Peel the shrimp shell, take the shrimp, clean it, remove the head and shell, remove the intestinal glands, steam it at high temperature for disinfection, take it out and cool it, put it in a sealed container, add a proper amount of water, and then put it in the refrigerator for quick freezing to make frozen shrimp, which can be stored for a long time, and can ensure the delicate taste, color and quality of the shrimp to a certain extent.

Quick-frozen shrimps can be semi-thawed or completely thawed with clean water at room temperature, and then quickly cooked to make dishes. Pay attention to the heat or thicken with a little egg white to avoid the shrinkage of fried shrimps affecting the taste. There are also quick-frozen cooked shrimp products used to make salad dishes in the market. In order to ensure hygiene and safety, it is recommended to boil water before eating.

At the same time, it is suggested that frozen shrimps should be taken out of the refrigerator and cooked as soon as possible after thawing, and it is not recommended to put the thawed shrimps into the refrigerator for frozen storage again.

Extended data:

Generally speaking, fresh Pipi shrimp can last for 3 hours under natural conditions after being bought back, and can be cooked and eaten as soon as possible during this time. It is best not to eat shrimps that have died for more than 2 hours at room temperature.

Pipi shrimp frozen to death in the refrigerator can still be eaten if it has no stale or bad smell. If it has bad smell, don't eat it.

Baidu Encyclopedia-Pipi Shrimp

People's Health Network-Food and Drug Administration issued a reminder that quick-frozen shrimps should be blanched with boiling water before eating.