Review Special Products & Canned Pineapple of Thienkhanh

#1. Fish meal & fish maw in Thienkhanh

Thienkhanh is a famous fish meal supplier in Vietnam. We cooperate with the appropriate marine fish processing companies to consume human food into high nutritional value. Our fish meal and fish oil production plants are strictly tested prior to production.

The fisherman, acting independently from the plant manager, catches fish at night and takes it ashore the next morning for processing. The fish meal produced is mostly added to the chicken feed at a 3-10% level, in that it forms an almost irreplaceable ingredient due to its unique essential amino acid composition and presence. of the polyunsaturated fatty acids (PUFA) in the remaining fat.

And the production process uses only steam (in the kitchen) and heat (in the dryer) to create the final two products – fishmeal and fish oil. No chemicals were used except for the ethoxylation (1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline, EQ), added at 400 mg / kg to protect PUFA in meal.

Therefore, a clean environmentally friendly process and biodegradable waste products. Drying of fishmeal is an important part of this process because PUFA can be oxidized if it is not managed properly. EQ supplementation immediately after drying protects PUFA from oxidation afterwards. The destruction of fish in delays between catching and processing is still a problem, as freezing fish on ships is not economically viable.

Processing damaged fish will inevitably lead to a decrease in the quality of flour and oil and also contribute to air pollution. Continuous efforts have been made to improve fishmeal production and quality, and this review highlights these efforts.
#2. Canned Pineapple

Pineapple (Ananas comosus L.) belongs to the family Bromeliaceae and is one of the most important fruits of trade in the world (Dhar et al., 2008). Pineapples are usually eaten fresh or fresh pineapple juice. Pineapple is a great source of vitamins and minerals, and offers a palette of colors, flavors and textures for fun eating (Othman, 2011). The popularity of pineapple is due to its sweet and sour taste contains 15% sugar, malic and citric acid. It also contains vitamin C and essential minerals, manganese (Okonkwo et al., 2012).

Pineapple originally consumed only as a fresh fruit. With the development of the processing industry, fruits have been processed and consumed in various forms such as chunks, slices, fruit juices, syrups, jam, pineapple and pineapple. Pineapple is the only source of bromelain, a complex proteolytic enzyme used in the pharmaceutical market and as a meat softener, while the waste from fruit processing is now processed into a powdered product. used as a fiber supplement.
Research:

This research was undertaken to create and enhance the sensory and nutritional properties of canned pineapple and its effects after processing and preserving these products.

Pineapple was packed with sugar solution (treated), orange juice mixed with a ratio of 1: 1 water: fruit juices, mango juice diluted with a ratio of 3: 1 water: juice All fillers were increased to 40% by sucrose and then packed in a 2: 1 volume of solution (wt: wt). Results showed that total sugar, ash, total phenol, carotenoids and ascorbic acid content in pumpkin and pineapple were (62.16% and 78.49%), 5.69% and 2.21. %), (3.74% and 4.28%) dry and (0.38% and 0.16%) and (33.81 and 37.79 mg / 100 g) on ​​the basis of fresh weight, respectively .

Results showed that the total dissolved solids, total sugar, total phenol, total carotene and ascorbic acid of canned pumpkin ranged from 17.1% to 19.5%, 89.50% to 97, 49%, 0.87% to 1.47%, 0.42% to 1.27% and ascorbic acid 88.19 to 210.53 mg / 100 g on a dry weight basis. The robustness of canned pumpkin has shown a serious decline due to canning and preservation. In addition, brown rice without enzymes increased slightly during storage without significantly affecting the quality of the product. The chemical composition of canned pineapple has decreased slightly during storage. Statistical analysis for sensory evaluation of canned pineapple with fruit juice especially canned pineapple (Methods 2, 5) achieved a high acceptance score after 6 months of storage at room temperature.

The physical and chemical properties of canned pineapple were investigated. The results show that canned pineapple in thienkhanh has higher value for canned pineapples in other companies and is approximately equal to fresh pineapple. That is what our customers trust and use our products.
#3. Rubber band

Check quality rubber band in thienkhanh before selling

Rubber strips from each batch are tested for quality. One of them is the measurement module, or how hard a band is: a tight band should lift while pulling, while a band does to protect fragile objects so gently step back. Another test, for stretching, determines how far a band will stretch, depending on the percentage of rubber in a band: the more rubber, then the longer it should be.

A third characteristic often tested is the breaking strength, or whether a strip of rubber is strong enough to withstand normal pressure. If 90 percent of the sample strips in a batch pass a specific test, the batch moves to the next test; If 90 percent pass all tests, the batch is considered ready for market.

So, the above are the answers to the questions of the audience have set for thienkhanh about the product quality as well as the production regulations of our company. If you have any questions or need assistance, please contact us immediately to get the best service