Processing
Processing shrimp for export involves a series of carefully controlled steps to ensure the product meets international quality, hygiene, and safety standards. Below is a step-by-step guide to shrimp processing in a typical processing plant:
1. Harvesting and Transportation
Harvesting: Shrimp is harvested from aquaculture farms or captured in wild fisheries. Transportation: Shrimp is immediately packed in ice or placed in refrigerated containers to maintain freshness during transport to the processing plant.
2. Receiving and Inspection
Inspection: Upon arrival, the shrimp is inspected for quality, size, and species verification. Sorting: Shrimp are sorted based on size, type, and intended processing method (e.g., whole, peeled, or deveined).
3. Cleaning and Deheading
Cleaning: Shrimp are thoroughly washed with clean, cold water to remove dirt, mud, and other contaminants. Deheading: Heads are removed if required by the buyer or export standards. This is done either manually or by automated machinery.
4. Shelling and Deveining
Shell Removal: Depending on the buyer's requirement, shrimp may be deshelled entirely or partially (e.g., tail-on or butterfly cut). Deveining: The digestive tract (black vein) is removed for aesthetic and hygiene purposes.
5. Grading
Size Grading: Shrimp are graded based on count per kilogram or pound (e.g., 16-20, 21-25). Visual Grading: Ensures uniformity in appearance and quality.
6. Preservation
Chilling: Shrimp is kept in ice or chilled water during processing to maintain low temperatures. Freezing: Rapid freezing methods are used, such as: Blast Freezing: Air-circulated freezing. IQF (Individually Quick Frozen): Ensures individual shrimp do not clump together. Block Freezing: Used for bulk shipments.
7. Packaging
Primary Packaging: Shrimp is packed in food-grade, vacuum-sealed bags or containers to prevent contamination. Labeling: Packages are labeled with essential information, such as: Product name Size and weight Processing date and batch number Country of origin and export certifications
8. Storage
Cold Storage: Packed shrimp are stored in cold rooms at -18째C or lower to preserve quality until shipment.