Cold water shrimp processing

Cold water shrimp are much smaller than their tropical cousins, and are generally considered more flavourful than warm water varieties. They are used in salads, on sandwiches, in sauces, omelettes, pizzas, soups and in national dishes, such as paella. Their processing is equally important whether they are packed and sold frozen (IQF or blockfrozen), in brine or as part of a value-added dish.

Cabinplant can provide complete lines for the processing of cold water shrimp with a wide range of capacities. A typical processing line comprises:

• Reception of raw material, either blockfrozen or fresh in boxes covered with ice
• Frozen blocks are thawed, fresh product is de-iced.
• Grading, typically into three sizes
• Mixing with a special salt brine followed by cold storage (maturing to ease automatic removal of shells)
• Emptying into a bulk feeder. Storage vessels are washed.
• Cooking
• Chilling by means of water prior to distribution to peeling machines. Infeed is controlled by a batch weighing unit.
• Cleaning by means of flow separators, scanners, manual inspection, etc. 
• Freezing 
• Grading, typically into five sizes to optimise glazing 
• Glazing 
• "Hardening" to secure the glaze
• After-freezing
• Weighing and bulk packaging (bags or carton boxes) or retail packaging, e.g. bags, buckets etc.

Link to machines:

Belt thawing - spray, horizontal roller grader, bulk feeder, washing of packaging and containers, seafood cookers, batch weigher, flow separator, inspection conveyor, axial roller grader, vibratory glazer, multihead weigher, packing line for bags, packing line for buckets,