1. Shrimp production should be the first system of good shrimp. Shrimp are usually provided by frozen shrimp pieces. In the first step, shredded shrimp pieces are crushed with a crushing machine or the like, and shredded shrimps are put into a grinder and stirred and ground. In this emulsification process, but also according to the need to add water.

2. Made of shrimp cold paste. The base material is mixed in a blender to form an ointment which is then repeatedly kneaded in a blender (and dough mixer) until a very homogenous cold paste is applied.

3. Molding. The cold paste is filled in a nylon bag having a diameter of about 3 cm and a length of about 50 cm by means of a device such as a sausage machine in order to achieve a desired shape of the cold paste, The cloth is packed with nylon bags.
Steamed. The dough cylinder wrapped in a nylon bag was heated to 100 to 130C with steam, and steaming and gelatinization were carried out in about 40 minutes. The dough is sealed in a nylon bag and its surface does not come into contact with moisture formed by condensation of water vapor outside the bag nor contact with the microorganisms and the outside air. Since the bag is made of a very thin standard nylon or a plastic film of the same effect, the moisture content of the dough is kept constant during the steaming and the subsequent hardening of the cold. Thus, moisture is neither evaporated by the surface nor lost through intercellular diffusion.

5. Refrigerate. When the nylon bag was removed and the nylon bag was peeled off, the cooked dough in the nylon bag was transferred to a refrigerator at about 0C to cool down and refrigerated for about 24 hours. In this process, it should be noted that it is necessary to harden the cooked dough to be suitable for slicing, and not to reduce the moisture or bacterial contamination.

6. Slice and dry. The first step of the drying step is to cut the cylindrical cooked dough into thin slices of 2 to 3 mm thickness. To prevent moisture loss from the cooked dough, nylon bags can be quickly removed before cutting. The sliced ​​slices are dried so that the moisture of each sheet is diffused outwards without forming vesicles and cracks, and the shrimps can be passed through the dried leaves at 60 to 70C without causing unevenness of the shrimps Hot air, pre-dry 5 to 10 minutes, the duration of this pre-drying process should not be too long, do not make the temperature rise caused by blistering. The above drying process can be dried at 50C for 3 hours, and then the shrimps are removed from the drying room and dried at 50C for 3 hours. Regardless of continuous drying or intermittent drying, and finally require each piece of shrimp to keep the moisture content between 8 to 12%. If the shrimp is not immediately fried, if necessary, should be kept in airtight sealed containers, so as not to have a greater change in water.