Jimu News reporter Zhou Dan
intern Peng Siwen
correspondent Li Nan
garlic crayfish,spicy crayfish... According to the traditional seasonal solar terms, summer is the best time to eat shrimp every year. However, with the development of pre-prepared dishes , from fresh crayfish to pre-prepared dishes, Hubei crayfish breaks seasonal restrictions and can be eaten all year round. It also allows Hubei crayfish industry to rapidly climb to an output value of 100 billion, occupying my country's crayfish industry. Half of the country.
Jimu News reporter learned from interviews that since April this year, many factories in Honghu, Qianjiang and other places in Hubei have cooperated with large supermarkets across the country to formulate a set of strict pre-made shrimp standards: so strict that even the weight of the shrimp claws The regulations were jokingly called “the strictest in history” by suppliers. How strict is
? The reporter visited.
A set of production standards has 15 links, and it takes workers 2 hours to complete
html On June 30, at Xinhongye Food Co., Ltd., Honghu City, Hubei Province, before entering the processing line of the crayfish food factory, reporters needed to put on a hat, After putting on gloves, work clothes and boots, you can enter the production workshop only after the entire process is completed."These three production lines are for Hema's production of refueling shrimp, accounting for almost 10% of our annual output." Li Yuqing, deputy general manager of the company, said that the company's deputy general manager Li Yuqing said that the refueling shrimp has high standards and strict requirements, and cannot be sloppy for a moment.
Workers are selecting crayfish
for the first stage of preliminary screening. The reporter saw that the conveyor belt will automatically pick out crayfish with substandard appearance and some impurities. Only qualified crayfish can be weighed by the machine. The second step of
is cleaning. Since each crayfish has different sizes, the cleaning time is also different. According to the staff, the factory cannot use " shrimp washing powder " for cleaning, because "shrimp washing powder" is harmful to the human body. The factory uses " citric acid + vitamin C", which can remove crayfish feces and dirt. , and environmentally friendly and healthy. After
is cleaned, steaming begins. After cooking, the crayfish will be sent to the soaking tank. The soaking tank determines the taste of the crayfish. Therefore, the temperature difference must be large, and the stronger the cooling capacity, the better, so that the shrimp body can be cooled quickly.
Next comes the plating process, which can only be arranged on one level. Each crayfish has different sizes, colors, single and double claws, so experienced workers must be arranged to strictly adhere to these standards. After
put it on the table, it finally came to an end. Add sauces according to different tastes, then seal and weigh.
Pre-made crayfish dishes waiting for packaging
"According to the requirements, this set of production standards has a total of 15 links and 34 parameters, and workers have to complete it in 2 hours." Li Yuqing said that behind the strict production requirements, the factory has also continued to To improve management and quality control capabilities, "our quality control and R&D personnel are deeply involved, and we have made great progress in improving the production process."
"Growing red" throughout the year, Hubei's crayfish industry quickly climbed to an output value of 100 billion
Prepared dishes such as crayfish have also been loved by consumers after they entered supermarkets.
Wuhan consumers are shopping for "Come on Shrimp"
Hema Xiansheng procurement staff Ye Xiaolan told reporters: "Our prefabricated dishes have more than 300 individual items, such as pepper chicken and Buddha Jumps Over the Wall . The sales for the whole year exceeded 20 million yuan." It was precisely because of the success of the pre-made dishes that the team was thinking about the crayfish category. Hubei refueling shrimp was produced under this background. Once it was launched, it was deeply loved by consumers across the country. This summer, it has become one of the most popular items in the supermarket.
“The green shrimp meat that has just been launched is tender and easy to explode when fried, while the red shrimp meat is easy to age after frying. Therefore, the R&D personnel will re-test and adjust the production line parameters according to the different growth levels of the raw shrimp almost every two weeks. "Even the weather and temperature on the day of production are one of the factors to adjust, so as to ensure that each box of fried shrimp has a mature shell, elastic meat, and stable production." Ye Xiaolan said that this is why Hubei fried shrimp is so popular among consumers across the country. one.
According to the 2021 financial report, Anjing Food’s prepared dish business revenue increased by 112.41% year-on-year. The increase in its Xinhongye crayfish products is one of the main reasons for the surge in prepared dish business revenue.
The development of the prepared vegetable industry chain has transformed crayfish from a seasonal fresh agricultural product into a year-round "long-lasting product". It has also allowed Hubei's crayfish industry to rapidly rise to an output value of 100 billion, accounting for half of my country's crayfish industry.
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