Detailed Explanation of the Processing Flow for Frozen Raw Peeled Shrimp

Production Method 1. Raw material selection: The requirements for raw shrimp are fresh quality, with no spoilage and no off-odor in the shrimp body.

2. Thawing: When using frozen shrimp as the raw material to process peeled shrimp, thawing must be done first. Place the frozen shrimp in a thawing bamboo basket and rinse with water. The water volume should be large to speed up thawing. Once the shrimp bodies separate from the frozen block, stop thawing. The amount thawed should be determined according to the peeling capacity, so that there is neither a gap in production nor excessive backlog, to prevent spoilage.

3. Peeling: Hold the shrimp body in the left hand with the tail and belly facing up, gently remove the shrimp head with the right hand, and carefully peel off the shrimp shell, then squeeze out the shrimp meat from the tail with the left hand. For golden hook shrimp and strip shrimp, the dorsal mud vein should be removed after removing the head and before peeling the shell. The peeled shrimp are required to be complete in shape, with the tail undamaged, and Grade A and Grade B products should be separated clearly.

4. Rinsing: Place the shrimp meat collected from the first rinsing into a shrimp basket or bamboo sieve, and rinse with clean water to remove impurities such as shrimp whiskers and shrimp shells. In summer, crushed ice should be added to the water for cooling, and the water temperature should not exceed 10°C.

5. Grading: The semi-finished products after the first rinsing are selected again for Grade A and Grade B products, impurities are removed, and they are graded according to specifications.

6. Cleaning: The peeled shrimp sorted by specification are collected separately in shrimp baskets and cleaned again with 3-5 Baume saline water. In summer, crushed ice should be added to cool the water to below 10°C. After cleaning, pour into bamboo sieves to drain.

7. Bagging: The drained peeled shrimp are weighed and bagged according to specification. When weighing, an appropriate amount of water allowance should be added to ensure that the finished product is not below the specified net weight after thawing. The bagged peeled shrimp are then packed into boxes, placed face up, and put into freezing trays in order.

8. Freezing: The freezing trays should be quick-frozen promptly. The warehouse temperature should be below -23°C, and the core temperature of the frozen product must reach below -15°C within 14 hours.

9. Boxing: The frozen raw peeled shrimp are packed into cartons according to specification, with 20 boxes per carton and a net weight of 10 kg. One piece of cardboard is placed at the top and bottom respectively, and two plastic straps are used for secure binding. The outer surface of the carton should indicate the product name, specification, gross and net weight, production date, etc.

10. Storage: The boxed frozen peeled shrimp are stored in a cold storage warehouse at -18°C, and the warehouse temperature fluctuation range should not exceed 0.5-1°C. Frozen raw peeled shrimp should be stacked according to regulations, with pallets on the bottom layer, and the stacks should have aisles for air circulation.

11. Inspection: Inspection work should be done well for the products produced every day, and original inspection records of the products should be kept. Sampling inspection should be carried out batch by batch before the products leave the factory.

Quality Standards 1. Quality: Fresh quality, normal color, appropriate luster, firm and elastic texture, normal odor, and no off-odor. The shrimp body is basically complete; slight damage to the tail is allowed; clean with no impurities.

2. Specifications: There are three specifications: 100-200 shrimp per 500 grams, 200-400 shrimp, and 400-500 shrimp.