How is dried small shrimp processed? A full analysis of dried small shrimp processing technology

Main raw materials: Acetes shrimp, table salt, etc.

Equipment and tools: iron wok, baskets, flow-through stove.

Production method:

Grade and sort the Acetes shrimp; those containing more impurities should be sifted with a sieve; if the raw materials are not clean, they should be washed, and after washing, place them in baskets to drain, with each basket holding about 6 kg of Acetes shrimp. The following methods can be used for cooking:

① Basket-rotating cooking method. That is, fill a large iron wok with a diameter of 90 cm seven-tenths full with fresh water, add 2 kg of table salt, and after bringing to a boil, sprinkle an appropriate amount of table salt onto the shrimp basket after the shrimp have been placed in the basket and drained (at the ratio of 1.5 kg of salt per 50 kg of premium-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 it into the wok, cover with a lid, and after it comes to a boil, remove the lid, use a basket needle to move the basket body and let it rotate so that the shrimp cook evenly; when the shrimp whiskers straighten, take out the shrimp basket and place it in a ventilated area to cool. Generally, change the water in the wok once every 5 to 8 baskets cooked, to prevent the wok water from becoming too salty and affecting the quality of the finished product.

② Direct cooking method. That is, put salt water of a certain prepared concentration into a large iron wok, and after bringing to a boil, sprinkle the Acetes shrimp into the wok water, cook for 2 to 3 minutes, then scoop them out and let them cool.

③ Flow-through stove cooking method. Place the washed and drained Acetes shrimp into baskets, about 6 kg per basket, sprinkle salt on top of the Acetes shrimp (the amount of salt used is the same as in the basket-rotating method), and successively put the baskets containing the 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 continuous flow manner.

After the cooked Acetes shrimp have fully cooled, evenly spread the small shrimp on a mat to sun-dry, or dry them in a drying room. Generally, drying until 90 percent dry is appropriate; package them in reed wrapping, bamboo baskets, or polyethylene packaging, and seal them, and they are ready.