Will there be parasites in Chaoshan raw pickles, and are Chaoshan people not afraid of parasites whe

There will be some parasites.

Raw pickling refers to the direct use of salt, soy sauce, and fish sauce.

Pickled fresh seafood such as soy sauce, white wine, chili, coriander, green onion, ginger, garlic, etc. A common raw pickled ingredient is pipi shrimp.

Crabs, shrimps, blood clams.

Wait. 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?

Three. It depends.

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 diarrhea and itching after eating raw salty food.

and other allergic symptoms. At this time, it is recommended to go to the hospital in time.

Can you still drive after eating raw salt?

Four. Yes, but 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.

It is possible to be detected as "drunk driving". So, to avoid trouble, it is advisable not to drive after eating raw pickles.

Chaoshan raw pickles may have parasites.

The main ingredients of Chaoshan pickled are seafood, minced garlic, minced ginger, chili peppers, coriander, salt, vinegar, soy sauce, liquor, etc., which have the flavor of light but not light, fresh but not fishy, tender but not raw. Generally, seafood needs to be thoroughly heated to destroy parasites, and raw pickling is the direct marinating of live seafood, which is usually difficult to kill parasites.

Afraid, Chaoshan people only occasionally eat raw pickled seafood. Not eaten often. 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.

Pickled crab:

Ingredients: Crab. Ingredients: soy sauce, coriander, ginger, garlic, white wine.

1. Make a marinade with ginger, shallots, garlic, salt, coriander, fish sauce, chili, soy sauce, sesame oil and other seasonings according to the proportion.

2. Put the washed live seafood into the marinade and soak, not only to penetrate into the meat, but not too thick, because it will become more and more salty with the soaking time, cover with plastic wrap and put it in the refrigerator for two or three minutes to eat.

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!

ChaoshanPeople eat raw pickled seafood, not afraidParasites

There may be parasites in Chaoshan raw pickles. Generally speaking, seafood needs to be heated thoroughly to kill parasites, and eating raw seafood may be at risk of parasite infection. Although there are various seafood practices in Chaoshan cuisine, raw pickling retains the deliciousness of the food to the greatest extent, and it is also the favorite seafood processing method of Chaoshan people.

Raw marinated seafood marinating time

It should be noted that the early Chaoshan raw pickles need to be marinated for a long time, which belongs to the "slow soaking method". With the improvement of living standards, gourmets' mouths are becoming more and more tricky, and they pay more attention to the original taste of ingredients, so the time for raw pickling is greatly shortened.

Need to watch out like oysters.

The marinating time of small shellfish such as flower nails and other shellfish that is easy to taste ranges from three to five minutes to ten minutes; Shrimp and prawns that need to be soaked in shells.

should be marinated for more than 3 hours; As for the crab with a thick body and a hard shell.

The marinating time is up to 24 hours. In the past two years, there has also been a "second marinating method", in order to maximize the freshness and sweetness of the shellfish meat, chefs pour the marinade into the ingredients and serve it directly to the table, so it is also called quick marinade.

The above content refers to Encyclopedia - Raw Pickled Seafood.

No, although they are not cooked at high temperatures, these ingredients are salted with high salt for a long time, and the inside has achieved the sterilization effect.

Yes. Because there are a lot of parasites in raw pickles, if you don't cook them at high temperatures, you may infect your body with parasites and cause some diseases.

It is true that it is more susceptible to parasites, and foods such as seafood are easily infected if they are not cooked.

Hello, there are many reasons why Chaoshan people will not grow parasites when they eat raw pickles. First of all, the climate in Chaoshan is warm and humid, which is suitable for the growth of parasites, but the dietary habits of Chaoshan people contain a large number of spices such as chili, ginger and garlic, which have the effect of sterilization and anti-rot and toxin, which can effectively prevent the breeding of skin parasites. Secondly, when Chaoshan people eat raw pickled food, they usually choose fresh, clean, and pollution-free ingredients, and use traditional preparation methods, such as drying in the sun and salting, which also help kill the eggs and bacteria of parasites.

In addition, Chaoshan people will also pay attention to controlling the amount and frequency of consumption when eating raw pickled food, so as to avoid excessive consumption and excessive burden on the body. To sum up, Chaoshan people have a certain scientific basis for the selection, production and eating of raw pickled food, so it is not easy to grow para<>sites