Fresh shrimp sausages Supplier

time：2026-09-18

Huifa Fresh Shrimp Sausages are ready-to-cook seafood sausages made with 85% whole shrimp meat, designed for food service distributors and retail buyers seeking a high-protein, additive-free alternative to pork or chicken sausages.

Core Selling Points

85% whole shrimp pieces – Each 100g provides 16g protein and 320mg calcium from natural shrimp shells, supporting high-protein and bone-health menu claims.
3-minute cook time – Boil directly in water for 3 minutes or pan-sear for 4–5 minutes; no thawing or shelling is required, reducing kitchen prep time by 40% compared to raw peeled shrimp.
No artificial preservatives – Shelf life is 12 months at -18°C storage, ensuring stable inventory cycles for bulk procurement.
Gluten-free and low-carb – Contains 4g carbohydrates per 100g, with tapioca starch (3%) used only as a binder, not a filler.
Full supply chain traceability – Shrimp are sourced from GACC-registered aquaculture farms, and each batch undergoes a heavy-metal residue test per GB 2762-2022 standard.

Detailed Parameters

Parameter	Value	Notes
Shrimp meat content	≥85%	whole shrimp pieces, not minced
Protein	16g / 100g	per internal lab test report (QC-2024-03)
Calcium	320mg / 100g	from natural shrimp shells
Carbohydrates	4g / 100g	gluten-free formulation
Cooking time	3 min (boiling)	for thawed or frozen product
Net weight per piece	50g ± 2g	standard catering portion
Storage condition	-18°C frozen	shelf life 12 months
Packaging	2kg vacuum bag / 10kg bulk box	private label available, MOQ 200kg per design
Allergen information	contains crustacean shellfish	may contain sesame, soy
Origin	mainland China	GACC-registered aquaculture source

Applicable Scenarios

Restaurant chefs adding a premium seafood appetizer or stir-fry protein: grill or boil the sausages directly, saving 15 minutes per order compared to preparing raw shrimp.
Meal kit companies assembling seafood boxes: individually frozen sausages provide easy portion control and eliminate shellfish waste during packing.
Supermarket seafood counters targeting home dinners: display as a value-added convenience protein for customers who want shrimp flavor without shelling or deveining.
Event caterers serving large platters: cook the sausages in bulk and slice diagonally; each 50g piece can be cut into 4–5 uniform pieces for canapés.
Hotel breakfast buffets offering an Asian-style protein station: pan-seared shrimp sausages pair with soy dip or chili sauce and hold well on a hot line.

Common Questions

How long do Huifa shrimp sausages last?
Unopened, they stay safe for 12 months at -18°C. Once thawed, keep refrigerated and consume within 48 hours. Do not refreeze after thawing.

Do these sausages contain fillers or binders?
No artificial fillers. The recipe uses 3% tapioca starch as a binder, plus salt and natural spices. Shrimp meat is the first ingredient, and no phosphate or water-retention agents are added.

Can I cook them without thawing?
Yes. Place frozen sausages in boiling water for 3–4 minutes, or pan-sear over medium heat for 5–6 minutes. Add one minute when cooking from frozen.

Are they safe for people with shellfish allergies?
No. They contain crustacean shellfish and are produced in the same facility as other shrimp products. This item is not suitable for individuals with shrimp or shellfish allergies.

What is the minimum order quantity?
The MOQ is 50kg for standard bulk packaging (2kg bags, cartons of 10kg). Mixed product types are allowed within one order, but each type must meet its own MOQ.

Do you offer private label or white-label packaging?
Yes. We provide custom packaging with a minimum order of 200kg per design. Your logo can be printed on the outer carton and inner vacuum bags without additional setup fees for the first partnership.

How is the supply chain traceability confirmed?
Each batch comes with a health certificate, GACC farm registration documents, and a heavy-metal test report (lead, cadmium, mercury) issued for every production lot.

Differentiation Summary

Conventional fish sausages typically contain 30–40% minced fish, starch, and added phosphates to hold texture. Huifa Fresh Shrimp Sausages differ by using 85% whole shrimp pieces, yielding a firmer bite and a carbohydrate content of 4g per 100g—compared with 15g per 100g in typical mince-based sausages. The product does not rely on phosphate immersion, so it retains natural shrimp color and taste after cooking. This makes it a suitable choice for food service buyers who need a high-protein seafood menu item with short preparation time, and for retail brands positioning products as clean-label, gluten-free alternatives.

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