Shrimp skin is dried shrimp.
There are two main processing methods of shrimp skin: boiling and steaming. Boiling is a traditional processing method, which is widely used at present. The treatment 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 clear water to remove shrimp, small fish and important things. 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 degrees Celsius 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 500 grams per bag.