What temperature does crayfish eat the most?

The calories of a crayfish are 93 kcal 100 grams, and a crayfish is about 50 grams, so the calories of a crayfish are not high in a single one. However, a pound of crayfish is about 10-20, so the calories of a pound of crayfish reach more than 400, which is a quarter of the normal caloric intake of adults.

Can you eat the head of a crayfish.

The head of the crayfish cannot be eaten because the head of the lobster is where the most toxins are stored, and there are also a lot of formed eggs.

The digestive organs of crayfish are basically concentrated in the head, which is easy to absorb heavy metals and accumulate excrement.

Although high temperature cooking can kill the parasite, it does not guarantee that the parasite will be completely killed.

Eating 2 catties of crayfish calories takes a half marathon to burn them all. The calories of crayfish itself are actually good, similar to animal protein such as ordinary fish and shrimp, generally speaking, animal protein is more high-quality than vegetable protein, and the calories of peppers, peppercorns, and various spices are not high. However, the crayfish that everyone eats is generally made by frying, with a variety of sesame oil and sauces, and the calories are definitely not low.

Under normal circumstances, 100 grams of crayfish contains about 95 calories, so crayfish is a low-calorie food, and the human body needs to jog for about 15 minutes to consume the calories of 100g of crayfish.

The nutrient types and contents of crayfish are no less than those of livestock and poultry meat, and the nutrients in various shrimps are almost the same. All kinds of shrimp contain high protein and low fat, and the protein content accounts for about 16% to 20% of the total, and the fat content is less. And the fat contained is mainly composed of unsaturated fatty acids.

The content of trace elements such as zinc, iodine and selenium in shrimp meat is higher than that of other foods. Lobster is not only white and tender, delicious, high protein, low fat, and nutritious.

It's no secret that a plate of crayfish with a cold beer is the norm in summer. Crayfish is a popular delicacy in summer, although it can be eaten all year round, but June to August is the best time to eat crayfish. Now there are crayfish on the market one after another, and crayfish will be listed in large quantities in May, and foodies can start to take action.

When will crayfish be on the market.

Crayfish are generally available around May, but a batch of crayfish should already be available now. Crayfish can reproduce all year round, with the peak period from May to September. Eating lobster is a season from May to October every year, during which the crayfish are relatively fat, and the best time is from June to August.

During the growth of lobsters, the flesh becomes plump in June Three months is when lobsters grow their strongest and are also the best to eat.

Nutritional value of crayfish.

Crayfish are delicious, fragrant and nutritious, and contain a lot of nutrients that the human body needs. The protein content of crayfish is very high, and the meat is soft and easy to digest, which is an excellent food for people who are weak and need to recuperate after illness; Shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc., magnesium has an important role in regulating heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can also dilate coronary arteries, which is conducive to the prevention of hypertension and myocardial infarction.

Precautions for eating crayfish.

1. Shellfish such as shrimp contain a high concentration of "pentavalent arsenic compounds". The substance itself has no toxic effect on the 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. When cooking crayfish at home, be sure to cook it at high temperature and cook it thoroughly, and you can judge whether it is cooked by observing whether the color of the shrimp cross-section is consistent. It is recommended that before cooking and processing, be sure to feed with water24

After about an hour, let the shrimp body spit out metabolites. In addition, it is necessary to wash the dirt on the body with a brush, and at the same time, the intestines that hide a lot of sediment and bacteria must also be removed, and then thoroughly washed with clean water 2-3 times.

3. The head of the crayfish is the place where the most toxins are absorbed and processed, and it is also the part that is most likely to accumulate pathogenic bacteria and parasites. Therefore, the shrimp head part of the crayfish is inedible.

The growth rate decreases when the temperature is below 20 or above 32, and the survival rate of larvae is very low when the water temperature is below 15.

Under the conditions of artificial breeding, the temperature difference between day and night in the breeding waters should not be too large, and the temperature difference between juvenile shrimp and juvenile shrimp should not exceed 3, and the adult shrimp should not exceed 5.

The suitable water temperature for the embryonic development of lobsters is 22 -32, and if it is maintained at 28-30, the incubation time can be greatly shortened.

Hello, the calories of a crayfish should be in 100g in kcal

The scientific name of crayfish is crayfish, which can also be called red crayfish or freshwater crayfish. Crayfish belong to the large family of arthropods and belong to the crustaceans along with lobsters, crayfish, crabs, river prawns, and prawns. China's crayfish are mainly distributed in the middle and lower reaches of the Yangtze River such as Jiangsu, Hubei, Jiangxi, Anhui, etc., and grow in rivers, rivers, lakes and other water bodies, with a number of more than 60,000 tons.

Nutritive value. 1.Shrimp is rich in nutrients, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to recuperate after illness;

2.Shrimp is rich in magnesium, magnesium has an important role in regulating heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can dilate coronary arteries, which is conducive to preventing hypertension and myocardial infarction;

3.Shrimp has a strong lactation effect, and is rich in phosphorus and calcium, especially for children and pregnant women.

4.Scientists at Osaka University in Japan recently discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.

Edible effect. Freshwater shrimp is warm and sweet, and enters the liver and kidney meridians;

Shrimp meat has the effects of nourishing the kidney and strengthening yang, promoting milk and anti-poisoning, nourishing blood and solidifying essence, dissolving stasis and detoxifying, nourishing qi and nourishing yang, channeling and relieving pain, appetizing and dissolving phlegm;

It is suitable for patients with kidney deficiency and impotence, spermatozoa, milk blockage, musculoskeletal pain, tetany, itching all over the body, ulcers, physical weakness and neurasthenia.

Suitable for. It can be eaten by the general public.

1.It is suitable for people with kidney deficiency and impotence, male infertility, and weakness of the waist and feet; It is suitable for children to take when they are suffering from measles and chickenpox; It is suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency;

2.Those who have chronic diseases do not eat crayfish when they are on fire; Elderly people suffering from allergic rhinitis, bronchitis, and reversible allergic dermatitis should not eat shrimp.

Shrimp is a dynamic hair animal, and people with scabies should avoid eating.

Do you need crayfish in August?

Lobster eating is a season from May to October every year. During this period, crayfish are relatively fat, and the best time is from May to August. During the lobster growing season, the flesh becomes plump in June.

June, July, and August are the strongest and tastiest months for lobsters. By September, it "began to empty and run out of meat."

Crayfish season

Summer is the best season to eat crayfish. After we buy lobsters, it is best to put them in clean water for 24-36 hours to let them spit out impurities such as sediment in their bodies. When processing a lobster, remove the dirt from both gills because there are a lot of bacteria adsorbed in the gills.

It is better to cut off the gills and brush the shrimp shells. The thin claws of lobsters are the most likely to hide dirt and dirt, so be sure to cut them off. Finally, it must be brushed before cooking.

Crayfish's trouser disturbance method

Delicious crayfish. Ingredients: crayfish, bean sprouts, ginger, green onion, garlic. Features: The color of the whole dish is red and bright, so that diners can feast their eyes and mouth. Crayfish is crispy, fresh, fatty, thick and smooth, with a unique taste and is an appetizing delicacy.

Operation: Wash the crayfish after removing the head, marinate with ginger juice and cooking wine for 30 minutes. Put oil in a hot pan, fry the shrimp until the oil is 70% hot, change color into shrimp balls, drain the oil and remove the shrimp.

Stir-fry chili, ginger, green onion and minced garlic, pour in shrimp balls and stir-fry. Finally, simmer the shrimp in ginger and garlic juice for 30 minutes. Add chopped green onion and serve in a bowl.

Tip: Cook for a sufficient time, no less than 20 minutes. In order to save fuel costs and time costs, many outside businesses do not have enough cooking time, which is a health and safety hazard.

When eating crayfish, if you find that the tail of the lobster is straight, then these lobsters are shrimp. Don't eat it. If it is curved and curly, it means that it is a live shrimp, edible and nutritious.

It is true that the head of crayfish contains a lot of bacteria and parasites, but it has never reached such a sensational level in society, and it is not like foreign rumors that no one eats it. Crayfish are edible as long as they are handled properly and cooked properly.

The seasonality of crayfish is relatively strong, and generally the crayfish in summer (May and September) is the most delicious, and there are more goods in the summer market, and the price is more affordable and the price is more affordable.

It's generally summer. In summer, the reproduction of crayfish is very strong, and there are many crayfish at this time, which is suitable for eating.

The best season to eat crayfish is in the summer. Because the summer season is more heat-dissipating, and the delicious food made of crayfish can be paired with beer. People's favorite food is spicy crayfish.