Khan Premium Natural Dried Shrimp Snack (Sun-Cured Style Dehydrated)

This product is fully precooked and ready-to-eat (RTE), designed for direct snacking alongside mixed nuts and seeds. For culinary applications, it can be tossed directly into broths, or reconstituted in lukewarm water for 10 minutes prior to stirring into fried rice, noodles, omelets, and seafood soups where it rehydrates into plump, savory morsels.

Artisanal sun-dried bazaar shrimp is often brittle, hyper-saline, contaminated with sand, and prone to rapid rancidity and darkening. Mahikhan's continuous dehydrators stop moisture precisely at 10-12%, maintaining an elastic chew, minimal sodium seasoning, and zero off-odors, sealed under protective barrier pouches that guarantee 12-month refrigeration freshness.

Due to moisture evacuation, nutrients are intensely concentrated. Every 100g serving delivers an astonishing 60-65g of bioavailable complete protein, approx. 280 kcal, under 3g fat, alongside concentrated reserves of marine phosphorus, zinc, magnesium, cobalamin (B12), and the natural carotenoid antioxidant astaxanthin.

The pouches utilize a triplex laminate architecture (PET/Met-PET/PE) yielding near-zero transmission rates for oxygen, ultraviolet wavelengths, and ambient vapor. The hermetic reclosable zip-channel prevents post-opening moisture adsorption, eliminating fatty acid oxidation, rancid odor development, and pigment yellowing.

Wholesale procurement for retail-ready packs (250g and 500g pouches) starts at a 10-master-case MOQ (20 pouches per case). For nut brokers, specialty grocers, and processors, bulk supplies are configured in 5kg and 10kg master cartons fitted with vacuum barrier liners, with a low 50kg entry threshold.

Every production lot clears third-party and in-house microbiological inspection: Total Viable Count (TVC <10^4 CFU/g), zero Salmonella detected in 25g, negative E. coli, yeasts, molds, and Staphylococcus aureus below limits. Periodic chromatography confirms zero synthetic food dyes or unlisted additives, cleared with official Health Certificates.

In tropical zones where ambient humidity surpasses 60%, unvented storage in refrigeration (2°C to 6°C) is strongly mandated for both sealed and opened pouches. Chilling halts secondary moisture adsorption, suppressing latent fungal spores and lipid auto-oxidation, ensuring the crispy, savory bite endures up to a full year.