Many people often eat shrimp skin, which is a very common food, and many people will use it to cook. According to research, shrimp skin will cause cancer if it is kept for a long time. So how to store shrimp skin is healthier? Let's take a look at it in detail! Will shrimp skin cause cancer if it is kept for a long time?

Generally speaking, our newly bought shrimp skin is white and has no obvious ammonia smell. But if it is stored at home for a month or two, you will find that the color of shrimp skin turns pink, and the ammonia smell of shrimp skin will be very strong. This is the reason why shrimp skin has been stored for too long. According to research, shrimp skin is easy to cause cancer if it is kept for a long time.

Shrimp skin can be preserved for a long time, and the main bacteriostatic factors are low water content and high salt content. Both are indispensable. However, the dried shrimps people usually buy are generally not thoroughly dried, mainly for two reasons. On the one hand, it may be because the air at the seaside is humid, and on the other hand, it may be because the dried shrimps are heavier and more profitable. This kind of dried shrimp skin, because of its high content of protein, is particularly easy to breed bacteria.

if stored at room temperature, protein will first become peptides and amino acids under the action of microorganisms, and then it will be decomposed into lower amines and ammonia. Lower amines are the source of foul smell, and ammonia is the source of pungent taste.

Lower amines are not only toxic in themselves, but even worse, they are very easy to combine with a small amount of nitrite in aquatic products to form a strong carcinogen-nitrosamines. These substances are important chemical factors that promote the development of esophageal cancer and gastric cancer.

nitrosamines are very toxic, with chronic toxicity, teratogenicity and carcinogenicity. It is also volatile, and inhalation from the air can also cause toxic reactions.

All kinds of seafood and meat products are important sources of nitrosamines. Stale pickled fish, cured meat, dried shrimps, dried shrimps, shredded squid, scallops and dried fish may all exceed the standard. Therefore, once the shrimp skin smells, don't be a pity, and resolutely throw it away. Even after washing, you can't rest assured. How to store dried shrimps in bottles

When buying these seafood products, first touch them with your hands. If you feel damp, don't put them in bags directly. Be sure to spread them evenly first and put them in a sunny and ventilated place to dry again. Then, put the seafood into a sealed bag (or bottle), put a few peeled garlic into it, and seal the mouth of the bag (or bottle). Finally, put the bag or bottle containing seafood in a cool, ventilated place where the sun can't shine. Exposed storage method

Because the dried seafood (dried shrimps, dried shrimps, fish fillets, kelp, etc.) all contain moisture, it is easy to go moldy and deteriorate, so it should be stored in a cool and ventilated place to dry in the shade. Then wrap them in clean white paper, tie a few ventilation holes in the white paper, and put them in a ventilated bamboo basket to "expose" and save them.

Note:

1. Put it into the frozen layer after use.

2. Take whatever you need, and don't leave it in the air for too long. Precautions for preservation of dried shrimps: air drying

Light dried shrimps can be spread in the sun, dried, put into bottles and stored. Avoid drying salty shrimps in the sun

. Don't dry them in the sun. You can only spread them in the shade to dry and put them in bottles. Pay attention to insect prevention

No matter whether you preserve light shrimp or salty shrimp, you can put a proper amount of garlic in the bottle to avoid moth-eaten.

It is suggested that you store shrimps in the refrigerator immediately after buying them, and then put them back in the refrigerator after taking them. This can greatly delay the decomposition of protein, and keep the normal taste in two or three months.