How to identify the good and bad frozen shrimp, and how to distinguish frozen shrimp from frozen ali

The first can be distinguished from the color, the lighter color means that the time is too long, because the shrimp that have been left for a long time will fade and begin to appear white. Second, distinguish from the shell, if the shell is close to the shrimp, and the same is true when steamed, the shrimp is not good, the shrimp shell is hard, the head is complete, the body is hard and curved, and the large shrimp taste more delicious, which are the two methods I know to distinguish the good and bad of the shrimp, for reference only.

The quality of frozen shrimp can be identified by the following aspects:

1.Whether the shrimp head and the shrimp body are closely connected, and whether the shrimp body has a curvature. A good frozen shrimp has a head and tail that are closely connected to the shrimp body, and the shrimp body has a certain degree of curvature.

2.Whether the shrimp body is full or not, there is no gap between the shrimp meat and the shrimp shell. For bad frozen shrimp, the shrimp head and shrimp body are easy to separate, and the shrimp shell and shrimp meat are also easy to separate.

3.Whether the color of the shrimp is blue or not, and the frozen shrimp that are blue indicate that they are relatively fresh. Bad frozen shrimp, the shell of the shrimp is red or black, indicating that the storage time is too long or the storage method is improper.

4.Whether the flesh of the shrimp is firm and elastic. Bad frozen shrimp, the shrimp meat is relatively soft and not elastic.

The above are a few aspects to identify the quality of frozen shrimp, I hope it can help you.

Mainly look at the color of the shrimp. If the color is blue, bright, not damaged, and the shrimp legs are complete, all of which can be seen through the ice, then it is a good shrimp first-class. In addition, the whole freeze must be completely wrapped in the prawns, and the shrimp body must not be exposed.

Look at the shape of the shrimp, the shape of the frozen shrimp is very regular, that is, the shrimp is placed by the staff after death, and frozen, if the shape of the shrimp is more messy or curved, it is the live shrimp directly frozen. 1. Nutritional differences: live shrimp are more nutritious, live shrimp are rich in protein, and dead shrimp decompose and destroy protein due to bacterial growth, and the taste is not as good as live shrimp.

2. The difference in color: the color of live shrimp is very bright and shiny. Dead shrimp are black in color and have poor gloss.

Look at the shape of the shrimp, if the frozen shape is very regular, it means that it is placed by the staff after death and frozen, if the shape of the shrimp is messy or curved, it means that the live shrimp is directly frozen.

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.