Design of spring roll factory with a yield of 1500 tons per year

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING CAPSTONE PROJECT FOOD TECHNOLOGY DESIGN OF SPRING ROLL FA

MINISTRY OF EDUCATION AND TRAINING

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

CAPSTONE PROJECT FOOD TECHNOLOGY

DESIGN OF SPRING ROLL FACTORY WITH

A YIELD OF 1500 TONS PER YEAR

LECTURER: PhD HOANG VAN CHUYEN STUDENT: BUI NGOC XUAN LINH

PHAM MAI PHUONG

SKL 0 0 8 4 4 2

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING DEPARTMENT OF FOOD TECHNOLOGY

GRADUATION THESIS

ID: 2021-17116017

Student:

HO CHI MINH CITY – DECEMBER 2021

DESIGN OF SPRING ROLL FACTORY WITH A

YIELD OF 1500 TONS PER YEAR

Advisor: HOANG VAN CHUYEN, PhD

BUI NGOC XUAN LINH – 17116017

PHAM MAI PHUONG – 17116028

HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING DEPARTMENT OF FOOD TECHNOLOGY

MISSION OF THESIS

Name of students: Bui Ngoc Xuan Linh Student ID: 17116017

Major: Food Technology

1 Thesis title: Design of spring roll factory with a yield of 1500 tons per year

2 Thesis’s ID: 2021 – 17116017

3 Mission of thesis:

- Choosee the construction location and product comsumption

- Choose ingredients and builds a production process

- Calculate the fuel, electricity, wastes in the factory

- Calculate the fee, capital investment in the production process

- Drawing A1 of the main production

- Drawing A1 of the total factory

4 Date of assessment: 16/09/2021

5 Date of completion: 31/12/2021

6 Name of advisor: Hoang Van Chuyen, PhD

Instruction section: The whole thesis

The content and requirements of the graduation thesis have been approved by Head

of Department of Food Technology

Ho Chi Minh City, , _, 2021

Chair of the program Advisor

ACKNOWLEDGEMENT

Therefore, we would like sincerely thank to all the lectures in charge of the Department of Food Technology, Faculty of Chemical and Food Technology, and Ho Chi Minh City University and Technology and Education for imparting valuable knowledge and creating the best conditions in equipment as well as facilities for us

to complete the thesis

We also sincerely thank our adored supervisor, Hoang Van Chuyen PhD, who has always been enthusiastically guiding and sharing all teaching knowledge and experience for us to accomplish this graduation thesis

Nevertheless, we would like to send our sincere thanks to our schoolmates, for supporting and arranging the involved experiment of the thesis

We sincerely thank!

DECLARATION

Except where there is obvious recognition and reference to the work of others, we hereby declare that all content and material presented and involved in this thesis is our work

We also certify that the contents referenced in the thesis have been adequately and accurately cited in accordance with regulations

Ho Chi Minh, December 2021

Signature

TABLE OF CONTENTS

MISSION OF THESIS iii

ACKNOWLEDGEMENT iii

DECLARATION xiii

TABLE OF CONTENTS xiii

LIST OF FIGURES xx

LIST OF TABLES xxi

ABSTRACT xxv

CHAPTER 1: INTRODUCTION 1

1.1 The neccessity of the project 1

1.2 Objectives of the project 1

1.3 The scope of project 1

1.4 Design content 1

1.5 Research Methods 1

1.6 Scientific and practical significance of the project 2

CHAPTER 2: 3

SELECTTION OF FACTORY’S LOCATION 3

2.1 Design task 3

2.2 Choosing a location for the factory [1, 17, 18, 19] 3

2.3 Rationales for the selected location of the factory 3

2.3.1 Source of ingredient 3

2.3.2 Consumption market 3

2.3.3 Power – Water – Steam supply 3

2.3.4 Fuel supply 4

2.3.5 Drainage system and waste treatment 4

2.3.6 Human Resources 4

2.3.7 Transportation 4

CHAPTER 3: INGREDIENTS 6

3.1 Main ingredients 6

3.1.1 Black Tiger Shrimp 6

3.1.2 Pork 9

3.2 Secondary ingredients 14

3.2.1 Jicama 14

3.2.2 Taro 15

3.2.3 Wood-Ear Mushrooms 16

3.2.4 Carrot 17

3.2.5 Garlic 18

3.2.6 Onion 19

3.2.7 Spring roll wrappers 19

3.3 Additives 19

3.3.1 Monosodium Glutamate (MSG) 19

3.3.2 Sugar 20

3.3.3 Oil 20

3.3.4 Black pepper 21

3.3.5 Salt 22

3.3.6 Spring roll products 23

CHAPTER 4: MANUFACTURING 24

4.1 Processing [13, 14] 24

4.2 Procedure 24

CHAPTER 5: 28

ESTABLISHMENT OF PRODUCTION PLAN 28

5.1 Production plan 28

5.2 Material balance for the product 29

5.2.1 Shrimp 30

5.2.2 Pork 31

5.2.3 Spring roll wrapper 32

5.2.4 Jicama 32

5.2.5 Taro 33

5.2.6 Onion 34

5.2.7 Garlic 35

5.2.8 Wood – ear mushrooms 35

5.2.9 Carrot 36

5.2.10 Salt 37

5.2.11 Sugar 38

5.2.12 Oil 39

5.2.13 MSG 39

5.2.14 Pepper 40

CHAPTER 6: CALCULATION AND SELECTION OF MACHINES 44

6.1 Defrost machines [21] 44

6.2 Cutting machines [22] 45

6.3 Vertical screw grinder [23] 46

6.4 Mixer [24] 47

6.5 Centrifuge [25] 48

6.6 Freezing equipment [26] 49

6.7 Metal detector [27] 50

6.8 Vacuum Packaging Machine [28] 51

6.9 Automatic spring roll machine [29] 52

CHAPTER 7: 55

CALCULATION OF FUEL, ENERGY, WATER DEMAND OF THE FACTORY 55

7.1 Calculate electricity 55

7.1.1 Calculation of lighting electricity 55

7.1.2 Calculating electrodynamics 58

7.1.3 Determination of power factor and compensation capacity 59

7.2 Calculate the amount of water consumed in the factory 60

7.3 Frozen [16] 62

CHAPTER 8: 68

CALCULATIONS AND DESIGN PLANNING 68

8.1 Main production workshops [1] 68

8.2 Frozen storage [16] 71

8.2.1 Frozen meat storage room 71

8.2.2 Frozen shrimp storage room 71

8.2.3 Compressor room 72

8.2.4 Frozen storage size 72

8.3 Freezing room [16] 72

8.4 Agricultural storage 73

8.5 Electromechanical workshop 74

8.6 Solid waste treatment 74

8.7 Administrative building 74

8.8 Canteen, hall 75

8.9 Medical room 75

8.10 Toilet 75

8.11 Changing room 76

8.12 Voltage converter 76

8.13 Waste water treatment system 76

8.14 Fuel depot 76

8.15 Scrap warehouse 76

8.16 Two-wheeler garage 77

8.17 Cars garage 77

8.18 Garage for trucks 77

8.19 Water supplying 77

8.20 Fountain 78

8.21 Fire protection and prevention 78

8.22 Security room 78

8.23 Laundry room 78

8.24 Laboratory 78

8.25 Explain the drawing of construction in total area 80

CHAPTER 9: ORGANIZATION – ECONOMY 86

9.1 Factory organizational chart [13] 86

9.2 Fixed assets 87

9.2.1 Investment capital in construction 87

9.2.2 Capital investment in machinery 88

9.3 Direct costs 89

9.3.1 Cost of raw ingredients 89

9.3.2 Packaging cost 90

9.3.3 Energy cost 90

9.4 Salary 90

9.5 Social insurance cost 91

9.6 Indirect costs 92

9.7 Product cost 92

9.8 Economic performance of invested capital 92

CHAPTER 10: WORK SAFETY AND HYGIENE 94

10.1 Introduction to occupational safety 94

10.2 Climate safety for workers 94

10.3 Safe against dust and toxic gas 95

10.4 Safety against noise and vibration 95

10.5 Lighting safety 95

10.6 Safe to use the device 96

10.7 Fire prevention 96

10.8 Factory cleaning 96

CHAPTER 11: CONCLUSION 97

REFERENCES 98

LIST OF FIGURES

Figure 4.1 Manufacturing of spring roll 24

Figure 6 1 Defrost machine 44

Figure 6 2 Cutting machines 45

Figure 6 3 Grinder 46

Figure 6 4 Mixer 47

Figure 6 5 Centrifuge 48

Figure 6 6 Flat belt IQF 49

Figure 6 7 Metal detector 50

Figure 6 8 Vacuum packing machine 51

Figure 6 9 Spring roll making machine 52

LIST OF TABLES

Table 3.1 Nutritional ingedients of shrimp 6

Table 3.2 Shrimp microbiota 7

Table 3.3 Requirement for microorganisms in corrugated iron [3] 8

Table 3.4 Sensory requirements of raw shrimp 8

Table 3.5 Heavy metal requirements in blacl tiger shrimp 9

Table 3.6 Nutritional ingredients of pork 9

Table 3.7 Sensory requirements of fresh meat 11

Table 3.8 Physical and chemical requirements of fresh meat 12

Table 3.9 Microbiological criteria of fresh meat 12

Table 3.10 Sensory requirements of frozen meat 12

Table 3.11 Physical and chemical requirements of frozen meat 13

Table 3.12 Heavy metal residues of frozen meat 13

Table 3.13 Microbiological requirements of frozen meat 13

Table 3.14 Nutritional ingredients in Jicama [8] 14

Table 3.15 Requirements for the appearance of jicama 15

Table 3.16 Nutritional ingredients in Taro [8] 15

Table 3.17 Requirements for the appearance of taro 16

Table 3.18 Chemical compositions in 100g Wood – Ear Mushrooms [8] 16

Table 3.19 Nutritional ingredients in 100g carrots [8] 17

Table 3.20 Requirements for the appearance of carrot 18

Table 3.21 Requirements for the appearance of onion and garlic [8] 19

Table 3.22 Requirements for the appearance of MSG [9] 20

Table 3.23 Requirements for the appearance of sugar [10] 20

Table 3.25 Requirements for physical properties of black pepper [11] 21 Table 3.26 Requirements for chemical properties of black pepper 21 Table 27 Requirements for the appearance of salt [12] 22 Table 3.28 Physical and chemical properties of salt 22 Table 3.29 Sensory requirements for finished products [13] 23

Table 5 1 The diagram of ingredients input 28 Table 5 2 Shows the number of days and shifts per month 28 Table 5 3 The composition of product and mixing ratio 29 Table 5 4 Loss of ingredients through each stage 30 Table 5 5 The loss and the mass of shrimp at each stage 30 Table 5 6 The mass and the loss of pork at each stage 31 Table 5 7 The mass and the loss of spring roll wrappers at each stage 32 Table 5 8 The mass and the loss of jicama at each stage 32 Table 5 9 The mass and loss of taro at each stage 33 Table 5 10 The mass and the loss of onion at each stage 34 Table 5 11 The mass and the loss of garlic at each stage 35 Table 5 12 The mass and the loss of wood – ear mushrooms at each stage 35 Table 5 13 The mass and the loss of carrot at each stage 36 Table 5 14 The mass and the loss of salt at each stage 37 Table 5 15 The mass and the loss of sugar at each stage 38 Table 5 16 The mass and the loss of oil at each stage 39 Table 5 17 The mass and the loss of MSG at each stage 40

Table 5 18 The mass and the loss of pepper at each stage 40 Table 5 19 The ingredients requirement for the production line of spring rolls 41 Table 5 20 The mass of semi – products through each stage numbered from 1 to 6

(Productivity in kg/h) 42

Table 6 1 Defrosting machine specifications: 44 Table 6 2 Specification of Cutting machine 45 Table 6 3 Specification of the Grinder 46 Table 6 4 Specifications of Mixer 47 Table 6 5 Specifications of Centrifuge 48 Table 6 6 Specifications of Flat belt Individual Quick Freezer 49 Table 6 7 Specifications of Metal Dectector 50 Table 6 8 Specifications of Vacuum packing machine 51 Table 6 9 Specifications of spring roll making machine 52 Table 6 10 Summary of machine and specification of the production line of shrimp and pork spring rolls 54

Table 7 1 Statistical table of lighting in the main production workshop 56 Table 7 2 General table of lighting for projects 56 Table 7 3 Table of lamp power of partsin the factory 57 Table 7 4 Statistics of equipment in the main production workshop 58

Table 7 6 Table of water consumption for the main production workshop 61

Table 8 1 Summary of rooms in main production workshop 68 Table 8 2 Statistical table of general placement of factory [1] 78

Table 9 1 Number of workers in main production line 86 Table 9 2 Number of workers in whole factory 87 Table 9 3 Ingredient cost 89

ABSTRACT

"Vietnamese spring rolls must be a unique dish to be voted one of the 50 best dishes in the world by CNN in 2011 and one of the twelve delicious Vietnamese dishes recognized by the Asian Record Organization in the past year," he said Dr Nguyen Nha said There are some tips to help crispy spring rolls when eaten, such as applying lemon (or vinegar) to the rice paper before rolling or putting lemon (vinegar) in grease when frying You can also fry and let it cool, when eaten Because the number of consumption is increasing and the factories are growing more and more but not fully guaranteed the quality of the product On the other hand, manufacturing plants in small provinces in the country are still very limited in terms

of area as well as raw materials, output quality, so it is still necessary to import from large provinces Therefore, in this project, we would like to present and state the practical requirements, design the production process and calculate the construction of a spring roll factory with a yield of 1500 tons / year with the with advanced and modern technology equipment to ensure the quality of output products and meet the needs of consumers in the country and export to nearby countries

CHAPTER 1: INTRODUCTION

1.1 The neccessity of the project

The methods of preparing family dishes in our country have many characteristics and are different from other countries This is also an opportunity for Vietnam's industry to develop and industrialize the production processes of a lot of traditional foods, transforming the traditional environment of family-scale processing into industrial foods for domestic consumption and export abroad A typical example is the spring roll product Previously, it was only processed on a family scale Nowadays, spring rolls are produced on an industrial scale However, the production process at factories in the country has not been mechanized

or automated Therefore, it is necessary to conduct the design and construction of pork meat and shrimp spring rolls factory with a capacity of 1500 tons/year with a modern machinery system, reducing costs, improve product quality to compete with competitors in the food industry already on the market

1.2 Objectives of the project

Conducting a design of the pork meat and shrimp spring rolls factory to fully meet domestic and international food safety and hygiene standards to match the increasing consumer tastes

of the domestic and export markets Choosing suitable equipment for the production line with a capacity of 1500 tons/year Exploiting capital, developing technology, building a closed supply chain, from raw materials to processing; providing high-quality safe food, ensuring monitoring and traceability processes Improve production capacity, product quality, train human resources, and meet current development needs

1.3 The scope of project

The scope of the topic is the production area in Ho Chi Minh City, but mainly in Vinh Loc industrial zone

1.4 Design content

Choose a reasonable factory location Choose a technical diagram, select and calculate equipment for the process, layout of workshop, drawing and analyzing the factory design drawings, layout and drawing of buildings describing the overall ground Calculate energy, electricity, water, fuel materials, construction and cleaning of factory, and finally economic accounting

1.5 Research Methods

Refer to documents on design and construction of spring roll factories of domestic companies Surveying food industry zones to choose suitable construction sites Assess the construction site and the environment around the factory Surveying sources of raw materials, electricity and water sources Surveying the economics of factory construction Calculate the material balance, choose the capacity, and the technical characteristics of the equipment in the production line in a reasonable way

1.6 Scientific and practical significance of the project

Scientific significance:

The production technology process has been built, serving as a basis for the calculation, and selection of equipment as well as the arrangement of equipment in the production line Calculate the works to be built from which to build the size, buy the equipment needed for the respective works

Have an overview of the problem in the construction of the factory, such as: choosing a construction location, assessing the quality of raw materials, types of energy to use, ensuring safety factors when producing and evaluating project success

Practical significance:

Based on the design process, we realize the feasibility of the project plan, thereby serving as

a basis for bringing the project to reality in the future

2.2 Choosing a location for the factory [1, 17, 18, 19]

Vinh Loc A Industrial Park is located in Vinh Loc A Commune, Binh Chanh District, Ho Chi Minh City with 84,590 hectares Vinh Loc Industrial Park is close to seafood suppliers such as Vung Tau, Can Gio, Long An, Ben Tre, Ninh Thuan Located in the key economic quadrangle southwest of Ho Chi Minh City, the industrial park possesses the following advantages in traffic and mobility: The factory location is adjacent to the large national highway 1A, far away from the main road Tan Son Nhat airport is less than 10km and 17km from Ho Chi Minh city center; 10km from Saigon station Therefore, it is very convenient

in importing raw materials, transporting goods, machinery and equipment, and distributing products

2.3 Rationales for the selected location of the factory

2.3.1 Source of ingredient

Raw materials used for the factory with volume and quality have been calculated and checked strictly The factory's raw materials will be purchased from traders from many provinces such as Vung Tau, Binh Thuan, Can Gio and some western provinces Procurement is carried out by a team of skilled and experienced staff to ensure the quality of raw materials

2.3.2 Consumption market

The factory will first supply products mainly domestically Typically, Ho Chi Minh City is

a place to attract investors to build industrial parks, factories and enterprises, so the consumption market is very large Products will be supplied directly to supermarkets, agents and stores Can be ordered on request

2.3.3 Power – Water – Steam supply

Power source: The power supply system for the factory is located in the power network supplying the industrial park to serve production At the factory, the medium voltage power

line will go through the voltage converter to lower the voltage to the necessary voltage for use, including two types: 3-phase line - 380V and 1-phase line - 220V In addition, the factory is also equipped with a generator to backup in case of power failure during production

Water source: Using a local water supply system with groundwater exploited on-site through

a treatment system and water distribution network Vinh Loc Industrial Park has its own network of tap water supply for the industrial park The maximum water supply capacity is 12,000 m3/day Thus, ensuring adequate and reasonable water supply for the plant's needs The water supply pipe system is made of plastic to ensure that it is not contaminated with metal, the workshop line is located along the wall into the production stages: preliminary processing room, processing room, mold placement and daily life

Steam is one of the most important auxiliary materials for a manufacturing plant In the factory, steam is used for many different purposes, but mainly for production such as: heating used in daily life To ensure the operation of the plant, the supplied steam must be saturated steam

2.3.4 Fuel supply

Use natural gas and liquid fuel because the heat generated is greater and the waste generated after the combustion reaction is also less

2.3.5 Drainage system and waste treatment

The industrial park uses a specially designed dirty sewer system and a local waste treatment machine with Vietnamese standards and regulations

The wastewater treatment system has a capacity of 6.000 m3/day The wastewater treatment system is extremely modern with the criteria of clean filtration, environmental protection, towards sustainable development

2.3.6 Human Resources

The factory construction site is not far from residential areas, near traffic routes, so it has abundant and high-quality human resources Professionally qualified cadres and engineers must be fully trained in management and administration The workers can recruit unskilled and vocational workers in the surrounding residential areas to be assured of their accommodation and activities

2.3.7 Transportation

The transport system is developed thanks to the wide internal roads and flat terrain creating favorable conditions for circulation activities The North-South road connecting industrial and residential areas has a width of 30m and other internal roads with a width of 16-30m Convenient for importing raw materials, exporting products, operating in the factory

CHAPTER 3: INGREDIENTS

3.1 Main ingredients

3.1.1 Black Tiger Shrimp

The scientific name of the black tiger shrimp is Penaeus monodon Fabricius, is a

cold-blooded animal that is very susceptible to diseases, especially when the weather and habitat change erratically In the adult stage, black tiger shrimp live buried in the bottom of the pond Depending on the water layer, turbidity, and food, the body color of shrimp is different from green, brown, red, gray, and blue Black tiger shrimp have a back that alternates between blue or black and yellow Mature shrimp can reach 33cm in length and females are usually larger than males

• Chemical composition of black tiger shrimp:

The chemical composition of shrimp includes protein, water, lipids, carbohydrates, trace minerals, and macronutrients, etc These components depending on the breed, species, sex, diet, environmental conditions, and physiological changes of the shrimp The difference in chemical composition and their variation greatly affects the nutritional value of the product, the fresh preservation of raw materials and the preservation process

Table 3.1 Nutritional ingedients of shrimp

a Water

Shrimp muscle tissue contains about 75% water The water content depends on the breed, species, and nutritional status of the shrimp In muscles and cells, water plays an important role as a solvent for biochemical reactions and influences the formation of reaction products

- Connective tissue proteins (collagen, elastin) High concentrations of salt or heat treatment can lead to protein denaturation

• The microbiota of shrimp

The number of bacteria that exist in crustaceans and mollusks is close to that of bacteria that exist on fish, including aerobic bacteria, facultative anaerobic bacteria G-bacteria such as Pseudomonas, Alteromonas, Acinetobacter, Moraxella, Flavolacberium, Cytophaga, and Vibrio And in warm water are susceptible to G + bacteria such as Micrococcus, Bacillus, and Corynefor [2]

Table 3.2 Shrimp microbiota

Gram (-) Gram (+) Note

Table 3.3 Requirement for microorganisms in corrugated iron [3]

limit

Total number of aerobic microorganisms, number of colonies in 1 gram

6

E.coli, the number of bacteria in 1 gram of product 102

Staphylococcus aureus, number of bacteria in 1 gram of product 102

Clostridium perfringens, number of bacteria in 1 gram of product 102

Salmonella, the number of bacteria in 25 grams of the product 0

Vibrio parahaeolyticus, number of bacteria in 1 gram of product 102

a Sensory requirements [4]

Table 3.4 Sensory requirements of raw shrimp

Request Regulation

Color Natural color No more than 20% of shrimp bodies with

black spots and discoloration are allowed out of the total number of shrimp bodies

Appearance Intact, flesh is not friable

Flavor Has a natural fishy smell of shrimp, no strange smell Foreign impurities (starch,

Polyvinyl alcohol - PVA,

Table 3.5 Heavy metal requirements in blacl tiger shrimp

is easily oxidized

In meat processing, changes in pH and ionic strength will affect the water holding capacity

of pure proteins Proper electrostatic interactions between the protein chains will result in swelling gels filled with water If the protein chains attract each other, the adsorbed water and especially the free water will be ejected and may flow and evaporate At isoelectric pH, the water holding capacity is minimal At extreme pH the protein chains will be charged with the same sign and will repel each other; the tissues will swell and the tenderness of the meat will also increase

b Protein

Protein accounts for 80% of the dry matter in the muscle, the role of providing energy, building cell structure Besides, there are many other biological roles that determine the overall characteristics of the diet

c Fat

Animal lipids are found under the skin, abdomen, and around the viscera

Triglycerides: are esters made of straight-chain acids and glycerin alcohol

Phospholipids: Found in low levels of animal fats, but plays a key role in the structural and functional composition of cells and mucous membranes Phospholipids found in meat exist

in the form of phosphoglycerides

d Carbohydrate

Muscle carbohydrates in the form of glycogen are usually less than 1% lower The glycogen content of meat will be higher if the animal is well-rested before slaughter Glycogen is broken down to form lactic acid during meat storage If the glycogen content of the meat is low, it will affect the ripening process of the meat

e Mineral

The amount of minerals in the meat organization accounts for very little, averaging about 0.8 - 1.5% exists in the state of inorganic compounds in amino acids and hemoglobin Therefore, it will be easily absorbed in the human body

f Vitamin

Meat is an excellent source of B vitamins Vitamins are classified according to their degree

of solubility: water-soluble vitamins reduce the vitamin B and C system; fat-soluble vitamins include vitamins A, D, E, and K

• Some indicators of meat

a For fresh meat [6]

Meat block cuts Normal color, bright, dry, firm, high elastic Odor Features of the product, no strange smell Color Product characteristics

❖ Physical and chemical requirements

Table 3.8 Physical and chemical requirements of fresh meat

Qualitative hydrogen sulfide (H2S) Negative

Ammonia content, mg / 100g, not more than 35

Table 3.9 Microbiological criteria of fresh meat

Total aerobic microorganisms, CFU per

5

Coliform, CFU per gram of product 102

E.coli, CFU per gram of product 102

Staphylococcus aureus, CFU per gram of

For minced meat, it is 106

b For frozen meat [7]

The meat mass is clean, free of foreign impurities, no ice on the surface, and must not be thawed

Color A characteristic bright pink color

Status after thawing

Status

Elastic, non-viscous surface, free from foreign impurities

Fat soft, chewy, shaped

Color Product characteristics Odor Features of meat mass, no strange smell

❖ Physical and chemical requirements

Table 3.11 Physical and chemical requirements of frozen meat

Qualitative hydrogen sulfide (H2S) Negative

Ammonia content mg / 1001, not more than 35

❖ The residue of heavy metals

Table 3.12 Heavy metal residues of frozen meat

❖ Microbiological criteria

Table 3.13 Microbiological requirements of frozen meat

Total aerobic microorganisms, CFU per

6

E coli, CFU per gram of product 102

Coliform, CFU per gram of product 102

Salmonella (in 25g of product) Do not allow

Staphylococcus aureus, CFU per gram of

2

Clostridium botulinum, CFU per gram of

Clostridium perfringens, CFU per gram of

2

3.2 Secondary ingredients

3.2.1 Jicama

Science name: Pachyrhizus erosus (L) Urban

Jicama originated in Mexico and South America; jicama was introduced to Vietnam from the seventeenth century Jicama grows well in alluvial coastal lands in all parts of the country Depending on the variety, cultivation conditions, and soil fertility, jicama have different sizes Protein content in jicama is quite high, rich in essential vitamins for the body: vitamins B, B2, PP

Table 3.14 Nutritional ingredients in Jicama [8]

Calcium mg 8

Table 3.15 Requirements for the appearance of jicama

Sensory Clean, dry, not muddy, not damaged, hazy, deep

Do not get submerged

Specifications

Jicama: g / tubers 100

Impurities Allow sticking a little dry, close to dry soil No live

insects Pesticide residue According to the regulations of the Ministry of Health

3.2.2 Taro

Science name: Colocasia esculenta

Taro is widely grown in tropical countries Used as raw materials for the processing of products: soups, candies, spring rolls Taro roots are rich in starch Also, the tubers also contain many vitamins and minerals

Table 3.16 Nutritional ingredients in Taro [8]