Due to its strong drought resistance, Japanese shrimps can transport live shrimp without water, which not only saves transportation costs, but also can export live shrimp by air. In recent years, it has developed rapidly. The dry transport methods include wood chip filling method and plastic bag oxygenation method. 1. Sawdust filling and packing method Cleaning and primaries: Japanese shrimp harvested should firstly pick out dead and injured individuals and then rinse them cleanly. The shrimps in the larvae with electric stimulation or hand-caught should have more mud, and still need to be filled with clean water. In the pool, the air is raised to keep it clean, and the intestines are discharged. Cooling: The processing plant should have a cooling workshop with several cooling pools. The depth of the pool is 1-1.2 meters. The size depends on the production volume. It is generally 2 meters wide and 4 to 5 meters long. Without refrigeration equipment, ice can be used to reduce the temperature, and the difference between each tank is 2 degrees. From the natural water temperature (8 degrees lower than the natural water temperature), it is gradually reduced to 10 to 12 degrees. There is cooling equipment before the shrimp into the water temperature than in the original After the water temperature is lower than 8 degrees, put it in shrimp, adapt to 1-2 hours, began to cool, the speed can not be too fast, about 1-2 degrees per hour cooling, shrimp activity decreased, the body color becomes pink and shiny so far. Grading classification: The cooled shrimps are moved to the troughs in the classifying table. The water depth of the flume is 20-30 centimeters, the water temperature is 10-12 degrees, and the water is selected manually under the flow conditions. The tail/kg is divided into 6 types, ie : 20-29, 30-39, 40-49, 50-59, 60-69, 70-79. The domestic market can also be smaller. More times, soft-skinned shrimp, disinfected shrimp and dead shrimp are removed and packed in different baskets. Grade signs should be placed on the basket to prevent confusion. Weighing: According to the packaging requirements, the corresponding weight of shrimp is weighed. Due to dehydration weight loss during transport, the shrimp should be increased by 10% in winter and 15-20% by weight in summer. Cartoning: The packing specifications vary from place to place. There are one box per kilogram of shrimp, 10 boxes in a foam incubator, and the carton outside the box. There are also 2-3 kg in a box and 6 boxes in a box. Regardless of the specifications, wood chips should be used to embed the shrimp. Sawdust is preferably sloppy wood chips such as Chinese fir, poplar and willow. Should be dried before use and stored at 10 degrees. Some sun-dried before disinfection, deodorant. Put a layer of absorbent paper on the bottom of the box. Sprinkle about 1 cm of sawdust and put on a layer of shrimp. The shrimp can't overlap. Spread 1 cm thick wood chips between the top and bottom of the shrimp and between the shrimp and the box. The second layer of shrimp, the shrimp is then filled with wood chips, compacted, so that the shrimp can not move. A small ice pack should be placed on the sawdust in the summer to cool it, put it in a label, seal it with tape, and put it in the packing box to seal it. All operations and temporary storage should be conducted in a 10 degree environment. The transfer of packaging and various transportation tools should be closely planned and closely linked, and strive to arrive at the destination in the shortest time. Under normal circumstances, after 72 hours of transport in winter, the survival rate can reach more than 80%, and it can reach 70% in 48 hours in summer. 2. Oxygenation transport method of plastic bags This method is a new method of dry transport with simple process, convenient operation, small package size, light weight and low cost. The method for processing, cooling and grading of live shrimp is the same as the above method. The difference is that live shrimp is packed in plastic bags with a film thickness of 1.5 mm. Each bag can hold 5 kg of shrimp. After the shrimp is put into the bag, the air in the bag is drained and filled with oxygen. The rubber bag is used to tie the bag into the 70-cm*40-cm*28-cm foam insulation box. Each bag contains two bags. When the air temperature is high, 500 grams are placed. In the ice pack, do not place the ice pack against the shrimp body, seal the box with tape, and then transport the foam box into the large carton. The transport application of warm car transport, temperature control in 10-15 degrees, 24 hours survival rate of up to 80%. If it is mixed with the wood chips in the bag, the transport time can also increase.
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