3. Inspection: The peeled and develned shrimp are fed past a 

 team of inspectors who check for any reinalninc shell or vein, pulling 

 aside nny shriwp needing further cleaning, the clean shrirap continue on 

 to the next operation. The incorapletely cleaned shrimp are diverted to 

 hand operators who complete the operation and place the shrimp' bade on 

 the conveyor feeding to the next operation. 



4. Preparation for freezing: The peeled and deveined shrimp 

 are discharged by the conveyor to tvo adjoining work stations where two 

 teams of five workers each place the shrimp on thin aluminum sheets. 

 Each sheet holds approximately 2-1/2 pounds of shrimp, and the shrimp 

 are spaced so as not to touch each other. The aluminum sheets are sepa- 

 rated by angle irons and placed in twelve stacks of five each on a 

 rolling rack and manually rolled into the freezing tunnel. 



5. Freezing: The blast freezing tunnel holds 2k racks. Oper- 

 ators of the plant state that the tunnel is operated at approximately 

 -65° F. and that the shrimp are "flash" frozen in approximately 25 

 minutes. 



6. Glazing: The racks of frozen shrimp are manually reiuoved 

 from the freezer and placed by a v/ork station where an operator empties 

 the aluminu}n sheets of shrimp onto a funnel top table . The frozen shrimp 

 drop through the funnel opening into an open mesh basket. A second oper- 

 ator takes the filled basket, dips it into a glazing tank, and empties 

 the glazed shrimp onto one of two packing tables. 



7. Packing and overwrapping: An operator at each of the pack- 

 ing tables scoops a waxed carton full of glazed shrimp, and places it on 

 a conveyor feeding past the weighing stations. The shrimp are weighed, 

 the carton lid is closed and the carton is placed on a conveyor feeding 

 the wrapping machine. The ^/rapping machine overwraps 120 retail-size, 



or 60 institutional- size caxtons per minute. After overwrapping the car- 

 tons are manually packed into master cartons, which are sealed and placed 

 in cold storage to await shipment. Frozen peeled and develned shrimp are 

 produced by this plant in eight, twelve and sixteen ounce and two pound 

 containers . 



Frozen Cooked and Peeled Shrimp 



In most plants cooked and peeled shrimp is packed as a second 

 product in conjunction \r±th a processor's principal end-product. Accord- 

 ing to First Research Corporation, the quajitity of shrimp packed in this 

 foi-m usually accounts for only a small fraction of a processor's total 

 production. A few canning plants customarily put up cooked and peeled 



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