The primary raw materials used in this process include fresh hairy shrimp, salt, and water. The essential equipment consists of iron pots, bamboo baskets, and water stoves. The production method involves several key steps to ensure quality and consistency.
First, the hairy shrimps are carefully sorted and selected. They are then passed through a sieve to remove any impurities. If the shrimp is not clean, it should be washed thoroughly. After washing, the shrimp is drained in the baskets. Each basket holds approximately 6 kg of shrimp.
There are three main cooking methods:
1. **Basket Boiling Method**: A large iron pan with a diameter of 90 cm is filled with 7 liters of fresh water and 2 kg of salt. Once the water boils, the shrimp baskets are drained, and an appropriate amount of salt is sprinkled on top. The salt quantity varies depending on the quality: 2.5 kg for first-grade shrimp, 3.5 kg for second-grade, and 4.5 kg for third-grade. The baskets are then placed into the pot, covered, and cooked until the shrimp straightens up. During the process, the baskets are rotated to ensure even cooking. After cooking, the baskets are removed and allowed to cool in a well-ventilated area. Typically, 5 to 8 baskets are used in rotation to prevent the pot from becoming too salty, which could affect the final product’s quality.
2. **Direct Cooking Method**: Shrimp is placed directly into a large iron pan filled with saltwater of a specific concentration. The shrimp is cooked for 2 to 3 minutes, then removed and cooled.
3. **Water Stove Boiling Method**: After washing and draining, the shrimp is placed into baskets (about 6 kg per basket), and salt is sprinkled on top. The baskets are then lowered into boiling saltwater. As the second basket is added, the first one is already cooked. Baskets are taken out one at a time and replaced with new ones to maintain continuous cooking.
Once the shrimp is fully cooked, it is left to cool completely. Then, the shrimp is spread evenly on a mat or dried in a drying room. It is generally recommended to dry the shrimp to about 90% dryness. Finally, the dried shrimp is packed into bags, bamboo baskets, or sealed polyethylene containers for storage and distribution.
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