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IQF Scallop Meat
Our IQF scallop meat is harvested during the early morning low‑tide window and transported to our adjacent processing plant in insulated tubs within 45 minutes, ensuring minimal enzymatic degradation. Upon arrival, a high‑pressure cold‑water spray removes surface slime and debris, followed by manual sorting to reject any specimens with cracked shells or off‑colour flesh. The adductor muscles are then excised with precision knives, leaving no trace of viscera, skirt, or roe. A final immersion in a 1.5% saline solution gently firms the texture without adding sodium phosphates-a key differentiator for clean‑label buyers. The IQF tunnel, operating at ‑40°C, completes freezing in just 8 minutes, resulting in individually loose, non‑clumping pieces that simplify portioning. We offer three standard count ranges: 60/80, 80/100, and 100/120 per 454 g, packed in moisture‑proof, BPA‑free laminated cartons with clear net‑weight labels. Each batch undergoes third‑party testing for total viable count (TVC), E. coli, and histamine, with certificates issued in English and Chinese. The low‑fat, high‑protein profile (19 g protein per 100 g) supports muscle repair, while the delicate texture holds up beautifully in tempura, coconut curries, and garlic‑infused pasta. Our streamlined supply chain guarantees delivery within 72 hours after order confirmation, with temperature data loggers accompanying every pallet.
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FAQ
FAQ
01.What does "no phosphate additives" mean for the final eating quality?
A1: Phosphates are often used to retain water and increase weight, but they can impart a soapy aftertaste and cause excessive moisture release when cooking. Our phosphate‑free process ensures the scallops retain only their natural juiciness, so they sear properly without stewing in liquid, yielding a firmer, sweeter bite and a cleaner ingredient label.
02.Which export standards do your packaging and processing comply with?
A2: Our facility is registered with the General Administration of Customs of China (GACC) and holds both FDA (USA) and EU (EC 852/2004) export approval. All cartons are printed with lot numbers, production dates, and bilingual handling instructions, meeting international shipping requirements for temperature‑controlled seafood.
03.How do I prevent the scallops from becoming tough if I use them in a microwave?
A3: Microwaving is not recommended for raw scallops because uneven heating can easily overcook them. If you must, use a low‑power setting (30%) in short bursts, covering the dish with a damp paper towel, and stop as soon as they turn opaque-usually within 1–2 minutes for a 200 g portion. For best results, pan‑sear or steam instead.
04.Are these scallops suitable for deep‑frying, and what batter works well?
A4: Absolutely. Their small size and firm texture make them ideal for tempura or panko‑crusted fry. Pat them dry, dust lightly with rice flour, then dip in a chilled batter (ice water + flour + egg yolk) and fry at 180°C for 60–90 seconds until golden. The low moisture content prevents excessive oil absorption.
05.What is the minimum order quantity for importers, and can we get private labelling?
A5: The MOQ for standard export cartons (10 kg master cases) is one full pallet (approx. 500 kg). For private labelling, we require a minimum of two pallets per custom design; lead time for label printing and artwork approval is about 10 working days. Contact our sales team for specific terms.
06.How can I verify the harvest date and processing batch of the product I receive?
A6: Each inner carton and outer master case carries a unique 14‑digit traceability code. You can scan the QR code on the label or enter the number on our official portal to access the original harvest pond, processing date/time, QC test results, and the name of the responsible inspector, ensuring full transparency from farm to fork.
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