Shrimp head can not eat? What does freshness look like? Regarding crayfish, this tip must be seen

Editor's note: Spicy crayfish, thirteen spiced crayfish, garlic crayfish, braised crayfish in oil... Summer is here, and the various methods of crayfish are an appetite. However, while enjoying the delicious food, how to eat crayfish healthily is also a science. So, what do you need to pay attention to when eating crayfish?

Draft: Sun Hongli

Can the head of a crayfish be eaten?

The head should be removed when eating crayfish. Crayfish has a certain enrichment ability to heavy metals such as lead and cadmium in the living environment, and its head contains a digestion and excretion system, which is the place where to absorb and process toxins and enrich heavy metals, and is also a part that is prone to accumulate pathogenic bacteria and parasites. Therefore, please remove the head as much as possible when eating crayfish.

How to judge the growth environment and freshness of shrimp?

The degree of contamination of crayfish can be judged by looking at the color of the crayfish's gills. The gills of the crayfish are respiratory organs, and the impurities in the water are filtered through the gills. If the crayfish's gills are black, it indicates that the crayfish are not growing in a clean environment. The freshness of crayfish can be judged by how closely the shell is connected to the meat. Fresh shrimp should be tightly connected to the shell and meat, the shrimp meat is harder and elastic, and vice versa, it may be a shrimp that is not fresh.

Must the shrimp line be removed?

The shrimp line (back) is the digestive tract of the shrimp, which will leave the shrimp excrement and undigested food residues, there are health risks, it is recommended to remove them before cooking or when eating crayfish.

Tips

Buy from regular sources. Buy live crayfish from regular farmers' markets, supermarkets or e-commerce outlets, and do not buy or catch crayfish of unknown origin or wild.

Consumption in formal places. Choose a restaurant with a food business license and ask for an invoice or receipt.

When cooking crayfish, you need to pay attention to it, and try to wash it before cooking. Brush the shrimp body, abdomen, and the base of the fine claws, and remove dirt from the cheeks.

Be sure to cook thoroughly at high temperatures when cooking. Crayfish are prone to accumulate bacteria, parasites and parasitic eggs, etc., and need to be sterilized and inactivated with high temperatures, which is the most critical step to ensure the safety of crayfish.

Pay attention to controlling the amount of consumption, especially those who suffer from gout. When eating crayfish, try to drink as little beer as possible, beer contains vitamin B1, which can decompose the purine nucleotides in crayfish, so that it is metabolized into uric acid in the body, which has the risk of aggravating gout.

People with allergic constitutions should consume with caution. Crayfish are rich in a large number of xeno proteins, which directly or indirectly stimulate hypersensitivity in the body, stimulating cells to release bioactive substances such as histamine and serotonin. Induces the body to produce allergic symptoms such as skin reactions, gastrointestinal reactions, and oral allergy syndrome.

If symptoms such as general or local muscle soreness and discharge of soy sauce (tea) colored urine occur within 24 hours of eating crayfish, you should go to the hospital in time and tell the doctor about the history of eating crayfish. (Comprehensive National Health Commission official website Jiangxi Provincial Market Supervision and Administration Bureau official website)