Page 37 - FoodFocusThailand No.160 July 2019
P. 37
การเพิ่มผลผลิตในโรงงานอาหารทะเล
และผลิตภัณฑ์ประมง
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
LINE @MTTH
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