The frozen shrimp were sent to the processing plant for sorting. The smaller shrimp were simply rinsed again. Their shells were removed, and the intestinal tract was taken out. They were then washed with ice water, graded based on size, and rinsed once more. After that, they were placed in a sieve tray for 10 minutes to drain excess water. The trays were weighed, placed into a freezer set at -25°C, and frozen (ensuring an appropriate amount of water is added to the tray during freezing). Once the freezing process was complete, the trays were moved to a storage room kept at -18°C for refrigeration.
Frozen shrimp balls can be made from any fresh shrimp that didn't meet quality standards. The shrimp bodies were cleaned again, their shells and gut glands removed, and any damaged or low-quality meat was discarded. Then, they were processed following the same method used for making frozen shrimp.
For shrimp paste, the heads of the shrimp were separated from the body, and water was added to the shells. The mixture was ground into a paste using a crusher or meat grinder, then transferred to a pot and boiled for about 10 minutes. The foam and impurities that formed on top were skimmed off and returned to the pot. This resulted in a rich, red-brown thick liquid (with the desired concentration). Edible 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 an appropriate amount of antioxidant were added. The mixture was stirred well and served as shrimp paste, then bottled for use.
Shrimp yellow powder is produced by evaporating and concentrating dried shrimp paste. It is dried at 100°C, crushed, and prepared for sale. Alternatively, it can be processed using vacuum spray drying to turn the shrimp paste into a fine yellow powder.
Shrimp oil is extracted from the liver and gonads of the shrimp head. Refined soybean oil and peanut oil are mixed in a ratio of 1:1 to 2:1, and the mixture is heated to 100°C. The oil is continuously stirred for approximately 5 to 10 minutes, resulting in a rich red shrimp oil that is then separated and collected.
Dried chilli slices
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