Frozen minced fish meat (surimi)
Jelly strength: 100-200 / 200-300 / 300-400 / 400-500 / 500-700
Moisture: 77-78% or 80-81%
Whiteness > 45
Nw. 10 kgs / block x 2 blocks / carton
Gel strength : 100-200/200-400/400-600 Moisture ; 77% Impurities : 10/40 grs 10 kgs/block x 2/ctn
Mix 100 - 200 Mix 200 - 300 ITO 700 ITO 900 Over 900 20Kg/MC
Surimi Whitess; 65-75 Fishmeat;92-95 Impurity;10gram +/- Mois;77%+-1 Sugar5-6% Sttp;0.25% 20kg/carton 2plates of 10kg
- Gel Strength :
Frozen surimi
Tamagarashi surimi 200, us$1.55/kg, 77% >60% 200-399, us$1.65/kg> 77% >60% 400-599, us$ 1.75/kg 75-77 > 60%
Tachiuo surimi, with Gel below 200, moisture 75-77%, whiteness 40-42.
Snaper Fish Surimi: Size: 100/250 250/500(piece,section) Frozen method: BQF/IQF Packaging: cartons/woven Glazing: 0%....customized Catching area: 61
1) Surimi Product : Itoyori, Kamasu, Guchi, Eso, Himeji, Kintokidai, Tachi, Mamakari and Mix surimi 2) Shrimp Product : Fresh Water Shrimp, Sea Tiger(HO & HL), Sea Pink (HL, PPV, PPD & PUD ) , Sea White ( HL, PPV, PPD & PUD ) 3) Fresh Water Fish Rohu, Mrigal, Catla, ( Back/Belly),Seabass ( WR and Fillet ), Tilapia and Hilsa ( WR ) 4) Fishmeal Protein 60% Above and Down
