新买的虾皮一般都是白色,没有很明显的氨味。但在家里放了一两个月之后,颜色变成了粉红色,虾皮的氨味非常强烈。除了虾皮之外,各种海鲜干货都有类似的问题。这是怎么回事?这样的虾皮还能吃吗?虾皮能长期保存,主要的抑菌因素是水分低,盐分大。两者缺一 Newly bought shrimp are generally white, there is no obvious ammonia flavor. But after a year or two at home, the color turned pink, and the aroma of shrimp was very strong. In addition to shrimp, all kinds of dried seafood have a similar problem. This is how the case? This shrimp can eat it? Shrimp can be long-term preservation, the main antibacterial factors are low moisture, salinity. Lack of both