Culture Technology of Shrimp in Base

Kei Wai Shrimp, as one of the most popular shrimp, is also loved by farmers and is a delicacy on the table. In recent years, more and more people have cultivated Kei Wai shrimp, because they have seen the popularity of Kei Wai shrimp in the market. At present, the domestic culture market is still developing continuously, and there is great potential for development in the next few years. Therefore, the prospect of Kei Wai shrimp culture is very good.

Culture techniques of prawns in Kei Wai

Jiwei shrimp is omnivorous, with a culture cycle of 100 to 120 days and a body of 8 to 10 centimeters. Aquaculture technology is very important for farmers, and how to cultivate high-quality and high-yield products is the primary consideration.

1. Pond conditions and cleaning. It is appropriate to choose freshwater ponds or shrimp ponds with an area of 3 mu and a water depth of 1.5 to 2.5 meters, with sufficient fresh water sources, no pollution and sandy bottom.

2. Fertilize and cultivate bait. One week before stocking, the shrimp seedlings were filtered with 60-80 mesh sieve, 30 cm of water, and 50 kg of base fertilizer (fermented animal manure) or 5 kg of urea per mu to cultivate the basic bait.

3. Shrimp fry are released. In general, shrimp fry can be released when the water temperature is stable at 18-20 ℃ in late May. Shrimp seedlings need to be desalinated for more than a week, with a specific gravity of less than 1.003 before they can be released. Generally, 30,000 shrimp seedlings of 0.7-1.0 cm per mu are stored, and the seedlings below 0.7 cm need to be temporarily reared.

4. Bait feeding. There is no need to feed the shrimp seedlings in the pond for one month, but mainly depends on the plankton in the pond. One month later, the compound feed was fed, supplemented by fresh fish, shellfish, etc., and the feeding rate was generally 3% or 5% of the shrimp body weight. The amount of bait can be increased appropriately from July to September, based on the principle that there is no residual bait, and the number of bait is 3 times a day.

5. Divert water to prevent diseases. After 10 days of stocking, the shrimp fry began to add water gradually, adding 10-15 cm of water per week. Change water 20,30cm every 2-3 days in high temperature season. Every half month or so, the whole pool is sprinkled with 5 kilograms of quicklime to improve the water quality and bottom quality, as well as sterilization to promote shelling and growth. At the same time, 1 ‰ ~ 3 ‰ garlic bait should be mixed for 3 days at 15 ~ 20 days.

6. Capture. General breeding 80 million 100 days, shrimp body length up to 7 million 10 centimeters can be caught and sold according to the market situation. Can be caught by net or water collection, 36 hours away from the water dry transportation, the survival rate can reach 90%.

The living habits of Kei Wai Shrimp

Jiwei shrimp is a kind of shallow sea shrimp, which widely lives in the sea area of sand bottom, sand bottom and mud bottom. it is distributed in the depth of 50 meters along the coast, and the quantity is more within 10 meters. The water temperature of Penaeus vannamei has a wide range of adaptability, which is distributed in the sea area from 8 °C to 29 °C, and the suitable water temperature for culture is 18 °C to 25 °C. Penaeus vannamei is a widely salty species with salinity ranging from 0 to 34 ‰. Feeding habits are very miscellaneous, mainly preying on benthos, and feeding on bottom plankton and swimming organisms.

Morphological characteristics of Ji Wei Shrimp

Everyone has seen that the body is transparent when it is raw, the shell turns red when cooked, and the meat is snow-white. The upper margin of the frontal horn is 6-9 teeth, and the lower margin is edentulous. There is no central sulcus, the whip on the first antennae is about 1x2 of the head and chest nail, there is a longitudinal ridge on the back of the abdominal segment 1 ~ 6, and there is no lateral thorn in the caudal segment. The first pair of foot has articular spines, and the last pair of foot does not have outer limbs. The morphological characteristics of the closely related Penaeus vannamei are similar to those of Penaeus chinensis, except that its abdominal swimming limbs are bright red, the male copulators are "Y"-shaped, the female copulators are "C"-shaped, and the central plate is platform-shaped.

The origin of Kei Wai Shrimp

Kei Wai prawns are native to China, Japan, the Philippines, Malaysia, Indonesia and Australia. They are mainly distributed on the east coast of Japan, the East China Sea and South China Sea, the Philippines, Malaysia, Indonesia and Australia. It is widely distributed in the coastal waters south of Shandong Peninsula in China. It is also distributed in the Philippines, Malaysia, Indonesia and Australia.

A complete Collection of the practice of Kei Wai Shrimp

Practice 1: braised prawns

Materials: Jiwei shrimp, sugar, cooking wine, salt, vinegar, soy sauce, spring onion and ginger

Practice

1. First wash the prawns and cut off the feet and whiskers.

2. Boil water in the pot, add two tablespoons of salt, add onion, ginger, shrimp and cooking wine.

3. 2-3 minutes after the water is boiled again, it can be picked up.

4. Make dipping ingredients: cut two or three slices of ginger into fines, add a small bowl of vinegar, add a little soy sauce and a spoonful of sugar.

Practice 2: prawns with minced garlic and pepper

Materials: shrimp, green pepper, red pepper, salt and pepper powder, salt, garlic, ginger, spring onion

Practice

1. Wash and drain the prawns in Kei Wai and remove the shrimp line.

2. Use a garlic press to press the garlic cloves into minced garlic, shredded ginger, shredded chives, and cut green and red peppers into small cubes for use.

3. Pour the right amount of corn oil in the oil pan until the temperature is about 50 degrees Celsius. Pour in the open-backed prawns and stir-fry until the shrimp shells are crisp and ready to use.

4. Stir-fry minced garlic, shredded ginger and shredded chives in freshly fried shrimp oil and stir-fry. Pour in diced green chili peppers and raised prawns and stir-fry. Add appropriate amount of salt and pepper powder and salt. Stir well and serve.

Practice 3: spicy prawns

Materials: Jiwei shrimp, green pepper, red pepper, coriander, cooking wine, onion, pepper, hot sauce, pepper, chicken powder, light soy sauce, oyster sauce, ginger, garlic, onion, sugar, chilli oil

1. Remove the head of the prawns, cut off the shrimp feet, remove the shrimp thread from the back, wash and drain into a bowl, add a little salt, pepper and cooking wine and marinate for 20 minutes. Wash the green and red pepper and onions and cut into small pieces, cut the ginger and garlic, cut the onions and cut the coriander into sections.

2. Put the right amount of oil in the pan, heat it to 50% heat, put in the marinated shrimp, deep-fry the shrimp until it turns red, then deep-fry it over high heat for about a minute, drain the oil.

3. Put oil in the hot pot, fry the pepper and remove the fragrance, then add the ginger, garlic and hot sauce to stir-fry the flavor.

4. Add green and red pepper and chopped onions and stir-fry for fragrance.

5. Add the fried shrimp, add some oyster sauce, chicken powder and a little sugar, and stir well.

6. Add chopped onions and light soy sauce, sprinkle with a little chili oil, fry well, turn off the heat, and finally add coriander and stir well.

We should all marvel at the variety and variety of prawns. Take Kewei Shrimp as an example. Although Xiaobian only briefly introduced a few kinds of shrimp above, we can use your brains and create new patterns. Shrimp meat is white, and it looks good and delicious no matter what. The point is that the nutritional value is super high. Therefore, the cultivation of shrimp in Kei Wai is also a good and promising entrepreneurial project. I hope the above knowledge about the culture of shrimp in Kei Wai will be helpful to everyone.