Product Name: Fine Hair Shrimp

Specifications: 500g/barrel

Executive standard: SC/T3205-2000

Production license number: 2111 2201 0345

Baby Shrimp Description:

Shrimp skin is mainly made from hairy shrimp. Hairy shrimp is the shrimp resource with the largest output among the seafood shrimps in my country. The common ones are Chinese hairy shrimp and Japanese hairy shrimp. The former is mainly distributed in the Yellow Sea and the Bohai Sea, while the latter is more common in the East China Sea.

The production of hairy shrimp is large, and the groups are concentrated, and there are often all hairy shrimp caught in a net. Generally, they are dried on the spot and processed into dried shrimps. Because the shrimps are small, the dried products can easily make people feel like dried shrimps, hence the name.

Nutritional efficacy:

The nutritional value of shrimp skin is very high. In terms of protein content, which is a measure of nutritional value, every 100 grams of shrimp skin contains 39.3 grams, which is much higher than that of large yellow croaker, yellow croaker, prawn, hairtail, pomfret and other aquatic products and beef, pork, Chicken and other meat products.

Another major feature of shrimp skin is the abundance of minerals and types. In addition to containing iodine, which is lacking in terrestrial and freshwater organisms, the content of iron, calcium and phosphorus is also very rich. The content of calcium and phosphorus per 100 grams of shrimp skin is 991 mg and 991 mg. 582 mg. Therefore, astaxanthin is known as the "calcium reservoir". (I am now 188 cm tall and have eaten shrimp skin porridge since I was a child.)

In fact, there is also an important nutrient in small shrimp, astaxanthin. Astaxanthin is the strongest antioxidant discovered so far, also known as super vitamin E. The content of astaxanthin in small shrimp is about 400-800ppm.

Processing technology:

The raw materials of the photosynthetic hairy shrimp are safe, and the fresh hairy shrimps are selected from the Erjiegou sea. On the basis of traditional technology, the national food safety production standards are strictly implemented, and they are processed by drying or pressing.

How to eat:

There are various ways to eat shrimp skin. Take a small handful of shrimp skin, add some sesame oil and chopped green onion, then add some seaweed, rinse it with boiling water, and it will become a bowl of fresh soup with excellent color and fragrance. Small shrimp skin tofu, small shrimp skin leeks, small shrimp skin spring onions, small shrimp skin radish soup, boiled noodles, steamed egg lamb, etc. in the home-cooked dishes are all delicious dishes. They are used to wrap wonton blunt, not only fresh and fresh, but also have higher nutritional value.