Shrimp is widely distributed in coastal areas of China, and people's common products such as shrimp paste, shrimp oil and shrimp skin are made of this delicious shrimp variety. The astaxanthin content of Penaeus monodon is 20% higher than that of common shrimp, and its body is rich in dark brown and khaki stripes, which is a common shrimp species in the world.
Pandalus borealis is a pure wild cold-water shrimp from the Arctic Ocean and the North Atlantic Ocean. This kind of shrimp is distributed and produced in areas with deep environment, which makes the taste more fresh and sweet. Shrimp can be stewed, fried or roasted. It is rich in astaxanthin, magnesium and other nutrients.
Method of selecting shrimp
1, fresh shrimp: fresh raw shrimp, with complete body shape, transparent and bright shell, blue-white or blue-green body surface, clean and free of dirty and sticky substances. The beard is intact and the feet are curly. The head joint is closely connected with the body, and the body is tight, tight and elastic. The section is translucent, the internal organs are intact, and there is no abnormal smell.
2. Stale shrimp: Stale shrimp or deteriorated raw shrimp, with dull shell, red body color change, soft body, sticky substance attached to the outside, easy separation of head and body, separation of crustacean and shrimp body, soft and sticky meat, and dark white or reddish section. Viscera dissolved, fishy, and amine in severe corruption.
3. Freshly cooked shrimp: Fresh cooked shrimp, with white meat and often reddish color, neat appearance, downward curl of shrimp tail, no breakage, normal aroma and fresh and tender taste. Shrimp cooked after death has slender limbs, no curly tail, unclean appearance and common damage. Old and deteriorated cooked shrimp has stiff meat, reduced flavor or peculiar smell, even stinks and its shell turns black.
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