When boiling shrimp, does the shrimp shell turn red to mean that the shrimp is cooked?

No, the shrimp shell will turn red when heated, crayfish are very dirty, and there are a lot of bacteria, so it must be steamed at high temperature for a long time to kill the bacteria, and it will be healthier to eat.

Yes, during cooking, other pigment cells under the shrimp shell will decompose with high temperature, but astaxanthin can withstand high temperature without being decomposed, so the shrimp after cooking will become chrysanthemum red, the hardest place of the shrimp shell, the highest astaxanthin content, and the reddest after cooking, after cooking, the part with less astaxanthin content will be lighter in color.

This is indeed the case, especially the green shrimp bought, if it turns red after boiling for a while, it means that the shrimp is cooked and can be taken out of the pot, and then it can be eaten by other means.

Generally speaking, as long as the shrimp shell turns red, it means that the shrimp is cooked, if you want to eat it more cooked, you can wait for another two or three minutes.

The process of changing color from raw to cooked shrimp is done by a pigment called astaxanthin, a member of the carotene family that naturally has an orange-red color. Astaxanthin has always been present in shrimp, but when shrimp are born, astaxanthin is attached to protein molecules and looks blue and gray. Heat "denatures" the protein, destroying the binding of astaxanthin to the protein, which is why shrimp turn red when cooked.

And the color of shrimp and crabs is also related to the environment they live in. Compared with crustaceans in the ocean, the skin of shrimp and crabs in freshwater and land has fewer types of pigment cells, so the color is relatively monotonous. Shrimp and crabs in the ocean are more colorful and have more beautiful markings.

Precautions for boiling shrimp.

1.It should be noted that shrimp cannot be boiled in cold water. The shrimp are boiled in cold water for too long, the meat is too old, and it is very firewood to eat meat. Be sure to boil the water before putting the shrimp, so that the boiled shrimp are tender and not fishy.

2.If the shrimp are boiled in fresh water, be sure to add a little salt to the water, so that the cooked shrimp taste good and the meat is more tender.

3.Knife forehead new prawns must be cooked over high heat. Cook shrimp for up to 2 minutes and shrimp for up to 1 minute. Shrimp meat can get old if it is boiled for too long.

Shrimp, the pigment area of the crab exoskeleton contains a kind of protoastaxanthin, which is a carotenoid, which is orange-red, but can be combined with different kinds of proteins, and will change to red, orange, yellow, green, blue-violet and other colors. When the protein is destroyed, denatured, or separated from the original astaxanthin, the color changes to the original orange-red, so the shell of the shrimp and crab will turn red after cooking.

In the cortex under the shell of crabs and shrimps, there are many pigment cells, which can show different colors, and with the light and darkness of the environment, these pigment cells can also stretch or contract, when the environment is brighter, the pigment cells will stretch, the color of shrimp and crabs will be more distinct, and when the environment is darker, the pigment cells will contract, and the color of shrimp and crabs will not look obvious.

Under normal conditions, the shells of live crabs and shrimp are turquoise. However, when the crabs and shrimps are put into the pot, most of the pigments are decomposed when they encounter high temperatures, and only astaxanthin is not afraid of heat, and will not decompose when encountering high temperatures, but will show bright red, so the cooked crabs and shrimps will become red.

It's because of the shrimp. Crabs originally contained a substance called astaxanthin. will make the whole look green. When boiling. Because of the oxidation of astaxanthin. So turn red!

Among the carotenoids, reduced astaxanthin is the most important, which is the main red substance that makes up shrimp and salmon.

Protoascopanthin is stored in the shell of shrimp, because it binds to the protein, so it becomes blue-purple, and once the protein is denatured by heat, it immediately returns to its original red color.

However, when banao xanthin is combined with protein, it still appears yellow. Tangerine. or red, which is why some shrimp or crabs are red in their shells when they are alive.

There are various pigment cells in the shrimp carapace, but most of them contain astaxanthin. After cooking or dying, the body of shrimp turns orange-red because most of the pigment is destroyed and decomposed at high temperatures, but astaxanthin is not destroyed and takes on an orange-red color. Wherever there is more astaxanthin, such as the back, it will appear redder; Where there is less astaxanthin, such as the lower part of the appendage, it appears lighter.

Why do shrimp turn red when cooked?

Because shrimp has astaxanthin in its body.

Lobster and crab turn into a mouthful of water when cooked, but why do they turn color when cooked?

Fresh shrimp are blue-white, but when cooked, they turn bright red, which is caused by a substance called "astaxanthin" in the shrimp. Astaxanthin is a kind of carotene, and when it is cooked at high temperatures, astaxanthin will be quickly decomposed from the body of the shrimp, so the original blue-white shrimp will become bright red. Since the distribution of astaxanthin in the shrimp body is not uniform, generally the back is the most and the abdomen is the least, so the boiled shrimp has the reddest back and the lighter belly color.

However, because the astaxanthin in shrimp is not stable and will exude, live shrimp sometimes show a bright red color.

Why do shrimp turn red when cooked?

Because shrimp has astaxanthin in its body.

Because shrimp contains a variety of pigment cells of different colors, most of which contain astaxanthin. When the shrimp are cooked, the other pigments are destroyed by the high temperature, and only the heat-resistant astaxanthin is separated from the protein compound, so it turns red.

In addition, because the red pigment distribution on the back of the shrimp is more, the back always looks extra bright red after cooking, and the abdomen is lighter in color because of the less red pigment.

Precautions for boiling shrimp.

1. First of all, we must buy fresh shrimp, there are many varieties of shrimp, but no matter which kind of shrimp we buy, we must ensure that the shrimp is fresh, and the shrimp head and shrimp body are closely combined, which is usually relatively fresh.

2. When processing shrimp, be sure to remove the shrimp line, especially the shrimp line that looks like a black color, this kind of shrimp line is very dirty, there will be a lot of sediment and other substances, which will not only affect the taste, but also affect the health.

3. When cooking shrimp, you must pay attention to the heat, when the shrimp becomes red, basically the shrimp has been cooked, if the shrimp is cooked for too long, it is likely to affect the taste of the shrimp, but if the shrimp is boiled for too short, it is likely to cause the shrimp to be not ripe, if you eat the shrimp that is not cooked through, it is likely to cause physical discomfort.