Flow chart blanched squid rings

PROCESS FLOW CHART
PRODUCT NAME : FROZEN BLANCHED SQUID RING
CCP

PROCESSING
STEPS

CCP

RECEIVING
RAW
MATERIAL
↓

MAIN
TECHNOLOGICAL
PARAMETERS
- Temterature of raw
materials ≤ 40C .

DESCRIPTIONS
Squid ( Logio edulis, Loligo Chinensis,
Loligo spp)
- Raw materials received at catching
ports , iced in plastic container at ≤ 40C
and transported by refrigerated truck to the
factory .
- Raw materials are tested for temperature
and sensory before processing.
- All raw materials that not meet the
factory’s specification will be rejected.

WASHING 1
↓

- Temp of water ≤ 60C
- Chlorine concentration
100ppm
- Preservation temp from
-10C to 40C

- Cleaning foreign matterials from raw
materials by washing chlorine water
100ppm, temp of water ≤ 60C, time: 20s.
- Washing again by cool water, temp of
water ≤ 60C.
- Ice to be layered with raw materials if not
processed immeditely, preservation temp
from -10C to 40C.

-

PREPROCESSING,
WASHING 2
↓

- Temp of water: ≤ 60C

- Tube: Gutted, head-off, skin-off, wing
-off. Remove of squid – bone in water .
- After pre-processing, washing the squid

tube by cool water, temp of water ≤ 60C

-

CLEANING,
WASHING 3
↓

- Temp of water: ≤ 60C

CCP

CHECKING
PARASITES
↓

- Temp of the semi-product
≤ 60C

- Cleaning the squid tube.
- After cleaning, cleaning the squid tube
and washing by cool water, temp of water
≤ 60C
- Checking parasites by light in tabe.
- Removing the semi- product which
detected parasites.
- Preserving the semi-product by ice,
preservation temp ≤ 60C

-

STIRRING IN
BRINE,
WASHING 4
↓

- Temperature of water ≤
60C

- Stirring in brine, temp of water ≤ 60C,
salt concentration 1-2%.
- After stirring, washing twice by cool
water , temp of water ≤ 60C.


-

-

SIZING
↓

CUTTING TO
RINGS,
WASHING 5
↓

- Temp of the semi-product
≤ 60C

- Sizing: squid tube 7-9cm/pc

- Temperature of water ≤
60C

- Cutting to rings, from tube 7-9cm/pc .
Length of rings: 2.0÷ 2.5 cm
Length of top: 3.0÷ 3.5 cm

- Preserving the semi-product by ice,
preservation temp ≤ 60C

- After cutting, washing twice by chilled
water , temp of water ≤ 60C
-

BLANCHING,
CHILLING,
ARRANGING
TRAYS
↓

- Temperature of boiled
water ≥ 900C
- Blanching time: 20
seconds

- Blanching time: 20 seconds
- After blanching, chilling by cool water,
temperature of water ≤ 40C, time: 1÷ 2

minutes.

- Arranging blanched rings to trays
-

INTERIM
COOLING
↓

- Temp: -1 ÷ 40C
- Time ≤ 4 hours

If necessary , products must be stored in
chill – store at and not exceeded 4 hours

-

FREEZING
↓

- The central temperature of
product ≤ - 180C
- Frozen time : ≤ 3 hours

Temperature: from – 38oC to – 45oC
Time: ≤ 3h
The central temperature of product after
freezing must reach to – 180C.

-

WEIGHTING,
GLAZING,
PUTTING TO
PE
↓

CCP

METAL
DETECTING
↓

-

PACKING
↓

-

-

- Temperature of glazing
water ≤ 40C

- Fe ∅ 1.5mm
- SUS ∅ 2mm
- NonFe ∅ 1.5mm

- Weight: 0,5kg/bag (optional)
- Glazing, temperature of glazing water ≤
40C

- Put into PE bag and seal.
- Detecting each PE bag.
- Removing PE bags which detected
metal.

- Depend on the customer.

- 20PE/carton or depend on the customers
- Carton must be clearly marked with
name of good , type , size , net weight ,
production date , name and address of
enterprise “ made in Viet Nam `` , expiry
date , direction for use .

STORING
↓

Temperature - 200C ± 20C

- Finished products must be kept in cold
storage.
- Temperature - 200C ± 20C.

SHIPPING

Temperature - 200C ± 20C

Finish product were loaded onto the
container accordance with technical
requirements temperature container - 200C
± 20C.