shrimp in larger quantities. Similarity of procescinc procedures Kialceo 

 the packing of cooked and peeled shrimp particularly adaptable to canning 

 operations. Tlie buUc of the cooked and peeled shrimp pack is frozen. 



In order to get a picture of processing operations for cooked 

 and peeled shrimp. First Research Corporation selected two canning estab- 

 lislmients ■J/^hich paclced the product on a regular basis. The t^ro plants 

 selected vere both located directly on water\7ays to receive raw materials 

 from the fishing vessels and concentrated on the production of the came 

 type of end-products. Here the similarity between the two operations 

 ended. One plant, recently completed, had installed the most up-to-date 

 processing equiprnant, and devoted about 15 percent of its capacity to 

 the production of cooked and peeled shrimp. 



The other plant had been in operation for a number of years. 

 It did not possess the most modern type of equipment for the processing 

 of cooked and peeled shrimp, a product which constituted approximately 

 35 percent of its total production. Plant No. 1 made use of portable 

 po\7er conveyors for unloading shrimp vessels, had an automatic peeling 

 and deveining machine, and food pujnps for transporting the product at 

 certain operational stages. At plant No. 2 vessels were unloaded by 

 means of a basket and power hoist and the shrimp were peeled and deveined 

 by hand. 



Since processing of cooked and peeled shrimp talies place pri- 

 marily in canning establisliments, the comments made with recpect to 

 seasonality of production and quality inspection in the discussion of 

 operations in these plants also apply here. 



Plant procedure . --As a result of leng-thy observations and direct 

 contact with equipment manufacturers, a synthesized plant layout (see fig- 

 ure V - 57) and procedui'e has been drafted. The procedure for cooked and 

 peeled shrimp is for all practical purposes identical wltli that of canned 

 shi'iiiip up to and including the point of can filling. (see discussion under 

 •Canned Shrimp ', p^i^e 28U) 



Cooked and peeled shrimp are usually packed for institutional 

 use in four or five-ijound metal containers. In recent years a portion of 

 the paclc has been marketed in consumer size containers. All shrimp are 

 packed dry. Most producers vacumi pack by utilizing vacuum closing machines. 



After closure the cans are either placed in ice storage to await 

 shipment as "Fresh pack" or to await movement to the freezer. 



Manpower requirements and production per man-hour . — If the 

 synthesized layout and procedure are utilized, estimated production in 

 terjiis of end-product per man-hour and man hours required per 100 pounds, 

 would be as follows: (see table V - 52) 



265 



