The Chinese hairy shrimp, also known as the small white shrimp or water shrimp, is a small crustacean commonly found in shallow coastal waters. It has a flat body with a thin shell, and its length typically ranges from 2.5 to 4 cm. The shrimp features a short rostrum, slightly triangular sides, and an oblique, slightly curved lower edge. Its upper edge has two teeth, while the tail section is short and rounded, without any spines. The lateral edges of the posterior half and the tail end are fringed, and the first three pairs of legs are tiny pincers, while the last two pairs are completely reduced. The body is transparent, with red coloration on the mouthparts, second antennae, and the ventral surface of the sixth abdominal segment. At the base of the inner limb of the tail, there are 3–8 red spots.
These shrimps live in sandy seabeds near the coasts of Australia’s Gulf or estuaries. They have poor swimming ability and migrate to deeper waters in winter, returning to shallow areas for spawning in spring. Their spawning season lasts from late May to late September, during which their larvae grow rapidly. China’s Bohai Sea is the largest producer of this species, with fishing nets being the primary method of capture. In addition to being consumed fresh, they are processed into shrimp paste, shrimp oil, and other products.
This species is similar to the Japanese hairy shrimp, but it is slightly smaller and has only one large red spot at the base of the tail’s inner limb. Both northern and southern coasts of China produce this shrimp using fixed nets, making it an economically significant species.
Dried hairy shrimp, known as "shrimp skin," comes in two forms: raw and cooked. The dried product made from Chinese shrimp is highly valued for its delicate texture. When dried, it becomes thin and light, leaving only a layer of skin. This unique quality makes it a prized delicacy.
Nutritionally, dried shrimp is rich in protein, calcium, phosphorus, and iron. Per 100 grams of dried shrimp, it contains 39.3g of protein, 3g of fat, 8.6g of carbohydrates, 2000mg of calcium, 1005mg of phosphorus, and 5.5mg of iron. Due to its high calcium and phosphorus content, it is particularly beneficial for children's growth when consumed properly.
Cooked shrimp processing involves several steps. First, fresh shrimp must be cleaned thoroughly, removing impurities like sediment. If necessary, they are washed in seawater using bamboo baskets. After washing, the shrimp are boiled in salted water (6% salt by weight) at a ratio of 1:4 shrimp to water. Boiling time is crucial to ensure proper texture and clarity of the broth. Once cooked, the shrimp are cooled, drained, and then sun-dried on mats. Proper drying is essential to maintain quality—too dry and they become brittle; too moist and they spoil quickly. The yield is generally around 25%.
For raw shrimp, the process is similar, but the shrimp must be dried in sunny conditions. The final product should be dry, clean, and free of impurities. The yield is about 20%.
Quality standards for both cooked and raw shrimp include uniform size, proper dryness, and a natural aroma. Cooked shrimp should be yellowish-white, while raw shrimp should appear white or light yellow.
Proper storage is critical due to the high moisture content. Shrimp should be stored in airtight containers, preferably in cool, dry places. Long-term storage requires refrigeration to prevent mold and spoilage.
When eating shrimp, cooked shrimp can be used directly in soups, salads, or dishes after being rinsed. Raw shrimp must be cooked before consumption, and it should be washed before use.
Shrimp paste and shrimp oil are traditional fermented products. To make shrimp paste, fresh shrimp are cleaned, salted, and left to ferment in wooden barrels for several days. After fermentation, the mixture is chopped, seasoned, and further fermented in the sun. Shrimp oil is produced from the brine left after processing the paste, which is then flavored with spices and cooked.
In some regions, a sealed fermentation method is used, involving salt, rice wine, and sugar to enhance flavor. In southern China, shrimp paste and oil are often made using open-air fermentation methods, with the liquid filtered and seasoned, while the solids are used as paste.
Overall, the Chinese hairy shrimp is not only a valuable seafood resource but also plays a key role in traditional food processing and culinary practices.
Guangzhou Fuerle Health Technology Co., Ltd , https://www.fuerlegroup.com