Soup shark's fin soup making

Process flow

Acceptance of raw materials → raw material processing → cooking soup → filling → freezing → metal detection / packaging → storage and transportation.

Operation points

1. Raw material acceptance:

1.1 Shark's fins: The use of dry-cut hooks produced in Shantou, Guangdong Province.

1.2 Chicken breast, chicken shell, scallop, ham, ginger, white wine, dark soy sauce, etc. are all commercially available.

1.4 xanthan gum, produced in Germany; modified starch, produced in France.

2 raw material processing:

The shark's fins are cooked to a cooked wing after being processed by an acute frozen wing process. Wash chicken breast, precook until cooked, then cut into chicken. Scallops were soaked in clean water for 1h. Ham meat cut into wire.

3 cooking soup: According to the recipe, mixed cooking soup.

4 Filling: Using porcelain enamel, fill cooked shark's fin, chicken scallop, scallop, and ham according to the ingredient list, heat the soup to the required weight, and cover.

5Frozen: Freeze processing with a single freezing machine - The temperature below -38°C for about 20 minutes requires the center temperature to reach below -18°C.

6 Metal Detection/Packing: After the product is detected by a metal detector, each individual package comes with flavoring powder, Thai juice, and salt, and is shrink-wrapped and sent to the outer packaging area.

7 Storage and transportation: Each individually packaged product is packed in plastic baskets, sent to a freezer, and stored at -18C. When shipped, it is insulated with a foam box and packed in an external carton. After being transported at a normal temperature for a short distance, it is shipped to the destination.