The simplest method to remove internal organs from shrimp skin

The simplest method to remove the internal organs of the skin shrimp is to directly use hands or scissors to remove the shrimp line. The shrimp line is located in the center of the back, extending from the shrimp head to the shrimp tail, and is the digestive tract of shrimp, containing sediment and undigested food. When processing, you can use a toothpick to pick out the shrimp line from the second section of the shrimp head, or cut open the shell along the back and remove it. Fresh skin shrimp has fewer internal organs, making it easier to handle.

Live skin shrimp can directly pinch the connection between the shrimp head and body, gently twist the head and pull it out, and bring out the shrimp thread together. Frozen skin shrimp need to be thawed to a semi softened state first. Use scissors to cut about one-third of the depth along the midline of the back, and then use a knife or toothpick to pick out the black shrimp line. Be gentle in your movements to avoid damaging the integrity of the shrimp meat. Some special species, such as spotted shrimp, may have deep visceral distribution and require complete dissection of the back for thorough cleaning. If the shrimp has abnormal color or odor, it is recommended to discard it and not consume it. Keep hands and tools clean during the handling process to avoid cross contamination. Shrimp shells can be preserved for making broth and enhancing the freshness of dishes.

After processing, it is recommended to rinse the remaining visceral fragments with running water, drain and cook as soon as possible. Simple methods such as steaming and blanching can maximize the preservation of freshness, and high-temperature cooking can also ensure food safety. Shrimp heads are rich in shrimp roe, and if there are no obvious pollutants, they can be kept for consumption. Untreated skin shrimp should be stored in the refrigerator and consumed within 24 hours.