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Quality System

Receiving Material

MRG Process

Shrimps are harvested and delivered to MRG in ice slush via insulated trucks. The container seal is broken at the factory for initial inspections of the shrimps.

Quality

MRG Process

Once quality has been confirmed and recorded, shrimps are transfered into washer tanks to be cleaned and foreign materials are eliminated simultaneously.

MRG Process

Shrimp are then pass through a dewatering system and weighed by digital scale.

MRG Process

After weighing the shrimps are transfered to graders or the de-headers in the next process.

Base Preparation

MRG Process

Weighed Shrimps are fed automatically to each conveyer. Heads removed manually and headless shrimps are washed again before grading.

MRG Process

Shrimp back is cut along the center from first to the sixth segment.

MRG Process

Shrimp is peeled from to the fifth segment, then the vein is removing by cutting  the back from second to fifth segment.

MRG Process

Shell removed completely including the tail then deveined using the same process as that of PTO.

MRG Process

Veins are removed using a pin to minimise any damage to the back of the shrimp.

Treatment

MRG Process

5,000L mixing tanks are connected to a 10,000L storage tank ready to supply in to the production process.

MRG Process

Temperature is kept strictly low & constant to ensure supreme condition of raw material during treatment.

MRG Process

Controlled volume of shrimp is fed into treatment tank where solutionis added using computer controlled system that also regulates the agitation time.

Cooking Process

MRG Process

After treatment, shrimps are passed through warm water.This is to ensure that the core temperature is adjusted and homoginized, ready for cooker. Curl control is applied as required.

MRG Process

Superior temperature and pressure controlled steam cooking system cooks shrimp under forced convection process. This ensures that our shrimps do not get over-cooked on the outside and improves texture. Cooked shrimps are immediately chilled rapidly brings the shrimps to the required temperature for the freezing process.

Freezing

MRG Process
  • MRG uses liquid nitrogen for the quickest possible “IQF” Instant freezing together with vibrating belt on multiflight conveyor makes sure that all shrimps come out perfectly “Individual”

  • ​Shrimps are weighed before the glazing process to ensure the most accurae result. The glaze is applied and rechecked to confirm the percentage.

  • ​Shrimps are now ready to go into their package which will go through a metal detector.

Export

MRG Process

Strictly  inspected  finished  products are  transfer to the  monitor  and  control containers we approach to  exportation system. Above all  reliable transport is significant.

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