Dried Shrimp 



In the United States dried shrimp are produced almost 

 exclusively in the States of California and Louisiana, the latter 

 State accounting for most of the production. Methods of processing 

 and drying are somewhat different in the two States. The methods de- 

 tailed below are based upon a survey of one plant in Louisiana by the 

 First Research Corporation and upon information available in the United 

 States Fish and Wildlife Service. 



Plant operations . -- 



1. Unloading: Raw whole shrimp are unloaded manually from 

 the hold of the fishing vessel directly into a rectangular mesh basket 

 holding approximately 200 pounds of shrimp. 



2. Washing: The filled basket is lowered into a stream of 

 running water where sand and other foreign matter are washed away. 



3. Blanching: The washed shrimp are then emi)tied into smaller 

 wire mesh baskets and transported manually to the cooking vat located 

 about ten feet from the wash station. 



The baskets of shrimp are placed in position in the cooking 

 vat, allo\/ing the shrimp to be covered by a boiling saline solution, 

 but leaving the handles of the baskets exposed for ease in removal from 

 the vat. The shrimp are boiled for approximately fifteen minuter;, the 

 time depending upon the species and size of the shrimp being proc.issed. 

 Hie cooking vat has a capacity of approximately k^O pounds per load. 



h. Drying: The baskets of cooked shrimp are removed fi'om 

 the vat, emptied into a wheelbarrow with a perforated body, and rolled 

 manually to the drying platform. Tlie platform is built up on pouts to 

 allow free passage of air underneath to facilitate the drying process. 

 The surface of the platform is constructed with a gently undulating 

 surface in order that the shrimp may be swept to the crest of the 



"waves" and covered with tarpaulin whtta rain occurs and at night to keep 

 off the dew. The shrimp are spread out on the platform witli wooden rakes 

 in a thickness of two to three inches. Every two or three hours the 

 slu-imp are "turned" with rakes to effect uniform drying. Drying is 

 usually completed during the summer in three to four days, but in the 

 winter five to ten days may be required. (see fit;Lue V - 68) 



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