Shrimp is a popular delicacy around the world and is favored both in home kitchens and upscale restaurants. KANGLONG, combining years of production experience and professional knowledge in the industry, customizes and designs cooked shrimp quick-freezing processing production lines according to your requirements to meet all your needs.
Process:
A standard cooked shrimp processing production can consist of four parts: the pretreatment processing production line, the shrimp grading machine, the weighing and packaging machine, and the spiral quick-freezing machine.
Pre-treatment:
Firstly, workers pour live shrimps into the bubble washing machine. After that, the shrimps will be sent into the mesh belt blanching machine for blanching. After being blanched in the blanching tank, the shrimps are basically cooked.
Next, the shrimps will be transported to two pre-coolers for cooling, namely the normal temperature water pre-cooler and the ice water pre-cooler.
The cooled shrimps are then conveyed to the selection conveyor, where workers pick out the bad ones.
Re-sorting and grading:
After that, the shrimps will be sent to the shrimp grading machine. Before entering the grading machine, the shrimps go through two stages of transportation and cleaning. In the grading part, the gaps between the rollers are different from one end to the other, so when the size of the shrimp is smaller than the gaps, the moving shrimps will fall down, and the graded shrimps will be conveyed by multiple conveyors.
Weighing and packing:
The cooked shrimps are transported to the multi-head weighing and packaging machine by conveyor. With the help of this machine, the cooked shrimps will be weighed and evenly distributed into the paper boxes on the conveyor belt.
Quick Freezing:
Finally, the shrimps are sent into the spiral quick-freezing machine for quick-freezing.
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