1, raw material treatment: the shrimps should be graded according to freshness before processing, so as to avoid mixing good and bad to reduce the quality of finished products. Raw materials are required to be fresh and free from impurities such as sediment. Sediment and other impurities, if any, must be picked out and washed. When washing with a bamboo basket, first put 5-8kg shrimp in the basket, and then put it into a vat or wooden bucket filled with clean seawater for washing. When washing, one hand holds the rim of the basket and swings left and right in the water, and the other hand gently flips the shrimp in the basket, so that the sediment flows out of the basket hole and sinks to the bottom. Small miscellaneous fish and other impurities should be picked out when washing. After washing, take out the basket and drain it.

2. Boiling: add a proper amount of fresh water into the pot, add 6% salt according to the weight of water, put the raw shrimp into the pot after boiling, and the ratio of shrimp to water is 1∶4, and then take out and drain after boiling. In the process of cooking shrimp, it is necessary to remove the floating foam in the pot in time. Salt should be properly added to each pot to maintain the concentration of salt water. When it is boiled to about 8 pots, the soup is already turbid, and fresh water should be replaced immediately. During draining and cooling, do not shake the shrimp basket, otherwise the shrimp bodies will be loose, which will affect the draining effect and accelerate the qualitative change of semi-finished products, especially in rainy days.

3. Drying: The cooked shrimp can only be dried after being fully drained and cooled. Shake the shrimp basket to make it loose before drying the shrimp, and scatter the shrimp evenly on the mat. When the shrimp is 40% dry, turn it over with a wooden rake and turn it evenly to avoid deterioration caused by different drying. When the weather is dry, it can be dried for about half a day. When it is dried to 60% to 70%, it can be folded and stored for 2 days, and then it can be packaged when it is dried to 90%. It is very important to master the dryness of shrimp skin, which is too dry and fragile, and it is not delicious; Too wet can easily lead to deterioration and cannot be stored for a long time. The yield of cooked shrimp skin is generally about 25%.

4. Packaging: After the dried shrimps are dried, they should be properly screened to remove the broken chaff. The packaging is required to be easy to transport and not easy to break, and moisture-proof materials should be padded during packaging to prevent the shrimp skin from moisture absorption and deterioration.