Ingredient
The raw materials are purchased from aquaculture facilities that have been recognized as meeting food safety standards. The shrimp are tested and their feed is cut before harvesting and preserved live until they arrive at the factory.
Shrimp Processing
At the factory, heat shock is applied to the fainted shrimp for easy preliminary processing, then steamed in the steam chamber at 95-100°C and frozen by the IQF conveyor system at -45°C (3-5 minutes), and store them in a cold storage with a temperature of ≤ -18°C.
Supervision
The entire production process is monitored according to HACCP standards, ensuring fresh, delicious, full-flavoured quality to consumers. Products stored frozen (≤ -18°C) for up to 24 months
General Procedure
of cooked product processing
Cooked HOSO shrimp
Vannamei
Fresh shrimp, whole, washed to remove impurities, sizing, steamed immediately.
Shrimp contains a lot of protein, vitamin B12, low fat and rich in cholesterol, calcium, which is good for health and heart. HOSO shrimp products are left whole, steamed right after harvesting, without going through many preliminary processing stages, so the shrimps remain fresh, flavorful and delicious as if they were just caught.
There are many sizes for this type of shrimp:6/8; 8/12; 13/15; 16/20; 21/25; 26/30; 31/40; 41/50
Cooked PDTO shrimp
Vannamei
Fresh shrimp, whole, washed to remove impurities, sizing, steamed immediately.
Shrimp contains a lot of protein, vitamin B12, low fat and rich in cholesterol, calcium, which is good for health and heart. HOSO shrimp products are left whole, steamed right after harvesting, without going through many preliminary processing stages, so the shrimps remain fresh, flavorful and delicious as if they were just caught.
There are many sizes for this type of shrimp: 16/20; 26/30; 31/40; 41/50; 51/60; 61/70; 71/90; 91/110; 110/130; 130/150; 100/200; 200/300
PDTO
PD
Cooked PD shrimp
Vannamei
Raw shrimp, preliminary processing (head, shell, and heart removed), steamed, frozen.
After defrosting, it can be eaten immediately or used to process dishes: salad, soup, porridge, cooking noodles, salad... which is convenient and saves time in pre-processing before being cooked.
There are many sizes for this type of shrimp: 16/20; 26/30; 31/40; 41/50; 51/60; 61/70; 71/90; 91/110; 110/130; 130/150; 100/200; 200/300
HOSO