공정도 - 베트남새우튀김 Panko Breaded Vannamei Pre-fried Shrimp

🍤a) Portioning/Forming:

 The fish or shrimp stick is usually cut from fish blocks in a series of separate band saw operation

🍤b) Predusting:

 Predust is very fine, dry, raw flour material.

 Sprinkled on the moist surface of the frozen seafood substrate before any coating

 Creates more conducive surface for batter adhesion

 most commonly used: wheat flour, gums & proteins, spices

🍤c) Application of batter:

 Predusted product conveyed to batter applicator

 Transferred to next conveyor which draw it through batter.

 Fish portion totally submerged in batter

🍤d) Application of breading:

 Pressure roller –apply sufficient force to press crumbs onto battered product.

 Specially designed breading machines – apply uniform particle size distribution or granulation to both top & bottom of the product with minimum crumb breakdown.

🍤e) Pre-frying:

 Pre-frying in oil isfollowed by freezing the product.

 Pre-frying set the batter /bread coating on the fish portion.

 frying develops a characteristic crust and gives the product a fried oily appearance and taste

 frying temperature is between 180-200 °C

🍤f) Freezing:

 Fried fish portion for freezing is air cooled.

 Allow the batter cooking to recover from the frying shock

 Freezing is performed through spiral freezer and completed when external temperature of the product is around - 10°C.

🍤g) Packaging & storage: 

 Packing of coated seafood was always done in thermoformed containers. Usually these stored at -10°C. According to Martin et al., 2018 The Breaded products were later cooled frozen, packed into HDPE trays, and stored in a -20℃ deep.

 As per the analysis carried out by Jorjani et al., 2019 The coated seafood products were immediately frozen through continuous method at - 40°C in a spiral freezer and then they were packed with polyethylene coating with 20 fish in each pack.

(Source: Centurion University of Technology and Management)