1. Wash fresh shrimp heads, tails, shells and other raw materials with water, drain them and fry them for about 2 minutes at an oil temperature of about 160℃. The moisture content after frying is only about 2 ~ 4%, but the taste of the product is different from that of the dried shrimp head and tail. The unique fresh shrimp flavor of this fried shrimp head has not disappeared.

2. Cut the fried shrimp head and tail into shrimp paste with a chopper of about 10 mesh, and then grind it into paste with a fine grinder. That is, shrimp head sauce, of course, according to the size of raw materials, the rough cutting process can be omitted as appropriate.

3. Preservation: This product can be preserved for a long time because it is processed into paste and has an oil film on its surface to protect it from corrosion.