your location:the process of quick-frozen crayfish tails usually includes the following steps:
1. heading and shelling: first, head and shell the fresh crayfish, leaving only the tail part.
2. cleaning: clean the crayfish tails after the heads and shells have been removed to remove impurities and residues to ensure food hygiene and safety.
3. bleaching: put the crayfish tails into boiling water for bleaching. this step can remove odor, purify the shrimp meat, and help maintain the color of the shrimp meat.
4. boiling: put the blanched crayfish tails into boiling water for a short period of time to scald the shrimp meat and make it easier to handle and preserve.
5. quick freezing: put the boiled crayfish tails into quick freezing equipment (such as liquid nitrogen tunnel quick freezing machine), and use extremely low temperatures to quickly freeze the crayfish tails to maintain the freshness and nutrients of the ingredients.
6. packaging: the quick-frozen crayfish tails are packaged, usually in vacuum packaging or modified atmosphere packaging, to extend the shelf life and maintain the quality of the ingredients.
7. refrigeration/freezing: the packaged crayfish tails are refrigerated or frozen to ensure the freshness and quality of the product.
the above is the general process flow of quick-frozen crayfish tails. different manufacturers may have slightly different details, but the overall process is roughly similar.
