Agricultural high-end science and technology equipment, automation technology single frozen coated cherry blossom shrimp intact

Cherry shrimp is one of the delicacies on the Japanese dinner plate, especially the individual cherry shrimp whose feet, whiskers, eyes and tails are intact, can take the high-end restaurant route. With the financial support of the Science College Program of the Council of Agriculture, the aquatic products processor cooperates with PUST to successfully construct the single frozen coating technology of cherry shrimp with micro-coating technology and vibration module, and can be produced automatically, saving 80% of manpower. The same production line can also be used for red-tailed green and mackerel larvae, these two small aquatic products, even if the non-cherry shrimp production season, the production line can continue to operate without waste.

Huang Wen-Yi, head of the Science and Technology Department of the Council of Agriculture, said that Taiwan's cherry shrimp producing areas are in Ilan Tou City and Pingtung Tung Harbor. The production season is from November to May of the following year, and the color and flavor are very popular in the Japanese market. The packaging for export to Japan is usually a large package, which is frozen for export. Because it is a large package, it will be thawed repeatedly, which not only affects the flavor, but also has great problems with the freshness of the ingredients. In practice, it is also found that large packages are easy to agglomerate when frozen and often break their feet and whiskers after thawing. This kind of cherry blossom shrimp with the appearance of NG can only be classified as inferior products and the price is on the low side.

When the cherry blossom shrimp is treated with the traditional freezing method, 50% of the body will be broken, and the broken beard rate is as high as 95%. When the cherry blossom shrimp is frozen with the new technology, the individual integrity rate is as high as 80%, and the orders from Japan have increased by 20% this year. As a result, the purchase of Donggang cherry blossom shrimp has increased from 50 metric tons last year to 75 metric tons this year.

Huang Wenyi pointed out that with the support of the Academy of Science program, industry-university cooperation has developed mass-production vibration separation equipment. This technology is to vibrate and separate individual cherry shrimp, apply edible glue, freeze and pack them, effectively improve individual integrity and various freshness and quality indicators, and because it is automation equipment, it greatly saves manpower and reduces the processing costs of manufacturers. By the end of the project, three new products had been developed, including single micro-coated cherry blossom shrimp, red tail green and mackerel larvae, and three derivative products such as cherry blossom shrimp paste, dried cherry shrimp and cherry blossom shrimp powder.

Cherry blossom shrimp and red tail green are specific fisheries in Pingtung County, and the amount of exploitable resources and quotas are adjusted according to the annual stock. These two aquatic products are also the main business of the coastal fishery of Donggang District fishing Association, and production and marketing classes are organized to strictly carry out management matters. The fishing season of cherry shrimp is from November to May of the following year, and the fishing ban is from June 1 to October 31 every year.

The fresh cherry blossom shrimp on the left and the cherry blossom shrimp on the right after thawing have a high degree of individual integrity.