Summer favorite food TOP list, crayfish must be many people's No.1, garlic, spicy, thirteen spiced, secret, curry, think can make people drool. "Summer without eating crayfish once is not called summer." Eating crayfish has almost become the norm in summer.
However, doubts about crayfish have also been heard. Shrimp yellow is shrimp, can't be wordy? Shrimp head heavy metal exceeding the standard? Can it really be eaten? "Do you want to go to the shrimp line?" "Can't crayfish be eaten with beer?" "Aren't there a lot of parasites?" Jiangsu Cdtec answered questions about crayfish.
Can shrimp heads be eaten? Can eat, but it is recommended to eat less!
Is the yellow shrimp in the shrimp head part?
Of course not! Shrimp yellow generally refers to the liver of crayfish, when the mother shrimp reaches maturity, its ovaries will also be called shrimp yellow (have you ever eaten the orange-red and slightly hard shrimp yellow). Shrimp yellow taste delicious, and rich in nutrients, rich in unsaturated fatty acids DHA, EPA, protein, trace element selenium, and various vitamins.
Shrimp head with heavy metal residues and parasites?
Crayfish are very sensitive to heavy metals, in the heavy metal exceeding the standard of water, crayfish can not successfully dehull, can not survive, poor water quality yield will be three or four times worse, so in the heavy metal exceeding the standard of water is not suitable for breeding crayfish. Current research data show that the heavy metal content of crayfish has obvious parts differences, except for the shell, most of the heavy metals in the crayfish are concentrated in the gills and internal organs, while the gills and internal organs are mainly concentrated in the head.
There is a real risk of parasites in crayfish, and the lung flukes carried by crayfish usually parasitize parts such as the head and gills of crayfish. To sum up, shrimp heads are the places where the most toxins are absorbed and treated, and where pathogenic bacteria and parasites are most likely to accumulate. Therefore, it is recommended that you do not eat or eat less crayfish head.
Have you eaten a lot of shrimp heads?
Don't panic, lobster is a seasonal food, and the amount of consumption may be large in the short term, but it is still less on average throughout the year. Considering that the lobster currently eaten on the market is mainly farmed, the concentration of heavy metals is relatively light. As long as you don't eat every day, eat every meal, and eat all year round, then the part that has already been in the stomach does not need to panic, and you can pay attention to it later.
Parasites are terrible things, but it is also very simple to eliminate them, that is, to cook the shrimp completely through high-temperature cooking, and the probability of parasites appearing is very small. Half-baked crayfish don't venture to try.
Shrimp noodles are dirty and can't be eaten?
Shrimp line is the "digestive tract" of crayfish, that is, the place where lobsters are excreted, often easy to accumulate heavy metals, and the shrimp line should be pulled out before cooking.
If you accidentally eat the shrimp line, it is not much trouble. After the shrimp is cooked at high temperature, the bacteria in the shrimp line will be killed by the high temperature, and eating it will not have much impact on the body, but it may have a muddy smell and the taste will be worse.
Who eats crayfish carefully?
Although the crayfish is delicious, don't be greedy and avoid eating crayfish frequently and in large quantities in a short period of time. These people eat crayfish with caution:
People with allergies, crayfish are high-protein foods, and people with allergies may have allergies when they eat them.
In patients with hyperuricemia or gout, crayfish purines are high.
Pregnant women, the elderly, children, the infirm, if the crayfish are not washed or cooked, it is easy to cause acute gastroenteritis and parasitic infections.
Finally, Jiangsu disease control experts recommend not eating wild crayfish. It is recommended not to catch wild crayfish to eat yourself, and do not buy lobster from unknown sources. It is recommended to buy crayfish from formal channels such as farmers' markets or large supermarkets.
Selection of crayfish
1. The most important thing to choose is to choose crayfish, the best time for crayfish is from May to October, yellow full of meat fat, even the three sections on the large claws are from the head to the tail of the elastic teeth snow muscle.
2., see whether the crayfish lives in clear water or muddy water, a look at the back, red and clean, this is OK, and then open to see its abdomen fluff and claws on the hair, here if it is white and clean, basically clean water quality raised.
3. Reddish, soft, pincer shrimp is not fresh as much as possible not to eat, spoiled shrimp can not be eaten; shrimp on the back of the shrimp should be picked and not eaten.
4. Try to buy freshly grown crayfish. When buying, you should look at the skin color: the old lobster is either red and black or red with iron blue, and the green lobster has a natural and healthy luster. Touch the shrimp shell with your hand, the iron is hard is old, as elastic as the nail is just grown shell, try to buy soft shell crayfish.
5. Most restaurant crayfish are ready to be served on the table. There are two most obvious differences between dead crayfish and live crayfish: one is that the tail curl is high after the live crayfish is cooked, and the meat inside is relatively tight, while the meat of the dead crayfish is usually looser; the second is that the gills of the live crayfish are white after cooking, and the shape is more regular, while the gills of the dead crayfish are blackened and irregular in shape.
6. Cook your own crayfish, it is recommended to soak in water for 2 to 3 hours, brush and cook at high temperature and then eat.
7. Due to the high protein content of crayfish, and the protein rot will bring great damage to human health, it is best to eat the crayfish once after it is ready. Do not eat too much crayfish, because eating too much protein can also easily cause indigestion.
Workers Daily client "Le Health" No. 81
Source: Workers Daily client Workers Daily reporter Ji Wei
Source: Workers Daily