Does shrimp skin have a shelf life? Fresh shrimp skin is generally white and has no obvious ammonia smell. But after a month or two at home, the color becomes pink, and the shrimp skin has a strong ammonia smell. Therefore, if stored improperly, the shelf life of shrimp skin will be shortened to one or two months.
After buying shrimp, put it in the refrigerator immediately, and then put it back in the refrigerator after taking it. This can greatly slow down the decomposition of protein, and maintain a normal taste within two or three months, thus reducing the risk of carcinogens.
Can the shrimp skin with ammonia taste be eaten and preserved for a long time? The main bacteriostatic factors are low water content and high salt content. Both are indispensable. However, the shrimps that people usually buy are generally not completely dried, mainly for two reasons. On the one hand, it may be because the air at the seaside is humid, on the other hand, it may be because the shrimp skin is heavier and more profitable. This kind of shrimp skin is particularly easy to breed bacteria because of its high content of protein.
If stored at room temperature, protein will first become peptides and amino acids under the action of microorganisms, and then decompose into lower amines and ammonia. Lower amines are the source of malodor, and ammonia is the source of pungent taste.
Therefore, if the dried shrimps are left for a long time and produce ammonia smell, it is best not to eat them again; If there is no ammonia smell, you can continue to eat.
How to preserve shrimp skin for a long time without deterioration 1, preservation of river shrimp and sea shrimp. For river shrimp, it can be spread out and dried in the sun, and then stored in a bottle. Shrimp should not be dried in the sun, but should be spread in the shade to dry and put into bottles.
2. After peeling the shrimp with starch salt, put it in clean water, beat it in the same direction with several chopsticks, and change the water repeatedly until the shrimp turns white. Then take out the shrimp, control the water, then use clean cotton cloth to absorb the water in the shrimp, add a little starch and salt (or put a little cooking wine at the same time), and then beat in the same direction for a few minutes.
The shrimps stored in this way can be eaten directly.
3. Garlic sealed storage not only does not destroy the ingredients of our shrimp skin, but also keeps our shrimp skin as good as ever.
4, salt water preservation After washing the shrimp skin with clear water, put it in the pot, add a proper amount of salt (about 100 grams of salt per 500 grams of shrimp skin) and add water to cook. After boiling, take it out, put it in a basket, drain it, and then put it in a clean plastic bag for sealed preservation. After each opening, the bag mouth must be sealed to prevent moisture regain.