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FROZEN COOKED Murex

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


 

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