49
Wet Salted Canned Shrimp
Wet salted shrimp is a product that its head and shells have been removed by hand
or in a machine, deveined or not, washed, blanched in 10% salted water for at least
4 min and placed into the cans and salted by adding salt solution.
According to Whether the Flavouring Contains
Seasoned Canned Shrimp
Seasoned canned shrimp is a product added seasonings to shrimps that its head and
shells have been removed by hand or in a machine, deveined or not, washed,
blanched in 10% salted water for at least 4 min and wet or dry salted. Seasonings
and additives that can be used in canned shrimp: Tomato sauce, curry sauce, mustard seed meal, edible starch, hydrolysed herbal protein, ravioli, onion, red and
green pepper, powdered red pepper, stalk and root celery, celery seed flour, darkened milk, garlic powder, tomato, butter, new spring, carafe, bay leaf, sugar, edible
mushroom, distilled vinegar, black pepper.
Canning of Shrimps/Prawns
Shrimps coming to the canning factory are emptied into a washer. This is done on a
perforated belt. When the shrimp goes on the belt, the workers on both sides of the
belt separate the ones that are decayed and discoloured, the shrimps are then
weighed. Shrimps are usually brought to the factory with head. According to the
demand, some of the processors buy headless.
Sometimes, frozen headless shrimp can also be taken in rare cases. The process
of removing the head and shells or only the shells is called “Picking”. This can be
done manually or by machine. When the head and shell are removed, the shrimp
loses approximately 50–55% of its weight.
The picking process, shrimps are subjected to another examination for quality. In
some factories, shrimps are separated according to their size. Large shrimps are
deveined. Deveining improves the quality of the canned product. This process is
done immediately with the machine.
The next process is pre-cooking. Most processors look at this as one of the most
critical processes. A suitable pre-cooking shrimp is important for a good colour and
easy bending during packaging. This process provides a quality product by preventing the water separation and meat shrinkage in the can because of reducing the
amount of water in the product. As a result of heat treatment proteins are denaturized and a part of the water is released. This situation causes water separation, dilution of the sauce and oil and the meat shrinkage in the can (Gokoglu 2002). The
blanching solution is hot salt water. Its concentration is 25° of salinometer, and its
duration is 1–3 min, depending on the size of the shrimp. Shrimps are passed
through the boiling brine solution. In some factories, shrimps may come directly
2.1 Shrimps/Prawns
Wet Salted Canned Shrimp
Wet salted shrimp is a product that its head and shells have been removed by hand
or in a machine, deveined or not, washed, blanched in 10% salted water for at least
4 min and placed into the cans and salted by adding salt solution.
According to Whether the Flavouring Contains
Seasoned Canned Shrimp
Seasoned canned shrimp is a product added seasonings to shrimps that its head and
shells have been removed by hand or in a machine, deveined or not, washed,
blanched in 10% salted water for at least 4 min and wet or dry salted. Seasonings
and additives that can be used in canned shrimp: Tomato sauce, curry sauce, mustard seed meal, edible starch, hydrolysed herbal protein, ravioli, onion, red and
green pepper, powdered red pepper, stalk and root celery, celery seed flour, darkened milk, garlic powder, tomato, butter, new spring, carafe, bay leaf, sugar, edible
mushroom, distilled vinegar, black pepper.
Canning of Shrimps/Prawns
Shrimps coming to the canning factory are emptied into a washer. This is done on a
perforated belt. When the shrimp goes on the belt, the workers on both sides of the
belt separate the ones that are decayed and discoloured, the shrimps are then
weighed. Shrimps are usually brought to the factory with head. According to the
demand, some of the processors buy headless.
Sometimes, frozen headless shrimp can also be taken in rare cases. The process
of removing the head and shells or only the shells is called “Picking”. This can be
done manually or by machine. When the head and shell are removed, the shrimp
loses approximately 50–55% of its weight.
The picking process, shrimps are subjected to another examination for quality. In
some factories, shrimps are separated according to their size. Large shrimps are
deveined. Deveining improves the quality of the canned product. This process is
done immediately with the machine.
The next process is pre-cooking. Most processors look at this as one of the most
critical processes. A suitable pre-cooking shrimp is important for a good colour and
easy bending during packaging. This process provides a quality product by preventing the water separation and meat shrinkage in the can because of reducing the
amount of water in the product. As a result of heat treatment proteins are denaturized and a part of the water is released. This situation causes water separation, dilution of the sauce and oil and the meat shrinkage in the can (Gokoglu 2002). The
blanching solution is hot salt water. Its concentration is 25° of salinometer, and its
duration is 1–3 min, depending on the size of the shrimp. Shrimps are passed
through the boiling brine solution. In some factories, shrimps may come directly
2.1 Shrimps/Prawns