FROZEN BREAD SQUID RINGS

Frozen Bread Squid Rings

Frozen Squid WR Products

FROZEN SQUID products are carefully selected and processed to maintain the freshness and natural flavor of the squid. These products are ideal for a variety of culinary applications and meet high standards of quality and hygiene.

Product Features

The squid is individually quick frozen (IQF) OR blocks and comes in various sizes to suit customer needs. Each piece is handled with care to preserve the texture and nutritional value. This product is suitable for export and domestic markets.

TREATMENTS OFFERED : UNTREATED/ SALT ONLY/ PHOSPHATE/ NON PHOSPHATE

FREEZING OFFERED: BLAST/ BLOCK/ SEMI IQF/ IQF

PRICING OFFERED: NWNC/ NWFC/ FWNC/ FWFC

PACKING OFFERED: Specifications for breaded squid for export depend on the destination market, but generally include details on squid quality, breading composition and weight, pre-frying (if applicable), and freezing method. Quality parameters like Total Volatile Base Nitrogen (TVB-N) must meet regulatory standards, while packaging must maintain product integrity. Key considerations are the destination market's specific requirements, as well as the Marine Products Export Development Authority (MPEDA) guidelines for the Indian seafood industry

1. Squid Quality & Species:Product must be prepared from fresh squid of sound quality.
2. Commonly used species include Gigas (often specified for rings).
3. Product Form & Breading:Form: Rings or strips are common.
4. Breading: The coating's weight relative to the squid is a key parameter (e.g., 50% coating).
5. Pre-frying: Specify whether the product is pre-fried or raw-breaded.
6. Processing: Specify if the product is IQF (Individually Quick Frozen), blanched, or otherwise processed.
7. Frozen State:The product is typically frozen.
8. Maintain storage temperature of -20°C or below to ensure quality.
9. Glazing:Glazing with water is allowed for squid products.
10. Microbiological & Chemical Standards:Comply with Total Volatile Base Nitrogen (TVB-N) limits, such as not more than 30 mg/100 gm for raw and cooked products.
11. Ensure no food additives are used unless permitted by regulations.
12. Packaging:Use appropriate packaging to prevent dehydration, fat oxidation, and bacterial contamination.
13. Packaging must also provide adequate mechanical strength and prevent odor permeation.
14. Include rider labels with product details, such as weight.

SIZE: ASSORTED

CERTIFICATE OFFERED: BAP1-4/ ASC/ RETAIL APPROVALS( WALMART, SYSCO, COSTCO, MORRISONS, TESCOS)