Processing Technology of Shrimp

The pipa shrimp is also called Shrimp Crawler, which is called Shrimp Aunt. The body is flat, the abdominal foot and tail fan are well developed, the carapace in the front of the body is very thin, the posterior part is thick, the frontal horn is not significant, the head and chest nail is wide and round, the first pair of feet are clamp-shaped, asymmetrical, androgynous, and there are two protuberances on the inner edge.

The pipa shrimp is the main part-time catch target of the fixed net, the spring flood season is from April to July and the autumn flood season from October to November. Can be processed into frozen boiled pipa shrimp and frozen boiled pipa shrimp.

1. Processing of frozen boiled pipa shrimp

1. Quality conditions: fresh quality, plump shrimp meat, with seeds, normal color, no smell.

2. Technological process: raw material washing, selection, boiling, cooling, sorting, packing, quick-frozen packaging and cold storage

① selection: rinse clean raw shrimp, according to the quality standard to select full meat, fresh state of female shrimp with seeds for processing.

② boil: boil the selected female pipa shrimp in a boiling water pan containing 3% salt at 1:50, bring the water to a boil in one minute for 2 minutes, then remove the shrimp. When boiling, the firepower should be fierce, both should be cooked, and the meat quality should not be aged by slow heat. Each pot should be divided into one time, and every 5 pots should be thoroughly replaced with salt water.

③ cooling: natural cooling

④ sorting: according to the length of each tail (from the base of the eyestalk to the tip of the tail), it is divided into six specifications: 9-10cm, 11-12cm, 12-13cm, 13-14cm, 14-15cm and 15cm. The sorted shrimp body is put into a clean plate and a specification label is placed.

⑤ packing: neatly pack the shrimp into transparent plastic bags, each bag has the same number of shrimp, and put it flat into a small carton, fold the mouth and cover the box.

⑥ quick-freeze: the packed shrimp is put into a-25 ℃ freezer and frozen for 3 hours.

⑦ packing: adopt corrugated carton, lined with polyethylene plastic bag, the quantity of each carton is determined according to customer's request, plus brush name, specification, weight, etc., bundled with plastic bags for external use, stored in-20 ℃ thermostat.

2. Processing of frozen boiled pipa shrimp

1. Technological process: raw material washing, boiling, cooling, quick freezing, unpacking and cold storage.

2. Operation requirements

① raw material selection: pick out the female and male bodies of fresh pipa shrimp, and remove the unqualified products, the shrimp after spawning shall not be processed.

② boil: boil the female and male in 34% salt boiled water for 5 minutes and 4 minutes respectively. Other requirements are the same as those of pipa shrimp with a head.

③ cooling: boiled pipa prawns are immediately put into clean drinking water for rapid cooling.

④ wring: use sharp stainless steel scissors to wring off the head at the junction of the shrimp head and the neck segment. The female and male bodies should be stacked separately and should not be confused.

⑤ plate, quick freeze: when setting the plate, put plastic paper between the bottom, top and shrimp layer to separate the shrimp body to prevent the shrimp body from freezing together. Freeze for 3 hours in the warehouse below-25 ℃. Reduce the temperature of shrimp to-5 ℃.

⑥ off the disk: pick it up and shake it gently and the shrimp will separate.

⑦ packing and cold storage: use cardboard boxes lined with ethylene plastic bags to pack the pipa shrimp separately, with a piece of corrugated paper at the top and bottom of the box, and store them in a thermostat below-20 ℃.