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Eagle claw processing technology
Hawk claw shrimp body is relatively thick and short, shell is very thick, rough surface, body length 6-10 cm, the end of the tail section is sharp, curved shape resembles a bird claw, hence the name. Hawk claw shrimp is mainly distributed in the Yellow Sea. The production of eagle claw shrimp in Shandong Province accounts for more than 70% of the total output in the sea area. In 1989, the output was 39,000 tons, which is a relatively high-yield year. In addition to fresh hawks, the hawk claw shrimp is processed and made into dried shrimps. In recent years, it has been processed into frozen hawk claw shrimp. Frozen whole shrimps are exported and sold domestically. 1 Frozen raw shrimp processing: a. Process flow: Raw material preservation → Flushing → Sorting selection → Steamed bread → Shell removal → Washing → Sorting → Washing → Water control → Weighing → Bagging → Loading → Freezing → Uncoiling → Packaging → Refrigeration. b. Process operation points: Preservation of raw materials: In accordance with the shrimp preservation method in time for fresh-keeping treatment. Classification and selection: According to the processing and export standards of frozen raw shrimp, frozen frozen whole shrimp and frozen whole shrimp, frozen raw shrimp raw materials, raw frozen raw shrimp raw materials and frozen whole shrimp raw materials were selected. Place the selected shrimps in clean containers. Frozen whole shrimp raw materials are processed separately. Going to the head and going to the carapace: The frozen raw shrimp raw materials and the frozen raw shrimp raw materials that were selected are headed for crustaceans respectively. The operation requires the processing of the same shrimps, and the carapace should be cleaned to prevent it from being carried into the shrimps. At the same time pay attention to reject substandard shrimp. Washing: The shelled shrimps are placed in a clean sieve tray and thoroughly washed with "normal water, triple barrels". The mechanism ice should be added to the water. Sorting: Washed raw shrimps are sorted by the specifications of 100-200, 201-300, 301-400, and 401-600 per pound. When the temperature is high, you should add ice to cool down. There are no distinctions between reunification and shrimps. Washing and controlling water: The sorted shrimps are washed once in clean ice water and placed in a clean sieve tray for 10 minutes to be weighed. Weighing: Frozen shrimps were weighed at 1 pound per bag, and frozen shrimps were weighed at 5 pounds per plate to give the amount of letting water. Fresh shrimps were weighed in 500 grams per bag before freezing, and reconstituted shrimps were weighed at 2,500 grams per plate before freezing. Plate: The weighed raw shrimps are put in a nylon bag, and then the plate is pressed flat. The graded shrimps are directly weighed and weighed directly after weighing. Quick freezing: rapid freezing to the shrimp body temperature -18 °C and below. Detachment: After leaving the store, gently chill the frozen dish to remove the frozen shrimps. The rejuvenated shrimps are stripped with a water-spraying thawing method: After detaching the plate, ice-coatings are added to the ice water and placed in plastic bags. Packing: Frozen raw shrimps are packed in carton No. 231 with a packing standard of 241 pounds; the frozen shrimps in the system are packed in carton No. 256 and the packing size is 65 pounds. Brush the outer packaging mark and send it to a cold store for storage. 2 Processing of Frozen Whole Shrimp: In addition to eagle claw shrimp, the processing raw material of frozen whole shrimp is also cultured with small shrimp, and the processing technology is simple. After the lead shrimps meeting the quality requirements are washed with clean fresh water, they are weighed in 35-50 bags and weighed 200g. They are packed in special plastic bags and placed in frozen plates. After being flattened, they are frozen in the storage and frozen. The center temperature is -18°C, and then it is released from the library, and then loaded into a carton No. 256 in a 50-bag 200-gram format.