带你见识制造业幕后的原理-编号1024【泰国冷冻虾】_风闻

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正文翻译

people have been noshing on shrimp since the beginning of time,but it hasn’’t always been an easy catch.

人类从一开始就以吃虾为食，但捉虾并不容易。

 

wild stocks declined in the 20TH century.

20世纪野生动物种群数量是下降的。

shrimp farms emerged to supply what nature couldn’’t.

然而虾场的应运而生提供了大自然没法供应的食物。

[copy]factories process the harvest,ensuring an abundance of ready-to-eat shrimp for the freezer.

工厂再对收获的养殖进行加工处理，确保有充足的冷冻即食虾供应。

jumbo shrimp have long been big on the cocktail circuit.

大虾一直是鸡尾酒吧台上的热门食物。

today, it comes prepped and frozen,complete with cocktail sauce.

此刻，盘子里的虾已经收拾好和冷冻了，淋上开胃沙司。

just unwrap and thaw.

只要打开包装解冻就可以食用了。

shrimp cocktail is one of the many ready-to-eat dishes prepared at this factory in thailand.

鸡尾酒鲜虾是这家泰国工厂加工的众多即食食品之一。

fresh from the farm,the shrimp undergoes a quick cold-water rinse.

鲜虾刚从农场捞出来，要经过流带很快的冷水冲洗。[/copy]

it then rides a perforated conveyor.

然后把虾放到一个带孔的传送带上。

rinse water drains through the holes in the conveyor to keep the shrimp from becoming soggy.

鲜虾的水分通过传送带上的漏水孔来沥干，从而防止虾变浸在水里。

still cool from the icy bath,the curly crustaceans spill off the conveyor into plastic baskets.

经冷冰冲洗后的是仍然冰凉，然后卷曲的虾被机器传送，散落到塑料篮子里。

they weigh each basket and then transfer the shrimp to a larger tub.

工人称量每个篮子的重量，然后把虾放到一个容量更大的桶里。

to keep the chill on,they add crushed ice between loads.

为了保持低温，他们一层鲜虾一层碎冰装桶。

a temperature of 50 degrees fahrenheit or less must be maintained throughout processing,or quality will suffer.

在整个加工过程中，必须保持低于等于50华氏度的温度，否则新鲜度（质量）会受到影响。

it’’s now time for the inevitable -- the deheading.

现在到了进行一道必要的工序的时候了，去头。

using a metal tool that’’s like an open thimble,workers pull the heads off the shrimp with a few quick tugs.

工人用一个金属工具，工具就像一个开口的顶针，迅速的把虾头从虾身上挑拉下来。

[copy]the deheading line is a long and busy one.

去头生产线又长又忙碌。

the headless shrimp now travel to sizing rollers.

无头虾现在要被送到滚筒上去加工。

the space between the rollers is narrow at first and wider further down.

滚筒之间的间距一开始很窄，再往下就越来越宽。

as the rollers spin, smaller shrimp fall through first,and the larger ones continue onto fall through further down.

随着滚筒的旋转，小虾先落下去，大虾逐渐落下去。

they accumulate in different piles on conveyors below.

它们在传送带下堆积成不同的堆里。

this separates the shrimp in to five size categories.

这个过程就把虾分成了五类大小。

out of the sorter,an employee samples the shrimp’’s temperature to confirm that it remains adequately chilled.

虾从分类机出来中，工人抽取虾的温度样本，以确定虾是否保持在适当的冷冻温度。[/copy]

Deheaded and sorted by size,these shrimp are now ready to come out of their shells.

去头、按大小分类后，这些虾现在要走去壳工序了，

on the shelling line,some workers cut the tails off and others leave them on,because there’’s a market for both.

在去壳生产线上，一些工人将尾巴切下来留着，因为两者都很有市场。

after they peel away the shell,they cut out the digestive tract that runs along the back.

剥去外壳后，工人会挑下虾体背部的消化道。

it’’s often referred to as the vein because it looks like one.

它通常被称为血脉，因为它看起来像血管。

workers on this line peel and devein 800 shrimp an hour.

这条生产线上的工人每小时要挑剥800只虾的壳和消化道。

the shrimp then goes to different prep zones.

然后把虾送到不同的待加工区。

at this one,an employee dips tail-on shrimp in to an egg mixture and then dredges them in rice flour.

在这里，一名男性员工将带尾虾浸入鸡蛋混合物中，然后将其从面粉堆中捞出。

he sends them down the line to the next worker.

该员工再把它们送到下一个工人那里里工。

he rolls the floured shrimp in rice paper.

这位员工用米纸把裹了面粉的虾卷起来。

as you can see,there’’s a bit of trick to this.

如你所见，这里面有个小窍门。

he moistens the edges of the rice paper to seal the wrap.

他把米纸的边缘弄湿，把它包起来。

the result is a spring-roll appetizer that can be frozen until it’’s ready to be cooked and served.

做成一个可冷冻的开胃菜，直到被烹饪和食用。

in another area, a worker prepares a breaded recipe --again, using shrimp with the tail still on.

在另一个区域，工人正在准秘制配方的面包屑——再将其褱在（仍然使用带尾巴的）鲜虾上。

this is finger food and, with the tails on the shrimp, will be easier to grip.

这是可以手抓的食物，带尾巴的是会更容易被抓住。

[copy]he soaks it in seasonings and coats it in breadcrumbs.

他接着用调味料浸泡它，然后又用面包屑裹一遍。

then he dips it in egg batter and breads it again.

然后把它蘸上鸡蛋糊，再次裹上面包屑。

the second coating of crumbs will give the shrimp extra crunch when fried.

第二层面包屑会让虾在油炸的时候更酥脆。

the tray is now full, and so it’’s over to the fry belt.

托盘已经装满了，现在可以送入油炸传送带了。

after a quick trip through hot oil,the breaded shrimp is perfectly fried.

经过一段短暂的热油之旅后，裹有面包屑的虾被完美地油炸好了。

all the shrimp,including this raw product,take a blustery ride through a freezer.

包括生虾在内的是，所有的虾都要送入冷库里中冰冻。

spread evenly across the conveyor,they freeze individually rather than in big, icy clumps.

其经过冷冻后均匀铺在传送带上，它们各自结冰，而不是结成大块的冰块。[/copy]

so you don’’t have to thaw aw hole bunch to get a few shrimp.

这样你就不用为了几只虾，把一大块虾冰融化了。

the frozen shrimp falls into weigh stations.

接着冷冻虾被送到称重站称重。

at the correct amount,the bottom opens to release them.

称足预定好的重量时，称重器底部将打开把它们放下来（放进包装袋里）。

an ice glaze will protect them from freezer burn.

冰衣可以保护他们免于干燥而变硬。

these frozen-shrimp products are ready to leave the factory.

这些冷冻虾产品已经准备好出厂了。

from the freezer to the oven to your taste buds.

从冰箱到烤箱再到你的味蕾。

with all the prep work done at the factory,these frozen-shrimp products are quite a treat.

随着工厂做了这么多道配菜工序，这些冷冻虾产品会是不错的招待食物的。

原创翻译：龙腾网 http://www.ltaaa.com 翻译：山东姐妹 转载请注明出处