![]() Having proved they can farm and deliver significant quantities of raw, shell-on shrimp, farmers in Asia, Latin America and elsewhere are now looking to increase profits by adding value to their shrimp products. Shrimp peeling, an automated approach New equipment offers alternative to manual processing During the Oishii program, we lessen the time from live to frozen within 4 hours, in comparison to the 12-16 hours typically seen. The moment mortality occurs, protein and molecular structures begin to break down inside the body, no matter if it’s a shrimp or cattle. ![]() This rapid process is similar to how the chicken, poultry and pork industries have operated for decades. Oishii shrimp arrive live to the plant and are processed immediately. This standard process has been completely eliminated in the Oishii program. During this time, the raw deceased shrimp typically picks up water weight and has a soak effect to the product. Typically, the standard in the industry is to bring raw material in via ice vats/slurry to keep the product cold during its 4-8 hour trip from farm to plant. All further processing occurs after this procedure to ensure shrimp are not being handled live. ![]() The temperature shock is instantaneous and the shrimp’s body & nervous system functions cease immediately. Upon receival, shrimp are put into an ice bath. Oishii Shrimp are brought to the plant live via aerated transport, similar to aquariums. The Best Frozen Shrimp: Fresh Processing is Key
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