Shrimp Processing Machinery

Whole headless shrimp, or peeled meats, are boiled in a 10 per cent salt solution for about 3 minutes, drained for about 2 hours, laid on oiled mesh trays and smoked in a mechanical kiln for 1-1½ hours at 30°C. The yield of headless smoked shrimp from whole raw shrimp is about 36 per cent.From Graders, Filleters, Pin Boners, Glazers,Batch weighers, conveyors, portion cutters, Salmon headers and gutters