Can you eat the raw pickled seafood that has exploded recently? What should I pay attention to when

Coastal area. A popular delicacy is that they especially like to eat raw and pickled seafood.

Seafood that has not been processed at high temperature is directly marinated with various condiments, and eaten directly after a period of storage, with a unique taste and delicious taste. But is this raw pickled seafood really safe?

Seafood needs to be transported and timed from the moment it is caught to the table, and it needs to be kept fresh during transportation to ensure that it is not contaminated, but seafood can be easily contaminated by bacteria and microorganisms as long as it leaves the water. In the production process of raw pickled seafood, a large number of liquor, chili, garlic, coriander and other condiments are added, and the heavy condiments will cover up the fishy smell of the seafood, and at the same time, it will also cover up the deterioration of the seafood, and it is almost impossible to eat after pickling.

If there are people with poor gastrointestinal function, eating raw pickled seafood is easy to diarrhea, and the safety factor is high.

Very low. Therefore, for the sake of good health, it is best not to eat raw seafood, especially for people with bad stomach. So what else should we pay attention to when we eat seafood?

There is gout. It is better not to eat seafood, which is a high-purine food.

Even when cooked, the purine content is very high. Metabolic abnormalities in gout patients affect the excretion of uric acid, which can aggravate gout and complications.

When we choose seafood, we try to choose fresh, to buy from regular channels, when buying can be seen by touching, smelling to identify the freshness of seafood, especially in summer, the temperature is high, just a few hours will spoil and change the taste, so, when buying, try to buy less and eat as soon as possible.

The best seafood must be clear, the seafood growth environment in some places may be polluted, and there are unscrupulous traders who catch it and are bought by us to ingest, such seafood may have harmful ingredients, especially heavy metals, which will cause some damage to the human body after a large amount of intake.

The danger of raw pickled seafood is very high, foodborne parasites.

The infection rate is also rising, in order to prevent parasites, the best way is to kill at high temperatures, so, for the sake of our health, do a good job or eat less or not eat raw pickled seafood, is it not fragrant to eat when cooked?

Raw pickled seafood cannot be eaten casually, because there are many probiotics and viruses in seafood, and if you don't pay attention, it may cause a lot of gastrointestinal diseases. When eating seafood, you must pay attention to safety, try to cook seafood, so as to kill the bacteria in the seafood, eat raw seafood can not drink beer, otherwise you will have a stroke and diarrhea.

The first point is that this kind of food should not be eaten casually, which is very bad for the body, the second point is that you must pay attention to the fact that there are a lot of parasites in it, don't eat too much, and the third point is that if you eat a lot of this seafood, it is likely to cause intestinal flora infection.

This should not be eaten casually, after all, the stomach of ordinary people can't stand such a sound, but the seafood can't be digested, which may lead to diarrhea. It is necessary to pay attention to the way of pickling seafood, the way of cleaning, the disinfection of seafood, the ability to clear heat in the stomach, the health of oneself, and whether you are allergic to seafood.

Raw pickled seafood is indeed very fresh and sweet, and many people love to eat it. However, it is possible that raw pickled seafood may contain some parasites and bacteria, and if it is not handled very well, it is easy to cause gastrointestinal discomfort after eating. Moreover, the weather itself is relatively hot now, the speed of bacteria multiplies very fast, and raw pickled seafood is more likely to spoil.

Therefore, before eating raw pickled seafood, it is necessary to treat these seafood, for example, you can use high-concentration wine or vinegar to process, which can effectively eliminate some bacteria in the seafood. <>

There are also some taboos when eating raw pickled seafood, for example, many people like to eat raw pickled prawns, in this case, red dates and tea and other foods should not be eaten together, otherwise it will reduce the overall nutritional value, and even cause the user to have symptoms such as abdominal pain. In addition, when eating raw pickled prawns, pumpkin, tomatoes and onions, these vegetables should not be eaten together, otherwise it will also cause bloating or diarrhea, which will eventually affect your health. <>

Although raw pickled seafood is particularly delicious, not everyone can eat it, for example, some people will suffer from eczema or dermatitis. There are also some people who are deficient and hot, and this part of the people is actually not suitable for eating raw and pickled seafood, otherwise it is easy to worsen their condition. In addition, there are some people who are allergic to seafood, and that is definitely not to be eaten.

If you want to eat raw and pickled seafood, you should try to choose fresh, because if the ingredients are not allowed to be fresh, there will be a lot of parasites and bacteria, and this type of food will also affect your health.

Raw pickled seafood suddenly became popular on the Internet! What should I pay attention to when eating raw and pickled seafood? Whether it will cause disease after eating raw pickles mainly depends on many factors such as the choice of ingredients, the production process, personal physical condition and intestinal adaptability.

Be sure to choose a store where the seafood is fresh and high-quality, and the production process is clean and exquisite, and do not eat it on an empty stomach.

When eating raw pickled seafood, you must pay attention to the fact that the seafood must be cleaned and processed.

Raw pickled seafood, as the name suggests, is to put seafood in a marinade, marinate it before eating. Attention should be paid to the hygiene and cleanliness of the seafood.

Raw pickled seafood suddenly became popular on the Internet, and when eating raw pickled seafood, you need to pay attention to whether it is pickled too much.

Raw pickled seafood is a favorite way for many people to eat seafood, especially in the Chaoshan area, where they believe that raw pickled seafood can retain the umami of seafood to the greatest extent. Raw pickled seafood is said to have been invented by people in the coastal area, and because of the abundant seafood in the coastal area, people have invented various ways to eat seafood. Gradually, people invented raw pickled seafood.

The more common raw pickled seafood in our daily life are shrimp, crab, shellfish, etc. During the sound process, many ingredients are added for flavoring, such as minced garlic, minced ginger, chili peppers, coriander, salt, vinegar, soy sauce, liquor, etc. Many people will also add some special seasonings according to their own taste, so that the taste of raw pickled seafood is richer.

Although many people like to eat raw seafood, raw pickled seafood has many potential hazards, such as parasites, bacteria, and even viruses. For such parasites, people will also try various ways to reduce the presence of parasites when making raw pickles. For example, people will put a lot of white vinegar in the production of cigarettes, but after soaking the liquor at 60 degrees, it can only kill the larvae of some parasites.

Secondly, because some deep-sea fish can die in less than an hour after leaving the sea, people will also use chilling methods to preserve their fresh taste to the greatest extent. The chilled method can indeed effectively kill bacteria, but the requirement is that it must be frozen at minus 35 degrees for 15 hours or minus 20 degrees for more than seven days before it can be used. And we tend to be frozen at the time, eat at the time.

Since the probability of parasites in raw pickles is particularly high, and it is so harmful to our human body. In addition, many viruses will now parasitize in these meat foods, so for the health of ourselves and our families, we must ensure that our food is cooked as much as possible. Remember not to take some anti-parasitic drugs indiscriminately, because these drugs have some effects on our body and need to be purchased and used under the guidance of a doctor.

You can't eat it, there will be a lot of parasites in it. If it is not cooked at high temperature, it cannot kill the parasites in the seafood, so it is necessary to cook it at high temperature to ensure food safety.

Seafood can really be eaten by the method of "raw pickling", and it will be eaten in Guangdong and Zhejiang. There will be no parasites left.

Seafood is made by pickling raw, and it is really edible, but it should be noted that it cannot be eaten in large quantities for a long time. Salt, liquor and other spices can be used to marinate raw salt, and there is no way to kill the parasites in the seafood, and there is a high probability that there will be parasites.

After rinsing the blood clams with cold water, put them in boiling water and boil them for about a second! Take it out, break it and put it on a plate, sprinkle with chopped green onions, ginger, garlic and chili, then pour light soy sauce and an appropriate amount of fish sauce, and add an appropriate amount of cold boiled water! Cover it with freshness and cook, and eat it directly in garlic oil or Puning bean sauce after freezing, which is very fresh.

Shrimp, crab and shellfish are basically pickled raw, and vinegar, garlic and special pickled sauces are served as soon as they are mixed, but the original freshness and sweetness of the seafood are completely overflowing on the tip of the tongue. Among them, the best pickled raw materials for raw pickled shrimp are sorghum wine with a height of more than 50 degrees, and the wine must be of high quality. Then select a certain proportion of green onions, ginger, garlic, chili, salt, soy sauce, sesame oil and other seasonings to make the ingredients for pickling, and then clean the fresh seafood.

<> when it comes to "pickled" seafood, the most important thing is that the ingredients must be fresh, and many locals go to the harbour area to buy the freshest ingredients before making them at home. Of course, there are many people who say that raw pickled seafood is unhygienic, there will be bacterial parasites, and the accommodation is very satisfied, but the food is not complimentary, and even has a meal forced to have no choice in Shantou to gnaw KFC, mainly because there are too few dietary choices, all of them are beef, the traditional "raw pickled" live seafood is not limited to the Chaoshan area, and the coastal area of southern Fujian is also relatively common! This way of eating, such deliciousness, is indeed something that foodies want to eat even in their dreams.

Cut the red pepper into cubes and take a clean container, pour in the garlic slices, the flavor of the very fresh soy sauce, chili oil, sesame oil, red pepper and stir together, stir well, and set aside. Pour the skin shrimp into the liquor and stir evenly, marinate very In fact, there were salty thin shells, salty red meat, snail chicken, and other products flooded with salt in the Chaoshan area before, and then the blood cockles and clams should be scalded with crab eye water (95 degrees that cannot be opened), not too long (ten seconds), the cockles are opened with blood in the best, pick up and release the cockles, and the blood cockles are in the same family, the size is larger) should be acceptable. Intermediate:

Shrimp, skin shrimp, etc., the meat will soften after raw marinating, and it is not as hard as Thai raw shrimp, which is a little unacceptable, and the fishy smell is heavier.

This kind of seafood can be cooked with some red oil, so that it can be cooked to a good taste, and it is also very good, and the taste is super delicious.

Raw pickling is to put the cleaned live seafood into a basin, add light soy sauce, millet spicy, garlic, coriander and other seasonings, marinate for two hours before eating.

If you eat raw and pickled seafood, pay attention to whether it is fresh, whether the restaurant is hygienic and regular, and eat it in moderation.

In the restaurant industry, there is a saying "Zhili": high-end ingredients often only need the simplest way of cooking. It probably means that the simplest way of processing and cooking can preserve the original flavor of the food to the greatest extent.

Raw pickling is one of the easiest ways to cook. The precautions for raw pickling are as follows:

1. The most important thing for raw pickled seafood is that the ingredients should be fresh. According to experts, raw pickled seafood may contain parasites, bacteria, etc., and the season is hot, and the bacteria multiply quickly, and raw pickled seafood is easy to spoil.

2. When eating raw and pickled seafood, it is necessary to pay attention to whether the restaurant is formal and whether the ingredients are fresh, and it is recommended to pay attention to the safety of seafood in nearby waters before eating, and avoid buying during the period of high infection of parasites or germs.

3. Eat moderately and moderately, not in large quantities. If you have any symptoms after consumption, you should go to the hospital for diagnosis and treatment as soon as possible.

Features of raw pickled seafood:

The difference between raw pickling and steaming, boiling, frying and other high-temperature heating food cooking methods is that raw pickling cleans the live seafood, uses soy sauce as the base, and adds onions, ginger, garlic, chili, fish sauce, coriander, sesame oil and other condiments for pickling, and after pickling, it is not further processed and eaten raw.

Common raw pickled seafood includes blood cockles, shrimp crickets, crabs, oysters, shrimps, thin shells and other shells. Put the washed live seafood in the marinade and marinate for 2-3 hours, and it is ready to eat.

Raw pickled seafood is recommended to be eaten within three days at room temperature, and can be stored for a week if sealed in the refrigerator compartment, and can be stored for about 1 month if it is frozen in the refrigerator. However, if the marinating time is too long, it is easy to breed bacteria and toxic and harmful substances, and it will also affect the taste and taste of the seafood, so that the seafood will lose its original flavor, so it is recommended to eat it as soon as possible. <

Raw pickled seafood is recommended to be eaten within three days at room temperature, and can be stored for a week if sealed in the refrigerator compartment, and can be stored for about 1 month if it is frozen in the refrigerator. However, if the marinating time is too long, it is easy to breed bacteria and toxic and harmful substances, and it will also affect the taste and taste of the seafood, so that the seafood will lose its original flavor, so it is recommended to eat it as soon as possible.