Rapana Venosa / Thomassiana meat /IQF
Individually produced top shell meat / rock shell meat / whelk meat
| Product Description |
Individually produced whelk meat, preboiled, cleaned, washed and IQF |
| Ingredients | 100% -1 piece only- whelk meat |
| Shelf life |
Frozen: 18 months *Please contact us for the possibility of producing raw whelk meat (by quick defrosting, without damaging the meat) |
| Pack sizes | 20kg, 10kg, 5kg, 2kg, 1kg |
| Flavor | The goods should have a flavor specific to that of snails and other marine invertebrates, with a seawater odor |
| Appearance | Depending on the boiling method, the meat can be slightly orange- yellow or beige-white (this is possible due to eventual frostbites, as the meat is quite sensitive to any kind of manipulation and/or storage conditions) |
| Texture | The meat should be quite soft and sponge-like |
HACCP table of processing Rapana
- Pre – Cooling
- Washing
- Boiling
- Pre – Cooling
- Separating meat from shell
- Collecting and stocking the shells
- Cleaning the meat
- Collecting the waste
- Checking quality
- Calibration / sorting per 6 levels: 3S, 2S, S, M, L, 2L
- Washing, compressed air cleaning
- Optional: Chlorination (ONLY IF REQUIRED) – 4%
- Drying
- Quick Freezing -40°C
- Packaging
- Sealing
- Labelling
- Stocking
|
Food Microbiology |
|||
|
Microbiology Report |
|||
|
T.V.C 30°c 3 days |
290000 |
c.f.u/g |
SM01 |
|
Enterobacteriaceae |
420 |
c.f.u/g |
SM10 |
|
E. coli |
<10 |
c.f.u/g |
SM25 |
|
S. aureus |
<20 |
c.f.u/g |
SM07 |
|
Listeria in 25g |
Not detected |
in 25g |
SM28 |
|
C. perfringens |
<10 |
c.f.u/g |
SM19 |
|
Salmonella in 25g |
Not detected |
in 25g |
SM05 |
| CALIBER RAPANA | |||||
| 3S | 2S | S | M | L | 2L |
| 7,5g – 8,5g | 8,5g – 9,5 g | 9,5g – 14g | 14g – 19,5g | 19,5g – 35g | 35g – 60g |
FOR OTHER DETAILS , PLEASE CONTACT US.