Vannamei Peeled Deveined Tail Off
Size Range: 8/12 thru 71/90
Freezing Method: IQF, Block
Brand: Buyer Choice
Section: Product Category
Product Details
Compliance Statement
All shrimp products shall be processed in accordance with U.S. FDA Regulations, Title 21 CFR, in compliance with Seafood HACCP Requirements (Part 123) and under strict sanitary conditions in accordance with the Good Manufacturing Practices (Part 110).
Raw Materials
Fresh, clean, wholesome, farm-raised shell-on White Shrimp (Penaeus vannamei). Raw shrimp shall be sized graded to achieve the required finished count/lb. and uniformity ratio. Product shall be free from any chemical preservatives. The raw materials shall be free from all forms of extraneous or foreign matter, off-odors or off-flavors of any kind.
Processing
Shell-on shrimp shall be color graded to assure that uniform colored shrimp are packed within the same package. Shrimp shall be fully peeled, including the tail segment (6th segment) and tail fins. The sand vein shall be completely removed by cutting the meat from the backside, from segments 2 through 5, and pulling out the vein. The shrimp are then soaked in a solution of chemical 2% Sodium Tripolyphosphate and 1.5% salt for a maximum of 2 hours. During the soaking, the solution must be kept at 3-5oC. Final Moisture shall be 83% (+ 0.5%).
Freezing
Shrimp shall be individually quick-frozen (IQF) to achieve an internal core temperature of at least 0oF (-18oC) or below upon exiting the freezer.
Glazing
Frozen shrimp, after exiting from the IQF tunnel freezer, shall have an ice-chilled potable water spray/bath to allow adequate formation of a glazed ice surface. A minimum of 8-10% glaze pick-up on the finished product shall be targeted to protect the product during extended periods of storage. Prior to packing, a minimum packing weight of 2.0 lbs. net de-glazed weight shall be verified.