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Company in Jongsiri Foods2003 Limited. Jongsiri Foods 2003 Company Limited was founded in 2003. Address: 98 Moo 7. Raikhing. Sampran Nakhon Pathom.. Founded.

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Presentation on theme: "Company in Jongsiri Foods2003 Limited. Jongsiri Foods 2003 Company Limited was founded in 2003. Address: 98 Moo 7. Raikhing. Sampran Nakhon Pathom.. Founded."— Presentation transcript:

1 Company in Jongsiri Foods2003 Limited. Jongsiri Foods 2003 Company Limited was founded in 2003. Address: 98 Moo 7. Raikhing. Sampran Nakhon Pathom.. Founded by: Mr. Surapon muengsai. Construction began on the year 2535, the building is located on the first floor area of 2 acres. Industry: Industrial production was cut vegetables. And frozen vegetables

2 PP. S Food Products Co., Ltd. was founded in 2010. Industry: Industrial production is preserved. PP. S Pet Foods Limited was founded in 2013. Industry: Industrial production is drying.

3 Jongsiri Foods Company Limited in 2003, is committed to producing quality and safety for consumers. It has been prepared by the GMP and HACCP knowledge of the operation and management training on GMP and HACCP to all employees in all departments. Including system monitoring That all employees are treated consistently. And to make the operation more efficient, the company's quality policy. "The company is committed to being a leader in the production of agricultural products, processed fruits and vegetables, frozen food, dried, pickled food quality and safety standards for consumers. And the satisfaction of our customers. "

4 QA/ RD manag er * QA / RD superv isor* QA / RD Factory manager Factory assistants manager* Produc tion manag er* Purchase manager Engine er manag er Person nel manag er Produc tion supervi sor* Produc tion* Engine er Person nel * Representative GMP / HACCP QC manag er QC superv isor* QC Engine er superv isor Person nel superv isor *

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6 JONGSIRI FOOD 2003 Food product type : Fresh cut Cabbage, Okra, Garlic clove, Fresh ginger, Celery, Carrot, Spring onion, Japanese bunching onion, Lemongrass, Japanese Cucumber, Bean sprouts, Cow-pea, Coriander, Chinese Cabbage, Green – Red Bird chilli, Tomato, Eggplant, Potato, Sweet potato, Yam Bean, Root coriander, Lemon, Onion, Shallot, Asparagus, Jew's ear, Basil, Sweet basil, Goat pepper. Customer target. : Betogro group, CP, Production food company for export group Ex. Japan, Korea, Canada. Quantity of fresh cut. : 3,000 kg. / Day.

7 FRESH VEGETABLES Carrot Jew's ear Ginger Tomato Chinese Cabbage Coriander Root Celery Sweet pepper Green bird chilli, Red bird chilli Garlic clove Spring Onion

8 JONGSIRI FOOD 2003 Food product type : Frozen ingredient Frozen Fresh Ginger paste, Frozen Fresh Ginger Juice, Frozen Lime Juice, Frozen Lemon Juice, Frozen Fresh Green-Red Bird chilli paste, Frozen Tamarind juice, Frozen Potato Sliced, Frozen Fresh Onion, Frozen Fresh Thai Garlic Paste, Frozen Fresh Garlic Paste, Frozen Garlic Chop, Frozen Fresh Lemon grass Paste, Frozen Kaffir lime leaves Chop, Frozen Sajor-caju Mushroom Chop, Frozen Galangal Chop, Frozen Fresh Radish Paste, Frozen Fresh Tomato Paste. Customer target. : Betogro group, CP, Production food company for export group Ex. Japan, Korea, Canada, Taiwan Quantity of frozen ingredient : 4000 kg. / Day.

9 FROZEN INGREDIENT Frozen green chilli paste Frozen Lemon Juice Frozen Tamarind juice Frozen galangal Chop Frozen Potato Slide Frozen Fresh Lemon Grass Chop Frozen Fresh Ginger Paste Frozen Fresh Tomato Paste Frozen Fresh Thai Garlic Paste Frozen Fresh Garlic Paste Frozen Fresh Radish Paste Frozen Fresh Onion Paste

10 JONGSIRI FOOD 2003 Food product type : Frozen Fruit Frozen Fresh Mango, Frozen Fresh Mango Sliced, Frozen Fresh Mango dice, Frozen Fresh Mango Wooden Stick, Frozen Fresh Banana, Frozen Fresh Mangosteen, Customer target. : Production food company for export group Ex. Japan, Korea, Taiwan Quantity of frozen ingredient : 4000 kg. / Day.

11 FROZEN FRUIT Frozen Fresh Mango. Frozen Fresh Mango Slide. Frozen Fresh Mango dices. Frozen Fresh Mango Wooden Stick. Frozen Fresh Mangosteen.

12 PP.S. FOODS PRODUCT Food product type : Pickled foods Pickled Ginger, Pickled Garlic, Pickled Chinese mustard, Pickled Lime, Pickled Plum, Pickled Bamboo shoot Customer target. : Pantainorasingh Manufacturer Co.,Ltd., Suree Interfoods Co.,Ltd., Chua Hah Seng Food Product Co.,Ltd. Production food company for export group Ex. Japan, Korea, Taiwan Quantity of frozen ingredient : 5,000 kg. / Day.

13 PICKLED VEGETABLES Pickled Ginger. Pickled Bamboo shoot. Pickled Chinese mustard. Pickled Garlic.Pickled Plum. Pickled Lime.

14 PPS. PET FOODS PRODUCT Food product type : Dried Pet Food / Dried Vegetable Dried Potato, Dried dill, Dried Chicken Customers: Affiliates Betagro CP. The Food Manufacturers for export. Export Customers: Japan Production Manufacturer Dried Food: 1,000 kg. / day

15 DRIED VEGETABLES Pop ChickenChicken Sweet Potato

16 Product Name : Fresh Thai Garlic. Product Code : FN-GLT-01 Appearance : Fresh thai garlic big size. Weight per clove : 2- 4 g. Number of garlic clove per 1 kg. : 250 - 500 clove. Ingredient : Thai garlic 100 % Physical Specification : Colour : Colour as original colour. Smell : The natural smell of thai garlic. Taste : The natural taste of thai garlic. Spec Thai Garlic

17 Product Name : Fresh Thai Garlic. Chemical Specification GT (test kit) Microbiological specification Shelf life : 3 month after manufacturing date. Sugar content 35-40 ๐ Brix Water content < 60 % Packaging : Packing in laminate bag. Weight 5 kg x 4 bag per box (20 kg.) or made to oder and vaccuum seling. Limitation : After opening the bag, the product should be applied to all. Remark :The package is subject to change according to customer's requirements. Spec Thai Garlic

18 Product Name Thai Garlic Subject :Process Flow Chart Remark Plantation Square metres Area 300 square metres product 1square = 5,000 kg. Harvest Harvesting Age 110 - 120 Date Process Flow Chart Thai Garlic

19 Product Name Thai Garlic Subject :Process Flow Chart Remark Aerate Put Garlic and sun in an open area. Tie the bundle Garlic Tie is a bundle Process Flow Chart Thai Garlic

20 Product Name Thai Garlic Subject :Process Flow Chart Remark Hang Hang garlic in the room Product 100 % = 1 kg. get 30 % : lost 70 % Garlic axis Process Flow Chart Thai Garlic

21 Product Name Thai Garlic Subject :Process Flow Chart Remark Cloves of garlic machine Use machine to unpack the garlic cloves Cloves of garlic Process Flow Chart Thai Garlic

22 Product Name Thai Garlic Subject :Process Flow Chart Remark Be raw material Be raw material 20 kg. per basket. Storage Stored in a cool room temperature 4-8 ๐ C Process Flow Chart Thai Garlic

23 Product Name Thai Garlic Subject :Process Flow Chart Remark Select cloves of garlic no.1,no.2 Select size of the garlic 1 kg. get 20 % N0.1 No.2 Process Flow Chart Thai Garlic

24 Product Name Thai Garlic Subject :Process Flow Chart Remark pack and vacuum seal. Packed into a single bag weighs 5 kg /bag. N0.1 No.2 Process Flow Chart Thai Garlic

25 Product Name Thai Garlic Remark Subject :Process Flow Chart Storage Packed into box weighs 5 kg x 4 bag (20 kg) Stored in a cool room temperature 4-8 ๐ C. Transport Transport by container have control the temperature of 4-8 ๐ C. Process Flow Chart Thai Garlic

26 Product Name มันฝรั่งแช่แข็ง Page 1/1 Subject :Process Flow Chart Raw Material raw material fresh, unspoilt without fungusandrodent - Screen uncommon sucs as scrap metal, scrap plastic Washing - washed with chlorinated water 10 ppm. (*1) CuttingTrimming : Peel the potatoes and cut the dark ( Peeling a potato peeler until the meat only yellow not have green shell) SoakingBrine : ratio 1 : 100 ( salt : water ) Soaked in brine about 5 - 10 minute Slide - Slide into thin slices thick 3 - 4 mm. ( while waiting steam to prevent swarthy foreigners since exposed To the air,soak the potatoes in salted water but less than 10 mn.) Steamsorting: sort the steaming diameter 45 cm. ( potatoes 10-12 kg. / steaming) steaming : steaming,boling water 100 C ̊, time 25 - 30 mn. : The temperature of meat after steaming > 95 C ̊ Process Flow Chart Potato Slide

27 Product Name มันฝรั่งแช่แข็ง Page 1/1 Cool down Cooling by using a blower : 5 -10 mn. - Spred the potatoes cooling and the blowing through - Take to the air 5 - 10 mn., temperature < 35 C ̊ PackingPack: PE 10x15 “ - pack 1kg./pack ( control 1.000 - 1.020 kg ) seal : Heat Seal - seal : No leaks from sealing Freezing Freezing : room temperature -25 C ̊, time 24 - 48 hr. CartoningPack 20 Kg. per box. (one box contains about 20 pack.) Cold StorageKeep the freezer temperature (-25) oC Process Flow Chart มันฝรั่งแช่แข็ง

28 Product Name กระเทียมสดบดละเอียด Page 1/1 Raw material- Raw material : Garlic form China not detect fungi and decay. - Validate quality for standard. Peeling-Machine For peeling then select on stainless for split skin -peel/ defect / foreign Washing- Peel the garlic and choose foreign,piece have defect Then wash Cl 2 with water 3 time. Ice fermentation -Garlic fermentation with ice (20-30 min) and transport to machine. -Temperature not over 25° control quality. Past-Triturating garlic don’t touch clove. Packing-Packing PE (C8) 1 - 2 kg / bag (make to order) Process Flow Chart Frozen Fresh Garlic Paste

29 Product Name Frozen Fresh Garlic Paste Page 1/1 Heat Seal- Seal : No leaks from sealing ( Seal with electricity) Packing- Sort into tray 5-10 bag/tray Keep the freezer temperature (-18) to (-25) oC time 12-24 hr. - Pack 20 Kg. per box. Boxes are used to identify products. Packed-StorageProduction date weightedandThe only company to have a logo - Keep the freezer temperature (-18) oC for transport Transport- Transport by pickup, six-wheeler truck, ten-wheeler truck freezing (-18 o C) - Examine around truck (inside- outside) every time to transport followed in “GMP” Process Flow Chart Frozen Fresh Garlic Paste

30 Process Flow Chart มะม่วงสดแช่แข็ง Page 1/1 Acceptance raw- Take form plantation don’t have fungi in agriculture, not decayed. - Screen adulterated thing such as soil, sand etc. - Weight raw mat. Screen deficiency-Screen quality such as back spot, decayed, bruising. Screen mature and Chemicaltest -Screen mature mango observe by colour of peel and softy. -Test Total Soluble Solid (Brix) more than 16 Brix. Cleared- Clean the device with water mixing chlorine concentration 200 ppm. Washing raw materials-Wash the material twice. -Water mixing chlorine concentration 20 ppm. -Distilled water. Peel away and washing with salt mix water - Peel away and washing wish salt mix water. - concentration 3 % Process Flow Chart มะม่วงสดแช่แข็ง

31 Process Flow Chart มะม่วงสดแช่แข็ง Page 1/2 Cleave- Cleave depart seed 1 fruit per 2 piece.Weight 130 g. Pack and vacuum seal- Pack 130 g. and vacuum seal. Metal detectors- Take it pass metal detector. Freeze- Keep the freezer temperature (-18) to (-25) oC Packing box- Pack 20 Kg. per box. (one box contains about 134 pack.) Stored be order to transportation - Freeze storage temperature (-18) to (-25) oC - Waiting for transport. - Shelf life 1 year (after Mfg.) Transport- Transport by pickup, six-wheeler truck, ten- wheeler truck freezing (-18 o C) - Examine around truck (inside-outside) every time to transport followed in “GMP” Process Flow Chart มะม่วงสดแช่แข็ง

32 มะม่วงสดแช่แข็ง Frozen Mango Product Name : /Frozen Mango, Half cut Product Code : FN-FM Appearance : Fresh mango slice in half cut Ingredient : Mango 100 % Physical Specification : Colour : Yellow colour as original colour Smell :The natural smell of ripe mango and doesn't fermented smell Taste : taste original of ripe mango Chemical Specification TSS : 16 Brix up Microbiological specification : All Lot. Of production Coliform <10 /g Max Escherichia coli Negative Total Plate Count < 1.0 x 105 cfu/g Shelf life : one year after production Storage : stored in freezer room at the temperature (-18)-(-25)˚c Packaging : Packing in a clear plastic and pack vacuum weights 130 grams up

33 Process Flow Chart มะม่วงสดแช่แข็ง ( เสียบไม้ ) Page 1/1 Acceptance rawTake form plantation don’t have fungi in agriculture, not decayed. Screen adulterated thing such as soil, sand etc. Weight raw mat. Screen deficiency-Screen quality such as back spot, decayed, bruising. Screen mature and Chemicaltest -Screen mature mango observe by colour of peel and softy. -Test Total Soluble Solid (Brix) more than 16 Brix. Cleared- Clean the device with water mixing chlorine concentration 200 ppm. Washing raw materials-Wash the material twice. -Water mixing chlorine concentration 20 ppm. -Distilled water. Peel away and washing with salt mix water - Peel away and washing wish salt mix water. - concentration 3 % Process Flow Chart มะม่วงสดแช่แข็ง ( เสียบไม้ )

34 Process Flow Chart มะม่วงสดแช่แข็ง ( เสียบไม้ ) Page 1/2 ฝานครึ่งซีก / Cleave + เสียบไม้ / wooden skewers - Cleave depart seed and take wood plug to mango. Pack and vacuum seal -Pack in laminate bag (130 g. up with wooden stick) and vacuum seal. Metal detectors- Take it pass metal detector. Freeze- Keep the freezer temperature (-18) to (-25) oC Packing box- Pack 20 Kg. per box. (one box contains about 134 pack.) Stored be order to transportation - Freeze storage temperature (-18) to (-25) oC - Waiting for transport. - Shelf life 1 year (after Mfg.) Transport- Transport by pickup, six-wheeler truck, ten- wheeler truck freezing (-18 o C) - Examine around truck (inside-outside) every time to transport followed in “GMP” Process Flow Chart มะม่วงสดแช่แข็ง ( เสียบไม้ )

35 Frozen Mango (Wooden Stick) มะม่วงสดแช่แข็ง ( เสียบไม้ ) Product Name : Frozen Mango (Wooden Stick) Product Code : FN-FM Appearance : Fresh mango slice in half cut and wooden stick. Ingredient : Mango 100 % Physical Specification : Colour : Yellow colour as original colour Smell :The natural smell of ripe mango and doesn't fermented smell Taste : taste original of ripe mango Chemical Specification TSS : 16 Brix up Microbiological specification : All Lot. Of production Coliform <10 /g Max Escherichia coli Negative Total Plate Count < 1.0 x 105 cfu/g Shelf life : one year after production Storage stored in freezer room at the temperature (-18)-(-25)˚c Packaging : Packing in a clear plastic and pack vacuum weights 70 grams up

36 http://www.jongsirifood2003.com

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