Zhanhua Shrimp Skin [Shandong Zhanhua Specialty]

What is Zhanhua shrimp skin? Authentic Shandong Zhanhua specialty: Zhanhua shrimp skin

Content summary:Do you want to know what Zhanhua shrimp skin is? This article is a detailed introduction to the special product of Shandong Zhanhua - Zhanhua Shrimp Skin. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhanhua Shrimp Skin. The full text takes about 6 minutes to read, mainly including the basic introduction of Zhanhua Shrimp Skin and its nutritional value? How to make Zhanhua shrimp skin and identify its authenticity? Tasting and eating methods of Zhanhua shrimp skin, etc

Basic Introduction to Zhanhua Shrimp Skin

The special climate and seawater conditions in the Zhanhua area have created a unique growth environment for Bohai hairy shrimp in the nearshore waters of Zhanhua. Choosing this type of Bohai hairy shrimp and using the traditional shrimp skin making method that has been passed down in Zhanhua for many years, Zhanhua shrimp skin has a fresh but not greasy taste, rich and not bad, and has higher nutritional value than ordinary shrimp skin

What is the nutritional value of stained shrimp skin

In addition to the iodine element that terrestrial and freshwater organisms lack, shrimp skin is also rich in iron, calcium, and phosphorus. The calcium and phosphorus content of shrimp skin is 20000 milligrams and 1005 milligrams per 100 grams, especially the calcium content, which is incomparable to any food. So, shrimp skin is known as the "calcium reservoir"

Method for making stained shrimp skin

1. Raw material processing: After the hairy shrimp is caught in the net, it should be poured into a bamboo basket (not stored), usually about 70% of the container, covered with a reed mat to avoid sunlight. After the fishing boat returns, pour the hairy shrimp onto the reed mat, pick out impurities and sieve out small fish with a bamboo sieve, and then rinse thoroughly

2. Boiling shrimp: first pour clear sea water into the shrimp boiling pot, which is generally 70% of the pot capacity, and add 4% salt. After boiling the pot water, remove the foam floating on it, and then put the raw shrimp into the pot. Generally, 50~55 kg of boiled fresh shrimps with about 100 kg of water in each pot are added, and then add 1.25~1.5 kg of salt in each pot. If the amount of salt used in rainy days has to be doubled, it can remain unchanged for 2~3 days. Generally, the amount of salt used in spring and autumn is 4% of the weight of crayfish, and it should be increased appropriately in summer. After boiling the crayfish in one pot, they can be removed. Due to the small size of the crayfish, if the water is boiled 2-3 times and taken out, it is easy to turn into powder and fall off the tail after drying, which affects the quality of the product

3. Sun drying: After cooking, the shrimp can be sun dried by dripping the brine, preferably on a reed mat. When sun drying, it is necessary to have a uniform thickness. Use a bamboo pole to pound and flip it 1-2 times, evenly and comprehensively, to ensure consistent dryness. Generally, it should be based on the feeling of not getting wet when held, being able to recover when released, and being able to bounce up when scattered on the ground

4. Packaging and storage: Dried shrimp skin should be cooled before packaging. Before packaging, clean the shrimp feathers, shrimp bran, and impurities in a gentle breeze. The packaging should be made of Pu Bao, with each bag weighing 30-50 kilograms, and should be filled tightly. The shrimp skin packaged must be based on the same sun dried sample. The storage compartment should not leak rain or be damp. After being stored, do not move it. It should be checked regularly, and if it heats up, it should be immediately exposed to sunlight

How to distinguish the authenticity of Zhanhua shrimp skin

Tasting and Eating Methods of Zhanhua Shrimp Skin

Spicy Shrimp Skin

Main Ingredients: 200g Shrimp Skin, 5 Green Chili Peppers, 1 Scallion, and 1 Small Ginger Slice

1. Wash the chili peppers, cut them into small diamond shaped pieces, blanch them in boiling water until cooked, and let them cool

2. Clean the shrimp skin to remove impurities, wash and chop the scallions and ginger into small pieces

3. Mix shrimp skin, chili, chopped scallions, ginger, salt, monosodium glutamate, and sesame oil together, and serve on a plate

Note: Things that cannot be eaten with shrimp skin

1. Spinach shrimp skin. The abundant calcium in shrimp skin can form calcium oxalate with oxalic acid in spinach, which affects the absorption of calcium by the human body

2. Red dates and shrimp skins. It will be poisoned