The water used for cooking and cooling shall be of potable quality or clean seawater.
The product, after any suitable preparation, shall be subjected to a freezing process and shall comply with the conditions laid down hereafter. The freezing process shall be carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18ºC or colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to maintain the quality during transportation, storage and distribution.
Quick frozen shrimps shall be processed and packaged so as to minimize dehydration and oxidation.
No comments:
Post a Comment