Scientific Name - Thunnus albacores Size - 25 kg below, 25-40 kg, 40 kg up Type of product - Whole frozen fish Freezing Way - IQF, ordinary temperature or ultra low temperature Glazing - 10%,20% etc. or as client's requirements
Scientific Name - Thunnus albacores Size - 25 kg below, 25-40 kg, 40 kg up Type of product - Whole frozen fish Freezing Way - IQF, ordinary temperature or ultra low temperature Glazing - 10%,20% etc. or as client's requirements
SIZES: 100/200, 200/300, 300/400, 400/500, 500/600, 600/700, 700/800, 800/900, 900/1000. 1) All the live materials are arranged to factory 2) Wash by purified sea water,remove the admixtures 3) Collect the grades,wash by purified sea water 4) Products disinfected,washed by fresh water in 30 seconds,with water lost in 1 minute,and quickly frozen by the IQF machine 5) weight measurement 6) ice glazing by fresh water packing
Product Type : Fish Style : Canned Variety : Tuna Preservation Process : Water Certification : KOSHER, Shelf Life : 3 years TUNA CHUNKS PACKING :- 185 GM X 48 PCS ORIGIN :- THAILAND BRAND :- SAMAD Tuna Chunk 185 GM 34.00 160 GM 29.00 140 GM 28.00 95 GM 26.00 Flakes 185 GM 28.00 160 GM 25.00 140 GM 23.00 95 GM 21.00 Shredded 185 GM 26.00 160 GM 22.00 140 GM 18.00 95 GM 16.50
Product Type : Fish Style : Canned Variety : Tuna Preservation Process : Water Certification : KOSHER, Shelf Life : 3 years TUNA CHUNKS PACKING :- 185 GM X 48 PCS ORIGIN :- THAILAND BRAND :- SAMAD Tuna Chunk 185 GM 34.00 160 GM 29.00 140 GM 28.00 95 GM 26.00 Flakes 185 GM 28.00 160 GM 25.00 140 GM 23.00 95 GM 21.00 Shredded 185 GM 26.00 160 GM 22.00 140 GM 18.00 95 GM 16.50
Chemical Results: Results: Moisture (%) 3.9 Milk Fat ((%) 26 Ash (%) 7.0 Protein (dry basis %) 100 Lactose (%) 55.2 UDWPN (mg/g) 2.4 Insolubility Index (mL) 1.0 Acidity (%) 0.10 Bulk Density (g/mL) 0.685 Scorched Particles Standard A pH (50 g/l water at 20 Degrees C) 6.59 Micro Results: Results: Antibiotics Negative Phosphatase (ug/ml) < 6 Salmonella (per 375 g) Not Detected Coliforms (per 0.1g @ 30 Degrees C) Absent Standard Plate Count < 5,000 Moulds (per g) < 10 Yeast (per g) < 10 Thermophilic Bacteria (per g) 150 Thermophilic Spores (per g) < 10 Mesophilic Spores (per g) 60 Thermoduric Bacteria (per g) 250
Chemical Results: Results: Moisture (%) 3.9 Milk Fat ((%) 26 Ash (%) 7.0 Protein (dry basis %) 100 Lactose (%) 55.2 UDWPN (mg/g) 2.4 Insolubility Index (mL) 1.0 Acidity (%) 0.10 Bulk Density (g/mL) 0.685 Scorched Particles Standard A pH (50 g/l water at 20 Degrees C) 6.59 Micro Results: Results: Antibiotics Negative Phosphatase (ug/ml) < 6 Salmonella (per 375 g) Not Detected Coliforms (per 0.1g @ 30 Degrees C) Absent Standard Plate Count < 5,000 Moulds (per g) < 10 Yeast (per g) < 10 Thermophilic Bacteria (per g) 150 Thermophilic Spores (per g) < 10 Mesophilic Spores (per g) 60 Thermoduric Bacteria (per g) 250
PHYSICAL AND CHEMICAL SPECIFICATIONS: Moisture; 2.5% max Lactose; 36.0% min Fat; 26.0% min Protein; 24.0% min Ash; 7.0% max Solubility Index; 1.0 max Titratable Acidity; 0.15 max Color; Cream/White Flavor; Pleasant MICROBIOLOGICAL SPECIFICATIONS: Standard Plate Count; 50000 cfu/g max Coliforms; 10 cfu/g max Staphylococcus; 10 cfu/g max Salmonella; Negative E. Coli; 10 cfu/g max S. Aureus; 10 cfu/g max Yeast & Moulds; 250 cfu/g max Sediment Disc; (/25g)Disc 2 max
PHYSICAL AND CHEMICAL SPECIFICATIONS: Moisture; 2.5% max Lactose; 36.0% min Fat; 26.0% min Protein; 24.0% min Ash; 7.0% max Solubility Index; 1.0 max Titratable Acidity; 0.15 max Color; Cream/White Flavor; Pleasant MICROBIOLOGICAL SPECIFICATIONS: Standard Plate Count; 50000 cfu/g max Coliforms; 10 cfu/g max Staphylococcus; 10 cfu/g max Salmonella; Negative E. Coli; 10 cfu/g max S. Aureus; 10 cfu/g max Yeast & Moulds; 250 cfu/g max Sediment Disc; (/25g)Disc 2 max
Physical & Chemical Specifications: Protein 34.0% min Lactose 52.0% max Fat 1.25% max Ash 8.6% max Moisture 4.0% max (non-instant) and 4.5% max (instant) Microbiological Specifications: Standard Plate Count < 50,000/g max Coliform < 10/g max (instant) E.coli Negative Salmonella Negative Listeria Negative Coagulase Positive Staphylococci Negative Scorched particle content 15.0 mg max(spray-dried) Titratable acidity 0.15% max Solubility index < 1.0 ml (instant), < 1.25 Color White to light cream color Flavor Clean, pleasing dairy flavor
Physical & Chemical Specifications: Protein 34.0% min Lactose 52.0% max Fat 1.25% max Ash 8.6% max Moisture 4.0% max (non-instant) and 4.5% max (instant) Microbiological Specifications: Standard Plate Count < 50,000/g max Coliform < 10/g max (instant) E.coli Negative Salmonella Negative Listeria Negative Coagulase Positive Staphylococci Negative Scorched particle content 15.0 mg max(spray-dried) Titratable acidity 0.15% max Solubility index < 1.0 ml (instant), < 1.25 Color White to light cream color Flavor Clean, pleasing dairy flavor
Feature - Boneless, Skin-on, No Bruise Spot, Natural Standard - Grade A Weight - 100g Moisture - 8% Shelf Life - 12 months, 18 months Feather off White Skin No Broken Bones Outer Yellow Skin Off Well Cleaned and Fresh No Bruises No Black Pads or Ammonia Burns No Bad Smells No Excessive Blood or Blood Stains Moisture Content is Less Than 5%
Feature - Boneless, Skin-on, No Bruise Spot, Natural Standard - Grade A Weight - 100g Moisture - 8% Shelf Life - 12 months, 18 months Feather off White Skin No Broken Bones Outer Yellow Skin Off Well Cleaned and Fresh No Bruises No Black Pads or Ammonia Burns No Bad Smells No Excessive Blood or Blood Stains Moisture Content is Less Than 5%
Frozen Chicken Skin White (Grade a). Weight 1000gm-1300gm. Without Feathers, Without Skin Yellow. Clean and Fresh. Without Chicken Legs. Sin Contusions. No Odor. Without Blood. The Humidity to Be Less Than 5%. Must Have Less Than 45 Days. Life of One Year From the Date of Production.
Frozen Chicken Skin White (Grade a). Weight 1000gm-1300gm. Without Feathers, Without Skin Yellow. Clean and Fresh. Without Chicken Legs. Sin Contusions. No Odor. Without Blood. The Humidity to Be Less Than 5%. Must Have Less Than 45 Days. Life of One Year From the Date of Production.
Moisture: 13 % Ash: 0,54 % Raw Gluten: 30 % min Falling number: 280 - 300 sec Water Absorbtion: 63 % Peak: 5-6 min Relaxation: 5 mm Protein 100g: 11 g Acidity: 1,8 Feature: High nutritional value Premium quality Long shelf life very low in fat Natural taste and hygiene Rich taste Unadulterated Available in different size of packaging Free from impurities Uses: As a Cereal with milk and sugar, Breads cookies cakes crackers macaroni
Moisture: 13 % Ash: 0,54 % Raw Gluten: 30 % min Falling number: 280 - 300 sec Water Absorbtion: 63 % Peak: 5-6 min Relaxation: 5 mm Protein 100g: 11 g Acidity: 1,8 Feature: High nutritional value Premium quality Long shelf life very low in fat Natural taste and hygiene Rich taste Unadulterated Available in different size of packaging Free from impurities Uses: As a Cereal with milk and sugar, Breads cookies cakes crackers macaroni
Grade - A Size in Length - below 100g,100-150g,150-200g,200-300g, 300-400g Package BQF - 12.5kg/block Shell life 24 months after production date
Size 50-100g, 100-150g, 200-300g, 300-400g, 400-600g The squid parts: Squid Tube, Squid tube with skin, T+T, Squid Rings, Squid Flower,
Freezing Way BQF (BLOCK Quick Frozen) Catch Way A. Trawl B. Light Purse Seine Freezing Area A. Sea / Board Frozen B. Land Frozen Types A. For Fishing / Bait B. For Market Sale C. For Canning Size A. 18-22 CM, 22-25 CM, 23-25 CM, 25-33 CM B. 100-130G, 130-160G, 100-200g,150-200G, 150-250g,200 -300G, 300-500G C. 8-10, 6-8, 5-8,4-6, 3-5, 2-3 PCS/KG N.W. / Glazing 100%NW, 95%NW, 90%NW.
