Shrimp is also called Kaiyang, which is a Wu dialect in Jiangsu, Zhejiang and China, and refers to salted shrimp.

Shrimp is also known as dried rice, golden hook and Kaiyang. It is a cooked and dried product processed from Chipaw Shrimp, White Shrimp with Ridge Tail, Hairy Shrimp and Shrimp Week. Shrimp is a famous seafood with high nutritional value. The name of dried shrimps first appeared in Yan Shigu's Notes on Nine Chapters in the Tang Dynasty. In the Song Dynasty, there was a "ginger shrimp" in Lin 'an City, which was found in Old Stories of Wulin. "Compendium of Materia Medica" in Ming Dynasty pointed out: "All big shrimps are steamed and shelled, which is called shrimp skin and eaten with ginger and vinegar, which is precious." At the end of the Qing Dynasty and the beginning of the Republic of China, people accepted it as one of the "eight treasures at sea".

Shrimp is also known as dried rice, golden hook and Kaiyang. It is a cooked and dried product processed from Chipaw Shrimp, White Shrimp with Ridge Tail, Hairy Shrimp and Shrimp Week. Shrimp is a famous seafood with high nutritional value. The name of dried shrimps first appeared in Yan Shigu's Notes on Nine Chapters in the Tang Dynasty.

primary raw materials

dried/shelled small shrimp

The right crowd

popular

Job operation

Raw material treatment, cooking, hulling, etc.

Sexual taste

Sweet, salty and warm.

Another name

Shrimp skin, shrimp skin, golden hook, Kaiyang.

Main nutritional components

Protein, vitamin A.

Does it contain preservatives?

no

Chinese name

Dried/shelled shrimp

Foreign name

dried shrimp

Shrimp skin, also known as dried shrimp, golden hook and Kaiyang, is a cooked dry product processed from claw shrimp, white shrimp with tail, hairy shrimp and Zhou Xin shrimp.

Shrimp is a famous seafood with high nutritional value. According to the determination, every100g shrimp contains 58. 1g of protein, 2. 1g of fat, 4.6g of sugar, 577mg of calcium, 6 14mg of phosphorus and 3.1iron.

The most nutritious component of shrimp skin is actually the red component of shrimp skin and shrimp skin. Its name is astaxanthin, which is the strongest antioxidant found so far. The content of shrimp skin is about 800PPM, but if the red component has faded, it means that astaxanthin has been oxidized.

The name of dried shrimps first appeared in Yan Shigu's Notes on Nine Chapters in the Tang Dynasty. In the Song Dynasty, there was a "ginger shrimp" in Lin 'an, which was found in Old Stories of Wulin. Ming Dynasty's Compendium of Materia Medica pointed out: "Shrimp is steamed and exposed, which is called shrimp skin, eaten with ginger and vinegar, and precious." At the end of the Qing Dynasty and the beginning of the Republic of China, people accepted it as one of the "eight treasures at sea".

nutrition

1, shrimp is rich in nutrition, and the content of protein is several times to dozens of times that of fish, eggs and milk; It is also rich in minerals such as potassium, iodine, magnesium and phosphorus, vitamin A and aminophylline. The meat is soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness.

2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction.

3. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women;

4. Scientists at Osaka University in Japan found that astaxanthin in shrimp helps to eliminate the "jet lag" caused by jet lag;

5. Shrimp skin has sedative effect and is often used to treat neurasthenia and autonomic nerve dysfunction;

6, the elderly often eat shrimp skin, which can prevent osteoporosis caused by calcium deficiency; Putting some shrimp skins in the meals of the elderly is conducive to stimulating appetite and enhancing physical fitness.

Job operation

There are two main processing methods of shrimp skin: boiling and steaming. Boiling is a traditional processing method, which is widely used. Its processing method is as follows:

1, raw material treatment: Before cooking, raw shrimps must be classified according to their mass. Shrimp mixed with sand and dirt must be washed with clean water. Shrimp, small fish and important things should be removed. To avoid skin sticking, 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, then put the raw shrimp into the pot. Boil shrimps for about 6 minutes per pot. In the process of cooking shrimp, shrimp materials should be stirred in the same direction along the pot with a colander to remove floating foam on the water surface. Take the shrimp out of the water. If the shrimp shell turns white quickly, it means 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 cooking, the salt water has become turbid and needs to be replaced in time.

3. Drying: There are two drying methods for shrimp skin: sun drying or oven drying. Put the cooked shrimp in a basket, drain it and expose it to the sun. In case of rainy weather, spread a thin layer indoors to dry, and do not pile up, so as to avoid overheating and deterioration of shrimp materials. When going out to bask 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 shrimp can be evenly spread on the bamboo curtain after it is slightly cold, and then pushed into the drying tunnel for drying. The temperature of the drying tunnel should be kept at 70-75℃ for 2-3 hours.

4. Shelling: Shelling can be done by shrimp sheller or by hand. Hand-peeled shrimps have bright colors, complete individuals and high yield. You can peel a small amount of shrimps, or you can put the shrimps in sacks, and smash the sacks on the concrete floor or slate with both hands to take off the shrimps.

5. Packaging: the shrimps are screened and graded, and packaged according to the size and appearance quality. It can be quantitatively packed in small plastic bags, generally 500g per bag,1000g, and finally packed in large paper boxes.

Shrimp skin without pigment is red, but the meat inside is yellow and white, while shrimp skin and meat with pigment are red. Because pigment basically has no smell and taste, it can't be felt by nose or mouth. If conditions permit, you can soak a few pieces of dried seaweed in clear water first. If ordinary pigment is added, the water will turn red.

How can consumers distinguish the quality of dried seaweed?

First of all, from the color point of view, the top grade is bright yellow or reddish, and this dried seaweed is made in sunny days. Dark and not bright, mostly dried on rainy days. The same batch, the best color is the same, there are more than two colors, most of them are of poor quality, and some are mixed, belonging to fake and shoddy products.

Secondly, from the physical point of view: the shape of shrimp skin is curved, indicating that it is processed with live shrimp, which is due to the gradual death and contraction of live shrimp. On the other hand, most shrimps are processed with dead shrimps if they are straight or not curved. It is best to choose the kind with clean meat fat, no skin, no claws and no empty shells.

In addition, consumers should also look at the impurities in dried seafood products. The dried seaweed is symmetrical in size, and those without impurities and other fish and shrimp are the top grade. When buying dried seafood, grab a handful of dried seaweed and squeeze it hard to see if it can stick together. If they stick together, it means that the dried seaweed has a lot of water and is easy to rot and deteriorate. Fresh dried seaweed tastes delicious and smells no peculiar smell. Stale dried seaweed is dark in color, incomplete in individual and full of shrimp shells. Yin finally said that it is also easy to distinguish the quality of dried and fresh seafood from the taste. Take a piece of dried seaweed and chew it in your mouth, feeling fresh and slightly sweet as the top grade. Products with heavy salt taste are of poor quality, and products with heavy salt taste than other abnormal tastes are of poor quality. [ 1]

The general population can eat it.

1. Middle-aged and elderly people, pregnant women, patients with cardiovascular diseases, impotence due to kidney deficiency, male infertility and weakness of waist and feet are especially suitable for eating;

2. Patients with chronic diseases, those who get angry, the elderly with allergic rhinitis, bronchitis and recurrent allergic dermatitis, and those with skin scabies are not suitable for eating.

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