What s the deal with whitening when frying shrimp?

The white appearance of prawns is a deterioration problem, and it is not recommended to eat them, which is easy to cause gastrointestinal discomfort.

The color of the shrimp body is mainly made up of the carapace dermis.

The pigment cells are determined. In the dermis of the shrimp carapace, there are various pigment cells, but most of them are blue-black, which is why shrimp are cyan.

Among these pigment cells, there is one called astaxanthin.

The pigment, usually it is mixed with other pigments, can not show the bright red color, but after cooking, other pigments are destroyed and decomposed, but it is not afraid of high temperature, so the shell of the shrimp will show the red of astaxanthin.

The pigment area of the shrimp shell contains a protoastaxanthin that binds to different kinds of proteins, and due to the denaturation of the proteins in the body after the shrimp die, the pigment escapes, making the shell red.

Under normal conditions, the shell of live shrimp is turquoise, because the shrimp originally contains a substance called astaxanthin.

However, most of the pigments are decomposed when encountering high temperatures, only astaxanthin is not afraid of heat, and will not decompose when encountering high temperatures, but will show a bright red color, so after the shrimp is cooked, the shell will turn red.

Under normal conditions, the shell of live shrimp is turquoise, because the shrimp originally contains a substance called astaxanthin. However, most of the pigments are decomposed when encountering high temperatures, only astaxanthin is not afraid of heat, and will not decompose when encountering high temperatures, but will show a bright red color, so after the shrimp is cooked, the shell will turn red.

Extended information: How to choose prawns.

Generally speaking, shrimp are divided into two categories: marine shrimp and freshwater shrimp.

Common marine shrimp: Chinese prawns, large in size, female shrimp blue, male shrimp brown yellow, shrimp shell thin; Japanese prawns.

light yellow in color, with blue-brown transverse stripes, and a thick carapace; Knife forehead new prawns.

The body is pale brown with dense light brown dots, and the shell is thin and soft.

Common freshwater shrimp: Roche shrimp.

The body is hypertrophied, the cephalothorax is thick, the abdomen gradually tapered from the beginning to the back, the tail appendages change to the tail fan, and the body surface is blue-brown; Grass shrimp.

The shrimp body is alternately arranged by dark green, dark brown and light yellow transverse spots, forming bright markings on the abdomen; Penaeus vannamei.

It resembles a Chinese shrimp in appearance, with a large body color, light blue-gray body color, and a thin carapace.

There is not much difference in the nutritional value of marine and freshwater shrimp. If you pursue a delicious taste, it is recommended to choose seawater shrimp, but it is more expensive.

If it is a live shrimp, you can observe the flexibility when swimming, and the more flexible it is, the fresher it is. If it is chilled shrimp, the more shiny the body surface, the tighter the cephalothorax, and the firmer the shrimp meat, the higher the freshness. Stale shrimp have loose flesh, and when you hold the shrimp body in your hand, you will feel the shrimp head loosen when you shake it.

When the shrimp is fried, it turns white because the oil temperature is too high.

It is estimated that it is the salt alkali in the sea, and the oil will be white when it encounters high temperatures.

The color of the shrimp body surface is mainly determined by the pigment cells in the dermis of its crustacea, usually there are many pigment substances on the surface of the shell of the shrimp and crab, these pigments are basically blue-black, which contains a pigment called astaxanthin, which is usually bound to protein, so it is not red. Cook it out whitish.

When the shrimp is heated at high temperature, many pigment substances will be destroyed one by one, because the nature of astaxanthin is more stable, and it is not easy to be destroyed at high temperature, so at this time astaxanthin can be separated from the protein, so as to show its original red color, at this time it is also magically highlighted, so at this time the shrimp we see are mainly red.

However, astaxanthin is not evenly dispersed on the surface of shrimp and crabs, and we can see that the red parts are generally concentrated on the back of shrimp and crabs, while their abdomen is rare, because astaxanthin is very small in its abdomen.

Fried shrimp fillets. It is considered that the oil temperature is a little low and fried for too long, which means that it is directly related to the mastery of the oil temperature. Let's take a look at how to make fried shrimp chips:

Ingredients: shrimp chips, cooking oil.

1. Buy a pack of shrimp chips in the supermarket, only a few dollars, and it is no problem to fry one**, many people ignore this snack, because the supermarket has ready-made fries and potato chips.

etc., a series of puffed food options, post-00s friends, almost never eaten shrimp chips.

2. Heat the oil, wait for the oil temperature to be about 8 hot, the oil temperature must be high, see the slight smoke, put in the shrimp slices, according to the size of your own pot, do not put too much at a time.

3. When the shrimp chips encounter high temperature, they will expand rapidly, and when they become completely larger, they can be turned off the fire and fished out.

4. It's fragrant, crispy and delicious, not to mention that children love to eat, even adults can't stand it, take two slices and taste them, and can't help but take two more slices, because the taste is too crispy, as if returning to childhood.

Now the production process of shrimp slices is uneven, some do not use shrimp meat to make, but replace with additives, after high temperature fried shrimp slices, from the perspective of nutrition, should be properly cracked to eat, must not be eaten in large quantities at one time.

Shrimp chips efficacy and function and contraindications.

1. Efficacy and function.

Warm and sweet, slightly warm, into the liver and kidney meridians; Shrimp meat has the ability to tonify the kidney and strengthen yang, clear milk and resist poison, nourish blood and solidify essence, dispel stasis and detoxify, nourish qi and nourish yang, relieve pain, appetize and dissolve phlegm.

and other effects. The nutritional value of shrimp skin is higher, containing protein grams per 100 grams, calcium 2000 mg, phosphorus 1005 mg, iron mg, of which the calcium content is the highest among various animal and plant foods, especially suitable for the elderly and children.

Efficacy and function of shrimp chips and contraindications The nutritional value of shrimp chips.

2. Contraindications. People with shrimp allergies are not suitable to eat shrimp chips, as shrimp meat contains high concentrations of pentavalent arsenic compounds, which are harmless to humans.

Deep-fried shrimp paste: Beat the egg white of an egg into a large bowl and add cornstarch, the amount of cornstarch depends on the amount of shrimp you have. Add water little by little, mix into a paste, not too thin, and put the marinated shrimp in the batter and roll it.

This is the paste of the shrimp, and when you wrap the shrimp in a circle, it will be very crispy when it is fried.

Fried shrimp preparation.

Ingredients: 200g prawns, 60g cornstarch, 1 egg white, salt to taste, cooking wine 1 tablespoon, water to taste.

Step 1: Prepare all the above ingredients, then process the prawns, remove the heads and tails of the prawns, and then pick the shrimp to remove the intestines. Marinate it again, add half a spoon of sugar, a spoonful of cooking wine, and an appropriate amount of salt to grasp and marinate for about ten minutes.

Step 2: Then prepare a large bowl, beat the egg white of an egg into a large bowl, add cornstarch, the amount of cornstarch depends on the amount of shrimp you have. Add water little by little, mix into a paste, not too thin, and put the marinated shrimp in the batter and roll it.

Step 3: Then prepare the wok, wash the wok, heat it, and pour an appropriate amount of cooking oil into the wok. Frying shrimp requires more oil, so put the shrimp in oil that has been heated to 7 percent and fry it on low heat.

Step 4: Come one by one or it will stick, fry until golden brown on both sides, and those who like salt and pepper can dip and eat, simple and delicious. In this way, when it is fried to golden brown, it should be quickly taken out of the pot, otherwise it will not taste good if it is overfried.

Ingredients: 500 grams of prawns and 100 grams of corn starch.

Salt to taste, pepper powder to taste.

Appropriate amount of cooking wine 2 egg whites.

The practice <>

Step 1: Remove the whole prawn from the day.

Step 2: Add 2 tablespoons of pepper, 3 tablespoons of cooking wine, 1 tablespoon of salt, and marinate for 2 hours <>

Step 32: Egg whites, an appropriate amount of corn starch, adjust the paste into a paste, heat the oil for 6 minutes, wrap the fed shrimp in the paste, fry it in the pot, remove it after forming, don't put too much oil, fry a dozen at a time, and finish it in 2 times.

Step 4: After all the skin is fried, put it in the oil pan and fry it until the skin is crispy.

The color of the shrimp body surface is mainly determined by the pigment cells in the dermis of its crustacea, usually there are many pigment substances on the surface of the shell of the shrimp and crab, these pigments are basically blue-black, which contains a pigment called astaxanthin, which is usually bound to protein, so it is not red. Cook it out whitish.

Shrimp Profile:Shrimp (shrimp) is a kind of arthropod living in the water, belonging to the arthropod crustaceans, there are many species, including Antarctic red shrimp, green shrimp, river shrimp, grass shrimp, prawns, prawns, lobsters, etc. Shrimp has a high therapeutic nutritional value, can be steamed, fried and other practices, and can be used as Chinese herbal medicine.

Shrimp also has its "tricks". Shrimp are expert swimmers and can swim long distances with their legs. When it swims, those swimming feet are like wooden paddles and frequently and neatly row backwards, and the body is slowly driven.

When frightened, its belly flexes and stretches nimbly, and its tail strokes down and forward, and it can jump backwards continuously, and it is very fast. Some shrimp are not good swimmers, and large lobsters crawl on the sand and rocks on the bottom of the sea most of the time.

Some shrimp are white when boiled, because some shrimp contain less astaxanthin, so during the shrimp cooking process, the shrimp do not turn red, but turn white. Astaxanthin, a type of carotenoid, is a strong natural antioxidant. Like other carotenoids, astaxanthin is a fat-soluble and water-soluble pigment found in marine organisms such as shrimp, crabs, salmon, and algae.

Shrimp is a kind of long-bodied animal that lives in water, belonging to arthropod crustaceans, with many species, including green shrimp, river shrimp, grass shrimp, crayfish, prawns, prawns, prawns, jiwei shrimp, angler shrimp, lobsters, etc. Shrimp has a high therapeutic value and is used as a Chinese herbal medicine.

1. It may be the color of starch, if the starch is fried for a long time, the shrimp will be white. Trembling.

2. Maybe the color of the shrimp stool is white, and the seawater shrimp are raised in fresh water, and the color of the shrimp is not very red.

3. The color of cooked shrimp should be red and white, not white. Because the shrimp shell contains shrimp coarse pelanthin, it may not be a live shrimp to buy.