Shrimp Stick and Shrimp Chip Production Line

Raw Material Preparation → Dough Mixing & Extrusion → Steaming & Gelatinization → Cutting/Slicing → Low-Temperature Aging → Drying & Setting → Deep-Frying & Expansion → Seasoning & Mixing → Cooling & Sorting → Packaging & Warehousing

Step 1: Raw Material Mixing → Gelatinization & Rod Extrusion

This is the foundational step that determines the texture and flavor of the finished product, utilizing a self-cooking extrusion machine.

Raw Material Formula: Starch (corn starch or tapioca starch) serves as the base, with shrimp powder, shrimp oil, or shrimp paste added for seafood flavor. Seasonings such as salt, sugar, and MSG, along with water, are mixed in to create a uniform paste. This variation in recipes is precisely why different brands of shrimp chips taste different—the formula is a closely guarded secret.

Machine Function: After the paste is fed into the machine, a screw auger advances the material while a surrounding electric water bath steams and gelatinizes it. The process resembles making *heluo* noodles: the material is "steam-cooked" inside the machine and then extruded through a shaped die to form long, cylindrical or elliptical "shrimp rods" (also known as shrimp sticks or pellets).

Technological Distinction:

Traditional Process: Raw material is first extruded into thousands of parallel, fine vermicelli strands via a vermicelli machine; these are then manually gathered and twisted into shrimp rods—a method that is inefficient and relies heavily on operator experience.

Modern Process: Uses a self-cooking molding machine to extrude solid shrimp rods in a single step, offering significantly higher automation and output compared to traditional methods.

Step 2: Cooling & Aging → Precision Slicing

Freshly extruded shrimp rods are hot, soft, and elastic; they cannot be sliced ​​immediately and must undergo cooling and aging. Cooling and Aging: The extruded shrimp sticks must undergo natural cooling on a ventilated conveyor line or rest in a controlled environment for a period ranging from several hours to a full day. This process, known as "aging" or "retrogradation," stabilizes the starch structure, making the sticks firm and crisp—ideal conditions for subsequent slicing.

Precision Slicing: Once hardened, the shrimp sticks are fed into a slicing machine. Equipped with high-speed rotating circular blades, the machine cuts the sticks into slices ranging from 0.6mm to 3.5mm in thickness. Slice thickness is controlled by adjusting the feed rate: a faster feed produces thicker slices, while a slower feed yields thinner ones. The resulting slices are semi-finished "shrimp chips" (the dried product commonly sold in supermarkets).

Step 3: Drying → High-Temperature Frying and Puffing

At this stage, the sliced ​​semi-finished product is still dense; the final frying or baking process imparts its signature crispy texture.

Drying: The sliced ​​chips retain significant moisture and must be dried in a drying room or machine to further reduce water content. This step ensures the chips puff up effectively during frying and facilitates storage.

High-Temperature Frying and Puffing: This is the final and most "magical" step. The dried chips are immersed in hot oil at 160–180°C. Residual moisture inside the chips instantly vaporizes, generating immense pressure that expands the surrounding starch matrix into a porous, sponge-like structure. The volume expands several-fold within seconds, resulting in the familiar, crispy shrimp chip.

Process Highlights: Production lines for shrimp chips typically utilize double-layer mesh belt fryers, which submerge floating chips in the oil to ensure uniform frying and consistent color.

The TCA shrimp stick production line is constructed from food-grade stainless steel and features automated, continuous operation. It reliably handles the entire process—from ingredient extrusion and drying/puffing to seasoning and packaging—delivering products with uniform expansion and a crispy texture. The equipment boasts a low failure rate and minimal energy consumption; it is available in various specifications and capacities, supporting the production of diverse product styles. The manufacturer provides comprehensive installation and after-sales service, offering excellent value and suitability for a wide range of snack food processing environments.