Dried shrimps, also known as dried shrimps, golden hooks and kai yang. It is a cooked and dried product processed with eagle claw shrimp, white shrimp with ridged tail, wool shrimp and new prawn Zhou.

Shrimp is a famous seafood with high nutritional value. According to the determination, every 100 grams of shrimp contains protein 58. 1 g, fat 2. 1 g, sugar 4.6 g, calcium 577 mg, phosphorus 6 14 mg and iron13./kloc-.

Processing method of dried shrimps

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

1, raw material treatment: before boiling, raw shrimp must be classified according to quality and size. Shrimp mixed with sand and dirt must be washed in clean water to remove shrimps, small fish and important things. In order to avoid skin sticking, the 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, and then put the raw shrimp into the pot. Boil each pot of shrimp for about 6 minutes. In the process of cooking shrimp, the shrimp material should be stirred in the same direction along the edge of the pot with a strainer, and the floating foam on the water surface should be removed. Take the shrimp out of the water. If the shrimp shell turns white quickly, it indicates that 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 boiling, the salt water has become turbid and needs to be changed in time.

3. Drying: There are two drying methods for dried shrimps: sun drying or oven drying. Fish the cooked shrimp into the basket, drain the water and let it out in the sun. In case of rainy weather, it should be thinly spread indoors to dry, and it should not be piled up, so as to avoid overheating and deterioration of shrimp materials. When out 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 shrimps can be evenly spread on the bamboo curtain after being slightly cooled, and then pushed into the drying tunnel for drying. The temperature of the drying tunnel should be kept at 70-75 degrees Celsius for 2-3 hours.

4. Shelling: Shelling can be carried out with a shrimp sheller or by hand. Hand-peeled shrimps have bright colors, complete individuals and high yield. A small amount of dried shrimps can be shelled, or the shrimps can be put into sacks, and two hands holding sacks are smashed on the cement floor or slate to take off the shrimp shells.

5. Packaging: The shelled shrimps are sieved and graded, and packaged according to their size and appearance quality. Can be quantitatively wrapped in small plastic bags, generally 500 grams per bag.

1000g, and finally packed in large cartons.

Recipes related to shrimp

Stir-fried onion with dried rice, dry-fried mandarin fish, fried shrimp, stir-fried shrimp, and fried alfalfa shrimp with water.

Shrimp and corn dumplings, grilled tofu with seafood, stir-fried, crispy shrimp, fried bracken with dried seaweed.

Green leek dumplings, green shrimps, bean sprouts and shrimps, fried chrysanthemum shrimps, dried shrimps and pearl bamboo shoots.

Stuffed mushrooms with shrimps, fried shrimp balls, steamed meatballs, and litchi shrimps.