Dear Friends,
Good morning to you.
My client in Africa is having a unusual problem.
The client is processing cultured black tiger shrimps of 40gm above size. The head on shrimp is brought to the plant within one hour of catching and fed to blanching line. Unfortunately, during cooking/blanching the hepatopancrease is bursting under the carapace and causing a yellow blot on the head. Can any one suggest why this is happening and what is the remedy for this? The client does not have this problem for wild caught shrimps from the creek.
Have a nice day!!
Regards Dipak
This archive was generated by hypermail 2b29 : Mon Apr 03 2006 - 05:23:11 PDT