This comprehensive solution for crayfish processing is designed to offer crayfish processing enterprises an efficient, adaptable production process. It ensures that every stage, from raw material intake to final packaging, attains the best process alignment and production efficiency, catering to diverse market needs and enterprise production scales.
Integrated Crayfish Processing Solution
1. Pre-treatment Part
This initial and essential phase of crayfish processing comprises a set of meticulously engineered equipment. The crayfish grader precisely categorizes crayfish by size, guaranteeing consistency in subsequent procedures. The selection conveyor allows workers to manually remove defective crayfish, safeguarding the quality of input for subsequent steps. Next, the bubble washer uses vigorous bubbling to thoroughly clean the crayfish, eliminating dirt and impurities. The belt blancher then cooks the crayfish to prepare them for further processing. After cooking, the crayfish undergo preliminary cooling in the normal temperature water pre-cooler and then further cooling in the ice water pre-cooler. Finally, the air blower dryer dries the surface moisture, getting the crayfish ready for the next stage.
2.Manual Processing Part
This segment mainly depends on manual labor and is divided into the shelling and conditioning areas. In the shelling area, workers adeptly remove the shells of the raw crayfish on purpose-built workbenches to obtain the meat. Subsequently, in the conditioning area, workers add carefully prepared seasonings to the shelled crayfish on the conditioning tables, imparting unique flavors that appeal to a wide range of consumer palates.
3.Quick-freezing Part
This phase is crucial for preserving the freshness and quality of the crayfish. The spiral freezer rapidly reduces the temperature of the crayfish, quickly reaching a frozen state and locking in nutrients and flavors. The ice glazing machine then coats the frozen crayfish with a thin layer of ice, protecting the meat from oxidation and dehydration and extending the shelf life. The secondary freezing machine further solidifies the freezing effect for uniformity and stability. Finally, the weighing and packaging machine accurately weighs and packages the crayfish according to preset weights, facilitating storage, transportation, and sales.
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