Anyone who has bought dried shrimps knows that in addition to different sizes, dried shrimps come in three colors. Judging from the appearance, most people will choose red, thinking it is fresher, but in fact it is not.

The following are the tips I have collected to identify dyed shrimp. I hope it will be helpful to you.

Tips for identifying dyed shrimps. The state stipulates that shrimps cannot have colorants. According to the national aquatic industry standards, any colorants must not be added to shrimps during processing, but this is not the case.

In Shitang Town and Songmen Town, Wenling City, Zhejiang Province, which are famous shrimp processing and production areas in the country, according to a boss engaged in shrimp processing, the shrimp processing process is not complicated: put the collected shrimps in a pot and cook them.

Then dry and remove the shells to make dried shrimps.

Boiling shrimp is the most important step in shrimp processing. During this process, processors usually add a spoonful of pink dye.

The boss said that with the addition of this "secret weapon", the shrimps will become redder and brighter if you add more, and lighter if you add less.

Pigmented shrimps are bright red and cute. Generally speaking, freshly cooked shrimps will turn into a light flesh red color, but the red color of shrimps cooked with pigments is bright red and lovely, and will not fade for two or three months.

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What exactly is this mysterious pink dye? After testing by the Beijing Research Institute of Chemical Industry and the Analysis and Testing Center of Peking University, this pink dye is called "Bright Tibetan Flower Essence", commonly known as "Acid Scarlet", and is mainly used for dyeing wood.

, can also be used for dyeing wool, silk fabrics, paper, leather, plastics, spices and cement, and can also be used to make ink.

This dye is red when soluble in water and cannot be used as a food additive.

This dye has strong adsorption, solid color and strong carcinogenicity.

It can be seen that shrimps dyed with this dye must not be eaten! Things to note when choosing shrimps 1. The surface of fresh shrimps is shiny, rough to the touch, the body has flexion and flexion, and the muscles are elastic.

2. River shrimps are cyan, and sea shrimps are cyan, white or reddish.

3. After the shrimp deteriorates, the surface of the shrimp loses its luster, feels slimy to the touch, becomes red in color, and has no stretch and flexibility.

4. Peel off the spoiled shrimp shells. The internal organs are red and there are no traces of intestines on the back edge.

5. Normal shrimp should be light red or yellow. If the shrimp is old yellow, it means that the shrimp itself is not fresh. If the shrimp has been dyed with pink dye, it will be bright red.

Nutritional value of shrimp: 1. Shrimp is rich in nutrients and contains several to dozens of times more protein than fish, eggs, and milk. It is also rich in potassium, iodine, magnesium, phosphorus and other minerals, as well as vitamin A, aminophylline and other ingredients.

The meat is soft and easy to digest, making it an excellent food for children and people who are weak and need to take care of themselves after illness; 2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and can protect the heart well.

Cardiovascular system, it can reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time expand the coronary arteries, which is helpful in preventing hypertension and myocardial infarction; 3. Shrimp has a strong lactation effect and is rich in phosphorus, calcium, and antioxidants.

It has a tonic effect especially for children and pregnant women; 4. Scientists from Osaka University in Japan recently discovered that astaxanthin in shrimp can help eliminate "jet lag" caused by jet lag; 5. Shrimp skin has a sedative effect and is often used to treat nerves.

Symptoms of weakness and autonomic nervous system dysfunction; home-cooked shrimp recipes 1. Scallops, shrimps, and winter melon soup. Ingredients: winter melon (750g), scallops (50g), dried shrimps (50g), lean meat (150g). Accessories:

Mushrooms (50g) Method: 1. Wash the scallops and shrimps and soak them in water.

2. Cut the lean meat and dried mushrooms into small pieces. 3. Peel the winter melon and cut into large pieces.

4. Put all the ingredients into the pot, bring to a boil over high heat, skim off the foam, and simmer for an hour.

5. Just add salt to the stewed soup. If you like, you can add some chicken essence or MSG.

2. Baby cabbage with dried sea rice Ingredients: baby cabbage (appropriate amount) Accessories: dried baby cabbage (appropriate amount) Method: 1. Wash the baby cabbage and cut into vertical strips.

2. Soak the dried shrimps in warm water, cut the garlic into cubes and set aside.

3. Place the pot on the fire, pour a little oil, and when it is 50% hot, add the minced garlic.

4. Fry the minced garlic until golden brown, then pour in appropriate amount of chicken stock.

5. Put the baby cabbage into the pot, cover and bring to a boil, and cook until the baby cabbage becomes soft.