T/MNFJG 002-2024 Exporting Process Specification for Cold Shrimp Prawns Processing

Scope

Main Technical Content: 1. Production Process - Raw material acceptance - Adding ice for temporary storage - Decapitation and grading - Shell/intestine removal - Color selection - Additives - Soaking - Cleaning - Single-piece freezing - Plate freezing - Packaging/labeling - Metal detection - External packaging - Frozen storage - Transportation 2. Raw Material Acceptance - Raw materials must come from customs-registered farms and be accompanied by valid supply certificates, meeting the quality requirements of GB 2733. - Each batch of raw materials must undergo pre-inspection for antibiotics before fishing, with qualified indicators allowing fishing. Raw materials are inspected by a raw material acceptance officer upon arrival. - Transportation vehicles must be dustproof, insect-free, clean, and dry, with proper cleaning and disinfection before use. Raw shrimp are transported in foam boxes with layers of ice and shrimp slices, maintaining a temperature below 5°C during transportation. 3. Adding Ice for Temporary Storage - Water used for temporary storage, processing, and ice production must meet the requirements of GB 5749. - Ice used in processing must meet the hygiene standards of GB 5749. - Food additives used in processing must comply with GB 2760. 4. Decapitation and Cleaning - Decapitation: Raw shrimp are cleaned with ice water below 5°C. Decapitated shrimp are stored in a layer of crushed ice to maintain a temperature below 4°C. Each bucket of shrimp is labeled with its source, batch, and date. 5. Grading - Sorting by size: Cleaned and decapitated shrimp are sent to an automatic sorting machine for grading. Graded shrimp are weighed by sorting personnel (450–460 g) to ensure their weight meets specifications. 6. Shell/Intestine Removal - Shell removal: Conducted in the rough processing workshop. - Intestine removal: Shrim

Development Information

Related Standards