Processing method of dried Shrimp

Shrimp is a famous seafood, which is cooked by eagle claw shrimp, woolly shrimp, white shrimp with back tail, prawn and so on.

There are two main processing methods of dried shrimp, namely, boiling method and steam method. Boiling method is a traditional processing method, which is widely used at present. The processing method is as follows.

1. Before boiling, the raw shrimp must be classified according to its quality and size. Shrimp mixed with sand and dirt must be washed in clean water and shrimp, small fish and important things must be removed. In order to avoid skin sticking, soak the raw shrimp in cold water (preferably ice water) for about 20 minutes before cooking.

2. Boil clean drinking water with a weight ratio of water to raw materials at 4:1. Add 5% kosher 6% salt by weight of water. Boil the salt water first, then put the raw shrimp into the pot. Boil each pot of shrimp for about 6 minutes. In the process of cooking shrimp, use the hedgerow to stir the shrimp in the same direction along the edge of the pan and remove the floating foam from the water. Fish the shrimp out of the water, such as the shrimp shell turns white quickly, indicating that it is ripe and can be fished out immediately. Add the right amount of salt to each pot to maintain the concentration of salt water. After about 5 pots of cooking, the salt water has become turbid and needs to be changed in time.

3. Dried shrimps can be dried in the sun or by drying. Fish the cooked shrimp into the basket, drain the water and let it out in the sun. In case of cloudy and rainy weather, it should be thin spread indoors to dry, do not pile up, so as not to overheat and deteriorate inside the shrimp. When getting out of the sun, spread the shrimp on the straw mat or bamboo curtain and turn it properly to make it dry quickly and evenly. If possible, the cooked shrimp can be evenly distributed on the bamboo curtain after cooling, and then pushed into the drying channel for drying. The temperature of the drying channel should be kept at 70-75 degrees Celsius for 2-3 hours.

4. Shelling can be carried out either by shrimp sheller or by hand. The shrimp peeled by hand has bright color, complete individual and high rate of finished products. A small amount of dried shrimp shelling can also be used to put the shrimp into a sack and beat it on the cement floor or slate in both hands to remove the shrimp shell.

5. The shelled shrimp will be screened, graded, and packaged according to the size and appearance quality of the shrimp. Can be packed in small plastic bags, usually 500g or 1000 grams each, and finally packed in large cartons.