一、试制的理由毛虾是渤海湾特产,闻名全国。春、秋两季只塘沽地区每年就能生产四千吨左右。毛虾经蒸煮晒干后即可制成干皮米,是做汤、做馅颇受广大工农兵群众欢迎的一种调味品,其味道鲜美。每年在毛虾生产期,除生产船只自己带盐加工部分盐虾坯以及由我们收购部门将部分毛虾销鲜、制酱外,大部分都加工成干皮米。但由于历年来都是采用古老落后的人工自然晾晒进行加工,故严重影响 First, the trial of the reason shrimp shrimp Bohai Bay specialty, famous throughout the country. In the spring and autumn, only Tanggu area can produce about 4,000 tons a year. Dried shrimp cooked by steaming can be made into dry pilaf, making soup, making stuffing popular with the broad masses of workers, peasants and soldiers a condiment, its delicious taste. Each year in the shrimp production period, in addition to the production of ships with their own salt processing parts of the salt shrimp billet and by our acquisition department will sell some fresh shrimp, sauce, most of them are processed into dried pimiento. However, due to the ancient and backward artificial natural drying process, it seriously affected