What are dried shrimp?
Dried shrimp are the type of dehydrated seafood most popular in Asian and Latin American cuisine. Shrimps are small crustaceans who live on the bottom of the ocean in many shallow, often tropical waters. They are usually harvested seasonally and their drying is a good way to keep them for year -round use. Most dried shrimp is first cooked, then dried, so the dried product is ready to eat or use immediately.
People in the areas of the world rich in shrimp for centuries catch, harvest and maintain crustaceans. In antiquity, drying was one of the only ways to store shrimp for any time. Today, extensive access to freezers and long -term cooling makes it easier to maintain fresh shrimp. However, many traditional recipes still require dried shrimp and food remains popular in many parts of the world.
The sun was the only drying agent used in the traditional shrimp preservation. Once they were harvested, the shrimp wobbly cooked in very salty water and then on pAlice pulled out to dry in the sun. Shrimp farmers usually paid careful attention to rotation to ensure even dryness, and often built screens or guards for Ward of Birds or other predators. In the intense heat of many regions of Central America and Southeast Asia, drying was often completed within one or two days.
Some farmers still use the sun drying techniques to produce dehydrated foods such as shrimp, but most have accepted more accurate drying processes. Commercial dried shrimp manufacturers often put boiled shrimp into designated drying chambers, where the temperature and humidity are carefully monitored. Many of these chambers also have agitation skills, so shrimp can be mechanically deprived of their heads and tail, which are generally considered inedible.
Most of the time the shrimp are cooked in salted broth or otherwise on the coast in front ofím. Some commercial manufacturers also add chemical preservatives to maintain the color and taste of shrimp. However, even widespread shrimp is usually not considered to be processed foods. As long as they reach the market like shrimp, they can be in most places on the market as such.
dried shrimp do not need any cooling and they are indestructible meals. In commercial environments, they are usually sealed in plastic and supplied to their target market. Locally they are often sold directly from farmers and weight is packed on the spot.
There are many uses for dried shrimp. In most cases, the shrimp is very small; As with many dehydrated foods, they decrease during dehydration and lose up to half its size when it is fresh. Their taste is therefore very concentrated. Shrimps are particularly popular as a spice agents in a number of recipes based on soup and broth recipes. Chefs often throw a few dried shrimp into dishes when they cook.
Shrimp usually reconstruct once in water. One of the simplest ways to make shrimp broth, a basic ingredient for many meals, especially throughout Asia, is to cook a handful of dried shrimp in water. The shrimp itself can be used elsewhere in food or otherwise discarded.
Eating these shrimps as a snack is also popular in many cultures. The finished product has a crispy salty taste that many consider to be pleasant. As dried snacks, shrimp is consumed just like popcorn, tokens or biscuits. They can also be thrown with noodle meals or salads to add texture and crunchy.