| 摘要 |
PURPOSE:To keept the freshness of shrimp at the highest state, and to obtain shrimp which can be eaten raw, by forming an ice layer to the surface of the shrimp by a series of processes comprising the washing with chilled water, the rapid freezing, the half thawing and the sprinkling with water, thereby preventing the evaporation of water from the shrimp and protecting the shrimp from dry atmosphere. CONSTITUTION:Shrimps are washed with chilled water, selected, and drained. 4kg of the shrimps are collected in a lump, and frozon at <=-45 deg.C for >=6hr. The frozen shrimps are sprinkled with water shower, drained, and frozen for about 30min. The sprinkling and freezing procedures are repeated once or twice. The treated shrimps are put into a foamed polystyrene box, sealed, and stored in a refrigeration container. Water is continuously charged to the water tank 1 containing the packed 4kg shrimps, and discharged from the port 2. The shrimps are subjected to the semi-thawing process by the bubbles 10 ascending gently from the bottom pipe and the shower 9 sprinkled gently from above. After about 10min, the shrimps are divided, choiced in the order of grams, and frozen at <=-45 deg.C for >=6hr. The frozen shrimps are sprinkled with water, drained, and frozen for about 30min. The sprinkling and freezing procedures are repeated thrice to apply ice layers 13-15 to the surface of the shrimp 1. |
