How much is the price of prawns now? Key points of attached processing technology

Shrimp is a popular aquatic product, also known as Penaeus chinensis and Penaeus orientalis. Whether it is braised, fried or barbecued, it tastes very tender and delicious. In recent years, the shrimp aquaculture industry has expanded rapidly, and many farmers have started shrimp farming. How much is the price of prawns now? What are the key points of processing technology?

How much is the price of prawns per jin now?

Recently, the price of shrimp is about 30-170 yuan per jin, the price will be affected by the origin, size, market situation, purchase quantity, purchase channels and other factors. For example, the price of shrimp in Qiaoxi vegetable Center Wholesale Market in Shijiazhuang is 31.5 yuan per jin; the price of shrimp in Weihai Aquatic products Wholesale Market in Shandong Province is 170 yuan per jin.

2. Key points of shrimp processing technology

The quality and hygiene inspection of raw materials should be carried out when raw materials are imported into the factory. After passing the inspection, it should be fed and processed in time, and it is required to process prawns on the same day. If it can not be processed in time, it should be kept fresh with ice (the temperature is controlled below 8 ℃).

It is necessary to rinse with processing water before initial washing to remove impurities.

The head removal of raw materials should be carried out in a prescribed operating table or in a clean and sanitary container. Remove soft-shell shrimp and shrimp that are not fresh or have serious mechanical damage, and shrimp that show obvious yellow color should be stored separately after head removal. When working on the playground, squeeze the shrimp with the left hand and pull the head, chest and abdomen with the right hand to separate it and bring it out of the internal organs.

Wash the shrimp with ice water and rotate at a uniform speed with a small round basket to prevent contusion of the shrimp. The amount of shrimp should not exceed 1 big 2 of the basket. Wash it three times and use clean water for the last time.

After grading, the washed shrimp is placed on the operating table and carefully sorted according to the specifications and standards. rough sorting, subdivision and grade separation can be used. When sorting, do not overstock the raw materials on the operating table, but should add crushed ice to keep fresh.

Wash the shrimp once with about 6 ℃ of ice water.

After water control cleaning, the prawns are placed in the leaker to control the water for 5 minutes, and the retained water on the surface of the shrimp body is leached. Do not hold too much shrimp in the container when controlling the water.

The weighing instrument needs to be corrected before weighing and during operation to ensure accurate weighing; the amount of planing water in weighing is generally 2-3% (the actual weight after thawing is not less than the prescribed weight); after weighing, the shrimp is placed in a clean shrimp plate with 2 specification labels attached.

Before setting the plate, the shrimp plate should be cleaned and disinfected, ice water is added to the plate, and the "neck" is outward, the tail crosses, the lower anticline is downward, the upper anticline is upward, the shrimp body is straight, less than 30 shrimp per pound are placed in layers, and more than 31 shrimp are placed in the upper and lower layers. The unqualified prawns found in the plate should be replaced immediately, and a specification label should be attached to the bottom and surface layer after placing the plate, with the front facing outward and flat in the middle.

After filling the shrimp plate with clean ice water (less than 6 ℃), turn over the boiling water and shape it with stainless steel or plastic utensils to make the shrimp body closely arranged and the surface smooth.

In the inspection of semi-finished products, not less than 5% of the samples shall be taken by the inspectors for quality, specification, weight and hygiene inspection, and shall be recorded in detail.

Before adding water for the first time, add a clean sanitary pressure plate to each plate, then add ice water (about 4 ℃), add water to 1 × 3 of the shrimp thickness, and then use utensils to slit along the inner wall of the shrimp plate, and then reshape it.

The freezing flat freezing machine should be washed first, the temperature in the freezing workshop should be dropped below-20 ℃ in advance, and the product should be frozen in the freezing room below-25 ℃.

When the center temperature of the second frozen product reaches-8 ℃, remove the pressure plate and add ice water (about 4 ℃). Do not add too much water, continue to freeze and cool down to below-15 ℃ for no more than 13 hours.

It can be frozen when the frozen product center is less than 15 ℃. When the disk is removed by water melting method, the water temperature should not be higher than 20 ℃, the time should be short, and the action should be fast, so as to prevent the ice from melting and affect the appearance of the frozen block. The uneven blocks should be frozen in water again, and the frozen blocks with serious red bottom, mixed bottom and poor hygiene should be removed.

The immersion method is used for ice-plated clothes, which should be carried out in a low-temperature storage (the water temperature is controlled at 0-4 ℃) for about 3 seconds.

Packaging materials must be clean and pollution-free, and packaging paper and labels in direct contact with the product shall not contain fluorescent substances. Packaging materials should be precooled at-9 ℃.

Inspection of frozen products should be carried out before packaging, and packaging should be carried out at low temperature (usually under-10 ℃). When packing, fold the plastic bags tightly, cover the small cartons tightly, put them in the same direction, and seal the large cartons with bubble alkali and adhesive tape.

Refrigerated and packaged finished products should be sent to the cold storage in time (the temperature of the cold storage should be kept below-18 ℃), and the odor food should not be stored at the same time. Shrimp products should be stacked according to different grades, specifications and batch numbers. there should be a gap of 30 cm between the stacks and the stacks, and the height of the stacks should not exceed 3-3.5 meters (13 cases is suitable).

Finished product inspection includes outer packaging inspection (whether the package is neat and firm), open box inspection (checking frozen block temperature, plastic bag sealing and hygiene) and thawing inspection (checking finished product quality, specification, weight, etc.).

Transshipment is carried by refrigerating vehicles and ships, and the goods are sampled according to 1% when they reach the transit warehouse, and the central temperature of the frozen goods is measured (less than-8 ℃ is qualified). If it is higher than-8 ℃, the quality should be thawed and checked.