Key points of processing technology of shrimp skin

Main raw materials: hairy shrimp, salt and so on.

Equipment: iron pot, basket, running water stove.

Production method: the hairy shrimp are graded and selected, and those containing a lot of sundries should be screened with a sieve. If the raw material is not clean, wash it and put it in a basket to drain water. Each basket contains about 6 kilograms of hairy shrimp. You can cook in the following ways:

① turn basket cooking method. That is, fill a large iron pot with a diameter of 90 cm with 7 minutes of fresh water, add 2 kg of salt, boil, sprinkle with appropriate amount of salt (15 kg of salt for every 50 kg of prawns, 2.5 kg of salt for first-grade shrimp, 3.5 kg of salt for second-grade shrimp and 4.5 kg for third-grade shrimp), add the cover, open the cover after boiling, and move the basket with a basket needle. Let it rotate to make the shrimp ripe evenly. When the shrimp is straight, take out the shrimp basket and put it in a ventilated place to cool. Generally, change the water in the pot every 5 to 8 baskets, in case the water is too salty and affect the quality of the finished product.

② direct cooking method. Put a certain concentration of salt water into a large iron pot, boil and sprinkle the prawns into the pot water, boil for 2-3 minutes, then remove and cool.

③ water stove cooking method. Put the washed and leached prawns in baskets, each with about 6 kilograms, sprinkle salt on the shrimps (the amount of salt is the same as the method of turning the basket), and then put the baskets into the boiling salt water. When you put them into the second basket, the pot is full, and the first basket is already cooked. Take out one basket in turn and add another basket to it.

After the cooked prawns are fully cooled, sprinkle the shrimp evenly on the mat to dry, or dry in the drying room. It is generally appropriate to dry 90% of the sun, packed with Reed bags and bamboo baskets, or packed with polyethylene and sealed.