PROCESSING INSTRUCTIONS

For the production of King crab cooked-frozen air frosts

1.
RAW MATERIAL. At the receiving time is accepted only live crab. Females sort
separately. Not allowed: the presence of putrefying sores, lime, shell diameter greater than 3 mm.,
meat-filled less than 85%. Crabs are sorting by sizes: 1,6-2,2kg, 2,2-3,2kg, 3,2+kg. When crabs are
weighting, firstly drain out the water from the tank. After weighting the tank with crabs quickly put
on the water.
2.
BUTCHERING AND CLEANING: Complete removal of the gills, liver, guts,
residues. Not completed removals are filled with blood and a high content of bacteria that promotes
product damage. Shoulder should not be broken, bones and joints must maintain the natural form.
Clusters with more than 30% of damages are sorted and sent to the group "H".
Important: not be in the "dry" state for more than 30 minutes. If workers must to have brake
time, clusters should be in salt water per all cessation of production.
After slauthering and cleaning clusters should be 20-30 min. in salt water. Clusters contact
with air in this interval is 90% guarantee that in future will be blackening in the cluster.
SORT BY 3 groups: the mass, limb sets must meet the following groups:
S
200-300 gr.
M
300-500 gr.
1L
500-700 gr.
2L
700-900 gr.
3L
900-1100 gr.
4L
1100-1300 gr.
5L
1300-1500 gr.
6L
1500-1700 gr.
7L
1700-1900 gr.
8L
1900+ gr.
In the group "H" is not allowed to have one of roses, separate legs.
Separate legs pack separately and mark as Single legs.
3.
WEIGHING AND PACKING. After cooking, freezing and glazering box should
weight 9 kg. It means need to increase the weight of the section by 8-10% and the section should
weight 9,7-9,9 kg. Every new production, weight of the section updates and finds technologist. In
one packing case, fit the same weight and size crabs. Clusters should be stacked in layers,
something to sell the products can easily be separated, not intertwined and do not broken. Not
allowed mixing in the same box different weight group.
Stacking clusters into the cages, shoulders must be to the short wall. The first layer of crab
clusters stacked flip down, the rest top up. After placing clusters in a box careful close the lid. It is
important in order to avoid deformation of crab cluster, in cooking and freezing periods.
4.
COOKING Cages of crabs put in a cooker only in boiling water. Cages must be
completely under water. When cages of crabs are in cooker, boiling water raising down. Important
to follow a range of temperature. By time, when water second time boiled, is determined total
cooking time. After the second boiling cooking should be smooth, with out interruption or
bouncing.
Average time of second boiling is 6-8 min. If the water has boiled over a longer period of
time, it is necessary to reduce the amount of production in a cooker. After second boiling cooking
18-20 min. Cooking time can be changed depending on the size, quantity of the meat and
consistency, shell thickness. Customers request cooking time also can be changed.

Cooking technology updates and finds technologist. Require strict control and supervision
during cooking. Insufficiently cooked crabs with time goes black and becomes a poor quality. Over
cooked worsen the taste and quality of the meat.
In one shift two time need to replace water of cookers. With out replacement color of the
meat of the shoulder goes dark and protein adhesion to the product. Also can be bad smell and taste.
It is all reduce the value of the product.
In cooking time the loss is less 12%, depending on the raw material condition. Usually 56%.
5.
CHILLING After cooking crab rapidly cooled in flowing water (0-5C). 10-20 min.
The better the product is chilled, the faster will be the freezing process. During chilling going
protein and blood separation from product. After chilling production wash with a strong stream of
water.
6.
FREEZING In air freezers cabinets temperature should be at -35-42C. Freezing until
the temperature inside the meat will be -18-25C. Freezing time 2-4 hours. Baskets loaded into the
camera, so that-be air to circulate freely on all sides and the top of the baskets. Slowly freezing,
leading to the possibility of "blackening" of products, as well as being much to the formation of
crystals in the meat, which further gives poor consistency, breaks in the meat. Slowly freezing is
generating very low quality production. Loss on freezing is 4-6%, it is necessary to take this into
account when sorting and stacking in cages. (Increase the weight of the section by 8-10%).
7.
GLAZING. Tank of glazing should be with fresh water. Water temperature 0-2C.
Dive time 2-4 s. If necessary re-glazing. Not less than 8% of the glaze. Usually should be 8-10%.
Glaze should be equal, free of frost, transparent. Time between freezing and glazing and exposure
to air should be reduced to a minimum. The shorter this period, the lower the temperature of the
product and water, the better the "buildup" coating.
8.
PACKAGING of the corrugated cardboard box and PVC bag. Tara must be clean,
dry, intact. It is strictly forbidden to put on packaging extraneous characters, words, pictures
9.

MARKING: For each packing case should be applied:

Net Weight (actual)
Date of manufacture
Type of crab
A method of processing: boiled/RAW etc.
Manufacturer

10.

STORAGE: is not above -25 C. Not more than 24 months.

Prepered by:________________________________________________________