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Production process of frozen shrimp

2026-05-28

The shrimp quick freezing production line is a highly standardized and automated food processing system. A complete modern production line usually covers multiple core links from raw material processing to final quick freezing and freshness locking. The production process fully analyzes the selection and pretreatment of raw materials. Fresh deep-sea fresh shrimp will first enter the manual selection platform, where workers will remove the shrimp that is not full or fresh, and manually or with the help of machines complete the shell peeling and shrimp removal line (intestine removal) process to ensure that each shrimp is clean and free of impurities. After multiple cleaning and draining to remove the shell and thread, the shrimp will enter the cleaning process. Usually, a bubble cleaner is used in conjunction with a high-pressure spray cleaner to thoroughly remove impurities such as sediment and broken shells through the rolling of water flow and strong spraying. After cleaning, use a vibrating drain machine to remove excess water from the surface of the shrimp, preparing for quick freezing. Grading and screening (optional): Based on the different market demands for shrimp size, the production line will be equipped with a grading machine. Through machine automation or manual assistance, shrimp are sorted by weight and specifications to ensure uniform size of the finished product. Ultra low temperature freezing (core step) is a crucial step in determining the taste and shelf life of shrimp. The processed shrimp will be evenly spread on the conveyor belt and sent to the tunnel freezer. In a very short period of time (usually 8-20 minutes), the center temperature of shrimp will rapidly drop below -18 ℃. This rapid freezing can form extremely small ice crystals, locking in the moisture, nutrients, and fresh, sweet, and chewy taste of shrimp to the maximum extent possible. Ice hanging (wrapping) and packaging: In order to prevent shrimp from oxidizing (turning red) and dehydrating (drying out) during frozen storage and transportation, frozen shrimp are usually sent to the ice hanging machine. By spraying or soaking with ice water, a thin and uniform layer of ice coating (usually weighing 5% -20%) is formed on the surface of shrimp, which serves as a protective barrier against air. Finally, perform quantitative weighing and vacuum/nitrogen packaging.

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