We are working on some new products which contain cooked IQF warm water prawns, crab meat and mussels.
The ingredients, including the above, are cooked to min 90C, packed off into single portion pots then blast frozen and will be later reheated before consumption.
I believe that the frozen components should be added to the cooking vessel straight from frozen.
I am concerned about the fact that the shelfish will have been cooked twice and then reheated before eating. But at the same time, I know that cooling of the shellfish and of the finished product is done industrially so under controlled conditions and fairly quick.
Should I be concerned?