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Aoraki Cold Smoke Slices INVESTIGATIVE THOUGHT STREAMS ON BLEACHED BAND…
Aoraki Cold Smoke Slices
INVESTIGATIVE THOUGHT STREAMS
ON
BLEACHED BAND COMPLAINT
How to Manage it?
Because the Fix is NOT
going to happen overnight
3. Window Dressing
3 A)
. Set aside large portion slices in the middle of Pack Table for everyone to share a piece for each pack to place it as last slice that covers the whole window of pack
3 B)
Invert the placement of the slices.
But to get benefit out of it we will have to
trim the mid line of the fillet on skin side
4. Quality Control
4 A)
.Confer & create STANDARDS on what is acceptable and what is not
4 b)
. Provide Example Pictures on a Chart
TO BE DISPLAYED AT RTE PACK ROOM
How to Fix it?
1. REVIEW - PROCESS STEPS
for Cold Smoked Product
1 B)
DRYING TIME
-reduction may help?
If excessive drying is identified as cause of dehydration that results in this banding
1 E)
SLICING KNIFE
- Sharpness & Speed
1 D)
FREEZING
for Tempering
Time & Temperature
1 A)
SALTING PROCESS & TIME
variables to review, since it appears to bleach the color, though only in some fillets but not on others to varying degrees
1 C)
GOLDEN SYRUP
Concentration
IF we determine sugar CRYSTALLIZATION
is the cause, we could try reducing the strength of Syrup to fix it. Dilute it more so it can be absorbed well by dehydrated surface after drying
2. INVESTIGATE
to Pinpoint
Source of the Problem
2 A)
Start collecting Sample
Pictures of fillet per batch,
before & after salting and after drying.
2 B)
Analyse the above data in relation
to age of the fillet, farm, size of the fillet etc
HISTORY
Is this a new Problem?
NO.
It has been there
for more than two years
Nov 2017
Product Sample
