Processing technology of hairy shrimp

Hairy shrimp, that is, Chinese hairy shrimp, also known as small white shrimp, water shrimp, crustacean, cherry shrimp family, side flat, thin crustacean. The body length is usually 2.5-4 cm. The frontal angle is short, the side is slightly triangular, the lower margin is oblique and slightly curved, the upper margin has two teeth, the caudal segment is very short, the end is round, unarmed, and the posterior half and terminal margin of the lateral margin are feathery. The first three pairs of feet are slightly pincer-like, and the last two pairs are completely degraded. The body was colorless and transparent, only the mouthparts and the second touch whip were red, the ventral surface of the sixth ventral segment was slightly red, and there were 3-8 red spots at the base of the inner limb of the caudal limb. Living in shallow waters at the bottom of sediment, mostly in the Bay of Australia or near the estuary. The swimming ability is poor, it moves deep in winter, and then lays eggs near the shore in spring, the spawning period is long, from late May to late September, the eggs are semi-sinking, and the young shrimp grow very fast. The average output along the coast of China is the highest along the coast of the Bohai Sea. Catch more than one net. In addition to fresh food, it can also be processed into shrimp skin, shrimp paste, shrimp oil and so on. The similar species is Japanese hairy shrimp, which is slightly smaller than Chinese hairy shrimp and has only a large red spot at the base of the inner limb of its tail limb. China's north and south coastal areas are equally productive and fishing with set nets, which is also an important economic shrimp.

(1) Shrimp skin

Shrimp skin is the dried product of hairy shrimp. There are two kinds of dried products: raw dried products and cooked products. The shrimp skin made from Chinese hairy shrimp is excellent. Shrimp has a small body and thin skin, and when dried, it is easy to feel that it is just a layer of skin, from which shrimp skin comes from.

The nutritional value of shrimp skin is very high, and it is a popular seafood with low price in aquatic products. Every 100g shrimp skin contains 39.3g protein, 3g fat, 8.6g sugar, 2000 mg calcium, 1005 mg phosphorus, 5.5mg iron, 0.03mg thiamine, 0.07mg riboflavin and 2.5mg nicotinic acid. The content of calcium and phosphorus in shrimp skin is the most considerable in aquatic products, and children's proper consumption of shrimp skin is of great benefit to their growth and development.

1. Cooked shrimp skin

(1) Raw material treatment: hairy shrimp should be graded according to freshness and quality before processing, so as not to mix the good and the bad together and reduce the quality of the finished product.

Good freshness of raw materials, no sediment and other impurities, can be directly boiled. If there is sediment and other impurities, they should be washed and picked out. Can be screened with bamboo baskets, the method is to first put 5-8 kilograms of shrimp in the water basket, and then put it into a large tank or wooden bucket filled with clean sea water for washing. When washing, one hand holds the edge of the basket and swings around in the water, and the other gently turns the shrimp in the basket to make the sediment flow out of the basket hole and sink into the bottom. Pick out the small miscellaneous fish and other impurities easily, and drain the basket after washing.

(2) boiling: pour an appropriate amount of fresh water into the pot, add 6% salt according to the weight of the water, put the raw shrimp into the pot after the water is boiled (the ratio of shrimp to water is 1:4), and remove the floating foam in the pot in time during the process of boiling. Salt should be properly added to each pot to maintain the concentration of salt water. When cooking 8 pots or so, the soup is already very turbid and new water should be replaced immediately.

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

(3) Sun exposure: the cooked shrimp can be exposed to the sun only after fully draining water to cool it. Before drying the shrimp, shake the shrimp basket to make it loose, sprinkle the shrimp evenly on the mat and turn it evenly with a wooden rake when it is 40% dry. Turn it evenly, so as not to dry it differently and cause deterioration. When the weather is dry, it can be dried in half a day or so. When the sun is 60 or 70% dry, put it in a pile and store it for two days, then put it out to 90% dry and pack it. Properly grasp the dry temperature of shrimp skin is a key problem, too dry and fragile, and the taste is not delicious; too warm is easy to cause deterioration, can not be stored for a long time, the yield is generally about 25%.

(4) Packaging: after the shrimp skin is dried, it should be sifted properly to remove the chopped bran. Packaging should be easy to transport and not easy to break, packing should be moistureproof to prevent shrimp skin from moisture absorption and deterioration.

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

After draining the fresh shrimp, sprinkle it on the mat, a thin layer, wait for about 40% of the dry into a thousand lines to turn, sun to 90% dry can be collected. Processing raw shrimp must choose sunny dry weather, the temperature of the cloudy day is easy to stink the shrimp skin. The production rate of raw shrimp skin is generally about 20%.

3. Quality requirements of shrimp skin:

(1) the quality of cooked shrimp skin: the color is yellow and white, the size of shrimp pellets is uniform and complete, and the dryness is suitable (grasp by hand, the shrimp skin can spread automatically after opening your hand, and when the shrimp skin is scattered on the floor, the shrimp skin can pop up), no impurities, moderate saltiness and delicious taste.

(2) the quality of raw shrimp skin: the color is white or light yellow, the shrimp pellets are large, neat and free of impurities, the dryness is moderate, and it smells fresh and fresh.

4. Storage of shrimp skin: because of high water content, storage time should not be too long, especially in the high temperature season, too long time is often easy to mildew deterioration, in a short time, can not make it moisture absorption, the change is slow. But for a long time, it must be stored in the cold storage or refrigerator, otherwise, it is better sealed, and it is easy to mildew and deteriorate at room temperature in the high temperature season.

5. The eating method of shrimp skin: the consumption of shrimp skin is the most convenient, clean cooked shrimp skin can be directly used as soup dish or cold salad dish, shrimp skin containing fine sand can be washed with cold boiled water before eating. Raw shrimp skin can only be used as cooked vegetables, it is best to rinse it with clean water before entering the dish.

(2) Shrimp paste and shrimp oil

Shrimp paste is a fermented product, usually made of hairy shrimp, bran shrimp, midge shrimp and so on. First rinse the raw shrimp, remove impurities, add about 30% salt after drainage, and marinate it in a barrel or tank. After 5-7 days, the shrimp has turned red, indicating that it has been initially fermented. At this time, the gravy floating on it can be filtered, then the shrimp body is mashed into a paste and put into a tank or bucket. After about 10 days in the sun, the shrimp paste is fermented and expanded, and then stirred twice a day to make it fermented evenly and fully, after about a month. Then fermented into finished shrimp paste.

The shrimp bittern filtered out during the processing of shrimp paste can be processed into shrimp oil. The method is to put the shrimp bittern in a tank and let it ferment in the sun. It is absolutely forbidden to enter Rain Water. After 3 months of high temperature, it can be fermented, filtered and put into the pot. Add onion, ginger, pepper, star anise and other seasonings to cook for about two hours, skillfully take out the cooked seasoning, and this becomes a delicious shrimp oil.

The shrimp paste is processed by sealed fermentation in some areas: the clean fresh shrimp is first mixed with 15-17% salt, then fermented for 2-3 days, then 3-5% salt is added (the total amount of salt is not more than 25%), and then ground into the paste. Add 3% rice wine and 2-3% sugar, mix well, put into the altar and seal (seal the jar with gypsum or mud). The finished shrimp paste is fermented at a temperature of about 30 ℃ for about 3 months.

In the coastal areas of southern China, shrimp paste and shrimp oil are also processed by the following methods: after washing the raw materials, drain the water, put them into a large tank, mix well with 30-35% salt, add the tank lid, put them in the open air to ferment for several months, and after maturing, take the upper part of the juice to filter, the filtrate and seasoning will be boiled into shrimp oil, and the residue sunk in the lower part of the tank will be ground into shrimp paste.