Shrimp Packaging Process: From Preparation to Freezing and Modified Atmosphere Packaging (MAP)

The Preparation Stages in the Shrimp Packaging Workshop

In the continuation of the article on cleaning and preparing shrimp before packaging, it is necessary for the shrimp to be inspected in the packaging workshops and, ultimately, their shelf life to be extended using appropriate methods. The shrimp are transported to the workshop in a truck equipped with insulated tanks and a mixture of water and ice. Upon delivery, after the visual and organoleptic inspection of the product, as well as temperature control, they are unloaded in the factory’s cold room. The received shrimp are washed in water and chlorine (maximum 3 milligrams per liter) in special tanks with high water pressure to remove all foreign objects and ice from the product. Finally, in this stage, the shrimp are washed with cold water (with a maximum temperature of 4°C). Immediately after washing the shrimp, if there is excess product, they are stored in the pre-cooler along with ice powder and water in insulated baskets. The received shrimp are washed in water and chlorine (maximum 3 milligrams per liter) in special tanks with high water pressure to remove all foreign objects and ice from the product. Finally, in this stage, the shrimp are washed with cold water (with a maximum temperature of 4°C). Immediately after washing the shrimp, if there is excess product, they are stored in the pre-cooler along with ice powder and water in insulated baskets. In the next stage, the shrimp are inspected, and unsuitable ones are separated. The shrimp are sorted into different sizes based on their size and weight using a roller grading system. Then, the skin and intestines of the shrimp are removed either by hand or with a machine. At this stage, the shrimp are washed again with cold water (at a maximum temperature of 4°C). After this step, the shrimp are re-inspected on a conveyor belt for any remaining skin, intestines, and cleanliness. The washed shrimp are immersed in one of the solutions of sodium metabisulfite or sodium sulfite or potassium metabisulfite or potassium sulfite (these compounds act as antioxidants and preservatives). After the operation is completed, the permissible residual levels of these substances in the product must meet the standard.

Freezing of the Shrimp

Quick freezing and individual freezing is a type of packaging method that involves freezing small portions of food separately before packaging. The advantage of this packaging method, compared to other freezing methods for frozen food production, is that it takes much less time to freeze the product. It should be noted that the shrimp must be protected from freezer burn. The freezing of shrimp can be done individually or in blocks. Additionally, shrimp may be frozen either raw or cooked. Cooking the shrimp before freezing helps stabilize its pink color, but if cooked after thawing, it has a better taste.

The most important points in shrimp freezing are:

Shrimp of good quality and in good condition should be used for freezing. The shrimp should be frozen immediately after preparation. The freezing process should be carried out with suitable equipment and in a way that minimizes physical, chemical, and microbial changes. After the freezing stage, the shrimp should be stored in a cold storage facility. If the shrimp are to be stored for a period before the freezing process, they should be stored under appropriate thermal and humidity conditions to reduce the speed of undesirable natural changes. It should be noted that packaging is an effective tool for protecting food from external factors, which is essential for product sales and storage. Attractive packaging not only helps with better sales but can also engrave your brand as a trusted name in the minds of customers. Packen, with its expertise in the packaging machinery industry, can provide customers with custom molds for tray production. Modified Atmosphere Packaging (MAP) is an advanced technique in the food industry used to preserve quality and extend the shelf life of food products. This technique significantly affects various product characteristics by altering the gas composition within the packaging.

Shrimp Packaging with Modified Atmosphere Packaging (MAP)

In this stage, the shrimp are placed inside plastic trays or plastic pouches. Durable packaging with modern methods (vacuum, gas injection) is an effective solution to increase shelf life and prevent spoilage. Packen, a knowledge-based company, is the designer and manufacturer of the following machines.

Semi-automatic Tray Sealer Packaging Machine

Automatic Tray Sealer Packaging Machine

Thermoforming Packaging Machine

Vacuum Chamber Packaging Machine

• The automatic tray sealer packaging machine automatically or manually places the trays on the production line. Then, the shrimp are placed inside the trays by the operator. The air inside the container is removed (vacuumed), followed by the injection of a gas mixture suitable for the shrimp into the tray. Finally, the film on the tray is sealed. After the packaging process is completed, the date marking (jet printing) and labeling are performed according to the customer's preferences. Lastly, the trays are collected on a traffic table.
• The vacuum chamber packaging machine has the capability to package in pouches and plastic or metallized wraps, along with vacuum and gas injection.

Packen has been producing and providing services in the field of packaging machines for years. If you intend to set up a shrimp packaging production line, you can contact our experts to receive prices, more information about the machines, and benefit from our specialized consulting services.