Hamlet 1, Tan Phong Commune, Gia Rai Town, Bac Lieu, Province, Vietnam

Processing Workflow at Our First In-House Factory

Khoi Viet Seafood Factory Tour

Upon arrival from our farms or organic sources, shrimp are immediately collected and processed at our first in-house factory to ensure maximum freshness and quality.

Overview of the steps involved:

  1. Collection and Initial Cleaning:

    • Shrimp are swiftly collected and rinsed to remove any surface impurities.

  2. Sizing:

    • The shrimp are then sorted and sized according to industry standards to ensure uniformity.

  3. Peeling and Deveining:

    • Depending on the product requirements, the shrimp may be peeled and deveined:

      • Head Loss Shell On: Removing the head while keeping the shell intact.

      • Head On Shell On (HOSO): Cleaning and maintaining the head and shell.

      • Peeled and Deveined (PD): Removing the shell and vein for ready-to-cook shrimp.

      • Peeled Tail On (PTO): Removing the shell but keeping the tail.

      • Peeled, Deveined, Tail On (PDTO): Removing the shell and vein while keeping the tail.

  4. Weighing and Packing:

    • The processed shrimp are weighed and packed into 10kg bags to ensure consistency and accuracy.

  5. Transfer to Second In-House Factory:

    • The packed shrimp are then sent to our second in-house factory under controlled temperature conditions to maintain freshness and prevent contamination

Hamlet 5, Ho Phong Ward, Gia Rai Town, Bac Lieu Province, Vietnam

Processing Workflow at Our Second In-House Factory

Khoi Viet Seafood Factory Tour

Upon Arrival at Second In-House Factory:

  1. Conduct Microbiological Testing, Physical and Chemical Testing

    Refer to Quality

  2. Cleaning and Sizing:

    • Shrimp are thoroughly cleaned again and sorted by size to ensure uniformity for further processing

  3. Specialized Processing:

    • Boiling or Cooking: Shrimp are cooked using cooking machines, ensuring even and precise cooking

    • Butterfly Cutting: Some shrimp are butterfly cut

    • STPP Coating: Shrimp may undergo Sodium Tripolyphosphate (STPP) coating to maintain moisture and texture

    • Nobashi Preparation: Shrimp are stretched and straightened to create Nobashi shrimp, also known as Ebi Fry

    • Breaded Torpedo Preparation: Some shrimp are breaded to create breaded torpedo shrimp, also known as Tempura

  4. Freezing Methods:

    • IQF (Individual Quick Freezing): Ensures each shrimp is individually frozen to maintain shape and quality. Typically operates between -30°C to -40°C

    • Air Blast Freezing: Rapidly freezes shrimp to lock in freshness. Typically operates between -38°C to -44°C

    • Flake Ice Machine: Utilized for specific products where flake ice or coating is preferred to maintain optimal temperature and texture. Typically operates around -5°C to -10°C

  5. Final Testing:

    • Microbiological Testing: Conduct final microbiological tests before packaging to ensure the shrimp are free from harmful microorganisms

    • Physical and Chemical Testing: Perform final tests to confirm that all chemical residues are within acceptable limits

  6. Packing and Dispatch:

    • Packing: The processed and frozen shrimp are then carefully packed according to customer specifications

Address : E3 VL7 Street, Industrial Park, ben Luc, Long An 70000, Vietnam

Our cold storage facilities serve both storage and transit purposes, ensuring easy access to the terminal port in Ho Chi Minh City. To prevent dehydration and bacterial growth, fish undergo air blasting, which rapidly reduces the temperature to preserve quality and safety.

Further processing, including coating and IQF/block freezing, is carried out in Bac Lieu to maintain the integrity and freshness of our seafood products