Traditional Chinese Freezing processing: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Freezing processing. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 10722 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Freezing processing of various aquatic productsThe Donghai Fisheries Research Institute has developed small-package frozen aquatic products for crustaceans (shrimps, crabs, etc.), cephalopods (squid, squid, etc.), echinoderms (ginseng) and fish (pomfret, sea bream, etc.) caught at sea. The processing technology is described as follows:1. Crustaceans The main products include Pipa shrimp tail (fake lobster tail), frozen imitation shrimp and frozen swimming crab meat segments.1. Pipa shrimp tail Pipa shrimp has a considerable production in the deeper waters of the East China Sea. This shrimp has not been valued and utilized in the past, and is sometimes thrown out as garbage. In fact, this kind of shrimp tail is very valuable and can be exported to Canada, the United States and other countries. It can replace lobsters for consumption, so it is also called fake lobster.Pipa shrimp tail is a processed product with the head removed, the internal organs removed, and the shell attached.Process flow Raw shrimp → wash → remove heads and guts → wash → drain → plate → freeze → ice coat → grade and weigh → package → refrigerateThe abdomen and back of the shrimp tails must be washed clean and free of sediment, and arranged individually on the freezing tray. After the shrimps are filled, place a layer of plastic film on the shrimp body, and lay out a layer of shrimp tails on the film, and then use the blowing freezing method to perform individual rapid cooling (or single cooling). Quick freezing of the shrimp body). When the center …
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