Page 37 - FoodFocusThailand No.160 July 2019
P. 37

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                                                                                                         SPECIAL FOCUS


                      2. Washing to get rid of contaminants   contaminant left in the product. Even though both raw materials and packaging are cleaned
                    and reduce the amount of microorganisms   but it still have to check again for confidence because there may be left contamination such
                    starting  in  the  raw  materials  which  the   as glass fragments, iron scrap, metal scraps, or even bone fragments The vendor must
                    cleaning of raw materials may use cold   therefore choose a high quality machine and can detect the contamination of the product
                    water mixed with chlorine at a concentration    or packaging perfectly in order to get the perfect quality products
                    about 3-5% and may add salt to reduce the   Upon completion of the product inspection process that means our products are complete,
                    temperature of the water. Raw material   ready to be exported to customers. Which the quality of our products is high or not, depends
                    cleaning may be done by using a dipping   on how much the vendor cares about the production process which will start from selecting
                    method in the container or wash through   high quality raw materials and production tools. Also, if the tool is able to work smartly and
                    the belt with water washed on the belt   is an automated system that can be able to work and reduce the time to work, it will increase
                    Which washing the raw material needs to   the productivity and increase efficiency as well.
                    be washed several times to purify the blood
                    stains and the amount of microorganism
                    contaminated with the material.
                      3. Trimming
                      Fish: Will be cut to the head of the beak.
                      Squid: Will be peeled off the skin, cut
                    the eyes and cut the ink bag
                      Shrimp: Will be removed from the
                    Shrimp’s  head,  cut  back  or  trimmed
                    according to the desired characteristics.
                      During trim may use ice to keep the
                    temperature  to  maintain  the  quality  of
                    freshness and reduce the growth rate of
                    microorganisms
                      4. Soaking in solution to change the
                    texture to absorb water better by soaking
                    in water-absorbent substances such as
                    Monosodium ORTHOPOSPHATE, MONO,
                    Potassium ORTHOPOSPHATE, and other
                    substances.
                      5. Size Checking, including the grading
                    of raw materials, will be drained to dry
                    before drying the size, quality and weighing
                    to be packed into packaging. The weighing
                    of each raw material is very important. The
                    vender should therefore choose a standard
                    Check Weigher and will be better if the
                    scales can help eliminate raw materials that
                    do not meet standards which can greatly
                    reduce the working time  and increase
                    production  efficiency  resulting  in  more
                    quality output.
                      6. Packing must ensure that the
                    materials used for packing the product must
                    be strong, resistant to temperature under
                    storage and resistant to moisture. It is
                    important to prevent tearing as well which
                    under the packing process is very important
                    if the vendor uses a quality packaging
                    machine will be able to pack the product
                    precisely and evenly in every piece and
                    less damaged products or may not cause
                    any damage at all
                      7.  Inspection  of  Contaminated
                    Products Before Delivery to Customers
                    when it comes to this final process, vendor
                    must ensure that there is not even one
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