First, the construction of processing holding pools and ancillary facilities processing temporary holding pools should be selected for convenient transportation, and the construction of the coastal cold storage close to the airport should be based on the processing and export capacity. Usually the daily processing export is 200kg. 300kg Japanese prawn need roughly 12m3 holding tanks. In order to facilitate the holding operation, rectangles are used. The ratio of length to width is 4 to 3, and the pool height should not exceed 1m. The cement structure pool should be used after the pool is built. Leakage, soaking treatment, to minimize leakage and the presence of toxic substances, where conditions can be provided around the bottom of the pool auxiliary cooling pipe. Oxygenating facilities can be used for household ornamental fish breeding AC oxygenation pumps, the power is generally 500 ~ 1500W, depending on the size of the water body installed, no less than 2 gas heads per cubic meter of water, temporary cage cage wooden rectangular net basket with lid, long, The width and height are 70, 40, and 20 cm, respectively.
Second, packaged goods and processing packaged goods are divided into two kinds:
1. Packing for carton and foam board: The size of the large carton ismm, and 8 small cartons are installed inside. Inside the large box, four and four weeks are used to seal the insulation with foam boards of equal length. A space of about 20 mm is left between the foam board and the upper part of the small cartons and the small cartons for adding ice packs.
2. The large box is a cardboard box with the same specifications as the above, and 8 foam boxes are installed in the box. The box cover and the small box are the same. There is also a gap of about 20mm for the ice pack in the middle of the box.
In order to moisturize and keep warm, the small box should be filled with broken flowers. This kind of broken flowers should be non-toxic, odorless, such as poplar, willow, sorghum, and other miscellaneous trees. Before use, the broken flowers shall be sieved to remove dirt and crushed. Add a little seawater to the foam and mix it in the bag. Before processing, put these items in a freezer at -5°C to store them. Due to the fact that processing shrimps are mostly exported during the summer and autumn seasons, ice packs must be placed inside the packaging to maintain the temperature inside the ice packs. The ice packs come in two sizes, 300g and 600g. The ice packs are wrapped in paper and stored in a freezer.
Third, the collection of shrimp and transport processing live living Japanese shrimp is a key part of the shrimp harvest, the sand bottom, the bottom of the Japanese shrimp cultured in the shrimp, both in color, the survival rate is better than the bottom of the cultured Japanese shrimp, so export live Japan Prawns should be used as raw material for this shrimp culture shrimp. It is ideal for Japanese prawn caught in the cage. Transportation vehicles in addition to motor vehicles should also have two DC 500-1500W air pumps, several transport buckets and several shrimp net baskets. The diameter of the shrimp net baskets should be slightly smaller than the transport buckets, and the height should not exceed 12cm. In order to prevent mechanical damage during transportation, maintain the physical strength of the shrimp and increase the survival rate. In the high temperature season, shrimp transportation must be conducted. In the absence of a special refrigerated transport vehicle, seawater ice can be used to adjust the water temperature, and the water temperature adjustment should be lower than The water temperature of the shrimp pond when it pounces. In general, the water temperature does not exceed 17-18°C.
Fourth, the method of holding and the time for transporting shrimp to the processing area should be promptly weighed and checked. After the shrimp is removed, it is put into a holding cage and kept in the pool. Continuous oxygenation, water temperature 16 °C -19 °C under conditions of 4 to 6 hours, until the shrimp stabilize gradually cooled, when the temperature dropped to 14.5 °C -15 °C can be routine holdings. Japanese prawns raised in this way gradually entered a dormant state, suffered little physical and physical damage, and had a vigorous recovery mechanism and a high survival rate. During the holding process, the holding cages are periodically checked to remove dead shrimps and shrimps that do not meet the processing requirements to ensure the survival rate. When the temperature at the later stage of processing exports is low or the need for export is urgent, the time for resuscitation and the cooling rate can be adjusted. The total resumption time is not less than 4 hours. In the absence of cooling facilities cooling conditions, the general method of adding ice water to the temporary holding pool for cooling, depending on the amount of ice depending on the temperature, water temperature may be.
Fifth, living shrimp processing 1, began processing 2 hours before cooling, water temperature dropped to about 12 °C -13 °C, so that all shrimp in the bottom of the cage, to maintain this state for about 30 minutes. The crushed flowers needed for processing were taken out of the freezer, poured out of the bag, and stirred until used.
2. Take the shrimp cage out of the holding tank and place it on the processing platform of the refrigerator. The prawns were dumped and the prawns with weaker constitutions on the platform were detected (this part of the shrimp was put back into the holding pool for emergency purposes, and some of the shrimps may gradually recover their physical strength to meet the processing requirements).
3. The shrimp with better constitution will be placed in the selected shrimp plate and weighed according to the requirements. Each plate weighs 1.1kg (since the price of shrimp of different specifications varies greatly, so in the sorting Be sure to pay attention to the specifications.
4. Live processing selection of shrimp with good specifications and good weight. Put the shrimps one by one in the palm of your hand. The shrimps with high heads, tail fans and appendages are shrimps that meet the processing standards. For shrimps that do not meet the requirements for detection in the trays, shrimps of the same specifications and in accordance with the processing standards shall be added in time to ensure the weight.
5. Put a 1.5cm cold-crush crested flower in the small packing box, and place the selected shrimp head outward in two rows one by one (large individual shrimp can be placed in a row). Place a layer of ice and cover the flowers with 1.0cm of frozen crushed flowers, then place a layer of shrimp in order, until all the 1.1kg shrimp in the processing plate will be finished. The top layer of 1.5cm is placed on the frozen crushed crested flower cover (in the weather temperature above 20 °C, a small ice pack of about 300g should be placed in the upper part of the small box). After the lid is covered, seal it with tape, and write the number, weight and specifications on the side and upper part of the box. After the shrimps have been fully processed, the shrimps of the same specifications will be placed in large boxes with built-in (around, top, and bottom) foam plates. And in the middle, the upper part of the 600g ice pack to add 2 to 6 (depending on the temperature of the day, the time of transport to the destination may be). Seal the boxes with plastic bags and mark the number and specifications of each box on the outside of the box. The cold processing room should be maintained at about 10°C throughout the processing.
6. After the living shrimps are processed, they should be transported to the airport with a motor vehicle, and quickly go through the customs clearance procedures to the destination market.
The survival rate of living Japanese prawn that adopts the above technical methods can generally reach over 90% after about 30 hours. Its vigor is strong and the survival rate in the market is good. It is welcomed by Japanese merchants, and the selling price is often better. At the same time as the cost is reduced, the economic benefits are significantly improved.
Live Japanese shrimps export technology
Japanese prawn is a large-scale warm-water shrimp, which is an excellent cultured species with suitable salt, suitable temperature, rapid growth, strong disease resistance, activity after a certain time from water, and high economic value. In recent years, it has been raised in Liaoning Province. Shrimp households are generally accepted as one of the leading shrimp species. Due to its strong flesh quality, rich protein, delicious taste, and distinctive flavor of live and fresh food, Japanese shrimps are welcomed by domestic and foreign markets. In particular, the Japanese market is generally optimistic about the Japanese shrimps exported from Liaoning Province. The demand is increasing, and it has become a foreign exchange earner for aquatic products export. One of the leading products. However, the quality of exported Japanese shrimp is good or bad, and the difference in the survival rate of unpacking boxes is often large. How to ensure the quality and the survival rate of unpacking are the key issues for obtaining good economic benefits and increasing foreign exchange earnings. Through several years of practice, the author has summarized some of Japanese shrimp living processing techniques, which are described below.
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