In general, the content of heavy metals in the head is higher than that in the tail, and the yellow is the gonad of the lobster, which is close to the liver and easy to be polluted. Therefore, shrimp yellow is best eaten less. What parts of crawfish can't be eaten? Let's take a look with Xiaobian.
What is the yellow in crayfish? It's in the brain.
When the female shrimp reaches the mature stage, the head and neck will contain shrimp yellow, so the shrimp with shrimp yellow must be female shrimp, but if there is no shrimp yellow, it is not necessarily male shrimp, and if the female shrimp is not mature, it cannot be seen.
The common crabmeat is little known for its yellow color, which is commonly known as "red head baby".
Can you eat the yellow in crayfish? In addition to the meat, the attractive yellow is also the favorite of many people. Lobster head, gills, intestines, and many people's favorite shrimp yellow, it is best to remove, do not eat.
Experts said that the gills, liver, stomach and other major organs of crawfish are concentrated in the head, and the food and water flow pass and stay in the head. The heavy metal content in the head of crawfish is often higher than that in the tail, and the yellow is the gonad of crawfish, which is close to the liver and easy to be polluted. Therefore, shrimp yellow is best eaten less.
What parts of crawfish can't be eaten? head
The head of crayfish is the place that absorbs and deals with toxin most, and it is also the part that accumulates pathogen and parasite most easily. The head of crayfish must not be eaten. Not to eat raw, serious will lead to paragonimiasis.
intestine
The digestive system of crayfish, such as intestine, tends to collect heavy metals. Before cooking, the shrimp line should be pulled out.
Prawn yellow
If you don't know whether the shrimp is clean or not, you should eat less shrimp yellow. You'd better not eat it. Shrimp yellow is the gonad of lobster, which is close to the liver and easy to be polluted.
What to pay attention to when eating crayfish 1. Choose fresh one. When it comes to distinguishing the advantages and disadvantages of crawfish, it's very simple. The fresh crayfish is bright, full, compact, elastic and chewy. If it is placed for a period of time or has died of crawfish, the meat is crisp, looks empty, not full.
2. Dead lobster must not be eaten. Because lobster is a high protein organism, which contains a lot of bacteria in its body. Once lobster dies, the bacteria decompose immediately, and people eat it, which is easy to be poisoned and diarrhea. Before eating crayfish, you should also have a look at the body of crayfish, such as the tail curling, indicating that it is alive before entering the pot. If the tail is very straight, it means that it has died before being put into the pot. The bacteria in the body of the dead crawfish is easy to exceed the standard. It is better not to eat it.
3. After buying the live lobster, it's best to keep it in clear water for 24-36 hours, so that it can spit out impurities such as sediment and kill bacteria.
4. When processing lobster, it is necessary to remove the dirt in the gills, because there are a lot of bacteria in the gill hair, so it is better to brush the shrimp shell. The roots of lobster's claws are the easiest to hide dirt, so they must be cut off. Finally, it needs to be brushed and washed before cooking.
5. Cooking crayfish must be cooked thoroughly in high temperature, so as to ensure the killing of bacteria and parasites in the body of crayfish.
6. How to distinguish whether the crayfish is cooked? The method is very simple, that is to say, bite it - if the meat is not soft, there is a chew head, and there is juice flowing out at the same time, it is cooked; also, observe whether the color of the cross-section of the bitten is the same, and if it is the same, it is cooked.