When eating crayfish, what parts should not be eaten?

Crayfish are crayfish aquatic animals that originated in North America and are now found in all corners of the world, because they mainly eat scavengers, so most of them carry parasites such as lung flukes in their bodies. When eating crayfish, you must pay attention to the shrimp head and shrimp line, both of which are not edible.

The main internal organs of crayfish are concentrated in the head, including the heart, gills, stomach, etc., and the shrimp line is the digestive tract of crayfish. Crayfish prefer to live in environments such as streams, swamps, ditches, etc. The material composition of these areas is very complex, and it is easy to accumulate a large number of pollutants, especially heavy metal elements, which often exceed the standard.

Crayfish are very adaptable and do not die easily in these environments, and they carry many parasites in their bodies, including sporozodia, gelatinous worms, tetrahymena and stratospora. It also parasitizes other animals, including flukes, tapeworms, and nematodes. These parasites all collect in the digestive system and heart of crayfish.

The yellow substance of the shrimp head is different from that of the crab, which is all internal organs and must be removed. The shrimp line is the digestive tract of the crayfish, and there will be residual excrement and undigested food debris. Therefore, when cleaning crayfish, be sure to remove the head and shrimp line.

Handling crayfish. It is best to keep the purchased crayfish in clean water for more than a day, let it spit out the sediment and other dirt in the body, and then remove the dirt on the surface of the shrimp body. The crayfish line is then removed and the legs and head of the lobster are cut off.

During the production process, it must be fried at high temperature, and then put it in a pan with various seasonings to cook.

Pick crayfish. Choosing fresh live crayfish is very crucial. This can be judged by color and shape.

The color of crayfish can be divided into cyan and red, the cyan crayfish head is small, and the red crayfish head is large, so it is better to choose the cyan one. Crayfish can not appear soft-shelled, and the whiter the belly of the crayfish, the better, so that the probability of contamination is relatively low. Try to choose crayfish with high activity.

When it's hot, people especially like to eat crayfish, which can be said to be very refreshing. Because shrimp meat can effectively replenish calcium, and no matter how much you eat, you will not gain weight. However, crayfish can not be eaten all over the body, and many parts are not suitable for consumption, such as shrimp head, shrimp line, shrimp yellow, shrimp gills and so on.

Maybe the shrimp head and shrimp line can't be eaten, everyone knows. Because most of the organs of the shrimp are concentrated in the head, the head is also the dirtiest place. If you do not remove it when cleaning, it is easy to cause a large number of bacteria, microorganisms, parasites, toxoplasma gondii and so on.

It can trigger physical discomfort and various stomach diseases may occur. The shrimp line is the gastrointestinal system of the crayfish, and it is also the place where the feces are discharged, so this place is also very dirty. <>

However, regardless of the color of the shrimp line, whether it is light or heavy, the shrimp line should be picked off during the cleaning process. Not only will it make the crayfish taste better, but it will also not eat dirty things. And when it comes to removing shrimp lines, you also need to master a lot of skills.

You can find the tail of the crayfish, the top tail fin, and rotate it to the left and right, and the shrimp line will be pulled out naturally. You can also use a toothpick to operate, first of all, you must find the joint part of the lobster shrimp back, and directly use a toothpick to gently pick the shrimp line, you can quickly pick it out. The shrimp yellow of crayfish is also inedible, because the shrimp yellow and the kidney part of the crayfish are closely connected, so in the process of breathing, it is also easy to be invaded by bacteria.

For example, some heavy metals, if ingested into the body, may affect health. Shrimp gills are crayfish, where sewage is filtered, so they are also inedible, otherwise it will affect people's respiratory tract. And some crayfish, the more polluted the environment, the more vigorous the vitality.

So after buying back the crayfish, be sure to put it in it and soak it in water. Then use a soft-bristled brush or an unused toothbrush to clean the crayfish inside and out. And in the process of cooking, be sure to remove the head and tail of the crayfish, and cook it thoroughly.

The head of the crayfish is not edible, and the shrimp line of the crayfish cannot be eaten, the shrimp line is the digestive tract of the crayfish, and some excrement and food residues may be stored in it, and the crayfish that are not cooked are also inedible and the spoiled crayfish are also not edible.

The head and gills of the crayfish, as well as its intestines are not edible, and it is generally not recommended to eat dead crayfish, and it is not recommended to eat his internal organs when eating crayfish.

The gills, heads, intestines, internal organs and other parts of crayfish are not edible, and dead shrimp should not be eaten, eat fresh crayfish.

In addition to the head, intestines, and shrimp yellow, other parts of crayfish can be eaten.

Crayfish can't eat the parts:

1. Head. Since the head of the crayfish is the place where the most toxins are absorbed and processed, it is also the most prone to the accumulation of pathogenic bacteria and parasites.

section. Therefore, the head part of crayfish must not be eaten, nor can it be eaten raw, if it is serious after eating, it will lead to the occurrence of paragonimiasis.

2. Intestines. The intestines of crayfish and other digestive systems.

It is often easy to accumulate heavy metals, so when cooking, put the shrimp on the line.

Pull it out to serve.

3. Shrimp yellow. In the case of not knowing whether the shrimp is clean or not, the shrimp should be eaten sparingly. Shrimp yellow is the gonad of lobster, and together with the liver, it is also susceptible to contamination. Illness occurs after consumption.

Precautions for eating crayfish.

1. Crayfish should not be eaten excessively.

Although crayfish is good, you must pay attention to the amount when eating it, and you can't eat too much. Because crayfish is a hot ingredient, people will poison the body after eating it excessively.

Aggravation, a variety of symptoms of fire, another point is that the sanitary conditions of crayfish are not safe, and excessive consumption will also be bad for health.

2. Shrimp is not edible for everyone.

Patients with certain allergic diseases, such as bronchial asthma.

Atopic dermatitis of the reverse action.

Allergic diarrhea and so on, about 20% of patients can be provoked by eating shrimp. Therefore, if you have a clear allergy to shrimp, do not eat it during the remission period and the attack period.

3. Don't drink tea after eating lobster.

The reason why lobster should not drink tea after eating is similar to the reason why it is not suitable to eat fruits. Because tea also contains tannic acid.

It can also form insoluble calcium with the calcium in lobster. Drinking tea before or after eating lobster will increase the chances of calcium combining with tannic acid. Therefore, it is best not to drink tea while eating lobster. In the same way, it is best to wait at least 2 hours.

The above content reference: People's Daily Online - Is it harmful to eat crayfish often? What parts of crayfish should not be eaten?

When I eat braised prawns in Bengbu, I can eat other parts except the head, shrimp yellow, and shrimp line. The head of the crayfish is the place where the most toxins are absorbed and processed, and it is the part that is most likely to accumulate pathogenic bacteria and parasites. Shrimp yellow is the gonad of lobster, and together with the liver, it is also susceptible to contamination.

Shrimp line is the intestine of shrimp, which is prone to the accumulation of heavy metals and cannot be eaten.

Crayfish can not be eaten except for the head, shrimp yellow, and shrimp line, and other parts can be eaten.

The shrimp line is the digestive tract of the shrimp, on the back of the shrimp, some of the color is very black, and some of the color is very light, which has something to do with the dirty things, the shrimp line will affect the taste when cooking, especially when steaming and simmering, so some people will remove the shrimp line (the same as the gills and gills of crabs).

When picking the crayfish head, don't twist it all at once, turn the shrimp head slowly, and the shrimp intestines will be pulled out.

A large amount of nutrients are hidden in the tail of the lobster. Except for the head of the lobster, the shrimp line, can be eaten, and the head of the lobster is not edible.

Know the crayfish, take a real picture of the lobster farm, do the heavy metals exceed the standard, and which parts can not be eaten.

The head, intestines, and shrimp yellow parts of crayfish cannot be eaten. The head of the crayfish is where toxins are absorbed and processed, and pathogenic bacteria and parasites can easily accumulate. The intestines of crayfish belong to the digestive system, which is easy to accumulate heavy metals, and is generally eaten after removing the shrimp line.

Shrimp yellow is the gonad of lobster, which is adjacent to the liver and is susceptible to contamination, so it is not recommended to eat it.

It is best to keep live shrimp in clean water for 24 hours, the purpose is to let the shrimp spit out impurities and soil from the body, and fully brush before cooking.

Crayfish should be cooked thoroughly before eating, raw or half-cooked lobsters contain parasites, which can easily lead to parasitic infections after eating.

The belly of the crayfish is edible, of course, the shrimp line is removed, which is the stomach of the crayfish and cannot be eaten. Remember not to eat the head of the crayfish, even if the head contains a certain amount of shrimp yellow, which is rich in nutritional value, but because the head contains a lot of crayfish organs, for example, the stomach.

It will not only contain some dirty substances, but also leave parasites and other germs, which is not conducive to human health.

The pincers of crayfish will also contain shrimp meat, but the amount varies depending on the size. At the same time, the tail of the crayfish is also not edible, as well as the shrimp yellow, a lot of shrimp yellow will be directly linked to the organs of the crayfish, often residual some toxic substances, and even will breed pathogens, their own toxins that are not conducive to human health, when the treatment is not clean, it will cause some gastrointestinal diseases, and even cause allergies in severe cases.

Crayfish is a must-order dish in many night markets and big partners, and spicy stir-fried crayfish is a common practice and is deeply loved by the majority of friends. Although crayfish are delicious and nutritious, it is also necessary to understand the parts of crayfish that can be eaten, and the parts that cannot be eaten should be removed when eating.

Crayfish can not be eaten blindly, especially when eating crayfish outside, sometimes the processing in the restaurant will not be so clean, choose the parts that can be eaten, so as not to cause food poisoning caused by unclean processing.

Shrimp brain is one part of crayfish that cannot be eaten. The shrimp brain is the part of the head of the crayfish, also known as the "shrimp oil brain", which is the concentration of the crayfish's nerve center and digestive system. Because shrimp brain contains high levels of neurotoxins and parasite eggs, eating it without thorough treatment will pose a potential threat to human health and even cause accidental poisoning.

In order to avoid unnecessary food safety hazards, it is recommended not to consume shrimp brains when eating crayfish. If you are not sure how to handle crayfish, it is best to consult a professional or follow a formal food processing method to handle shrimp brains to ensure food safety.

Shrimp headThe gills, liver, and stomach of crayfish are all in the head, so the heavy metal content of the shrimp head is higher, and the metabolic toxins contained are also higher, so it is generally recommended to pinch off the shrimp head directly and not eat it.

Shrimp yellowWe all know that crab roe is very delicious, and so is the yellow of crayfish. However, because the crayfish is too small, the shrimp yellow located in the shrimp head is close to the liver and other parts of the lobster, which is particularly easy to be contaminated by toxins and is not easy to distinguish from the organs, so the shrimp yellow of the lobster is not recommended to eat.

Shrimp intestinesThe shrimp intestine of the lobster is also known as the shrimp tail line, to put it bluntly, it is the digestive tract of the lobster, which is the gathering place of a large number of metabolic wastes and toxins, and it should be said that it is the dirtiest place, and it is not suitable to eat, and the shrimp line should be pulled out before cooking.

What to pay attention to when eating crayfish1. Dead shrimp must not be eaten, it is best to put the live shrimp in clean water for 24 hours, there will be a lot of putrid things in the body of the dead shrimp, it is very dangerous to eat at this time, and the purpose of raising in the water is to let the shrimp spit out the magazines and soil of the body.

2. People with allergies and people with high blood uric acid, it is best not to eat crayfish, which may induce rhabdomyolysis.

3. Crayfish must be cooked thoroughly before eating, because raw or half-cooked lobsters contain parasites, and eating them can easily lead to parasitic infection.

It is not recommended to eat crayfish digestive organs, gills, stomach, excretory organs, excretory orifices, antennae parts, etc. Here's how to make crayfish:

Ingredients: 500 grams of fresh crayfish, 1 coriander, 1 shallot, 1 piece of ginger, 1 clove of garlic, 5 dried chilies, 1 package of spicy crayfish seasoning powder, 10 grams of starch.

Excipients: 1 coriander, 1 shallot, 1 ginger, 1 garlic, 5 dried chilies, 1 pack of spicy crayfish seasoning powder, 10 grams of starch.

1. Prepare the ingredients.

2. Remove the head of the crayfish and remove the shrimp line, brush and blanch after cleaning. Cytes.

3. Heat the oil in a pot, stir-fry the ginger, garlic, chili pepper and sesame small seasoning powder until fragrant.

4. Pour in water and boil the collapsed source.

5. Pour in the crayfish and bring to a boil.

6. Add light soy sauce and cooking wine and cook for 5 minutes.

7. Pour in water starch and turn on high heat to reduce the juice.

8. Sprinkle in green onion and coriander.