Lec 2: Aquatic products Lec 2: Aquatic products Lec 2: Aquatic products Lec 2: Aquatic products Lec 2: Aquatic products Lec 2: Aquatic products Lec 2: Aquatic products Lec 2: Aquatic products Lec 2: Aquatic products
Shrimp products Black tiger shrimp: tôm sú White leg shrimp: tôm thẻ chân trắng Raw: chưa chế biến Cooked: xử lý nhiệt (nấu), luộc Skewered: xiên, nướng xiên Size (pcs/kg or lb): 6/8, 8/12, 13/15, 16/20, 21/30, 31/40: 6-8 pieces/kg or lb U: under HOSO: Head On Shell/skin On: tôm nguyên HLSO: Headless shell/skin on: tôm nguyên vỏ bỏ đầu Block frozen: đông dạng block IQF: Individually quick frozen: đông rời PTO: Peeled Tail On: tôm lột vỏ để đuôi U PDTO: Peeled deveined tail on: tôm lột vỏ, xẻ lưng, để đuôi PD: Peeled Deveined: tôm lột vỏ, xẻ lưng PUD: Peeled UnDeveined: tôm lột vỏ không xẻ lưng CPTO: cooked peeled tail on: tôm luộc, lột vỏ, để đuôi BTTY-TO: Butterfly Tail On: tôm xẻ bướm, để đuôi, nguyên vỏ FSO: Farmed Shell On: tôm để vỏ (thường có chữ F: farmed trước sản phẩm để tôm nuôi) EZ peel: easy peal: dễ lột vỏ: cắt vỏ lưng (thường đốt 1-5) Nobashi (Ebi): stretched PTO: tôm PTO kéo giãn, theo kiểu Nhật Bản Ebi: tôm Sushi: Sashimi: Pangasius products Pangasius portion: cắt khúc Fillet: Fillet cube: fillet cắt miếng dạng khối vuông Rolled pangasius: cá fillet cuộn Breaded/seasoned pangasius: cá rắc tẩm (rắc bột, tẩm gia vị) (Fish) burger: cá xay tạo hình, thường chiên, kẹp sandwich (Mỹ) Crispy: tẩm bột chiên giòn Wrapped (in potato): cuộn (khoai tây) thường chiên Gutted headless: bỏ đầu, lấy nội tạng Skewer: xiên Loin: thịt thăn Fish paste: dạng chả Smoked: Dried: Certificates: EEC: European Economic Community FDA: Food and Drug Administration GAP: Good Agricultural Practice HACCP: Hazard Analysis and Critical Control Points ISO: International Standards Organisation BRC: British Retail Consortium ASC: Aquaculture Stewardship Council GMP: Good Manufacturing Practice(s) GHP: Good Hygienic Practice(s) SSOP: Sanitation Standard Operating Procedures Halal: chế biến phù hợp giới luật người Hồi giáo Preservation by curing (drying, salting and smoking or cured fish): Curing in all its forms is the oldest of the techniques available to preserve fish, it is based on the simplest technologies such as air-drying, the use of salt and smoking (and combinations of these processes) still has application today Cured fish products can be found in societies without access to higher technologies (such as freezing and canning) and in those developed societies which have a long cultural association with curing, which has been retained despite the introduction of higher technologies Surimi: Surimi is a term that describes highly processed seafood products made by the removal of soluble proteins, lipids, pigments and odorous compounds from the fish flesh which, with the addition of cryoprotectants (CP), can be stored in the frozen state Surimi is traditionally a bland- flavoured white product onto which flavourings, colours and other additives are applied during further processing