Detailed Explanation of the Key Technical Points for Processing and Making Dried Small Shrimp
Key Technical Points for Processing and Making Dried Small Shrimp
Main raw materials: Acetes shrimp, salt, etc.
Equipment and tools: iron wok, baskets, flow-through stove.
Production method: Grade and sort the Acetes shrimp; if there is a lot of foreign matter, use a sieve to sift it; if the raw material is not clean, wash it; after washing, put it in baskets to drain, with each basket holding about 6 kg of Acetes shrimp. The following methods can be used for boiling:
① Basket-rotating boiling method. Fill a large iron wok with a diameter of 90 cm to seven-tenths full with fresh water, add 2 kg of salt, and after it comes to a boil, sprinkle an appropriate amount of salt onto the baskets of drained shrimp (according to the ratio of 15 kg of salt per 50 kg of special-grade Acetes shrimp, 2.5 kg of salt for grade-one shrimp, 3.5 kg of salt for grade-two shrimp, and 4.5 kg of salt for grade-three shrimp), then place them into the wok, cover with a lid, and after it boils again, remove the lid, use a basket needle to move the basket body so that it rotates, making the shrimp cook evenly. When the shrimp whiskers are straight, take out the shrimp basket and place it in a ventilated place to cool. Generally, change the water in the wok once every 5-8 baskets are boiled, to prevent the wok water from becoming too salty and affecting the quality of the finished product.
② Direct boiling method. Put salt water of a certain prepared concentration into a large iron wok, and after it comes to a boil, sprinkle the Acetes shrimp into the wok water, boil for 2-3 minutes, then scoop them out and cool them.
③ Flow-through stove boiling method. Put the washed and drained Acetes shrimp into baskets, each basket holding about 6 kg, sprinkle salt on top of the Acetes shrimp (the amount of salt is the same as for the basket-rotating method), and successively put the baskets of Acetes shrimp into boiling salt water to cook. When the second basket is put in, the wok is full, while the first basket is already cooked; take out one basket in turn and add another basket, working in this flow-through manner.
After the cooked Acetes shrimp have been fully cooled, evenly spread the small shrimp on mats to dry in the sun, or dry them in a drying room. Generally, drying until they are 90 percent dry is suitable. Pack them in reed bags, bamboo baskets, or polyethylene packaging, seal them, and they are ready.
Equipment and tools: iron wok, baskets, flow-through stove.
Production method: Grade and sort the Acetes shrimp; if there is a lot of foreign matter, use a sieve to sift it; if the raw material is not clean, wash it; after washing, put it in baskets to drain, with each basket holding about 6 kg of Acetes shrimp. The following methods can be used for boiling:
① Basket-rotating boiling method. Fill a large iron wok with a diameter of 90 cm to seven-tenths full with fresh water, add 2 kg of salt, and after it comes to a boil, sprinkle an appropriate amount of salt onto the baskets of drained shrimp (according to the ratio of 15 kg of salt per 50 kg of special-grade Acetes shrimp, 2.5 kg of salt for grade-one shrimp, 3.5 kg of salt for grade-two shrimp, and 4.5 kg of salt for grade-three shrimp), then place them into the wok, cover with a lid, and after it boils again, remove the lid, use a basket needle to move the basket body so that it rotates, making the shrimp cook evenly. When the shrimp whiskers are straight, take out the shrimp basket and place it in a ventilated place to cool. Generally, change the water in the wok once every 5-8 baskets are boiled, to prevent the wok water from becoming too salty and affecting the quality of the finished product.
② Direct boiling method. Put salt water of a certain prepared concentration into a large iron wok, and after it comes to a boil, sprinkle the Acetes shrimp into the wok water, boil for 2-3 minutes, then scoop them out and cool them.
③ Flow-through stove boiling method. Put the washed and drained Acetes shrimp into baskets, each basket holding about 6 kg, sprinkle salt on top of the Acetes shrimp (the amount of salt is the same as for the basket-rotating method), and successively put the baskets of Acetes shrimp into boiling salt water to cook. When the second basket is put in, the wok is full, while the first basket is already cooked; take out one basket in turn and add another basket, working in this flow-through manner.
After the cooked Acetes shrimp have been fully cooled, evenly spread the small shrimp on mats to dry in the sun, or dry them in a drying room. Generally, drying until they are 90 percent dry is suitable. Pack them in reed bags, bamboo baskets, or polyethylene packaging, seal them, and they are ready.