New processing technology of hairy shrimp

Shrimp, namely Chinese shrimp, also known as small white shrimp, shrimp, crustacean, shrimp family, flat body, thin shell. The body length is generally 2.5-4 cm. Frontal short, slightly triangular laterally, lower margin oblique and slightly curved, upper margin with two teeth, tail segment very short, rounded at end, spineless, rear half of lateral margin and terminal margin feathery. The first three pairs of foot are tiny pincers, the last two pairs completely degenerate. The body is colorless and transparent, only the mouthparts and the second tentacles are red, the ventral surface of the sixth abdominal segment is slightly red, and there are 3-8 red spots at the base of the inner limb of the tail limb. Living in the bottom of the shallow sea sediment, mostly in the bay or estuary near Australia. Swimming ability is poor, winter to move deep, after spring to lay eggs near the shore, long spawning period, from late May to late September, eggs semi-sinking, young shrimp growth is very fast. China's coastal areas are produced, with the largest output along the Bohai Sea. Multipurpose nets for fishing. In addition to fresh food, but also processed into shrimp skin, shrimp paste, shrimp oil and so on. A similar species is Japanese shrimp, slightly smaller than Chinese shrimp, with only a large red dot at the base of the inner limb of its tail limb. China's north and south coastal areas are produced, with set nets fishing, is also an important economic shrimp.

(i) Shrimp skin

Shrimp skin, shrimp is dried products, raw and cooked dried products two kinds. Shrimp skin produced with Chinese shrimp is superior. Shrimp body small, thin skin, dry after it is easy to make people feel only a layer of skin, shrimp skin a name that comes from this.

Shrimp skin nutritional value is very high, in aquatic products are relatively cheap popular seafood products. After testing, every 100 grams of shrimp skin contains 39.3 grams of protein, 3 grams of fat, 8.6 grams of carbohydrates, 2000 mg of calcium, 1005 mg of phosphorus, 5.5 mg of iron, 0.03 mg of thiamine, 0.07 mg of riboflavin and 2.5 mg of nicotinic acid. The content of calcium and phosphorus in shrimp skin is the most considerable in aquatic products. Children eat shrimp skin properly, which is beneficial to their growth and development.

1. cooked shrimp skin

(1)Raw material treatment: shrimp in the processing before the freshness of quality grading, processing separately, so as not to mix good and bad together, reduce the quality of finished products.

Raw material freshness good, no sediment and other impurities, can be directly boiled. If there is sediment and other impurities, they must be cleaned and sorted out. Bamboo basket can be used to screen washing, the method is to first in the water basket filled with shrimp 5-8 kg, and then put into a large tank containing clean seawater or barrel for washing, washing one hand to hold the edge of the basket in the water swing left and right, the other hand gently flip the shrimp basket, so that sediment from the basket hole out to sink to the bottom, and conveniently small miscellaneous fish and other impurities will be picked out, washed after the basket will be drained.

(2)Boiling: Add proper amount of fresh water into the pot, add 6% salt according to the weight of water, put the raw shrimp into the pot after boiling (the ratio of shrimp to water is 1:4), remove the water after boiling, and remove the floating foam in the pot in time during the process of boiling shrimp. Add salt to each pot to maintain the concentration of salt water. When boiling for 8 pots or so, the soup is turbid and should be replaced immediately.

During draining and cooling, do not shake the shrimp basket, otherwise the shrimp body will be loose, which will affect the draining effect and accelerate the qualitative change of the semi-finished product, especially in rainy days.

(3)Out of the sun: cooked shrimp, after sufficient cooling, can be out of the sun, before drying shrimp, first shake shrimp basket, so that it loose, shrimp evenly scattered on the mat, drying to 40 percent dry, with a wooden rake over, turning evenly, so as not to dry inconsistent, causing deterioration. When the weather is dry, it can be dried for about half a day. When it is dried to 60% or 70% dry, it will be stored for two days, and then it can be packaged when it is dried to 90% dry. Proper control of the dry temperature of shrimp skin is a very critical problem, too dry and fragile, and the taste is not delicious; too warm and easy to cause deterioration, can not be stored for a long time, the yield is generally about 25%.

(4)Packaging: dried shrimp skin, to properly sift, remove broken bran powder. Packaging should be easy to transport and not easy to break, packaging to pad moisture, to prevent moisture absorption and deterioration of shrimp skin.

2. Raw shrimp skin: raw material processing is basically the same as cooked shrimp skin, its freshness requirements are high, and shrimp body should be larger and neat.

After draining the treated fresh shrimp, sprinkle it on the mat, a thin layer, wait for about 40% dry, turn it for thousands of rows, and collect it when it is 90% dry. Processing raw shrimp must choose sunny and dry weather, cloudy days with higher temperature are easy to dry shrimp skin. The yield of raw shrimp skin is generally about 20%.

3. Quality requirements of shrimp skin:

(1)The quality of cooked shrimp skin: yellow and white color is the best, shrimp size is uniform, complete, dryness is appropriate (grab a handful with your hand, the shrimp skin can automatically disperse after opening your hand, and when the shrimp skin is scattered on the floor, the shrimp skin can bounce up), no impurities, moderate salt, and delicious taste.

(2)Raw shrimp quality: white or light yellow color, shrimp larger, clean without impurities, dryness moderate, smell with raw shrimp unique fresh flavor.

4. Shrimp storage: Shrimp skin due to high water content, storage time should not be too long, especially in the high temperature season, too long time often moldy deterioration, in a short period of time, can be sealed not to absorb moisture, then change slowly. But long-term preservation, must be stored in cold storage or refrigerator, otherwise, that is, sealed better, high temperature season at room temperature is also easy to mold deterioration.

5. Shrimp eating method: shrimp eating the most convenient, clean cooked shrimp can be directly into the dish, used as soup or cold dishes can be, shrimp containing fine sand before eating can be washed with cold boiled water. Raw shrimp skin can only be used as cooked vegetables, into the dish before the best wash with water.

(ii) Shrimp paste and shrimp oil

Shrimp sauce is fermented products, usually with shrimp, mysis shrimp, midges shrimp and other processing. Firstly, the raw material shrimp is washed clean, impurities are removed, after draining, about 30% salt is added, and the shrimp body is pickled in a wooden barrel or jar. After 5-7 days, the shrimp body has turned red, indicating that it has been preliminarily fermented. At this time, the marinade floating on the shrimp body can be filtered, and then the shrimp body is mashed into sauce, which is put into a jar or barrel. After about 10 days in the sun, the shrimp sauce is fermented and expanded. After that, it is stirred twice a day to make it ferment evenly and fully. After about one month, it is fermented into the finished shrimp sauce.

The shrimp brine filtered out during processing shrimp paste can be processed into shrimp oil. The method is to put the shrimp brine into a jar, let it ferment in the sun, absolutely prohibit rainwater, ferment well after about 3 months of high temperature weather, filter, put it into a pot, add seasonings such as onion, ginger, prickly ash, star anise, etc. to boil for about two hours, and extract the cooked seasonings, which becomes shrimp oil with delicious taste.

In some areas, shrimp paste is processed by sealed fermentation method: clean fresh shrimp is first mixed with 15-17% salt, fermented for 2-3 days, then added with 3-5% salt (the total salt content does not exceed 25%), then the shrimp body is ground into paste, and added with 3% rice wine, 2-3% sugar, mixed well and then put into the jar sealed (with gypsum or mud sealed jar cover), maintained at about 30℃ temperature fermentation for about 3 months is the finished shrimp paste.

In the coastal areas of southern China, shrimp paste and shrimp oil are processed by the following methods: washing the raw materials, draining the water, putting them into a large jar, adding 30-35% salt to mix well, adding a jar cover, fermenting in the open air for several months, after maturity, filtering the upper liquid juice, adding seasonings and spices to the filtrate, and then boiling it into shrimp oil. The dregs sunk in the lower part of the jar are ground into shrimp paste.