Freeze-Dried Cooked Shrimp 25 Year Shelf Life. For Camping, Emergency Prep.

Description: COOKED Peeled Deveined Shrimp Freeze-Dried. 4oz makes 1 lbs. hydrated. 25 year shelf life. Designed for Backpackers, Survivalist, Camper and Emergency Preparedness. We do not share your information/ We only supply to the private consumer. SATISFIED OR YOUR MONEY BACK!Freeze Dried 25 Year Shelf Life --COOKED--TAIL-on Peeled Deveined Shrimp in self sealing bag. Open, consume a portion, then reseal with desiccant and oxygen absorber inside. Will stay fresh for 6 months if sealed tightly. Not mass Produced. Made in America with pride!Produced in Small Batches to Preserve Quality. Not Sitting Around on Factory Floor/Table sucking up moisture and oxygen. It is Immediately Packed Within a Few Minutes After Drying.High Quality Robust Vacuum-Packed Packaging Geared toward Emergency Preparedness, Campers and Back Packers. This will last! Great Care is taken during the production process.Solar is used to power production decreasing carbon foot print. If you do not like our product then send us an E-mail. We will return your money! No questions asked.All Packaging MADE IN USA and we do not use clear/see through bags like some of our competitors prone to failureShrimp prepared and packaged in San Diego County. Rest assured, Nothing Chinese in this product. *MADE IN THE USA**Freeze Dried 25 year shelf life --COOKED-- Cooked Tail-on SHRIMP. 4oz of freeze dried shrimp produces 1 lbs. just add water. Can be consumed right away or use it in recipes. To add a little flavor, you can rehydrate in heated sauce allowing it to absorb it as it warms. It will will burst with flavor!. You can also warm the freeze-dried SHRIMP in the microwave, a slow cooker, over the flame, on the stovetop or in the oven. There are so many ways to rehydrate in whatever way works best for you. 1 oz of freeze-dried SHRIMP will produce on average, 4 oz of hydrated meat. Place product in a cool dry place away from sunlight. You can be confident that it will be good to eat for 25 years . The Freeze Drying process requires allot of energy. Our power is generated using solar. Thus, reducing our carbon footprint significantly. DO YOU USE CHEMICALS TO PRESERVE ? Nope! we use ZERO chemical preservatives or additives in our SHRIMP. DO YOU SOURCE YOUR SHRIMP OUTSIDE THE U.S.A? Nope, we source our SHRIMP from local suppliers in the USA where it is inspected by the U.S.D.A. We buy in small batches to immediately cook and freeze dry within a few days. DO YOU USE THE INDUSTRY STANDARD 5 MIL PACKAGING? Nope again, we use 7 MIL and round corner packaging as preferred by Survivalist and backpackers. Very robust and light weight. These storable food packets are built like a tank! Nothing Chinese in this product.What to Look For in a True Mylar Bag Material: Check that the bag is made from metalized polyester. Genuine Mylar bags are typically made of BOPET (Biaxially Oriented Polyethylene Terephthalate), which is treated with a metal layer, often aluminum, to provide excellent oxygen and moisture protection. Thickness: While thickness can be an indicator of durability, it’s the metalized layer that matters most. True Mylar bags are usually between 3 to 7 mils in thickness, with the key feature being the metalization, not just the weight of the plastic. Opaque or Reflective Finish: Mylar bags often have a shiny or reflective surface due to the metalized layer. If the bag is clear or translucent, it’s likely not Mylar but just a plastic that’s been thickened.The Bottom Line Not all “Mylar bags” are created equal, and many of those sold online through platforms like Alibaba are simply PET bags that have been marketed under the name “Mylar” for their cheap price and thicker appearance. However, these PET bags do not offer the same level of protection from oxygen and environmental factors as genuine Mylar bags do. For long-term food storage, it’s critical to choose genuine metalized Mylar bags with low Oxygen Transmission Rates (OTR), paired with oxygen absorbers, to ensure that your food stays fresh, nutritious, and safe for many years to come. Make sure to ask suppliers about the material and metalization of their bags and opt for those with a proven track record in food storage. always prioritize the metalization in Mylar bags over just the thickness. Thicker bags may seem like a better choice, but without the metalization that provides an oxygen barrier, you’re not getting the protection you need for long-term food storage. Stick to genuine Mylar for optimal preservation of your food. The preservation of food through oxygen removal is one of the most effective methods to extend shelf life, especially for long-term storage. The key to protecting food from oxygen, light, and other environmental factors lies in the combination of oxygen-barrier containers and oxygen absorbers, both of which help create an optimal environment for food storage. Here's a breakdown of how these methods work and how long they can protect your food:The Container: Protecting Against OxygenOxygen is one of the primary causes of food spoilage. It promotes oxidation, which leads to the deterioration of food quality (think of an apple turning brown or iron rusting). It also provides a medium for the growth of mold, bacteria, and insects. To prevent this, the choice of storage container is critical: Glass and Metal Containers: These are the best barriers to oxygen. Glass, especially Mason jars, have zero oxygen transmission, meaning they can protect your food indefinitely if sealed properly. Similarly, metal containers (like cans) can also block oxygen when sealed correctly. However, the seal must be intact, as any crack or break in the container will allow oxygen to enter. Mylar Bags: These are often used for long-term food storage because they have excellent oxygen barrier properties. Mylar bags are made from polyester that’s been metalized, giving them a low Oxygen Transmission Rate (OTR). Depending on the quality of the metalization, Mylar bags can keep oxygen out for 25 years or more. High-quality options, like Century Mylar bags, can offer protection for up to 100 years. Plastic Bags: While plastics like PETE or HDPE are good options for medium-term storage, they are not as effective as glass or metal. They have a measurable Oxygen Transmission Rate (OTR), which means oxygen will eventually seep through over time. However, thicker plastics (15 microns or more) can still be effective for certain storage periods.The Oxygen Absorber: Enhancing Long-Term StorageWhile the container helps block oxygen, oxygen absorbers are the critical tool that actively removes any oxygen inside the container, ensuring that the environment remains as oxygen-free as possible. Oxygen absorbers are small packets that contain substances that chemically react with and absorb the oxygen inside the container. How They Work: Once you seal your food in a container, the oxygen absorber will continue to absorb any residual oxygen inside, keeping the food in an anoxic (oxygen-free) environment. These absorbers don’t "expire" or lose effectiveness until they have absorbed their full capacity of oxygen. Therefore, if stored properly, they can last for many years and continue to protect the food until the absorber is full. Capacity: The size of the oxygen absorber should correspond to the volume of the container. A larger absorber will continue to remove oxygen for a longer time, even as air slowly seeps into the container. This is why using the right size oxygen absorber is critical for maintaining the anoxic environment.Light and Temperature: Additional ConsiderationsWhile oxygen is the main factor that impacts food quality, light can also affect the integrity of stored food over time. Light doesn’t contaminate food, but it can cause molecular breakdown, which may lead to degradation of flavor, color, and nutritional content. Light Exposure: In general, light will not spoil food, but it can affect its quality, especially for sensitive items like dehydrated fruits, grains, and some proteins. It’s ideal to store food in a dark, cool place to minimize the impact of light. Using Mylar bags or opaque containers helps block light from reaching the food. Temperature: The cooler the storage environment, the longer the food will last. Extreme heat can speed up the degradation process, even with oxygen barriers in place. Aim to store food in a cool, dry place with a consistent temperature, ideally between 50°F-70°F (10°C-21°C).How Long Will This Protection Last?With the right combination of containers and oxygen absorbers, food can be protected for decades or even longer:Mylar Bags with Oxygen Absorbers: When properly sealed, these can protect food for 25-100 years, depending on the quality of the Mylar and the oxygen absorber used.Glass Jars (e.g., Mason Jars): If properly sealed with a vacuum or airtight lid, glass jars can keep food safe indefinitely, as they are a perfect barrier to oxygen.Plastic Containers: These will protect food for a few years but are not ideal for long-term storage. The OTR of plastic is higher, meaning that oxygen can eventually penetrate the container and cause food degradation.Food Rotation and Best PracticesEven with high-quality packaging, food rotation is a good practice. It ensures that the food you store remains fresh and usable, and it prevents you from holding onto items that may have reached the end of their shelf life. A good rule of thumb is to rotate your food supplies annually by consuming the stored food and replacing it with fresh stock. This will help maintain the quality and nutritional value of your long-term food storage.ConclusionIn summary, using Mylar bags with oxygen absorbers offers exceptional long-term food storage protection, with the potential to last for decades or even a century. Glass containers provide airtight sealing and can store food indefinitely if the seal is intact. However, oxygen is the primary enemy of food, and with the right oxygen-barrier container and absorber, food can remain safe, fresh, and nutritious for years. Make sure to store in a cool, dark place and rotate your stock periodically for best results. WHAT IS FREEZE DRYING? ACCORDING TO THE FDA: “LYOPHILIZATION" OR FREEZE DRYING IS A PROCESS IN WHICH WATER IS REMOVED FROM A PRODUCT AFTER IT IS FROZEN AND PLACED UNDER A VACUUM, ALLOWING THE ICE TO CHANGE DIRECTLY FROM SOLID TO VAPOR WITHOUT PASSING THROUGH A LIQUID PHASE. THE PROCESS CONSISTS OF THREE SEPARATE, UNIQUE, AND INTERDEPENDENT PROCESSES; FREEZING, PRIMARY DRYING (SUBLIMATION) AND SECONDARY DRYING (DESORPTION)” (FDA INSPECTION GUIDES, 7/93, UPDATED 2014). FREEZE DRYING TAKES ADVANTAGE OF THE SCIENTIFIC PRINCIPLE OF “SUBLIMATION,” THE DIRECT TRANSITION OF A SOLID TO A GAS, BY REMOVING ICE (THE SOLID) FROM FROZEN FOOD AS WATER VAPOR (A GAS). FOOD retains much of its original texture, flavor, and nutrition when rehydrated. Freeze drying is broken down into two simple processes: freezing and vacuum drying. Foods are first frozen to well below 0°F. The colder the freeze the more efficient the next step will be. Once frozen, foods are subjected to vacuum drying. The air and water vapor (gas) are removed from the food processing chamber using a vacuum pump. This includes removing the water vapor that was once inside of the foods. When these two steps are properly completed, the food is dry enough to allow for safe storage at room temperature.

Price: 34.99 USD

Location: Chula Vista, California

End Time: 2024-12-19T05:01:49.000Z

Shipping Cost: 0 USD