How do you identify the edible part of a conch?

I still remember that more than ten years ago, when everyone's quality of life was far less than now, and there was not much attention to eating, as long as you could eat enough, it was already a special happiness. Do you usually buy any seafood to eat?

Now the situation is completely different, everyone's living conditions have improved a lot, and now if you want to eat seafood, you don't have to worry too much about spending money, and occasionally eat a meal to satisfy your cravings, most families can still do it.

Among the many seafood, the most common thing we eat should be the conch, ** it will be relatively affordable, and the taste is also extremely delicious, but although this thing tastes great, but when eating, there are actually some details that need to be paid special attention to, such as this: The tail of the conch, is it "yellow" or ""? Many people are mistaken, don't eat if you don't know how to eat it!

In fact, the tail of the conch, the orange area, is where the internal organs of the conch are located, which are basically intestines and sand, which is what people usually call "", which cannot be eaten as food, but there are still many people who eat this part of the conch together, in fact, this is really bad for the body, it is easy to increase cholesterol, so if you eat the conch again in the future, then it is best to throw away the tail and do not eat it.

In addition, in addition to the tail, in fact, the brain of the conch can not be used, the position is a little lower at the top, showing the white part, when enjoying the conch, it also needs to be removed, because it will secrete a shellfish toxin, which has a certain paralyzing property, and eating it will also damage health.

Which part of the conch should not be eaten.

In the part of the conch head, there are generally two things commonly known as conch brains, which are two small balls, and in the conch meat, if you eat too much, you will be dizzy and nauseous. Substances secreted by the cranial nerves of the conch can cause food poisoning.

Can you eat the bottom of a snail.

The lower part of the snail cannot be eaten because it is the gastrointestinal part inside, and there are bacteria.

The scientific name of the snail is the African giant snail is a medium-to-large terrestrial snail. The adult shell is generally 7 8 cm long, and the maximum can grow to more than 20 cm. Nocturnal, omnivorous, mostly active in humid environments, preferring to be seen in rain and at night.

Usually hide in a cool place, and make a layer of white film (false mouth cover) on the shell mouth, leaving only a small hole to breathe, shrink the snail meat into the shell to prevent dehydration, and wait until the environment improves before coming out.

Can you get poisoned by eating conch.

The incubation period of food poisoning caused by conch is short (1 2 hours), and the symptoms are nausea, vomiting, and dizziness, so the head of the conch should be removed during cooking. There is also the tail of the conch, you can't eat too much, just don't support the tail of the conch, it is not beneficial to eat too much in that part.

It should be noted that both the red snail and the sea snail are carnivorous shellfish, so when eating, the greenish-purple green tendons on the meat should be removed from the snail, and the white brain on the meat should be removed from the red snail. The parts removed are all areas where toxins accumulate, and if you do not remove the above parts when eating, it is easy to cause dizziness and other uncomfortable symptoms.

The internal organs and gonads of the conch cannot be eaten, and if you eat too much, it will make people feel confused. The internal organs of shellfish such as conchs, clams, and cockles do not have a special taste in terms of taste. Although common seafood shellfish are delicious, their internal organs have a low ability to degrade harmful substances.

In principle, the offal of shellfish is not suitable for consumption.

Manifestations of conch poisoning.

Symptoms of snail poisoning are generally classified as mild, moderate, and severe. Mild patients only present with abdominal pain, diarrhea, and nausea; Moderate patients have obvious symptoms such as numbness in the mouth, weakness of limbs, diarrhea, vomiting and so on; In severe cases, muscles are relaxed, breathing is suppressed, and in severe cases, coma is lost, and even death.

Don't eat the black things on the tail of the conch, because those things are the stomach and feces of the conch, etc., which cannot be eaten, and the white meat on it can be eaten.

Eating a conch is similar to eating a snail, and when you lift the snail cap, you can only eat the part near the head, which is white meat, and the tail is not edible.

Generally, after the conch meat is pulled out, the black part should be removed, which is usually the excrement of the conch.

Personally, I think that when you take out all the conch meat, there is a little bit of green on it, and that is the part that cannot be eaten, and the rest can be eaten.

When I picked out the meat of the conch, I saw that the meat in the front part was edible, but the dark area in the back was not edible.

If you see two ball-shaped things in the conch, you can't eat it, because it's the conch's brain! Eating it will make you nauseous and dizzy!

Removing the conch meat is not partially edible. The rest is ready to eat.

The head of the conch, there are usually two things called conch brains, two small ball-shaped things, in the conch meat. If you eat too much, you will get dizzy and nausea.

Substances secreted by the cranial nerves of conches can cause food poisoning. During the incubation period (1-2 hours), there are symptoms such as nausea, vomiting, and dizziness, so the head of the conch should be removed when cooking. And the tail of the conch, you can't eat more, don't just eat the tail of the conch, that part of the food is not good for your health.

It is important to note that both the red snail and the sea conch are carnivorous shellfish, so when eating, remove the green and purple green tendons from the conch meat. To remove the white color from the brain of the red snail. The removal site is a long-term accumulation of toxins, and if not removed when eating, it is easy to cause dizziness, nausea and vomiting and other inappropriate symptoms.

The internal organs and gonads of the conch are not edible. If you eat too much, it can make you feel dizzy. The shells of conch shells, clams, and clams have no special taste.

Although seafood shellfish is delicious, their internal organs have a low ability to degrade harmful substances. In principle, shellfish offal should not be eaten too much.

Fleshiness: The flesh of a live sea conch is plump and elastic, while a dead sea conch is relatively shriveled due to constant water loss during storage. Color:

Live conch is whiter in color, while dead sea conch is darker in color. Taste: Live conch is delicious and has a milder fishy smell, whereas dead sea conch has a strong fishy smell.

Shell: Knock on the shell of a conch, the live conch will close the shell due to tension, and the dead conch will not move. <

1. Meat quality: The flesh of the live sea conch is full and elastic, while the dead sea conch will constantly lose water during storage and be relatively shriveled.

2. Color: The color of the live conch is more white, and the color of the dead conch is relatively dull.

3. Taste: The live conch is delicious and has a light fishy smell, while the dead conch has a strong fishy smell.

4. Shell: Knock on the shell of the conch, the live conch will close the shell due to tension, and the dead conch will not move.

To determine whether a conch is alive or not, you can use the following methods: look at it directly, the flesh of a live conch will continue to bubble out, or gently touch the flesh of a conch with your fingers, and the meat will shrink, indicating that it is alive. You can also smell the smell, the live Songyu seafood only has a fresh smell, and the dead conch strip has a fishy smell.

If you look at and move, the conch has no obvious characteristics, so don't buy it, because although it doesn't smell fishy, some merchants will mix in something to make the fishy smell lighter.

If you accidentally buy a dead conch, don't eat it, especially when the weather is hot, the germs will multiply quickly, causing stomach upset, and even food poisoning.

Snail meat is rich in nutrients such as vitamin A, protein, iron and calcium, and is deeply loved by people, but the snail is cold, so it is best not to eat too much, let alone mix ice water, which can easily cause diarrhea.

The conch is not edible, and the conch is a key part of its shell, that is, the black cover in front of the conch. Conch brain cannot be eaten, because conch brain contains certain toxins, which will cause the body to experience dizziness after eating. In addition, conch gall bladder cannot be eaten, and conch gall refers to the green lines on the conch meat.

The conch is not edible, the conch refers to the black cover on the front of the conch, when the conch is in danger, it can retract its head and feet into the hard shell, and at the same time it will close the shut, it is part of the conch shell.

Conch brain can also not be eaten, conch brain contains a toxin, people will feel dizzy after ingestion, and conch brain refers to the white thing on the top of the conch, which can be squeezed out by hand.

There is a green line on the conch meat, which is actually the biliary tract and gallbladder of the conch, and the gallbladder of the conch can not be eaten, it is recommended to remove the green line when eating the conch, which can make the conch meat more delicious.

The head, internal organs, and gonads of the conch should not be eaten. Preparation of warm conch:Ingredients:

500 grams of conch, 2 cucumbers, 60 grams of peanuts, 3 cloves of garlic, 1 coriander, 5 grams of homemade chili oil, 15 grams of rice vinegar, 10 grams of old vinegar, 8 grams of light soy sauce.

Excipients: a little salt, an appropriate amount of green onion and ginger, a little peanut oil.

Steps: 1. Put the conch you bought into the pot first.

2. Soak the conch in water for half an hour, and then rinse it with tap water repeatedly.

3. Rinse the conch, put it in the Wanmu smart lifting hot pot, pour an appropriate amount of water into the pot, and add the green onion and ginger.

4. Add an appropriate amount of salt.

5. Cover the pot, press the hot pot button to bring to a boil, turn to low heat and cook for 15 minutes, then turn off the heat and simmer for 5 minutes.

6. The delicious conch is out of the pot.

7. Take out the cooked conch meat and cut it into pieces with a knife.

8. Pour a little peanut oil into the pot, stir-fry the peanuts until fragrant, and set aside.

9. After peeling the garlic, mash the garlic into minced garlic with a tool.

10. After the cucumber is washed, pat it with a knife and cut it into pieces, and cut the coriander into sections.

11. Pour rice vinegar and old vinegar, light soy sauce and chili oil into a bowl, mix and stir well.

12. Take a larger container and put cucumbers, peanuts, conch, garlic and coriander into a pot.

13. At this time, pour in the prepared seasoning.

14. Mix all the ingredients and seasonings and stir well.

When it comes to eating a conch, there are several parts that are not suitable for consumption, including:

Gill Guess: The gills of a sea snail are the organs used to breathe, and they are usually located inside the shell of a conch, resembling a fibrous piece of tissue. Gill are often removed or washed away because they may contain contaminants or bacteria that are not fit for consumption.

Internal organs: The internal organs of the conch include the liver and digestive tract, such as the stomach and intestines. These offal are often considered inedible parts because they may contain waste, grit, or other unclean substances.

Black part: Some parts of the conch's body may appear black, which is due to the presence of a black substance (which may be excrement) inside the snail. These black parts are generally not recommended as they may affect the taste and quality of the rotten food.

1. The "yellow tail" of the conch. The "yellow tail" of the conch is the internal organs and excretory organs of the conch. In addition to the excrement of the conch, there are also the large intestine and other internal organs of the conch, and the yellow tail of the conch also contains some fungi, so it is not recommended to eat it.

2. The brain of a conch. The conch's brain is located in the lower white part of the top, and there are two small white balls that are picked apart with a toothpick. Secretion of shellfish toxins, after eating, there will be head discomfort in front of hidden socks.

3. The gallbladder and liver of the conch. There is a green line on the snail meat, which is the biliary tract and gallbladder foci of the conch, and next to it is the liver, because the conch often ingests toxic algae, which will accumulate good toxic substances in the liver, and eating it may lead to poisoning symptoms.

The parts that cannot be eaten by the conch include: only the conch tail, the excretory part of the conch, the bitter gall of the conch, the brain of the conch and the liver of the conch. The middle finger touching the tail of the conch may contain sand and intestinal residues, while the excretory part of the conch and bitter gallbladder may cause diarrhea and affect the taste.

The conch brain contains toxins, and eating too much will cause symptoms such as dizziness and bloating, and the liver of the slender conch is also poisonous, and it is necessary to remove the foreign body before eating.

The gastrointestinal tract and excretory tract of the conch cannot be used for food and trousers. These parts are usually a grayish-black tubular substance located on the head and tail of the conch. This jujube contains a large amount of bacteria and toxic substances, which may pose a risk to human health.

Therefore, when eating conch, it is necessary to remove these parts before cooking.

In general, the meat of the conch is edible, but there are a few things to keep an eye on:

1.The mouth and intestines of the conch are not edible, because waste and sediment will be discharged here, and parasites and bacteria can be easily found in the area near the mouth and intestines, which is harmful to human health.

2.Since conch is rich in cholesterol, people with high blood lipids should consume it in small amounts.

3.The brown or black biofilm on the conch shell is where bacteria accumulate and should be cleaned before cooking.

Therefore, if you want to eat conch, you should choose a fresh, clean, and undamaged conch, wash it carefully, and cook it carefully. During the eating process, attention should be paid to avoiding the area near the mouth and the stomach and intestines to ensure food safety and health.