B.A Breaded Shrimp

Raw shrimp are calibrated typically within 30/40 or 40/50 count per pound prior to breading, ensuring uniform cooking times and consistent portion sizes throughout the pack.

The breading pickup is maintained between 35% and 40% of total product weight, ensuring that 60% to 65% consists of real, succulent shrimp meat.

Shrimp are washed in chilled ozonated water at 5°C immediately upon receipt. Total Volatile Basic Nitrogen (TVB-N) levels are tested, followed by seasoning with natural citrus and herb extracts.

Deep fry directly from frozen in clean vegetable oil at 180°C for 2.5 to 3 minutes. Overcooking must be avoided to prevent moisture loss and meat toughening.

The product is processed without heavy non-meat water-binding polyphosphates; its juiciness and bulk derive purely from fresh natural shrimp and premium batter adhesion.

Yes, all export shipments include Veterinary Health Certificates, legal catch certification, and heavy metal lab clearance (Lead, Cadmium, Mercury) meeting target market tolerances.

Shrimp are laid out in molded inner trays that immobilize each portion before cartoning, effectively dampening vibrational impacts and preserving intact tail presentation.