What is the growing environment of crayfish? How should the parasites in its body be cleaned?

Waters with shallow water plants are a favorite of crayfish because this is not only where they roost but also where they shed their shells. In addition, crayfish also like to burrow, and they are also very destructive. They often cross ridges, destroying dams.

As for how to clean up the parasites in the crayfish, please listen to my next detailed introduction.

First, clean up the crayfish steps.

1) When you buy crayfish for the first time, they must be soaked in salted or vinegar water. Soaking can be used for about two hours. This allows the sludge and dirt in the lobster to float on the surface of the water, and the salt water and vinegar water can make the lobster actively spit out some parasites and bacteria in its body.

2) But this is far from enough, we should also use a brush or toothbrush to clean the belly of the crayfish, because the belly of the crayfish is a lot of folds, so a lot of dirt will be hidden in the abdomen, it is difficult to clean, it must be brushed, you can use a wire bridge or a shoe brush, brush the belly of the crayfish, stop until you see that the belly of the lobster is blue. The appearance of cyan indicates that the crayfish have been taken care of by you.

3) In fact, there is one detail that many people overlook, and that is that they forget to wash the intestines of crayfish. Its intestines are dirty, so I suggest you pick it out with a toothpick.

Second, the skill of peeling crayfish.

To peel a lobster you can first grab the body of the shrimp, put the shrimp head with one hand to put the shrimp head, gently twist the joint pliers of the pliers of the meat will be the tongs, squeeze the tail, and then wag the tail from side to side. With a slight stroke, insert the large end of the chopsticks into the shrimp tail and push out the shrimp meat with the chopsticks.

Third, what is the nutritional value of crayfish?

First of all, crayfish are rich in protein. The amino acids that make up proteins are easily absorbed by the body and can quickly replenish nutrients in the body. Secondly, crayfish are very low in fat.

For people who want to **, it can satisfy the appetite without gaining weight. Finally, crayfish contains calcium, sodium, magnesium, phosphorus, iron, sulfur, copper and other trace elements, which can promote the excitability of nerves and muscles in the body, maintain the normal activities of the body, and improve the body's immunity.

The growth environment of crayfish is relatively cold, and the parasites can be cleaned up by high temperature when they are farmed with fresh water, so when we make crayfish, we should soak the crayfish in salt and vinegar for two hours in advance, and then cook them at high temperature to kill the parasites.

The growing environment for crayfish is not particularly good, because the water source for breeding crayfish is not particularly clean. It can be cleaned by boiling water or by frying it so that all parasites can be eliminated.

Crayfish are generally farmed. There may be some sewage in the pond where the crayfish grow, which can cause parasites in the body. So be sure to cook it thoroughly when cooking.

Lobsters definitely have parasites. Because it is itself a species that lives in the wild. Lobsters that live in polluted waters in particular are more likely to have parasites such as lung schistosomiasis, Moses nematodes, spinycephalus, trypanosomes, etc.

These parasites parasitize on lobsters, not only will harm crayfish, but also catch crayfish with parasites, and after thorough cooking, they will not be sterilized, which will transmit these parasites to people and cause parasitic diseases. But at the moment, the lobsters we eat are basically farmed, which is relatively safe for wild lobsters. Still, when we eat lobster, we have to cook it thoroughly before eating it.

The lobsters we buy can be soaked in clean water first, and the lobster's dirt and dirt can be washed with a brush, or the shrimp line can be picked out. When cooking, be sure to cook the lobster thoroughly, and cook it for about 5 minutes after cooking, so that the parasites in the lobster's body die completely. When the parasites in the body of a fully mature lobster are killed, we can eat it with confidence.

If you really like to eat, buy it yourself, and make it yourself after cleaning it up.

Lobsters prefer to live in a fertile and dirty sewage environment, which is infested with parasites such as lung schistosomiasis, Moses nematodes, spiny beetles, trypanosomes, leeches, and more. Not only do these parasites harm lobsters, but poorly eaten and thoroughly sterilized lobsters can be infected with parasitic diseases. People eating undercooked lobsters and being infected with lung flukes can cause damage to the respiratory tract and lungs, resulting in symptoms such as respiratory itching, pain, cough, asthma, hemoptysis, severe breathing difficulties, respiratory arrest and death.

Crayfish must be boiled or steamed at high temperature before eating, and this part is indispensable. Crayfish no matter how steamed, fried, fried, greens, roasted flowers, etc., must go through high temperature, after 100 degrees, maintain the fire, and cook at high temperature for 5 8 minutes to kill all the parasites in the crayfish's body. Because the parasites in the body of lobsters are also small organisms and living creatures.

As long as these parasites are boiled to 100 high temperatures and sprayed for 5 8 minutes when their lives drop, they will kill the parasite's limited vitality, no longer survive, lose their biological activity, and no longer cause harm to the human body.

Parasites are weak in their ability to grow on their own, generally unable to adapt to environmental changes, and can only rely on the host to provide nutrients and the environment to survive. The longer the life history, the more host-adaptive it is. For aquatic organisms, parasites first survive and multiply in certain birds, large plants, small plankton, conch, shellfish, etc., and as the food chain changes, they will transfer to the body of shrimp and crabs, and eventually to the human body again due to improper feeding patterns of humans.

The living environment of crayfish is very dirty, because it lives in some small rivers, and the water flow of this kind of river is very poor, and there will be a lot of parasites. Moreover, when they are not cleaned, these parasites are relatively resistant to high temperatures, and they are easy to not be killed, and they will cause parasites to multiply in the human body after being ingested into the body.

Crayfish is very unhygienic, but you should not eat too much crayfish in your daily life, and it doesn't matter if you eat it once in a while.

Crayfish are omnivores and are intermediate hosts for many vertebrate parasites such as lung flukes. Therefore, there is no doubt that crayfish must contain parasites in their bodies. However, most parasites and parasite eggs can be killed when heated at high temperatures, so you don't have to worry about eating crayfish as long as they are cooked.

Yes, crayfish have a lot of parasites on them, and there are a lot of bacteria, so be sure to wash them before they are practical.

It's not unhygienic, as long as you do a lot of cleaning, some harmful substances on the crayfish are cleaned simply, and you must deal with it in the process, so that it will taste very good.

Crayfish may indeed have parasites, but the crayfish on the market are mainly farmed, so the probability of parasite infection is not high.

Crayfish have a lot of parasites, what should be done with them?

The nutritional value of crayfish is certain, mainly containing protein In addition, it is higher than most fish and shellfish, low in fat, rich in astaxanthin, calcium, potassium, multivitamins, etc., but pay attention to the following points to eat, you can eat it more safely. When eating lobster outside, pay attention to choosing a place with good credit and hygiene. Eat at home.

Be careful with the cleaning of the lobster. It's best to keep it in the water for a day or two. Remember to scrub the shrimp shells, wash your hair, and cook them with a brush before cooking.

Please cook it by all means. When eating out, the color of the crayfish shell is very dark, and if it is very dark, the quality of the shrimp will be poor. The belly of the crayfish is dark or dull, and the dirt on it also indicates that the shrimp is not fresh.

If the inside of the crayfish head is also black, the shrimp will die before cooking, so you need to be careful.

Aquatic products have parasites. For us, lobster parasites are most familiar not with schistosomiasis, roundworms and nematodes. Theoretically.

There is nothing in freshwater-farmed fish and shellfish that cannot be killed. Killing these parasites depends on two conditions, the temperature at which they are cooked and the length of time they are being cooked. Between 70 and 100, parasites other than nematodes can be killed within a minute.

Only nematodes are special, and to kill nematodes, the temperature must be above 70 and the cooking time must be around 10 minutes. Therefore, in the case of lobster, it is safe to have a high temperature and a long cooking time. Parasitic infections are mostly contracted by eating (with the exception of schistosomiasis).

Therefore, friends should pay attention to try not to eat raw food and semi-raw food.

There is a clear example of this: Because Japanese cuisine loves sashimi, there are many people infected with parasites in Japan. For us, drunken shrimp tastes good, but it is not sterilized by high-temperature cooking, and the probability of contracting parasites is very high. Is it said that there are many people who eat drunken shrimp in our country?

Of course, there is no need to panic after being infected with parasites. There are special agents to kill parasites such as intestinal worms. However, if you can't change the habit of eating raw food, it is useless to use medicine.

Therefore, it is necessary to manage one's mouth, especially the other parts of the split head that parasitize in the body of the Fushou snail, which can only be described as fear.

When cooking crayfish, you can first fry the crayfish in a high-temperature oil pan, so that all the parasites in the crayfish can be eliminated.

Keep crayfish in clean water for 2 to 3 days, and change the water frequently, so that many parasites can be expelled.

The crayfish bought back should be soaked in water for an hour, you can pour some vinegar and wash it repeatedly, and then put the crayfish in the pot and add green onions, ginger and garlic, and cooking wine to blanch.

Parasites on crayfish are difficult to remove. In addition to cleaning the crayfish before eating, the tendons on the back of the crayfish must be removed, and the cooking must be cooked thoroughly, and it is best not to eat the head of the crayfish when eating. Also pay attention to the following:

1. Dead lobsters must not be eaten. Because lobsters are high-protein organisms, they contain many bacteria in their bodies, and as soon as the lobster dies, the bacteria immediately decompose, and people eat it, which is easy to be poisoned and diarrhea.

2. After buying live lobsters, it is best to keep them in clean water for 24-36 hours to spit out impurities such as sediment in the body and kill bacteria.

3. When processing lobsters, the dirt in the cheeks should be removed, because there are a lot of bacteria adsorbed in the gills, and the shrimp shells are best brushed with a brush. The roots of the lobster's thin claws are the most likely to harbor dirt and dirt, so be sure to cut them off. Finally, it has to be brushed and washed before cooking.

Fourth, the cooking of crayfish must be cooked at high temperature thoroughly, so as to ensure that the bacteria and parasites in the lobster are killed.

I'm the Big Doctor: How to get rid of parasites in crayfish? Let you eat safe crayfish.

We all know that crayfish contain a lot of parasites, and many people are very afraid that they will be harmed by parasites when they eat these crayfish. If we want to reject this phenomenon, then we can't eat too much of these crayfish. And when making crayfish, you must use stir-frying and boiling, so that you can cook things more cleanly.

Before making crayfish, we also recommend that you choose to keep crayfish in water for two days. In these two days, we need to change the water of the crayfish frequently, so that the crayfish's body will be cleaner. Generally, many crayfish are raised in silt, and they will also eat a lot of animal carcasses, which is why crayfish have many parasites.

We must know that the shrimp line of crayfish must be removed, and if the shrimp line of crayfish is removed, it will also help to keep the body healthy, there are many bacteria in these shrimp lines, and there are many parasites. And when we cook crayfish, we must cook books, and we must not stir-fry them at will, otherwise, it will also have a very serious impact on our bodies. When we cook crayfish, we must use stir-fry and boil, which can also effectively help remove some parasites in the crayfish's body.

Be sure to choose a high-temperature cooking method, so that the parasites in the crayfish body can be reduced, and it is also recommended that everyone should not eat too much crayfish. Because we must know that if we eat too much crayfish, there will be some diseases, and we remember that every summer, it is because we eat too much crayfish, so it will cause our body to be very uncomfortable.

If you want to kill the parasites of crayfish, the method is actually very simple, you only need to cook it in a high temperature place, and when the temperature can reach 100°, you can easily kill the parasites. The middle part of its head is the part where there are many parasites, so it is generally not edible.

To sterilize, it is also necessary to cook at high temperatures, and when making it, be sure to wash the crayfish in advance, so that the parasites can be easily handled.

The crayfish should be thoroughly cleaned and then thoroughly cooked with water to avoid affecting human health.