How to kill parasites in raw pickled seafood, and does raw pickled seafood have parasites

Seafood is a nutritious ingredient that many people like to eat, the seafood we often eat are scallops, oysters, marine fish, salmon, etc., these seafood not only taste delicious, but also contain a variety of nutrients that are beneficial to the human body, eating is beneficial to the body, but we all know that seafood contains certain parasites, improper consumption will affect physical health, so how to kill the parasites in seafood? Three top health network to answer for everyone.

How do you kill parasites in seafood?

2. Low temperature freezing sterilization: parasites are not only not resistant to high temperatures, but also not resistant to low temperatures, if you want to eat some raw seafood, you can be treated at low temperature, which also has an excellent insecticidal and sterilization effect.

What is the safest way to eat seafood?

1. We all know that most seafood is relatively cold in nature, and eating too much is not conducive to physical health, so when eating, you can match some green onions, ginger and garlic, which can not only remove the fishy smell, but also have the effect of neutralizing the coldness of seafood.

2. When eating seafood, it is suitable to be eaten with some liquor, which has the effect of sterilization and anti-inflammatory, and is warm in nature, and can neutralize the cold, sterilize and reduce inflammation, and remove the fishy smell when paired with seafood.

What are some taboos for eating seafood?

1. Seafood is best cooked because most of the raw seafood contains a large number of bacteria and parasites, and blind consumption will affect people's health.

2. When eating seafood, you can't eat beer, eating seafood and drinking beer for a long time will lead to gout, which is not conducive to the health of the body.

3. When eating seafood, you must eat fresh, and it is best not to eat dead seafood, because many seafood will deteriorate after death, contain certain toxicity, and eating is not conducive to health.

4. Seafood cannot be eaten with fruits, because seafood contains protein and calcium, while fruits mostly contain tannic acid, which will produce chemical reactions, which is not conducive to physical health.

This article is the original of Sanding Health Network.

There are certain parasites in raw pickled seafood.

There are three major types of parasites in raw pickled seafood products, which are: marine fish parasites, shellfish parasites, and crab parasites. The so-called parasite in deep-sea fish is Anisakis elegans, which is about 2 cm long, and this kind of worm can easily cause stomach pain when eaten raw.

In the guts of shellfish products, there is a translucent parasite with a body length of up to 2 cm, and this parasite is called a shellfish parasite. The parasite present in the crab is the red mushroom parasite, and once the crab is eaten raw, it can easily cause diarrhea.

A raw pickled diet is not acceptable to everyone's physique

Expert Yi Shengen said that whether there is a risk in raw pickling mainly depends on many factors such as the choice of ingredients, the production process, personal physical condition and intestinal adaptability. Eating raw pickles made from fresh seafood from the sea with good water quality will not have much effect on the body.

People who eat less raw and cold food will inevitably have adverse reactions if they eat a large amount of seafood in a short period of time. People who live by the sea for a long time and often eat raw and cold food will have a more tolerant gastrointestinal tract and easier digestion. ”

Yi Shengen suggested that in the face of raw and cold food, everyone should eat it in moderation according to their own physical condition, and the quality of seafood is guaranteed, which does not mean that you can let go of eating.

Raw pickled seafood has parasites.

Raw pickling refers to mixing fresh seafood. It is marinated directly with salt, soy sauce, fish sauce, soy sauce, white wine, Sichuan pepper, coriander, green onion, ginger, garlic and other seasonings. Common raw pickled raw materials include skin shrimp, crabs, shrimps, blood clams, etc.

Many people believe that raw pickled seafood has been treated with high-concentration liquor or vinegar, plus mustard, garlic and other condiments, which can play a certain role in sterilization. However, medically, only 75% alcohol has a sterilizing and disinfecting effect. In general, the maximum alcohol consumption is only 50 or 60 degrees.

Therefore, wine, vinegar or garlic can only be flavored, and the sterilization and disinfection function is limited.

There is no high-temperature sterilization and sterilization step in the process of raw pickling; And these seafood live in water, which can carry certain parasites. Therefore, raw pickled seafood also contains certain parasites.

Pay attention to raw pickled seafood

The most important thing for raw pickled seafood is that the ingredients are fresh, as if the ingredients are not fresh or not stored properly, you may get sick.

For seafood and other products, it is advisable for consumers to choose to cook at high temperature before eating, and raw and cooked foods should be stored and cut separately as much as possible to avoid cross-contamination. If you eat raw pickled seafood, you need to pay attention to whether the restaurant is regular, whether the ingredients are fresh, etc., and at the same time, eat it in moderation. Once you have symptoms of discomfort after consumption, you should go to the hospital for diagnosis and treatment as soon as possible.

We don't have a fluke mentality, we must know how to be moderate, all raw food is not as safe as empty and high-temperature cooking, for the sake of health, we must know how to keep our mouths shut and develop a good habit of regular physical examination!

Raw pickled seafood may have parasites.

There is a dish in Chaoshan called raw pickled blood clams, which is to blanch the blood clams a little and open the shell and marinate them directly with green onion and ginger cooking wine. Users who often eat this type of raw pickled food should pay attention to the fact that it is best to check their bodies regularly and reduce the consumption of raw food. As long as the seafood is steamed and consumed, and dipped in ginger and vinegar, this will avoid diarrhea caused by cold food, and there will be no parasite infection after the seafood is steamed, so there is no need to worry.

Classification of raw pickled seafood

It should be noted that the processing of raw seafood raw materials is divided into whole, medium-rare and fully cooked.

1. Whole life: After washing the ingredients, soak them in white vinegar, wine or saturated salt water for a period of time to disinfect and sterilize, and then use marinade to soak them, which is often used for crabs and other large seafood.

2. Half-raw: Represented by shellfish such as blood cockles, poured into boiling water to blanch and sterilize, and then poured into the marinade after prying the shell.

3. Fully cooked: mostly used for small shellfish, blanch in boiling water until it cools immediately after opening the shell, then break off half of the shell and pour in the marinade.

Raw pickled seafood has parasites.

Raw pickled crabs are directly pickled with live crabs, and crabs live in water, and the body will contain certain parasites, so often eating raw pickled crabs will greatly increase the risk of parasitic diseases, and the eggs will develop into larvae after entering the human stomach, which will seriously endanger human health.

Therefore, for the sake of health, reduce the amount of this raw pickled product, if you want to eat, it is recommended to cook and process it before eating, and it can kill the parasites well through high temperature heating.

The origin of raw pickled seafood:

The Chaoshan area is adjacent to the coast, and its eating habits are influenced by Fujian and Guangdong at the same time, and the flavor is unique - clear but not light, fresh but not fishy, tender but not raw. Due to the long and tortuous coastline of the Chaoshan area, there are many excellent harbors, and the seafood is abundant.

Although there are various seafood practices in Chaoshan cuisine, raw pickling is the practice of retaining its umami to the greatest extent, and it is also the seafood processing method loved by Chaoshan people. Chaoshan raw pickled seafood has the reputation of "poison", which means that people who have eaten it will fall in love with the taste and cannot extricate themselves, as if they were poisoned. Common raw pickled seafood include shrimp crickets (shrimp), crabs, shrimps, blood clams, shellfish, and so on.

There will be some parasites.

Raw pickling refers to the direct pickling of fresh seafood with salt, soy sauce, fish sauce, soy sauce, white wine, chili, coriander, green onion, ginger, garlic, etc. Common raw pickled raw materials include skin shrimp, crabs, shrimps, blood clams, etc.

Because there is no high-temperature disinfection and sterilization step in the process of raw pickling, and these seafood live in water and will carry certain parasites, so raw pickled seafood will also contain certain parasites. For some people with a bad stomach, it is recommended to eat less.

How do you remove parasites from marinated seafood?

It cannot be completely removed.

In the process of raw pickling, some liquor may be used, which can play a certain role in sterilization and disinfection. However, because raw pickling does not have a high-temperature steaming process in order to keep the seafood fresh and tender, and parasites can only be completely killed at high temperatures, raw pickling cannot completely remove parasites.

It is recommended to drink more warm water after eating raw salt to promote the discharge of food residues, and then take anthelmintic drugs regularly under the guidance of a doctor to remove some parasites from the body.

What should I do if I have raw pickled diarrhea?

Third, it depends on the situation.

1.Not fresh enough: Raw pickling is made directly from live seafood, so the freshness of seafood is relatively high.

If the condition is severe, seek medical attention promptly.

2.Allergies: Raw salted foods contain a lot of protein. If you are allergic, then you may experience allergic symptoms such as diarrhea and itching after eating raw salty food. At this time, it is recommended to go to the hospital in time.

Can you still drive after eating raw salt?

Four can, but it is not recommended.

Liquor is used in the production of raw pickles, so it contains a certain amount of alcohol, but it will not make people drunk under normal consumption, so you can drive after eating raw pickles, but you can't eat too much.

But if you happen to be detected drunk driving, there is a chance that you will be detected as "drunk driving". So, to avoid trouble, it is advisable not to drive after eating raw pickles.

Raw pickled seafood is a favorite way for many people to eat seafood, especially in the Chaoshan area, where they believe that raw pickled seafood can retain the umami of seafood to the greatest extent. Raw pickled seafood is said to have been invented by people in the coastal area, and because of the abundant seafood in the coastal area, people have invented various ways to eat seafood. Gradually, people invented raw pickled seafood.

The more common raw pickled seafood in our daily life are shrimp, crab, shellfish, etc. During the sound process, many ingredients are added for flavoring, such as minced garlic, minced ginger, chili peppers, coriander, salt, vinegar, soy sauce, liquor, etc. Many people will also add some special seasonings according to their own taste, so that the taste of raw pickled seafood is richer.

Although many people like to eat raw seafood, raw pickled seafood has many potential hazards, such as parasites, bacteria, and even viruses. For such parasites, people will also try various ways to reduce the presence of parasites when making raw pickles. For example, people will put a lot of white vinegar in the production of cigarettes, but after soaking the liquor at 60 degrees, it can only kill the larvae of some parasites.

Secondly, because some deep-sea fish can die in less than an hour after leaving the sea, people will also use chilling methods to preserve their fresh taste to the greatest extent. The chilled method can indeed effectively kill bacteria, but the requirement is that it must be frozen at minus 35 degrees for 15 hours or minus 20 degrees for more than seven days before it can be used. And we tend to be frozen at the time, eat at the time.

Since the probability of parasites in raw pickles is particularly high, and it is so harmful to our human body. In addition, many viruses will now parasitize in these meat foods, so for the health of ourselves and our families, we must ensure that our food is cooked as much as possible. Remember not to take some anti-parasitic drugs indiscriminately, because these drugs have some effects on our body and need to be purchased and used under the guidance of a doctor.

You can't eat it, there will be a lot of parasites in it. If it is not cooked at high temperature, it cannot kill the parasites in the seafood, so it is necessary to cook it at high temperature to ensure food safety.

Seafood can really be eaten by the method of "raw pickling", and it will be eaten in Guangdong and Zhejiang. There will be no parasites left.

Seafood is made by pickling raw, and it is really edible, but it should be noted that it cannot be eaten in large quantities for a long time. Salt, liquor and other spices can be used to marinate raw salt, and there is no way to kill the parasites in the seafood, and there is a high probability that there will be parasites.