The primary raw materials used in this process include shrimp, salt, and other minor ingredients as needed. The essential equipment includes iron pots, baskets, and water stoves. The production method involves several key steps to ensure the quality of the final product.
First, the hairy shrimps are carefully sorted and selected. They are then passed through a sieve to remove any impurities. If the shrimps are not clean, they should be washed thoroughly. After washing, they are drained in the baskets. Each basket is filled with approximately 6 kg of shrimp.
There are three main cooking methods:
1. **Basket Boiling Method**: In a large iron pan with a diameter of 90 centimeters, add 7 liters of fresh water and 2 kg of salt. Once the water starts boiling, drain the shrimp baskets and sprinkle the appropriate amount of salt on top. For first-grade shrimp, use 2.5 kg of salt; for second-grade shrimp, 3.5 kg; and for third-grade shrimp, 4.5 kg. Place the baskets into the pot, cover it, and allow it to boil. While boiling, rotate the baskets so that the shrimp cook evenly. When the shrimp become straight, remove the basket and let it cool in a well-ventilated area. Typically, 5 to 8 baskets are used, and the water in the pot is changed periodically to avoid excessive salinity, which could affect the final quality.
2. **Direct Cooking Method**: Prepare a saltwater solution of the desired concentration and bring it to a boil in the iron pan. Add the shrimp, cook for 2 to 3 minutes, then remove and allow them to cool.
3. **Water Stove Boiling Method**: After washing and draining the shrimp, place about 6 kg in each basket. Sprinkle salt on top (in the same quantity as the basket boiling method). Place the shrimp baskets into boiling saltwater. As the second basket is added, the first one is already cooked. Remove one basket at a time and replace it with another to maintain continuous cooking.
Once the shrimp are fully cooked, allow them to cool completely. Then, spread the shrimp evenly on a mat or place them in a drying room. It is recommended to dry them until they are about 90% dry. Finally, package the dried shrimp in bags, bamboo baskets, or sealed polyethylene bags for storage and distribution.
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