Crayfish is very delicious. Many people like it. Especially in summer, many people like to eat crayfish in the roadside stalls. It's really relaxing to have such a happy and dripping feeling. But when eating crayfish, you should be careful. The head of crayfish can't be eaten.
First of all, can I eat the yellow on the head of crayfish?
Generally, the yellow on the head of crayfish is shrimp yellow. It's better not to eat it. Crayfish head contains a lot of main organs, metal content will be relatively high, not suitable for eating, or it will easily have adverse effects on the body.
The yellow substance in crayfish head is shrimp yellow
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. The head and neck of the female shrimp contain the yellow color before they are pregnant with eggs, which is commonly known as "red head baby". Eat lobster, in addition to shrimp meat, attractive shrimp yellow is also a lot of people's favorite. 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.
Seven tips for eating crayfish
1. The body is soft and inelastic, which is likely to be dead shrimp
Buying crayfish is the most afraid to encounter dead shrimp, because crayfish will decay quickly after death, it will decompose and produce toxic substances such as histamine, breed harmful bacteria, and easily lead to diarrhea and other gastrointestinal infectious diseases after consumption, which is harmful to health. After the crayfish is served, if there is a strong fishy smell, the shrimp body is developed straight, the body is soft and inelastic, the color becomes dark, and the shell body has more viscous substances, it is likely to be made of dead shrimp.
2. Good shrimp and crustacean are complete, with ginger and vinegar
The criteria for shrimp selection are integrity of individual, intact shell, clear and distinct shell, dense muscle, strong flexion of tail joint, clean and dry body surface, metamorphism, discoloration, cold red body surface, bloody water, slack internode or abnormal smell, which should not be eaten. When eating, the shrimp should be rinsed clean. When tasting, ginger and vinegar must be added. It can not only relieve the fishy smell and increase the freshness, but also heat and disperse the cold, help digestion, and have the effect of sterilization and disinfection.
3. The longer the shrimp died, the more toxins accumulated
Shrimp is rich in Histaminic acid, which is the main ingredient to make it delicious. But once shrimp die, Histaminic acid is broken down by bacteria into harmful histamines. In addition, the intestines and stomachs of shrimps often contain pathogenic bacteria and toxic substances, which can easily corrupt and deteriorate after death. Especially with the prolongation of shrimp death time, more toxins are accumulated in shrimp body, which will lead to poisoning. In addition, there are many cysticercus and Vibrio parahaemolyticus of Paragonimus in shrimps, such as eating uncooked shrimps, it is easy to infect paragonimiasis and lead to gastrointestinal poisoning. Fresh prawns should not be stored after being cooked. They must be reheated for the second time.
4. Feed with clear water for 24 hours before cooking and processing at home
Experts said that when people cook crayfish at home, they must cook it thoroughly at high temperature. They can judge whether it is cooked by observing whether the cross-section color of the shrimp is the same. It is suggested that before cooking, the shrimp should be fed with water for 24 hours or so to vomit metabolites. In addition, to use a brush to clean the dirt on the body, at the same time, the gut lines that hide a lot of sediment and bacteria must also be removed, and then fully cleaned with water for 2-3 times.
5. Do not eat shrimp head with accumulated toxin pathogenic bacteria
'the head of crayfish must not be eaten. 'crayfish's head is the place where the most toxins are absorbed and processed, and the part where pathogens and parasites are most likely to accumulate. In addition, when eating shrimp, you should also be moderate and not eat too much at one time, because shrimp is a high protein food, some people with allergic constitution will have allergic symptoms to crawfish, such as red spots, pimples, etc., it is better not to eat crawfish. Crayfish is a kind of aquatic product with high purine content. Do not eat it for gout patients.
6. Do not take vitamin C tablet after eating shrimp
Researchers from the University of Chicago found that shrimp and other shellfish contain a high concentration of 'pentavalent arsenic compounds'. The substance itself has no toxic effect on human body, but after taking vitamin C tablets, the original non-toxic arsenide can be turned into toxic arsenic trioxide, that is, arsenic, which can endanger human life.
7. For allergic patients, please note that shrimp is not edible for everyone
Some patients with allergic diseases, such as bronchial asthma, recurrent allergic dermatitis, allergic diarrhea and so on, about 20% of the patients can be triggered by eating shrimp. Therefore, it has been clear that shrimp allergy, in the remission period and attack period do not eat.