Thien Vuong Fish Cake: Building Provincial OCOP products

Raw materials for making fish cakes include grass carp, common carp, and bighead carp, which are purchased from sources with clear origin and origin inspection. In particular, the company always chooses fresh fish.

After collection, the raw fish are cleaned, scales and organs are removed and washed with cold water. The purpose of this process is to remove some microorganisms on the surface. The water source used is clean water, ensuring hygiene according to standards. The temperature of the water used to wash the fish is always lower than 5 degrees Celsius. After cleaning, the fish is put in to fillet to get the meat, remove the skin and bones to prepare for grinding.

To ensure food safety, the additives added to fish cakes are mainly starch, gelatin, sorbitol and spices such as sugar, salt, pepper, etc. All additives used are always of clear origin, in the permitted list, with intact labels and expiration dates; and are stored in suitable containers in a cool, dry place.

After the coarse grinding process, additives and spices are added, the ingredients are mixed and ground. To avoid spoilage, the mixture is frozen before being coated with flour and breaded, then fried. The product is then frozen a second time to make packaging easier and prevent spoilage. During the entire product processing process, the product is always kept at a temperature below minus 18 degrees Celsius to ensure quality.

The company's leaders said that the Thien Vuong fish cake brand is produced according to HACCP standards (a food safety management system that helps detect hazards and control them once they have been formed), so the quality is guaranteed.

With modern production equipment, synchronous investment, each year, the enterprise produces about 5 tons for domestic consumption, creating a prestigious brand foundation in Vietnamese cuisine.