Khan Fresh and Frozen Shrimp Size 81-90 (Economical Rice & Stir-Fry Grade)

In institutional commissaries and banquets, piece perception per serving drives diner satisfaction. Procuring size 81-90 allows kitchen managers to deliver abundant shrimp density across saffron rice plates at a significantly lower cost-per-kilogram than jumbo grades, driving food costs down.

Given their delicate mass, size 81-90 shrimp cook through in strictly 60 to 90 seconds under brisk skillet heat. Extended heating purges cellular water, leading to excessive shrinkage and fibrous toughness; they should be folded in during the final seconds of culinary assembly.

Within our fluidized-bed cryogenic IQF tunnels, high-velocity -40°C updraft airflow suspends shrimp above perforated conveyor belts. Each piece freezes independently in mid-air in minutes, producing free-flowing individual frozen units that allow kitchen staff to scoop exact weights without thawing blocks.

Continuous immersion through calibrated ozonated rinse baths strips up to 99% of surface bio-burden upon dock reception. The in-house microbiology lab certifies Total Viable Counts (TVC strictly below 10^5 CFU/g), zero Salmonella detected in 25g, and negative E. coli prior to case sealing.

Multi-layer high-barrier polymer films draw down over individual shrimp contours via thermal vacuum extraction. Evacuating all headspace air eliminates freezer burn, frost accumulation, and lipid oxidation, preserving tissue translucency and snappy flaking throughout frozen shelf life.

Wholesale procurement begins at a 300 kg MOQ packaged within rigid 5-ply kraft cases (5kg or 10kg net). Consignments travel nationwide in GPS-telematics refrigerated linehaul trucks certified at continuous -18°C, accompanied by statutory freight manifests and IVO transit permits.

Following rapid laboratory thawing, sensory inspectors evaluate flesh translucency, absence of melanosis spotting, structural muscle rebound upon palpation, and clean marine aromatics devoid of rancidity. Standardized water-bath boiling validates natural sweetness and snappy bite before lots are cleared.