1. Process flow: raw materials, rinse, boiled, cooled, stranded, frozen, uncoiled, packaged, and refrigerated.
2. Operational requirements 1 Raw material selection: The fresh and live shrimps are selected and the rejects are rejected. The spawning shrimps must not be processed.
2 boiled: The male and female bodies were respectively boiled in 3-4% salt water, and the female body was boiled for 5 minutes. The male body was boiled for 4 minutes. Other requirements were the same as those for boiled headed boiled shrimp.
3 Cooling: The boiled shrimps immediately after boiling are immediately cooled in clean drinking water.
4 Tip: Use sharp stainless steel scissors to twist the head at the junction of the shrimp head and neck section. The male and female bodies should be piled separately and must not be confused.
5 Wobble plate, quick-freeze: Place a plastic sheet between the bottom of the pan, the top and the prawns, and separate the shrimps to prevent them from freezing together. Frozen in warehouses below -25°C for 3 hours. Reduce shrimp body temperature to -15°C.
6Disengagement: When you pick up and shake it gently, the shrimp is separated.
7 Packing and Refrigeration: Use hard cardboard boxes lined with vinyl plastic bags, pack the squid bodies, box top and bottom liner corrugated paper one by one and store them in a constant temperature warehouse below -20°C.
2. Operational requirements 1 Raw material selection: The fresh and live shrimps are selected and the rejects are rejected. The spawning shrimps must not be processed.
2 boiled: The male and female bodies were respectively boiled in 3-4% salt water, and the female body was boiled for 5 minutes. The male body was boiled for 4 minutes. Other requirements were the same as those for boiled headed boiled shrimp.
3 Cooling: The boiled shrimps immediately after boiling are immediately cooled in clean drinking water.
4 Tip: Use sharp stainless steel scissors to twist the head at the junction of the shrimp head and neck section. The male and female bodies should be piled separately and must not be confused.
5 Wobble plate, quick-freeze: Place a plastic sheet between the bottom of the pan, the top and the prawns, and separate the shrimps to prevent them from freezing together. Frozen in warehouses below -25°C for 3 hours. Reduce shrimp body temperature to -15°C.
6Disengagement: When you pick up and shake it gently, the shrimp is separated.
7 Packing and Refrigeration: Use hard cardboard boxes lined with vinyl plastic bags, pack the squid bodies, box top and bottom liner corrugated paper one by one and store them in a constant temperature warehouse below -20°C.
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