Prawns, Chinese shrimp are famous seafood products at home and abroad. The annual catch of Shandong prawn generally accounts for more than 50% of the total shrimp production in the country, ranking it among the top provinces and cities. The highest annual fishing output (1979) reached 22,000 tons. The shrimps processed and exported mainly include: frozen headed prawns, frozen headless prawns, frozen prawns, frozen tailed shrimps (phoenix shrimp), frozen butterfly shrimp and the like.
It mainly introduces the method of frozen headed shrimp. Other methods are basically similar.
1 Preparation before processing:
a. According to the processing amount of shrimp, the processing personnel will be arranged, and the physical examination and technical training will be carried out according to the regulations, and the processing specifications, standards and related precautions will be learned.
b. Clean, refurbish, scrub and disinfect equipment and equipment required for processing.
c. Check out the changing facilities, showers, toilets, and disinfection facilities to meet the requirements. Fully equipped with overalls, caps, sleeves, rubber shoes, aprons and other clothing.
d. Hygiene inspection of process water to ensure adequate water supply and compliance with sanitary requirements.
e. The necessary cooling of the cooling pipe in the quick freezing room is carried out, and the refrigerating room is cleaned and the refrigeration machinery and equipment are debugged to ensure smooth production.
f. Finish the sanitation of the processing room and the packaging room. The facilities such as fly-proof, insect-proof, ventilation, and lighting in the workshop should be fully equipped, and the water pipeline should be unblocked.
g. Prepare adequate and qualified packaging materials and labels.
2 raw shrimp treatment:
a. Acceptance and storage: After each batch of shrimp enters the factory, the quality, sanitation, ice melting and packing conditions are checked in time. Raw shrimps that meet the requirements should be processed in time according to the order, so that "the shrimps on the same day, processed on the same day, and the first time, no backlog." For raw shrimp that cannot be processed in time, the fresh-keeping measures should be taken actively, such as timely entering the fresh-keeping warehouse at 0~4°C or adding crushed ice below 3cm with a ratio of 1:3. The ice should be clean, and the layers of ice should be spread evenly. Shrimp should be protected against fly larvae, light, rain, air and other pollution.
b. Flushing: Raw shrimps are rinsed with clean water that meets hygienic standards to remove debris such as crushed ice, sand, and seaweed.
c. Classification and selection: After washing, the prawn shall be selected according to the product quality standard, and the raw materials of the head shrimp, the headless shrimp, the shrimp, and the shrimp ball shall be separated, and then the head shrimp shall be processed first, and the headless shrimp shall be processed later, and then processed. Shrimp and shrimp balls are sequentially produced and produced. When sorting, the raw shrimp should not be overstocked. When the temperature is high, add ice to keep fresh. The selected shrimp body is placed in a clean container for separate processing, and the yellow shrimp in the head shrimp and the headed shrimp raw material are separately stored and processed separately.
3 Dry frozen prawn processing: The processing of seawater-caught prawn and large-scale cultured prawn is generally carried out by dry freezing.
a. Process: There are raw materials for shrimps → washing → water control → weighing → dipping → water control → boxing → freezing → refrigeration.
b. Process operation points: Washing: Carefully wash the sorted shrimp raw materials with clean fresh water to ensure the cleanliness of the last water. Water control: The washed shrimp body is placed in a clean sieve tray for 5 minutes. Weighing: Weighed according to the specifications of the headed shrimp, and divided into various specifications. Dip: This process is carried out according to customer requirements. Generally, a 1.25% sodium sulfite solution can be used, and the shrimp body is immersed in the solution for 1 minute, and then washed with water for 15 seconds, so that the residual sodium sulfite concentration does not exceed 100 × 10 ↑ (-6), or 4% ～ 6% sodium polyphosphate solution, soak the shrimp body for a few seconds to form a layer of colloidal film to seal the skin, thus preventing water loss and maintaining the original freshness. Residual sodium polyphosphate below 0.5% is safe for humans. If there is no customer request, this process can be omitted to directly box and freeze.
Packing: According to the packaging specifications of the headed prawns, put the prawns into a special small carton, put plastic paper inside the carton, fold the plastic paper after loading the prawns, cover the shrimp body, and cover the lid.
Freezing: The prawns after packing are immediately sent to the freezing room and frozen to a temperature below -18 °C.
Packing: Put the small box of shrimp into a large carton, 12 boxes per box, with the name, specification, weight, export country and company name, origin and batch number. Such as spring shrimp plus brush "spring" word. Then, it is sent to a cold storage below -20 °C for refrigeration.
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