Shrimp skin can be preserved for a long time, and the main bacteriostatic factors are low water content and high salt content. Both are indispensable. If it is not thoroughly dried or moistened, bacteria will not let go of food with such high content in protein. Shrimp skin is not completely dried, on the one hand, it may be because the air at the seaside is humid, on the other hand, it may be because the dried shrimp skin is heavier and the business is more profitable.

Wet dried shrimps are easy to deteriorate, because protein will decompose in a humid environment. Due to the incomplete drying of shrimp skin, during the storage at room temperature, bacteria will multiply and decompose protein, resulting in lower amines and ammonia. To this extent, the decomposition of protein has been very serious.

The produce lower amine is not only toxic in itself, but also easily combine with a small amount of nitrite in aquatic products to form strong carcinogens-nitrosamines and nitrosamines. These substances are important chemical factors leading to esophageal cancer and gastric cancer.

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Storage method of shrimp skin:

Because many dried aquatic products are dehydrated, they are exposed to the sun and are not afraid of light. The best way to preserve it is to put it in a wide-mouth glass bottle, then put it in a bright place, and occasionally open the bottle to dissipate moisture. In this way, odor can be prevented; Secondly, you can avoid dampness and long hair.

1, shrimp can be spread out in the sun to dry, and when it is dry, it can be stored in a bottle.

2, salted shrimp, avoid drying, can only be spread in the shade to dry, and then put into the bottle.

3. Whether it is to preserve light shrimp or salty shrimp, you can put a proper amount of garlic in the bottle to avoid insects.

People's Network-Shrimp skin is dried first and then preserved to prevent protein from decomposing into carcinogens.

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