Warm water shrimp processing

Warm water shrimp are widely used in the cuisine of many cultures. They can be eaten cooked or fried, hot or cold, as they are or as a major ingredient in a wide number of varied dishes. Due to the delicacy and high value of the shrimp, gentle processing is crucial. 

Cabinplant can supply complete processing lines for farmed warm-water shrimp. Capacities range from approx. 500 to 4000 kg/h infeed raw material. A typical process flow is described below.

• Reception of raw material. Shrimp from the ponds are discharged into a bulk feeder with chilled water (first in-first out).
• Infeed to operators on de-heading lines. The shrimp are weighed, filled into plastic trays and automatically covered with ice.
• Manual de-heading on belt system designed for improved flow of both product and waste.
• Grading of HSO (headless shell-on) followed by manual inspection
• Manual peeling 
• Cooking by steam, either on a conveyor belt or by placing the shrimp in steel trays
• Chilling with water
• Freezing, either in blocks or IQF
• Glazing to protect the surface against oxidisation 
• "Hardening" to secure the glaze   
• Weighing and packing into bulk (bags or carton boxes) or retail packaging, e.g. bags, trays, etc.

Link to machines:

Bulk feeder, batch weigher, manual cutting and trimming system, axial roller grader, belt cooker, seafood cooker, vibratory glazer, multihead weigher, packing line for bags, packing line for trays