原創翻譯:龍騰網 http://www.herwqr.shop 翻譯:山東姐妹 轉載請注明出處



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

人類從一開始就以吃蝦為食,但捉蝦并不容易。

wild stocks declined in the 20TH century.

20世紀野生動物種群數量是下降的。

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

然而蝦場的應運而生提供了大自然沒法供應的食物。



it then rides a perforated conveyor.

然后把蝦放到一個帶孔的傳送帶上。

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

鮮蝦的水分通過傳送帶上的漏水孔來瀝干,從而防止蝦變浸在水里。

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

經冷冰沖洗后的是仍然冰涼,然后卷曲的蝦被機器傳送,散落到塑料籃子里。

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

工人稱量每個籃子的重量,然后把蝦放到一個容量更大的桶里。

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

為了保持低溫,他們一層鮮蝦一層碎冰裝桶。

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

在整個加工過程中,必須保持低于等于50華氏度的溫度,否則新鮮度(質量)會受到影響。

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

現在到了進行一道必要的工序的時候了,去頭。

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

工人用一個金屬工具,工具就像一個開口的頂針,迅速的把蝦頭從蝦身上挑拉下來。



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

去頭、按大小分類后,這些蝦現在要走去殼工序了,

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

在去殼生產線上,一些工人將尾巴切下來留著,因為兩者都很有市場。

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

剝去外殼后,工人會挑下蝦體背部的消化道。

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

它通常被稱為血脈,因為它看起來像血管。

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

這條生產線上的工人每小時要挑剝800只蝦的殼和消化道。

the shrimp then goes to different prep zones.

然后把蝦送到不同的待加工區。

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

在這里,一名男性員工將帶尾蝦浸入雞蛋混合物中,然后將其從面粉堆中撈出。

he sends them down the line to the next worker.

該員工再把它們送到下一個工人那里里工。

he rolls the floured shrimp in rice paper.

這位員工用米紙把裹了面粉的蝦卷起來。

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

如你所見,這里面有個小竅門。

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

他把米紙的邊緣弄濕,把它包起來。

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

做成一個可冷凍的開胃菜,直到被烹飪和食用。

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

在另一個區域,工人正在準秘制配方的面包屑——再將其褱在(仍然使用帶尾巴的)鮮蝦上。

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

這是可以手抓的食物,帶尾巴的是會更容易被抓住。



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

這樣你就不用為了幾只蝦,把一大塊蝦冰融化了。

the frozen shrimp falls into weigh stations.

接著冷凍蝦被送到稱重站稱重。

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

稱足預定好的重量時,稱重器底部將打開把它們放下來(放進包裝袋里)。

an ice glaze will protect them from freezer burn.

冰衣可以保護他們免于干燥而變硬。

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

這些冷凍蝦產品已經準備好出廠了。

from the freezer to the oven to your taste buds.

從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.

隨著工廠做了這么多道配菜工序,這些冷凍蝦產品會是不錯的招待食物的。