Several processing methods for shrimp food

The fresh shrimps were first sent to the processing plant for grading. The smaller ones were thoroughly cleaned again, then had their shells and intestinal glands removed. After being washed with ice water, they were sorted by size and washed once more. The cleaned shrimps were placed in a sieve tray and allowed to drain for 10 minutes. Next, they were weighed and placed on a freezing plate, with an appropriate amount of water added to ensure even freezing. The plates were then frozen at -25°C. Once fully frozen, they were transferred to a refrigerator set at -18°C for storage in the cold room. Frozen shrimp balls can be made from any fresh shrimps that are not suitable for whole use. These shrimps are cleaned again, their shells and gut glands removed, and any damaged or low-quality portions are discarded. They are then processed following the same method used for frozen shrimps. For shrimp paste, the heads of the shrimp are separated from the body. Water is added to the shells, and they are ground into a paste using a crusher or meat grinder. The mixture is then placed in a pot and boiled for about 10 minutes. Any foam or residue that rises to the top is skimmed off and returned to the pot. This process continues until a rich, red-brown thick liquid is obtained, meeting the desired concentration. Salt, accounting for 15% of the weight of the sauce, along with monosodium glutamate, sugar, flavoring agents (such as musk acid and bird's eye acid), and a suitable amount of antioxidant are added. The mixture is stirred well and then bottled for use as shrimp paste. Shrimp yellow powder is produced by evaporating and concentrating dried shrimp paste. It is then dried at 100°C and crushed into a fine powder. Alternatively, the shrimp paste can be processed using a vacuum spray drying technique to turn it into a high-quality yellow powder. Shrimp oil is extracted from the liver and gonads of the shrimp heads. A small amount of mixed oil—made from refined soybean oil and peanut oil—is added, and the mixture is heated to 100°C. It is continuously stirred for approximately 5 to 10 minutes until a rich red shrimp oil is obtained and separated.

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