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Shrimp processing plant based on thorough preliminary analysis
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The factory in Dubai, owned by Alsa Target L.L.C., conforms to the strict EEC-standards for food production and is FDA-approved for sale to the USA.
The production in Dubai is based on blockfrozen, peeled, and shell-on shrimp of the species Black Tiger and White Indicus. “Our first contact with the consortium behind the planned factory was in 1992”, sales engineer of Carnitech A/S Mr Karsten Mathiasen says. “Our assignment was to supply a complete plant for thawing, cooking, IQF-freezing and glazing and the finished products should meet the EEC-standards and FDA-standards for approval.
Choice of cooking equipment
For the purpose of selecting the most suitable equipment, the management of Alsa Target visited Carnitech in Denmark, and during their visit tests were carried out with water cooking as well as steam cooking of shrimp.
Later they visited a plant in Singapore to see Carnitech´s equipment in operation, and then they chose steam cooking as the cooking me-thod, which ensured highest yield and best product quality.
Standard machines
All the machines at Alsa Target are from Carnitech´s standard programme. “Already during the initial negotiations the company was aware of the advantages of this solution”, says Mr Karsten Mathiasen. “For example, it was important for Alsa Target that both shell-on shrimp and peeled shrimp were gently frozen on our freezing/glazing lines without products sticking together”.
Climatically controlled thawing
The thawing proces is of great importance to the product quality. After start-up of commercial production in September 1994, director of Alsa Target, Mr K. Sethuraman, wrote Carnitech a letter about the first experiences, a.o. about thawing: “I am very pleased with this unit. Performance is better than expected. We did not obtain any black spots on PUD shrimp. I want to convey the following feedback, which you can use as unique selling propositions for this equipment”. “You can observe each slav thoroughly after thawing and check for decayed material by the smell. Disinfection of the room is a major asset - we can assure that the room is bacteria-free. Senior vicepresident-marketing, Mr Mohammed Altaf, is very happy with the texture of the thawed material. Pollution of effluent water is minimal - apart from saving water, we do not find meat pieces in the effluent”.