1 Process flow: raw material processing → rinsing → cooking → drying → shelling → packaging → finished product.
2 process points:
Selection of materials: Select raw materials of good quality shrimp, and separate first, second and third grade products and external products. First-grade products: strong physical strength, complete head and tail, bright color, individual large; secondary products: slightly less physical flexibility, head and tail complete, color is not fresh, individual uneven, slightly mixed shrimp; three products: physical Slightly soft, 5% of head and tail incomplete, dark color no smell.
Rinse: Wash the selected raw materials in running water below 29°C to remove the dirt and sediment on the shrimp body. But avoid vigorous mixing to prevent the shrimp body from being rotted. The washing time should not be too long, so as not to affect the freshness. .
Cooking: After rinsing, raw shrimps are cooked (boiled or steamed) after draining. Most of them use boiled water and add salt when boiled. The amount of salt varies slightly depending on the season. In spring and winter, 4% to 5% of salt is generally added (ratio of raw materials). In summer and autumn, the amount of salt is generally 6% to 8%. The ratio of steamed water to raw materials is 3.5:1 or 4:1, and each pot of raw material needs to be changed once. The cooking time is usually 8 to 10 minutes. The time required varies depending on the season and the heat supply. However, the raw shrimp must be fully cooked.
Out of the sun: Put the cooked ingredients out of the pot and drain them on a straw board or concrete floor. Turn them on at the right time and make sure the booths are evenly distributed so that the dryness of the raw materials is almost the same. Dry, skin can easily fall off.
Shelling; before shelling, it is necessary to first check whether the dried shrimp body is returning moisture. If there is a flooding situation, it is necessary to dry on the concrete floor for another 3 to 4 hours or longer, and then manually hulling or shelling with shellfish. Machine shelling.
Grading, packaging: after the shelling of Haimi Yang after screening, grading, weighing, packaging is the finished product.
Finished product storage: The graded and packaged finished product should be stored in a ventilated, dry warehouse, and it is best to store it in a high-temperature warehouse.
3Hami processing machinery. Haimi's processing machinery is mainly a HT-79 shelled rice shelling machine co-produced by aquaculture supply and marketing companies in Yantai, Weihai, and Rongcheng. This machine adopts wind transport feeding, mechanical shelling, rolling sieve grading and air flow finishing. Select; processing dry shrimp 600 to 750 kilograms per hour, shrimp crushing rate of 4% or less, with high work efficiency, high yield, low crushing rate, clean shelling, good separation effect.
Shandong Haimi is mainly made from eagle claw shrimp as a raw material, and it is the best product in the sea and rice. The coastal areas of Yellow Sea and Bohai Sea are the main producing areas of hawksbill claws in China. Their products are characterized by large and neat grains, smooth surface, golden color, and a hook shape. Therefore, they are known as "gold hooks" known as "Hami." Its nutrient-rich, generally protein content per hectogram is 47.6 grams, fat content is 0.5 grams, and contains a large number of inorganic salts and a variety of vitamins, unique flavor, is one of the dry seafood that people like to eat . Among them, the products produced by Rongcheng Longxu Island and Qingdao Shazikou are the best. Its processing method is as follows: