FROZEN COOKED Murex
PROCESSING FLOW OF TOP SHELL MEAT / MUREX
Raw product is steamed at temperature of 105°C for a period of 4-minutes.
After steaming the product undergoes the following operations
meat extraction shock water cooling
cleaning /the meat evisceration
washing /size grading /weight inspection of the top shell meat with scales .
disinfection /washing and drawing frozen room -40°C
PROTECTIVE GLAZING WEIGHTING AND PACKING IN POLYBAGS
PACKING IN CARTONS 20KGS POLYBAGS PER CARTONS 4x5kg/carton
sizes LL L M S
Comments