The season of chewing crawfish has arrived. Do you know how to identify dead shrimp and how to cook crayfish? How to eat crayfish is safe? When people eat shrimp, they must pay attention to the correct cooking method and eat it properly.
The body is soft and inelastic, most likely it is dead shrimp
Crayfish are most afraid of encountering dead shrimp, because the crayfish will decay quickly after death and will decompose and produce toxic substances such as histamine, which will breed harmful germs. After eating, it will easily lead to diarrhea and other gastrointestinal infectious diseases and endanger the health of the body.
After cooking and processing of crayfish, if there is a strong smell of fish, shrimp body development and straight, the body is soft and inelastic, the color becomes darker, the body has more viscous substances and other phenomena, then it is very likely to be dead shrimp maded.
Prepare fresh water for 24 hours before cooking at home
Experts say that when cooking crayfish at home, people must cook it at high temperatures and can judge whether they are cooked by observing whether the cross-sectional color of the shrimp is the same. It is recommended that before the cooking process, water must be fed for about 24 hours to allow the shrimp body to give up metabolites. In addition, you must use a brush to wash the dirt on your body. At the same time, the gut that hides a lot of sediment and bacteria must also be removed. Then clean it thoroughly with clean water for 2-3 times.
Accumulation of toxins pathogen shrimp should not eat
“The shrimp head of the crayfish must not be eaten.†Experts remind that crayfish's head is the place where most of the toxins are absorbed and processed, and it is also the part that most easily accumulates pathogens and parasites.
In addition, when you eat shrimp, you must also be restrained. Do not consume too much at one time. Because shrimp is a high-protein food, some allergies may have allergic symptoms on crayfish, such as red spots and beggars. It is best not to eat them. Crayfish. Crayfish is a high-purity aquatic product, and gout patients do not eat it.
The longer the shrimp died, the more toxins accumulated
Shrimp contains rich histidine, which is the main ingredient that makes it delicious. However, once the shrimp died, histidine was broken down by bacteria into histamine, which is harmful to the human body. In addition, shrimps often contain pathogenic bacteria and toxic substances in their stomachs and stomachs. After death, the body is extremely susceptible to spoilage. In particular, as the time for the death of shrimp increases, more toxins are accumulated in the shrimp body, and poisoning occurs when the shrimp eats.
In addition, there are many pneumocystis and parahaemolytic Vibrio in the shrimp body. If you eat uncooked shrimp, it is easy to infect paragonimiasis and cause gastrointestinal poisoning. After cooking, the shrimp should not be stored. The second meal must be reheated.
Do not take vitamin C tablets after eating shrimp
Researchers at the University of Chicago have found through experiments that shrimps and other shellfish foods contain a higher concentration of "pentavalent arsenic compounds." The substance itself does not harm the human body. However, after taking vitamin C tablets, the original non-toxic arsenide can be turned into toxic arsenic trioxide, which is arsenic, which can endanger human life.
Allergic patients note that shrimp is not edible for everyone
Some patients with allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea, etc., about 20% of the patients can be triggered by eating shrimp attacks. Therefore, it is clear that allergies to shrimp do not eat during the remission and attack periods.
Good shrimp crust is very full when served with ginger and vinegar
The criteria for selecting shrimps are: completeness of body, no crustacea, clear and distinct shell, dense muscles, strong flexion of tail section, clean and dry feeling on the surface, deterioration, discoloration, redness of body surface, string of blood, relaxation of internodes. Or have an unusual smell, not suitable for human consumption. When you eat, you need to wash the shrimp, and add ginger and vinegar when you taste it. This will not only increase the temperature, but also help you to get rid of the cold, help digestion, and have more sterilizing effects.
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