Traditional Chinese Frozen cooked shrimp: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Frozen cooked shrimps. 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 3167 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Frozen cooked shrimpsProcess flow Raw materials → (thawing) → peeling → rinsing → grading → cooking → cooling → bagging → freezing → packing → storage → inspectionPreparation method 1. Raw material selection: The raw shrimp must be of fresh quality and have no peculiar smell.2. Thawing: Peeling: The thawing and peeling of frozen cooked shrimps are the same as those of frozen raw shrimps.3. Rinsing: After checking and accepting the peeled raw shrimps, pour them into a perforated plastic basket for shrimp washing (no more than 1/3 of the height of the basket), and place them in a shrimp washing tank for cleaning. Use bamboo chips to gently stir clockwise along the bottom to make the shrimps float. Lift them out and drain them for 1 to 2 minutes before steaming.4. Steaming: Adjust the concentration of salt water in the cooking pot to about 5 baume. When it is heated to above 100°C, immerse the shrimp basket containing cleaned shrimps in the salt water with your left hand, and hold the bamboo piece with your right hand along the wall of the shrimp basket. …
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