In summer, crayfish comes to market again. Crayfish is an alien species. It is rich in protein, and its meat is soft. Many people like to eat crayfish, but there are many taboos. Let's have a look.
1、 Five tips for eating crayfish
1. Do not take vitamin C tablets 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.
2. Water feeding 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.
3. People with allergies should pay attention to the fact that shrimp is not for everyone to eat
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.
4. Don't eat shrimp head with toxin accumulating pathogenic bacteria
'the head of crayfish must not be eaten. "Experts remind that crayfish's head is the place where 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.
5. 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.
2、 How to judge whether crayfish is fresh
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.
3、 Is crayfish blue caused by heavy metal pollution?
The color of the shrimp shell is mainly formed by the chitin and astaxanthin in the shell. According to the content and binding degree, it can present a variety of colors such as red, orange, blue, green, white and black. For example, the Australian lobster is mainly blue. It's not surprising that the blue crawfish on the Internet may be the "pet blue crawfish" fleeing, or the gene mutation of individual crawfish.
In fact, crayfish are very sensitive to heavy metals. On the one hand, they can't successfully shelled or survive in the water with excessive heavy metals. On the other hand, heavy metals can be accumulated. In nature, the higher the food chain, the more heavy metals are accumulated in the organism, and crayfish is at the bottom of the food chain. Therefore, under normal breeding conditions, the heavy metal residues generally do not exceed the standard. Chen Shunsheng told reporters that they had made a preliminary investigation of crayfish on the market. At present, the content of heavy metals cadmium, lead and mercury in crayfish on the market almost did not exceed the standard. The technical center of Hubei entry exit inspection and Quarantine Bureau has also tested the content of heavy metals in crawfish, except for the shrimp line. Therefore, eating crayfish is less likely to cause heavy metal poisoning.
4、 Can eating crayfish cause myolysis?
Before cooking, in order to save time and cost, businesses usually use shrimp washing powder to clean crawfish. Many people think that oxalic acid, the strong industrial acid in shrimp washing powder, is the main cause of muscle dissolution. Chen Shunsheng told reporters that at present, there is very little evidence that eating crayfish causes myolysis. In fact, oxalic acid is widely found in food, such as spinach. Although oxalic acid itself is corrosive, only a large amount of food in a short period of time will cause vomiting and nausea due to the stimulation of the human digestive system. But at present, patients with myolysis have no similar symptoms, so oxalic acid is not the cause of myolysis.
Above for you to eat crayfish 5 precautions, we must pay attention to eating crayfish, in the selection of materials to choose fresh crayfish, shrimp head do not eat.