Shrimp is also called shrimp crawler, scientific name shrimp. The body is flat and flat, and the gastropod and tail fan are well developed. The carapace at the front of the body is very thin, the back is thick, the frontal horn is not significant, the cephalothorax is wide and round, and the first pair of feet is clamp-like, asymmetric, male and female. There are two protrusions on the inner edge.
Shrimp is the main subject of the fixed net. It is from April to July in spring and October to November in autumn. Can be processed into frozen boiled prawn and boiled oysters.
I. Processing of frozen boiled shrimp
1, quality conditions: quality fresh, full shrimp, with seeds, normal color, no smell.
2. Process flow: raw materials, rinse, selection, boiled, cooling, sorting, boxing, quick-freezing, packaging, refrigeration
1 Selection: Rinse raw shrimps, and select the full-fledged, fresh-seeded female shrimps for processing according to quality standards.
2 Boil: Place the picked female shrimp in a boiling water pot containing 3% salt and boil it. The ratio of shrimp to water is 1:50. Boil the water in one minute for 2 minutes and then prawns. fish out. When boiled, the firepower must be fierce. It must be cooked, but it must not be cooked over a long period of time to make the meat aged. Every time a boiled pot is used, it must be subdivided once.
3 Cooling: Natural cooling
4 sorting: According to the length of each tail (from the base of the eye stem to the tip) is divided into: 9-10cm, 11-12cm, 12-13cm, 13-14cm, 14-15cm, 15cm or more six specifications, after sorting Shrimp bodies were placed in clean dishes and one size label was placed.
5 Cartoning: The shrimp body is neatly packed into a transparent plastic bag. Each bag has the same number of shrimps and is placed flat in a small carton. Fold it off and cover the lid.
6 Quick-freezing: The boxed shrimp is sent into a freezing chamber at -25°C and frozen for 3 hours.
7 Packaging: Corrugated cardboard boxes lined with polyethylene plastic bags, each box in accordance with the requirements of the customer's request, brush box outside the name, specifications, weight, etc., external plastic bags tied, stored in a constant temperature at -20 °C storage.
Second, the frozen boiled shrimp processing
1. Process flow: raw materials, rinse, boiled, cooled, stranded, frozen, uncoiled, packaged, and refrigerated.
2, operation requirements
1Selection of raw materials: picking and picking the live prawn and male and female prawn, and removing the unqualified products after spawning
The shrimp must not be processed.
2 boiled: The male and female bodies were respectively boiled in 3-4% salt water, and the female body was boiled for 5 minutes. The male body was boiled for 4 minutes. Other requirements were the same as those for boiled headed boiled shrimp.
3 Cooling: The boiled shrimps immediately after boiling are immediately cooled in clean drinking water.
4 Tip: Use sharp stainless steel scissors to twist the head at the junction of the shrimp head and neck section. The male and female bodies should be piled separately and must not be confused.
5 Wobble plate, quick-freeze: Place a plastic sheet between the bottom of the pan, the top and the prawns, and separate the shrimps to prevent them from freezing together. Frozen in warehouses below -25°C for 3 hours. Reduce shrimp body temperature to -15°C.
6Disengagement: When you pick up and shake it gently, the shrimp is separated.
7 Packing and Refrigeration: Use hard cardboard boxes lined with vinyl plastic bags, pack the squid bodies, box top and bottom liner corrugated paper one by one and store them in a constant temperature warehouse below -20°C.
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