THE SHRIMP FISHERY 



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is a mixture of toasted milled cereal and small quantities of milk and 

 egg solids, soya and potato flours, and seasoning. 



The shrimp may be put through the batter and breading mixtures more 

 than once to increase the amount of breading. The proportion of breading 

 varies considerably; ordinarily it ranges from about 40 to 48 per cent, 

 but in some breaded shrimp it is as low as 20 per cent of the total weight 

 or as high as 80 per cent. Breading costs much less than shrimp, and 

 there is, therefore, a tendency to increase the amount of breading in 

 order to reduce the cost of production of the finished product. 





Figure 12.5. Breading of raw shrimp. The breading line is on the left, the packing 

 lines on the right. {"Fish Boat," H. L. Peace Publications.) 



After breading, the shrimp are conveyed to the packing table or the 

 cooker. Cooked or raw breaded shrimp are packed by hand into waxed 

 cardboard cartons. These are adjusted to exact net weight by altering 

 the size of shrimp on the top layer. A wax paper label is ordinarily put 

 on the carton. The cartons of shrimp are now frozen at temperatures 

 around to — 40°F. The packages are packed in corrugated master 

 cartons. 



Drying and Dehydration. Dried Shrimp. Drying is a minor method of 

 processing shrimp in the United States. Alost of the drying plants are 

 in Louisiana, near New Orleans, where about 25 small firms are engaged 

 in this operation in 1961. Several concerns have dried shrimp in California 

 in past years. 



