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Steam Cooking Solution – Advancing Shrimp Processing Efficiency
1. Steam Cooking Solution Shrimp Processing Efficiency In shrimp processing, the cooking stage directly affects the color, texture, and sensory value of the final product. An ideal cooked shrimp should have a bright pink color, firm texture, and natural sweetness — the hallmarks required by demanding export markets such as Japan, the EU, and the...
Individual Quick Freezing (IQF): The Core of Modern Frozen Food Technology
1. What Is IQF (Individual Quick Freezing)? IQF is a rapid freezing method that freezes individual pieces of food instead of large blocks. Unlike block freezing where products stick together, IQF ensures every item — from peas and berries to shrimp and meat cubes — is frozen separately. This allows for: Easy portioning and packaging...
Phan Bach JSC at Seafood Expo Global 2026
From April 21–23, 2026, Phan Bach JSC proudly participated in Seafood Expo Global 2026 — the world’s largest and most influential seafood trade event. Bringing together industry leaders, technology providers, and seafood processors from across Europe, the United States, and beyond, the exhibition serves as a key platform for innovation, networking, and global business development....