As the name implies, dried shrimps are processed by baking. As long as the process standards pass, dried shrimps are safe to eat raw!

Dried shrimps have different baking processes, products and flavors. It can bake white shell tender meat, white shell hard meat, red shell hard meat, red shell tender meat and other varieties.

The blogger himself has been engaged in the shrimp industry for many years, and I have experienced the process of shrimp from seedling raising to baking and processing into food. Now I will share one or two with you. If there is anything wrong, please correct me.

Cooking at high steam temperature to avoid the loss of prawn body fluids, and storing nutrition copyright pictures.

Raw materials for processing high-grade dried shrimps must be fresh, with uniform shrimp body size, complete shrimp body shape, bright white and bright red shrimp body, light salt and dry body as the top grade. Those who can't meet this standard are second in quality. Dried shrimps are excellent and fresh.

Shrimp drying process steps:

Step 1: Selection of prawns

1, making dried shrimps is not complicated, but to make high-quality dried shrimps, the first thing is to choose fresh and vigorous prawns, so as to ensure that the dried shrimps are naturally light and shiny in color, delicious in meat and fresh in smell. So where do prawns come from?

Part of it comes from sea fishing, and part of it comes from artificial farming.

Key point: all the dried shrimps we eat are farmed, and the proportion of sea fishing is less than 5%. How about that? Was it a surprise?

No, because it is safer to breed artificially.

How do you say this?

Don't worry, listen to me.

For example, taking the southeast coastal areas of China as an example, Hainan, Guangdong, Fujian, Zhejiang, Jiangsu and Guangxi are the major provinces of white shrimp culture in China, providing more than 90% of fresh shrimp and shrimp processed products to the whole country every year.

Shrimp ponds surrounded by natural beaches are rich in minerals, and prawns are almost caught in the wild. Live shrimps come out in a cage.

Step 2: baking.

1. Boiled shrimps can be dried with shells, or shelled shrimps can be dried. Drain the boiled shrimps, spread them evenly on the baking tray, load them into the material truck, and then send them to the shrimp drying room.

2. According to different species of sea shrimp and river shrimp, it is appropriate to set the temperature of the intelligent control system of the dryer at 80℃ for about 4 hours, and the water content is18%. In the drying process, a slightly larger circulating air volume and a higher wind speed are generally required to avoid water vapor staying on the surface of dried shrimps. The key points of control are to inhibit the growth of bacteria and maintain the color of dried shrimps and shrimps.

3. According to the above drying steps, the dried shrimps dried by the sea shrimp dryer are complete in shape, neat in appearance, natural in color, light yellow, reddish and shiny, plump in meat, curved in body and unique in natural flavor.

According to the above drying steps, the shrimps dried by the dryer are complete in shape, neat in appearance, natural in color, light yellow, reddish and shiny, plump in meat, curved in body and unique in natural flavor.

Dried shrimp itself is ready-to-eat seafood dry goods, with particularly high nutritional value. If you eat too much, you are not afraid of getting angry.

Part III: Eat! The ultimate way to eat: dried shrimp casserole porridge! You can't drink enough fresh!

Casserole porridge is a fine product in porridge. Many people cook casserole porridge at home, so can you! Dry shrimp casserole porridge is not only delicious, but also nutritious and easy to absorb. It is a nourishing good product for the whole family, men, women and children!

A handful of shrimps

A handful of rice

A handful of chopped green onion

Turn on the gas stove for 45 minutes, and a shrimp casserole porridge comparable to the restaurant is delicious and delicious!

Dried shrimp is a chef at home, which makes you have a position at home!

As long as you dare to start at home, your mother will be surprised. How can a child who has been raised to almost 30 years old make a delicious casserole porridge overnight if he can't even wash the bowl?

Main material:? 30g rice, 100g broccoli, 80g shrimp.

? Ingredients:? 9g salt, 5g chicken essence, 3g monosodium glutamate, chopped green onion 10g, and 5 slices of ginger.

When the fire is on, simmer slowly, stir slowly with a spoon while cooking, and don't let the porridge overflow or paste the pot. It needs to be carefully guarded.

Welfare sharing: how to make delicious casserole porridge?

A bowl of porridge that has turned into a thousand things can't be separated from white rice porridge. A bowl of crystal-clear and full porridge bottom with moderate thickness can set off the delicious taste of porridge ingredients.

1, to cook a pot of white rice porridge, the delicious porridge rice should be soaked in water first, and don't forget to soak it for another 30 minutes after washing the rice, so that the rice grains can fully absorb water before cooking the soft and thick porridge.

2, master the heat of porridge, porridge needs mood, urgent, impetuous, rough. Carefully pour the rice into the pot, first boil it with high fire, and the rice grains in the pot will swing between ripples with the splash, and then simmer slowly.

3. Constantly stirring makes it thick. There is a saying that "there is no coincidence in cooking porridge, and it is stirred thirty-six times", which is intended to explain the importance of stirring to cooking porridge. Stir slowly with a spoon while cooking. At this time, the porridge soup will thicken bit by bit, and the rice fragrance will penetrate out bit by bit.

Shrimp porridge belongs to casserole porridge. How to cook porridge well?

How to add materials, that is particular. Pay attention to the order of adding ingredients when cooking porridge, put the slowly cooked materials first, and put the easily cooked materials later.

Vegetables and fruits are finally put down in the pot; Seafood should be blanched first, and meat should be mixed with starch and cooked in porridge, which can make porridge look refreshing and not turbid; In addition, spices such as coriander, chopped green onion, and Jiang Mo can be sprinkled before cooking.

If you want to add some medicinal materials, tea and other ingredients that can't be eaten directly when cooking porridge, you can boil the juice first, filter out the precipitate and then add rice to cook porridge.

Before the casserole catches fire, dry the water outside the pot fully, and heat it with a small fire to avoid bursting. When the porridge is finally cooked, you can turn off the fire and cover it in advance. When the porridge is served, the cover is opened and the fragrance is overflowing.

Dining number: 1-2 people