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冻对虾的干耗量随贮存期的长短、冷库的温湿度及管理情况不同而异。一般干耗量为1～3％。滦南县共有冷库24座,总库容量为6100t,年加工能力3000t,若以1.5％的干耗率计算,干耗量可达45t,直接经济损失为195.75万元。因此必须采取行之有效的措施,尽量降低或减少干耗的发生。大家知道,虾体与空气的接触面积越大,干耗就越重。因此必须尽量减少虾体与空气的接触面积,其方法有: 1 制作冰被加镀冰底为了减少与空气的接触把虾体埋在冰中,另外将有冰被的虾块镀两次冰底,再装入塑料袋内,将口封好,以更好地与空气隔离。
Frozen prawn dry consumption with the length of storage, cold storage temperature and humidity and management vary. The general dry consumption of 1 to 3%. Luannan County, a total of 24 cold storage, the total storage capacity of 6100t, the annual processing capacity of 3000t, if 1.5% of the dry consumption rate calculation, the dry consumption of up to 45t, the direct economic loss of 19,575,500 yuan. Therefore, we must take effective measures to minimize or reduce the occurrence of dry consumption. We all know that the greater the contact area of shrimp body with air, the heavier the dry weight. Therefore, it is necessary to minimize the area of contact between the shrimp body and the air. The methods are as follows: 1 Ice making is coated with ice base To reduce the contact with air, the shrimp body is buried in the ice, Bottom, and then into the plastic bag, the mouth sealed to better isolation from the air.