The skin of krill is too sticky to eat. According to the problem network, the skin of krill is sticky and inedible, and shrimp skin can be preserved for a long time. The main bacteriostatic factors are low moisture and high salt. 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.