Av Frozen Squid Tube Daim tawv nqaij tawm

Peb lub siab -cov tawv nqaij khov zoo- tawm squid hlab yog tsim los ntawm cov tsiaj qus- ntes tau squid, nrog rau tag nrho cov txheej txheem ua nyob rau hauv cov chaw ua hauj lwm raws li kev tu cev nruj. Txhua tus neeg lub raj yog raug rau ib qho kev npaj txhij txhua nyob rau hauv uas lub sab nrauv pigmented txheej yog kiag li los, lub cephalothorax yog sib cais, thiab tag nrho cov sab hauv nruab nrog cev raug rho tawm, uas ua rau ib tug tag nrho eviscerated mantle kab noj hniav uas yog immaculately huv si los ntawm qhov kawg mus rau qhov kawg. Qhov kev kho mob dav dav no daws cov teeb meem kev ua haujlwm xws li residual ink staining, abrasive sand entrapment, thiab lingering enzymatic breakdown products, yielding a raw material stands out for its exceptional cleanliness and processing reliability.

Hais txog kev khaws cia, peb siv lub flash siab heev -txoj kev khov kho tam sim tom qab npaj. Cov txheej txheem no sai txo cov khoom kub zoo hauv qab khov hauv ib qho teeb meem ntawm feeb, yog li txo qis kev tsim cov dej khov cuam tshuam thiab tiv thaiv cellular architecture ntawm cov leeg nqaij. Qhov tshwm sim yog ib yam khoom tiav uas khaws cia nws cov khoom noj hauv hiav txwv tshiab, cov tshuaj tsw qab tsw qab ntxiag, thiab zoo - cov khoom noj muaj txiaj ntsig zoo thoob plaws hauv nws lub txee khov. Tom qab thawing kom raug, cov hlab ntsha nthuav tawm qhov pom kev pom tawm ntawm - xim dawb, qhov tshwj xeeb ruaj khov thiab bouncy palpability, thiab txaus siab rau cov mastication profile uas tsis degrade nyob rau hauv siab - kho cua sov. Kev noj zaub mov zoo, qhov kev pub khoom no muab cov khoom noj muaj txiaj ntsig zoo ntawm cov proteins uas tau yooj yim assimilated, ib txwm tshwm sim taurine nrog nws lub cev kev ua haujlwm, thiab muaj txiaj ntsig microminerals suav nrog iodine, tooj liab, thiab manganese, thaum tseem tshuav tus yam ntxwv qis hauv ob qho tib si lipids thiab saccharides- kev sib xyaw ua ke uas ua rau kev noj qab haus huv tshwj xeeb.

Geometric uniformity yog lwm qhov kev txhais ntawm peb cov khoom muab. Txhua qhov ntau lawm yog raug rau cov duab automated-raws li qhov loj me, ntxiv los ntawm cov txheej txheem random sampling ua los ntawm cov kws tshaj lij tswj kev ua tau zoo, kom paub meej tias txhua lub raj ua tau raws li qhov loj me. Txoj kab uas hla thiab qhov ntev ntawm kev ntsuas yog tswj nyob rau hauv qhov kev ua siab ntev ntawm tsis pub ntau tshaj ± 3 millimeters txheeb ze rau cov lus qhia tshwj xeeb, lav txawm tias cua sov nkag thaum lub sijhawm ua noj, qhov hnyav txhim khu kev qha-raws li kev faib tawm, thiab kev ua kom zoo nkauj sib npaug plating thoob plaws ntau yam kev npaj ua noj. Tsis tas li ntawd, ib qho kev tsw qab- txhim kho kev cuam tshuam- suav nrog me me alkaline immersion, sib sib zog nqus dej tshiab yaug, thiab zaum kawg raug rau cov tshuaj tua kab mob ozonated daws- zoo txo tau cov kab seem ntawm cov khoom ammoniacal zoo tshaj plaws, tshwj tsis yog cov khoom lag luam ammoniacal zoo tshaj plaws. ilv, qab zib-rau pem hauv ntej olfactory tus cwj pwm uas ua rau muaj ntau yam sib txawv ntawm seasoning profiles yam tsis muaj kev cuam tshuam rau lawv. Kev zam kom tsis txhob muaj kab mob yog ua kom ntseeg tau los ntawm kev xa mus los ntawm cov khoom siv hluav taws xob electromagnetic induction thiab siab -txhais X- cov cuab yeej kuaj kab hluav taws xob, muab kev lees paub tseeb tias cov khoom xa tuaj tiav tsis muaj calcified splinters, gritty particulates, los yog lwm yam khoom txawv txawv txawv txawv.

Kev sib xyaw ua ke ntawm kev tsis sib haum xeeb, qhov tseeb qhov tseeb, thiab kev hnov ​​​​lus tsis zoo ua rau cov squid hlab no los txhawb kev nthuav dav tshwj xeeb ntawm tus nqi - ntxiv cov ntawv thov. Hauv kev lag luam kev lag luam, lawv tuaj yeem hloov pauv mus rau hauv cov nplhaib sib npaug ntawm cov tuab tuab, elongated batons, dices tsis tu ncua, los yog tsis sib xws ntawm kev txiav ntxhib, ua haujlwm raws li cov tub ntxhais substrates rau crumb -coated khov nibbles, retort - hnab ntim khoom noj txom ncauj thiab cov khoom noj txom ncauj stewed. ntau yam. Thoob plaws hauv kev lag luam khoom noj khoom haus thiab tsev noj mov, lawv ua tau zoo nyob rau hauv ntau qhov kev npaj thermal -immersion frying, radiant grilling, ceev-ci ci, thiab broth-raws li simmering-ib txwm yielding superior dej- tuav lub peev xwm, tsawg kawg nkaus yuag poob rau hauv lub qhov ncauj thiab ua noj ua haus. do{10}}fry medleys, Italian seafood pastas, Middle Eastern spiced skewers, thiab American{11}}style kib platters. Raws li peb cov kev nruj me ntsis raws li kev lees paub thoob ntiaj teb kev ruaj ntseg daim ntawv cog lus{13}} ncua Codex Alimentarius cov lus qhia, British Retail Consortium cov txheej txheem, thiab European Union ntshuam cov cai{14}} cov khoom no kuj pom muaj kev lees paub zoo nyob rau hauv cov kaus poom cov khoom noj protein, chilled yooj yim seafood assortments, thiab siab -kawg} cov tsiaj txhu hauv tsev noj mov {{16}. Peb vertically integrated txias saw thiab tag nrho auditable ntaub ntawv los ntawm sau mus txog rau unwavering kev ntseeg siab rau cov neeg yuav khoom thoob ntiaj teb, kom ntseeg tau ib yam khoom uas muaj kev nyab xeeb ib txhij, muaj kev ruaj ntseg, thiab kev lag luam ntau yam thoob plaws hauv ntau lub khw.