What is the difference between dead shrimp and live shrimp? Difference Between Dead and Live Shrimp

Well, the difference is that one is dead and the other is alive

How can you tell the difference? If you knead it with your hands, you can feel that the shrimp body is hard and elastic, and it is a fresh shrimp.

In addition, after the shrimp is cooked, it can also be judged that the color is gray, the shrimp head is black, and the shrimp body is soft, which is a dead shrimp.

1 minute to discern, what is the difference between curled shrimp tails and stretched shrimp tails? What is the difference between dead shrimp and live shrimp?

The main reason for buying frozen shrimp is that there is a difference. Frozen shrimp will be relatively cheaper, and you can directly refreeze them when you get home. Let's take a look at the relevant knowledge.

Pick frozen shrimp.

1. Look at the color tone.

Frozen shrimp is divided into two types, one is red shrimp. Red shrimp are shrimp that have been boiled and then refrigerated. For this kind, look at the shrimp brain tone.

The shrimp brain is very bright and not black, it is a good shrimp. And if it turns black, it's not fresh. Red shrimp is cooked, the head is gray-black, and it is frozen after death, and this kind of thing is not allowed.

Dead shrimp must not be eaten, as soon as the crayfish die, the germs will dissolve immediately, and people will be very prone to poisoning and diarrhea after eating. In addition, crayfish carry a lot of histidine, when the crayfish person dies, this histidine will quickly become a toxic substance, and people are easy to cause food poisoning after taking it. Only lobsters that die after being drunk on ice can be eaten.

It's not good to die before an ice drink. Chilled lobsters are mostly refrigerated immediately when the crayfish are alive, although this kind of lobster has passed away, but because of the low temperature, most of them have already been frozen, which will inhibit the growth of edible fungi and slow down the problem of protein spoilage and mildew.

The second type is green shrimp. For this kind. Look at the shrimp head hue. The whiter, blue-white ones are the best, and they don't have to be red, and the reddened ones are not fresh. Black ones are also not very good.

Tips: The reason why the red shrimp in frozen shrimp can be bright red depends on the fact that the shrimp is cooked in advance, and the shrimp is red due to astaxanthin in the body after boiling. The shrimp were already cooked, refrigerated and sold. However, after buying it and melting it, it has to be cooked, and even if it is cooked, it cannot be eaten immediately.

2. Look at the appearance.

Whether it is red shrimp or green shrimp, you can use this way to quickly identify, that is, to see if the shrimp brain has fallen, if all the shrimp are more detailed, the head and tail are closely connected to the human body, indicating that the shrimp is fresher. If the head of the shrimp falls off, the head and body, the shell and the meat are slack, and the head and tail are easy to fall off or separate, which is not fresh.

1. The freshness is different.

The protein of chilled shrimp has been partially denatured, and the taste and safety cannot meet the standards of live shrimp.

2. The degree of nutrient richness is different.

Frozen shrimp are not as nutritious as fresh shrimp. Live shrimp is more nutritious, freezing can destroy some nutrients, and long-term freezing can cause the gradual loss of nutrients.

3. Different tastes.

Frozen shrimp are not as tasty as fresh shrimp.

Extended Information: Chilled shrimp: Boil in brine. Seafood such as fish and shrimp tend to contain bacteria that are resistant to low temperatures, and bacteria can continue to multiply even if they are stored refrigerated.

Chilled shrimp protein has been partially denatured, taste, safety are not up to the standard of live shrimp, can be used salt water with green onions, ginger boiled for a period of time, dipped in garlic juice, ginger vinegar juice or mustard juice, can reduce the formation of harmful substances histamine. It's also good to eat it braised or grilled.

Frozen shrimp: Braised in oil and stir-fried. In the process of frozen storage and thawing, the juice in the shrimp is easy to lose, and its umami and taste are not as good as that of fresh shrimp.

Long-term storage is also prone to bacterial growth, so frozen shrimp is suitable for heavier flavors, such as braised in oil, stir-frying, etc. The frozen shrimp has a crisp and tender taste, which can be stir-fried with peas, cucumber, asparagus, etc., and can also be made into cashew shrimp, Longjing shrimp, etc.

Frozen shrimp can be put with some salt or liquor, and then put in the refrigerator fresh-keeping room to thaw; It can also be thawed in the microwave, but be careful not to thaw it repeatedly, otherwise it will not only lose flavor and nutrients, but also be more prone to spoilage.

Frozen shrimp and shrimp should be selected from the production date closer, and the shrimp with blue or white color should be evenly wrapped on the surface of the shrimp with ice; Red shrimp are likely to have been dead for a long time (except for frozen or Argentinian red shrimp after cooking), so avoid buying bright and large ones with too thick ice cubes.

1. Nutritional differences: live shrimp are more nutritious, because shrimp is very rich in protein, and after death, bacteria will multiply in large numbers, decompose and destroy proteins, and a large number of bacteria will lead to food poisoning.

2. The difference in color: the color of live shrimp is very bright, the red is very positive, shiny, and relatively bright. Dead shrimp are black in color and glossy.

It's also a lot worse. 3. The difference in taste: dead shrimp have a strange fishy smell, and live shrimp only have a faint fishy smell.

4. The difference in taste: the meat of live shrimp is elastic, chewy, and fragrant; The meat of the dead shrimp is more meaty, not chewy, and a bit like rotten meat, like tofu residue, and the taste can be clearly distinguished.

How to choose when buying shrimp:

1. The body shape is curved. At present, many friends do not like the curved shrimp to eat, mainly because such shrimp generally look relatively small, and it is not easy to shell, but we don't know, fresh shrimp is to have a complete head and tail, the head and tail are closely connected with the body, the shrimp body is relatively straight, there is a certain elasticity and curvature, if you choose the shrimp head and body, shell and meat are connected loosely, the head and tail are easy to fall off or separate, can not maintain its original curvature, then it is very likely to be stale shrimp, More likely, it's already a dead shrimp.

2. The body surface is dry. The appearance of the live shrimp is clean, and it feels dry when touched by hand. However, when the shrimp body is about to deteriorate, the granular cells that secrete mucus under the carapace disintegrate, and a large amount of mucus seeps into the body surface, making it slippery to the touch.

If the shell sticks to the hand, it means that the shrimp have gone bad.

3. Bright color. Depending on the species of shrimp, there is a slight difference in color. Fresh prawns, Roche shrimp and grass shrimp are blue, sea-caught prawns are pink, and bamboo shrimp and Jiwei shrimp have black and white patterns with a slight pink.

If the shrimp has black hair, it is not a fresh shrimp, and the whole shrimp is relatively black and not bright, which means that it has deteriorated.

4. The meat shell is tightly connected. The fresh shell is very tightly attached to the flesh, and when you peel the shell by hand, the flesh is sticky to your hands, and it takes a little effort to peel off the shell. The intestinal tissue of fresh shrimp and the shrimp flesh are also sticky tightly, and if there is a loosening phenomenon, it indicates that the shrimp is not fresh.

5. No peculiar smell. Fresh shrimp have a normal fishy smell, if there is a peculiar smell, it means that the shrimp have gone bad.

In addition, it is important to pay attention to safety and hygiene when eating shrimp. Shrimp may contain bacteria and parasites that are resistant to low temperatures, and even dipping them in vinegar and mustard cannot completely kill them, so it is recommended to eat them after they are cooked thoroughly. Shrimp that cannot be eaten should be refrigerated and heated before being eaten again.

It's the season to eat shrimp, teach you 6 tricks to pick out the freshest shrimp Guangming NetGuangming NetOctober 19, 2020 · Shrimp is rich in nutrients and is good for human health. With the improvement of material living standards, shrimp can no longer be eaten in coastal areas, and shrimp can be seen everywhere in markets and supermarkets, which is very convenient to buy. Of course, eating shrimp is fresh and more tasteful, so let's learn a few tips for picking shrimp to make the delicacy more pure.

How do you pick out the freshest shrimp when buying shrimp? 1. Compared with frozen shrimp, live shrimp tastes more delicious. If the financial situation allows, try to buy live shrimp.

When choosing live shrimp, you can look at the vitality of the shrimp, if it looks particularly energetic and lively, it means that the shrimp is very fresh. If you don't like to move very much, it means that the shrimp have been caught for a while. 2. Look at the whiskers and heads of shrimp Now the transportation is very convenient, people in inland areas can also eat the freshest shrimp, if the shrimp arrives locally after transportation, there are some tips when selecting shrimp.

You can take a look at the whiskers of the shrimp, if the whiskers are very complete and long without breakage, it means that they are fresh. Then look at the head of the shrimp to see if there is any breakage, if the connection is soft and loose and the connection is not tight at all, it means that the shrimp is not fresh. 3. If you want to judge whether the shrimp is fresh or not, you can touch the surface of the shrimp.

If the surface of the shrimp is very elastic and you can feel the Q bomb of the shrimp meat, it means that it is relatively fresh, and if it is hard to the touch and there is mucus on the surface of the shrimp, it means that it is not very fresh. 4. Smell the shrimp When buying shrimp, you can smell the shrimp, fresh shrimp smell like seawater, a little fishy, but not unpleasant. Stale shrimp will smell fishy, which is actually quite easy to distinguish.

5. Look at the places where shrimp are sold, if you choose seafood, you must go to a regular market or a regular supermarket, and don't buy it in an unknown place, otherwise you won't know if the seafood is polluted. Frozen shrimp is not fresh in the first place, which gives many unscrupulous merchants an opportunity to take advantage of, either shoddy or old. When buying frozen shrimp, you should go to a reputable store so that you can buy the freshest frozen shrimp.

6. Be cautious when buying shrimp online, which is also a popular way to buy shrimp in recent years. It is best not to buy shrimp online, if there is a quality problem, it is not easy to deal with it, and it is not easy to prove the health problem after eating.

With the improvement of people's living standards, shrimp is no longer a luxury, although it is expensive but can afford to eat, and it has slowly entered the dining table of ordinary people. Shrimp is very nutritious, containing protein, fat, vitamins, etc., among which the nutritional value of shrimp is higher, it is a kind of high-protein, low-fat food, regular consumption, can protect the cardiovascular system.

Eating seafood is of course to be based on the word "fresh", eat a fresh to keep the original taste, take shrimp as an example, usually we go to buy fresh shrimp if you don't know how to choose, often take home after the child found a lot of stinky shrimp, dead shrimp, not only spent money in vain, eat but also cause diarrhea, as a foodie how can not know how to identify.

Identification of fresh shrimp.

The head and tail of fresh shrimp must be intact, with a certain curvature, gray and bright color, and a fresh smell with a fishy smell. The shell is shiny and translucent, clinging to the body of the shrimp, which is firm and elastic.

When buying shrimp, first look at the curvature of the shrimp, whether the shrimp is vigorous, after meeting these conditions, and then pick it up and smell it, if there is a fishy smell, no peculiar smell, encounter this kind of hurry up and buy it.

Identification of stale shrimp.

The head and tail shells of stale shrimp are loose and cannot maintain the original curvature, the shell loses its luster, the carapace has more black spots, and the body color turns red. The carapace is easy to separate from the shrimp body, the shrimp meat tissue is soft, and there is an outdated ammonia smell, so we must pay attention to it when purchasing.

The practice of shrimp has, steaming, stir-frying, boiling, the biggest feature of "boiling" is to maintain the original flavor of shrimp, the practice is to blanch fresh shrimp in boiling water, and then dip it in soy sauce to eat, the taste is fresh, tender, smooth, refreshing, you can also squeeze out the shrimp and scrambled eggs.

Summary. Hello! We will be happy to answer your questions.

1. Water quality: Poor water quality is the main cause of shrimp death. Due to the different types, they have different requirements for water quality, some prefer weakly acidic water bodies, and some require the water to be alkaline.

At the same time, hard water is used in the growth process, but soft water is still needed for breeding.

2. Water temperature: temperature change is also a threat to the survival of shrimp, usually the water temperature should be kept between 22-24, and the temperature can be kept constant with a heating rod. During the breeding period, it needs to be appropriately raised by 1-2, but not too high, once it reaches 28, the shrimp will not be able to hold the eggs.

Why shrimp die easily.

Hello! We will be happy to answer your questions. 1. Water quality:

Poor water quality is the main cause of shrimp deaths. Due to the different types, they have different requirements for water quality, some prefer weakly acidic water bodies, and some require the water to be alkaline. At the same time, hard water is mostly used in the growth process, but soft water is still used in the shed for breeding.

2. Water temperature: temperature changes are also a threat to the survival of shrimp, usually the water temperature should be kept between 22-24, and it is good to use a heating rod to maintain a constant temperature. When the dust is slippery, it needs to be appropriately raised by 1-2, but it cannot rise too high, once it reaches 28, the shrimp will not be able to hold the eggs.

3. Dissolved oxygen: Insufficient dissolved oxygen will also lead to the death of shrimp such as feast leakage. Many ornamental shrimp prefer a high-oxygen environment, and if the oxygen content is low, their survival will be seriously affected, and even auspicious land will die in large numbers.

You can prepare an oxygenation device to inject oxygen into the slag water every day.

Shrimp are easy to die, it may be caused by poor water quality, although they will not die on the spot if the water quality is not good, but the longer the number of deaths, the more the source of destruction, which is caused by poor water quality.

If the keeper does not change the water in time, it is easy to die.

There is also a lack of oxygen, and it is easy to die.

Why changed a cage, the car came back and died.

I'm selling goods.

Is it not a lack of oxygen.

There are several original banquet wheel annihilation causes, 1. Lack of oxygen. It is related to the low power of the oxygen pump and the high density of seafood. 2. Water quality.

Seafood has high requirements for water quality, and if there is a change in salinity and pH during the temporary cultivation process, there will be a mortality rate. In addition, there is a lot of chlorine in tap water, and if there is no dechlorination treatment before preparing seawater, seafood will also die. 3. Damage during transportation.

It's put back into a bucket, high. Why is it that the top ones are easy to die, but the bottom ones are not.

The water temperature at the bottom of the bucket is not the same as the water temperature at the top.

Also, too much water in the bucket is not enough.

Is it a little higher or a little lower on the top and bottom?

Shrimp will inevitably have a harmful and stress response. Further reduce the resistance of shrimp. Plus the water nutrients and pH of the bucket. The salt content is different.

The temperature above will be a little higher.