SHRIMP PASTE PRODUCTION LINE

The core logic is "low-temperature control + precise proportioning + automated shaping" to ensure 

consistent texture of each batch of shrimp paste. The key steps are as follows:

(1) Raw material pretreatment: Frozen shrimp are thawed at low temperature (0~4℃ for 12 hours), and then the shells are 

removed by an automated shrimp peeler and the lines by a shrimp vein remover. After that, they are rinsed with a high-

pressure cleaner and the water is drained.

(2) Mincing and pulping: The shrimps are minced into coarse paste through a meat grinder (with a pore size of 8 to 10mm), 

and then sent to a three-speed refrigeration pulping machine (with the temperature controlled at 5 to 8℃). Add ice water, salt 

and sugar according to the formula, and stir at low speed for 10 minutes (to achieve a firm texture). Then add starch and stir 

at high speed for 2 minutes (to mix evenly).

(3) Shaping and filling: Use a quantitative filling machine to fill the shrimp paste into PVC casings or trays (common 

specifications: 150g/box, 200g/box), or form it into spherical or strip-shaped shapes through a shrimp paste forming 

machine.

(4) Quick freezing and freshness preservation: Send the shrimp into a tunnel-type quick freezing machine (-35 to -40℃), 

and within 30 minutes, the temperature at the center of the shrimp paste will drop below -18 ℃, locking in moisture and 

elasticity.

(5) Packaging inspection: After impurities are detected by a metal detector, the product is sealed with a vacuum packaging 

machine, and the production date, shrimp content, and shelf life (can be stored at -18℃ for 12 months) are marked.