Giant Squid Steak,Argentina NN price supplier

  ^{TECHNICAL OF PROCESS GIANT SQUID STEAK} 

^{1- LINE FROZEN STEAK:}  

^{- RECEIPT OF RAW MATERIAL The raw material is extracted from the bays of Coquimbo, Guanaqueros and Tongoy, later it is moves up to the , in trucks of transport that contain bins plastic which approximate capacity is 750 kilos each one. The supervisor PAC will proceed to identify and register in the corresponding every item, likewise an analysis will have to realize physicist - organol?ptico and control of temperature before the beginning of the process, by means of a representative sampling, based on the Chilean Norm 44 Of.78. Finally the bins recepcion add  ice  them and they are moved one to one up to the inside of the process room.}

^{- HEAD- OFF  AND ENTRAILS OFF : Optional stage, which is carried out across a manual operation, where take off the head and the entrails, leaving only body and fin.}

^{- WASHED 1: The raw material is washed with drinkable circulating water, it is washed manually in order to take out dirt of the product.}

^{- FILETEADO AND SKIN OFF : Stage in which one proceeds to open  the body of the Giant Squid   (tube), with a cut longitudinal with a  knife for the side  of  the feather  or skeleton. I finalize  this one it is eliminated and staying  the opened  tube, fileteado whom I know cuts a chunk  of the top part and low. In manual form the skin is extracted}

^{- CLEANLINESS AND CUT: The Giant Squid fileteada washes manually , I lower a shower or drinkable  water, washing with a lot of care not to damage the skin and the extract only the remains of dirt.}

^{- STEAKS' s LINE Once obtained the filets in the stage of cleanliness and cut, the process is the following:}

^{- SLICED THE FILLET : Stage in Which each of the fillets pass for a slicer,  with the purpose of leaving of a certain  thickness the fillet, all this operation is realized under a constant shower  of drinkable water.}

^{? TEXTURE : The fillet sliced passes to itself for a machine texturizadora, that perforates the filet and breaks the fabrics, in order to soften the product. In this stage there are selected the filets that do not have cuts, spots and that are complete to go on to the following stage.}

^{- STEEPING IN SOLUTION : The product it is left in soaking in a tub that contains a solution of lactic acid and citric acid to 1 % p/p for 3 hours approximately and with a sufficient quantity of ice to keep the temperature low. The tub is prepared in relation to the kilos of product and the renovation of this solution is realized by every batch.}

^{It is necessary to indicate that it is very important to control the temperature so much of the solution as that of the product being considered to be a maximum of 10 ?C.} 

^{? WASHED: This step consists of applying a wash with abundant drinkable water, like rinsing, verifying that do not stay indications of the solution of soaking.}

^{- STEEPING IN BRINE : Once washed the product is left again in the second soaking, but this time in a solution that contains a brine to 6 % in a time of 3 hours approximately.}

^{As in the previous stage a sufficient quantity of ice is in use for keeping the temperature low. The renovation of the solution is for every batch and the temperature both of the solution and of the product is of a maximum of 10 ?C.} 

^{? WASHED: This procedure as the previous one consists of realizing a meticulous wash with abundant drinkable water to each of the trays with product.}

^{- INDIVIDUAL CLASSIFICATION: This step consists of arranging the product in plastic trays in individual form and in mantles, separating a mantle from other one with polyethylene of high density, managing to prevent hereby the product from sticking because of the cold, following step.}

^{? FREEZING:   The product arranges inside of the tunnel of freezing for 2 hours approximately, up to 18 trays of height, until the product reaches about-5-8 ?C.}

^{? SELECTION   In this operational step a final selection of the product is realized, rejecting those filets (steak) that are incomplete, spotted or have some inadequate cut. Besides it is proceeded to classify by size in: small, medium and big.}

^{- FREEZING  The selected product enters to tunnel of freezing until it reaches the temperature of-18 ?C.}

^{? GLAZED The already calibrated product submerges in a bath of cooled water, for glazing his surface and to protect it from the cold. The time of dip is 1 to 2 seconds, the product is to -18 ?C and the water bath has approximately 0 to 3 ?C. The water refill is every 1 hour, one adds a sufficient quantity of ice to support the temperature.}

^{? PACKING The already glazed steak puts in individual form in 1 bag of polyethylene transparent and sealed, and arranges inside boxes of carton of white color of 5 lbs. Then 6 white boxes arrange inside of 1 box of carton brown of 30 pounds of capacity. The primary and secondary packings take the code of the factory area of caught, origin Chile, production date and the Print(N ? that assigns him to every item of Giant Squid and that follows during the whole process).}

^{? REPACKING  The already packed product can need change of primary and / or secondary packing, or only I change label, according to requirements of the client, preserving always the key of production.. The primary and secondary packages take the code of the factory, caught area, origin Chile, production date and the print(N ? that assigns him to every item of giant squid and that follows during the whole process)}

^{? STORAGE IN CHAMBER  The product guards in containers of storage that work to minimal temperature of-18 ?C.}