How to choose frozen shrimp How to make frozen shrimp more delicious

1.Look at the shape.

The head and tail of fresh shrimp are intact, the head and tail are closely connected to the body, and the shrimp body is relatively stiff and has a certain degree of curvature. Stale shrimp are loosely connected to the head and body, shell and flesh, and the head and tail are easy to fall off or separate, and cannot maintain their original curvature. After refrigerated shrimp, the intestines and meat are not too tight, and we find that the shrimp intestines and shrimp meat are loose, which means that the shrimp is not dead and fresh.

2.Look at the color.

Fresh shrimp have shiny skins, river shrimp are blue-green, and prawns are blue-white (female) or egg yolk (male). Stale shrimp with dark shells and a reddish or grayish-purple primary color.

3.Look at the quality of the meat.

Fresh shrimp with firm, tender flesh that feels hard and elastic to the touch. Stale shrimp with fluffy flesh and poor elasticity.

4.Smell the smell.

Fresh shrimp have a normal smell and no peculiar smell. If there is a peculiar smell, it is spoiled shrimp.

5.Touch the shell.

The shell of the fresh shrimp must be hard, the color is green and bright, the eyes are protruding, the flesh is firm, and the taste is very fishy. If the shell is soft, gray and cloudy, the eyes are sunken, and the shell meat is slightly separated, it means that the shrimp has just died.

When buying shrimp, you must pay attention to observation, generally speaking, the diseased shrimp that has been fed with medicine, the shrimp skin will have some black and white spots, and the shrimp gills will also appear black.

How to distinguish fresh frozen shrimp.

1. Look at the color.

There are two types of frozen shrimp, one is red shrimp. Red shrimp are shrimp that have been cooked and then frozen. For this, look at the shrimp head color.

The shrimp head is very shiny, not black, that is a good shrimp. And if it's blackened, it's not fresh. Red shrimp is cooked, the head is black, and it is frozen after death, which is not wanted.

Dead shrimp must not be eaten, as soon as the lobster dies, the bacteria immediately decompose, and people eat it, and it is easy to be poisoned and diarrhea. Moreover, lobsters contain a lot of histidine, and when the lobster dies, these histidines will quickly become toxic substances, which can easily cause food poisoning after human consumption. Only crayfish that have died after being chilled can be eaten.

It's not okay to die before it's chilled. Chilled crayfish are mostly frozen directly when the lobster is alive, although this kind of crayfish is dead, but due to the low temperature, most of them have been frozen, which will inhibit the growth of fungi and delay the deterioration of proteins.

The second type is green shrimp. For this. Look at the shrimp shell color. It is better to compare white, blue-white and do not redden, the redness is not fresh. Black is also bad.

Tips: The reason why the red shrimp in frozen shrimp can be red is that it has been cooked in advance, and the shrimp turns red due to astaxanthin in the body after cooking. The shrimp are already cooked and frozen. But after buying it home, you still have to cook, and even if it's cooked, you can't eat it directly.

2. Look at the appearance.

Whether it is a red shrimp or a green shrimp, you can use this method to quickly identify, that is, to see if the shrimp head has fallen off, if the whole shrimp is relatively complete, the head and tail are closely connected with the body, indicating that the shrimp is relatively fresh. If the head of the shrimp falls off, the head and body, the shell and the meat are loosely connected, and the head and tail are easy to fall off or separate, which is not fresh.

Which is more nutritious, frozen shrimp or fresh shrimp.

Definitely fresh nutrition is better.

Frozen, mainly depends on the freezing method and freezing time. Low-temperature quick-freezing has little impact on ingredients in a short period of time, and it is not easy to cause the loss of nutrients, but with the increase of freezing time, nutrients will be gradually lost. After all, food has its shelf life, which can be stored for up to 3 months.

Taking fish as an example, studies have shown that when stored at minus 18 for 3 months, the loss of nutrients contained in fish is very obvious, especially vitamin A and vitamin E, which will be lost about 20 30. Vegetables and fruits should also be bought and eaten immediately, and the vitamins contained in them will decrease every day. And it doesn't have to be frozen to keep the food from spoiling at all.

In addition, repeated freezing of fish, shrimp and meat can lead to the loss of nutrients and affect the taste. In addition, general preservation should be "quick-frozen and slow-thawed", that is, rapid freezing and slow thawing. So, eat the food while it's still fresh, don't wait until it's out of nutrients.

Fresh nutrition is the highest, and at least the cells are still viable.

1. Look at the color, see that the shell of the frozen shrimp is shiny, it is a good shrimp, if it is a river shrimp, it is blue-green, and if the shrimp is a male, it is light yellow, and the female is blue-white. The shell of a bad shrimp is dark, red or grayish-purple.

2. Look at the shape, the whole shrimp is complete, and the head and tail are closely connected with the body, and the shrimp body is straight and a little curved, which will be a good shrimp. If the shrimp is not good, the whole body will show a loose appearance, and the head and tail seem to fall off.

3. Look at the meat, a good shrimp meat is firm and tender, and it will be elastic when you touch it with your hands. Bad shrimp meat will be fluffy and not elastic.

4. Smell with your nose, good shrimp have no peculiar smell, and bad shrimp have a stinky smell because the meat quality has deteriorated.

5. Go to the regular channels to buy, the frozen shrimp is not fresh, so you have to go to the regular market or supermarket to buy the frozen fresh, so that the shrimp will be fresher.

1. Look at the eyes first: When buying frozen shrimp, you should choose frozen shrimp with a head, and the eyes of the frozen shrimp have a certain luster of a round brother and the eyes are convex when touched by hand, which means that the frozen shrimp are very fresh.

2. Look at the shape again: see whether its appearance is complete, you can see whether the shrimp head falls off, if the shrimp tail and the shrimp body are tightly connected together, it means that the shrimp is relatively fresh, and if the frozen shrimp head and tail are easy to fall off and separate, it is not fresh.

3. Finally, look at the color: frozen shrimp is divided into two kinds, one is red shrimp, which is the shrimp that is frozen after cooking, for this kind of shrimp head can be seen such as the color of the shrimp head, the shrimp head is very bright and not black is a good shrimp, and the shrimp hair is black is not fresh, it is the frozen orange bucket after the shrimp dies. The other is the uncooked shrimp, the color is cyan, for the cyan shrimp to look at the color of the shrimp shell, white, blue-white is better, red, black is not fresh.

1. Look at the color.

If you see that the shell of the frozen shrimp is shiny, it is a good shrimp, if it is a river shrimp, it is blue-green, and if it is a prawn, it is pale yellow, and if it is a female, it is blue-white. The shell of a bad shrimp is dark, red or grayish-purple.

2. Look at the shape.

The whole shrimp is intact, and the head and tail are tightly connected to the body, and the shrimp body is straight, and a little curved, this will be a good shrimp. If the shrimp is not good, the whole body will show a loose appearance, and the head and tail seem to be ruined and about to fall off.

3. Look at the flesh.

Good shrimp meat is firm, delicate, and elastic when touched by hand. Bad shrimp meat will be fluffy and not elastic.

4. Smell with your nose.

Good shrimp have no peculiar smell, and bad shrimp have a stinky taste because the meat quality has deteriorated. Prepare for early friends.