, you are able to extend your dipping time accordance with your targeted yield by feel free about P2O5 residue.
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