Shrimp skin, also known as shrimp skin, golden hook and Kaiyang. It's a cooked and dried product made of Chipaw shrimp, white shrimp with ridged tail, hairy shrimp and shrimp week.

Shrimp is a famous seafood with high nutritional value. According to the determination, every100g shrimp contains 58. 1g of protein, 2. 1g of fat, 4.6g of sugar, 577mg of calcium, 6 14mg of phosphorus and 3.1iron.

The most nutritious component of shrimp skin is actually the red component of shrimp skin and shrimp skin. Its name is astaxanthin, which is the strongest antioxidant found so far. The content of shrimp skin is about 800PPM, but if the red component has faded, it means that astaxanthin has been oxidized.

Processing method of shrimp skin

There are two main processing methods of shrimp skin: boiling and steaming. Boiling is a traditional processing method, which is widely used at present. The treatment method is as follows:

1, raw material treatment: Before cooking, raw shrimps must be classified according to their mass. Shrimp mixed with sand and dirt must be washed with clear water to remove shrimp, small fish and important things. To avoid skin sticking, raw shrimp should be soaked in cold water (preferably ice water) for about 20 minutes before cooking.

2. Boiling: clean drinking water is boiled, and the weight ratio of water to raw materials is 4: 1. 5%-6% salt is added according to the weight of water. Boil the salt water first, then put the raw shrimp into the pot. Boil shrimps for about 6 minutes per pot. In the process of cooking shrimp, shrimp materials should be stirred in the same direction along the pot with a colander to remove floating foam on the water surface. Take the shrimp out of the water. If the shrimp shell turns white quickly, it means it is ripe and can be taken out immediately. Add an appropriate amount of salt to each pot to keep the concentration of salt water. After about 5 pots of cooking, the salt water has become turbid and needs to be replaced in time.

3. Drying: There are two drying methods for shrimp skin: sun drying or oven drying. Put the cooked shrimp in a basket, drain it and expose it to the sun. In case of rainy weather, spread a thin layer indoors to dry, and do not pile up, so as to avoid overheating and deterioration of shrimp materials. When going out to bask in the sun, spread the shrimp on the straw mat or bamboo curtain and turn it properly to make it dry quickly and evenly. If possible, the cooked shrimp can be evenly spread on the bamboo curtain after it is slightly cold, and then pushed into the drying tunnel for drying. The temperature of the drying tunnel should be kept at 70-75℃ for 2-3 hours.

4. Shelling: Shelling can be done by shrimp sheller or by hand. Hand-peeled shrimps have bright colors, complete individuals and high yield. You can peel a small amount of shrimps, or you can put the shrimps in sacks, and smash the sacks on the concrete floor or slate with both hands to take off the shrimps.

5. Packaging: the shrimps are screened and graded, and packaged according to the size and appearance quality. It can be quantitatively packed in small plastic bags, generally 500g per bag,1000g, and finally packed in large paper boxes.

Identification skills of shrimp

Shrimp skin without pigment is red, but the meat inside is yellow and white, while shrimp skin and meat with pigment are red. Because pigment basically has no smell and taste, it can't be felt by nose or mouth. If conditions permit, you can soak a few pieces of dried seaweed in clear water first. If ordinary pigment is added, the water will turn red.

Recipes related to shrimp

Stir-fried onion, stir-fried mandarin fish, fried shrimp, stir-fried shrimp, and fried alfalfa shrimp.

Shrimp corn dumplings, seafood grilled tofu, fried crispy shrimp, dried seaweed fried bracken.

Leek jiaozi, green shrimp, bean sprouts shrimp, fried chrysanthemum shrimp, shrimp skin, pearl bamboo shoots.

Shrimp stuffed with mushrooms, fried shrimp balls, steamed meatballs and litchi shrimp.

Cooking instruction

Wash the shrimp before cooking, and generally do not use the water soaked for the first time.

1, shrimp can be used as an ingredient for soup and cooking;

2. Rinse the dried seaweed with clear water before soaking, and then soak it in warm water until it is soft.

3, soaked in seaweed water, rich in nutrients, can be used for cooking.

food therapy

Shrimp tastes sweet, salty and warm;

Has the effects of tonifying kidney, strengthening yang, regulating qi and stimulating appetite.

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Preservation of shrimp skin:

1, shrimp can be dried in the sun and stored in a bottle after drying;

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.