Frozen shrimp

process Raw materials → (unfrozen→ peeled meat →washed→ graded→ steamed→ cooled→ packed →frozen→ →stacked→Production method 1. Raw material selection: raw shrimp must be fresh quality, no odor.2. Thawing: Peeling meat: thawing and peeling of frozen shrimp is the same as frozen shrimp.3. Rinsing: After the peeled raw shrimp is accepted, pour it into the plastic bowl with holes in the shrimp washing (no more than 1/3 height of the shrimp), and place it in the shrimp tank for cleaning. Gently stir along the bottom with bamboo flakes, so that the shrimp can float, put forward the drain 1 to 2 minutes can be steamed.4. Cooking: Adjust the concentration of salt water in the cooking pot at about 5 waves of beauty, when
heating
to 100 degrees C or more, the left hand will be rich in washed shrimp basket soaked in salt water, right hand bamboo pieces along the boiled shrimp basket The wall is stirred clockwise, so that raw shrimp stirs up, evenly heated, and so the shrimp turns red and rolls into a circle, lifts the basket from the salt water, leans on the wall of the pot to drain water, pinches the shrimp by hand with a slightly hard feeling and then puts it in the salt water, slightly stirs it up. The whole cooking process takes about 50 seconds. During the cooking process to keep the salt water clean and pay attention to the concentration of salt, salt water cloudy should be replaced in time, the concentration should be adjusted at any time.5. Cooling: cooling and packaging room is best to have air conditioning cooling equipment (can also be replaced by electric fan ice), room temperature is maintained between 20 to 25 degrees C. When the cooked shrimp is spread well on the cooling table and the temperature drops to a cold feel, it is fed into the packaging room.6. Bag: After cooling, weigh the bag according to specifications. Pack 1 kg or 2 kg per bag and increase the amount of water appropriately. The finished product is defrosted and not less than the specification. The shrimp after bagging is then loaded into a cardboard box.7. Refrigeration, packing, storage, inspection: frozen shrimp frozen, boxed, stored, inspection operation and frozen shrimp is the same.quality standard 1. Quality: fresh color, shrimp body basically complete, shrimp cooked tender, dark color, normal smell, no impurities. The number of bacteria per g does not exceed 100,000, E. coli must not be detected.2. Specifications: 100 to 200 shrimp per 500 grams, 200 to 400 shrimp per 500 grams, 3 products: 400 to 700 shrimp per 500 grams, 4 products: 700 to 1000 shrimp per 500 grams.