What do I need to pay attention to when handling seafood?

There are the following things to keep in mind when handling seafood:

1. Buy oysters and other aquatic products through formal channels and keep the vouchers;

2. During processing, cleaning and production, it is necessary to ensure that raw and cooked are separated to avoid cross-contamination.

3. If there is a wound that has not completely healed, do not touch seawater and seafood organisms, and if you need to clean and handle seafood, be sure to wear gloves.

4. If you are accidentally cut by seafood, you should treat it safely: immediately get rid of seawater or seafood that is being cleaned, squeeze out the dirty water of the wound, disinfect the wound, you can take ceftiotamide and minocycline within 12 hours of infection to prevent infection, and if the situation is serious, you should go to a regular hospital to treat the wound.

How to handle seafood.

1. Treatment of marine fish

Wash the fish thoroughly to remove the scales, gills and guts. Note that the layer of black membrane in the belly of the fish must be completely cleaned by hand, and then rinse the belly and body of the fish thoroughly with running water.

2. Treatment of shrimp and crabs

The first thing you need to pay attention to is not to buy dead shrimp and crabs. After buying the shrimp and crab home, soak it in water, then wash and pick out the shrimp line and other dirt. The crab can be washed and steamed in a steamer.

If you want to take the shrimp meat, you can put the washed shrimp in the refrigerator and freeze it for half an hour, and then take it out, so that it is easy to peel the shrimp shell.

When handling seafood, wear gloves to avoid the stinging bones of seafood and cause infection to your hands, mainly clean the internal organs of seafood, rinse it several times, and marinate it with ginger, cooking wine, and salt to remove the fishy smell.

Cooking seafood has high requirements for operators, it should be noted that the flying water does not exceed 15 seconds, stir-frying, baking, steaming is the most suitable, eight ripe and the most tender, seafood can not be fried, seafood loves olive oil, not only salt can produce salty umami, multi-color instead of multi-flavor, vinegar is the killer of seafood, and sweetened seafood is better.

There are many types of seafood, and different types of seafood are handled differently, such as:

Fresh shrimp: soaked in cold salt water to anesthetize live shrimp; Thread a toothpick into the third section from the shrimp head and remove the shrimp line; Remove the shrimp head and peel the shell.

Octopus: Separate the head from the tentacles, cut the head, remove the internal organs, rip off the suction cups of the tentacles, and tear off the outer skin.

Squid: After washing, the head and transparent spine of the squid are removed, the skin is torn off with a light stroke, and the head of the squid is cut open to remove debris and ink.

Scallops: Allow to spit out sand, brush the shell, pry open the shell, remove the internal organs, and wash the shell.

Sea crab: Separate the shell and body, remove the gills and internal organs, cut off the toes, and cut the body.

Shells: Add salt to the water, pour in the clams, stir the clams, drip in sesame oil, and let the sand rest.

In daily life, many people like to eat seafood, there are many ways to eat seafood, you can eat it raw or boiled, and you can even make it into a barbecue, and it is precisely because of this that seafood is very attractive to many people, of course, it is very easy to eat seafood outside, but if you want to make seafood at home, the first step is to face the problem of cleaning, so how do we clean the seafood correctly?

Salt water immersion cleaning methodWhen we buy seafood, people often wash it with clean water repeatedly, but even so, you can still eat sand when eating seafood. Not only will it affect the taste, but it will also make people feel that they have no appetite to eat anymore, but it is very easy to solve this method.

Put the seafood you bought in the waterand put a certain amount of itEdible saltIf you are not in a hurry to eat, you canAllow the seafood to soak in salted water overnightBut if you are in a hurry to eat it, at least let the seafood be in salt waterSoak for more than two hours, so that it can have a cleaning effect.

After soaking, we can put the seafood under clean water and rinse it repeatedly about 2 or 3 times, so that the seafood will be cleaned.

Edible oil soaking and cleaning method for some more stubborn seafood containing more sand, the effect of soaking in salt water is not very good, so at this time, in order to accelerate the speed of seafood spitting, you can add a few drops of cooking oil to the water, cooking oil does not need too much, only a few drops are enough.

After adding and continuing to soak for more than three hours, we will find that when it is time to clean, the bottom of the basin will have a thick layer of sand, and the inside of the seafood will become very clean.

This is mainly the use of the principle of oxygen, if it is clear water, the oxygen in it is very sufficient, so seafood will rarely accelerate breathing, but if there is edible oil, the surface will be translated into edible oil to cover, then the oxygen in the water will gradually decrease, and seafood in order to be able to survive, can onlyBreathing is accelerated, which in turn accelerates the speed of spitting sand.

Cleaning and shaking methodIf you are buying seafood such as shells, then we can choose the cleaning and shaking method.

Once the seafood is placed in a bowl, add an appropriate amount of water. Clear water doesn't have to be too muchYou only need less than half of the seafoodAt this time, you can hold the basin and shake it back and forth, the shaking time is about 30 minutes, and when you repeat it 3 or 5 times, you can put the seafood under the faucet for repeated rinsing, and see that the surface of the seafood is clean, which means that the seafood is completely clean.

Method 1: Shellfish Soak shellfish, such as clams, snails and mussels in water, and then put in a kitchen knife or other iron utensils, and the shellfish will spit out the sediment, usually for 2 to 3 hours; Put the live loach into clean water, drop a few drops of vegetable oil, and after 1 minute, the loach can remove the soil from the body; When washing yellow croaker, you don't necessarily have to cut the belly, just use two chopsticks to insert the belly from the mouth of the fish, clamp the intestines and stir a few times, you can pull out the intestines, and then wash them. Method 2:

Put them all in one basin! Then add a little vegetable oil to the water! A part of the water covered in vegetable oil is cut off from the air, and shellfish feel deprived of oxygen when they are in the water!

Will stretch out the body to breathe! In this way, the effect of cleaning is achieved!! If you want to be cleaner, change the water a few more times!

Add vegetable oil! Note! Vegetable oil is suitable, don't add too much!

Otherwise, they won't be able to breathe inside, and they will easily suffocate to death.

When cleaning seafood, you should put some salt appropriately, soak it for about half an hour, or you can use warm water to soak the seafood, and then slowly heat it, so that you can also clean the seafood.

In fact, we should put the seafood in clean water, then sprinkle a certain amount of edible salt, soak for a while, and then gently brush some details with a brush.

A: Fresh shellfish or frozen food, if not properly handled and preserved, can easily spoil and spoil. Therefore, after buying frozen food, it should be stored in the refrigerator as soon as possible.

Fresh fish and shellfish must be properly prepared before being stored in the refrigerator. Fish are treated by removing gills, internal organs and scales, washing them thoroughly with tap water, then cutting and dividing them according to the amount of each meal, and finally storing them in the refrigerator in turn. Shrimp can be removed first, washed with a dry cloth to dry the shrimp, add monosodium glutamate and egg white, potato starch, salad oil slurry, put in the refrigerator to preserve, and shelled shrimp can be frozen or refrigerated only by washing the appearance.

Crabs are the same. After buying the mussels, they should be washed with water and then put into a basin filled with water and a tablespoon of salt to spit out sand. Frozen scallops, peacock shells, etc. can be fed directly into the freezer or refrigerated.

In general, most seafood is preserved by refrigeration and freezing. In this way, we can keep the seafood fresh, and we must pay attention to some seafood, especially hairy crabs, which must not be eaten after they die, otherwise they are easy to be poisoned.

Fish are divided into freshwater fish and saltwater fish, and the freshwater fish in the market are generally live, while the saltwater fish are more frozen.

For fresh fish, the internal organs and scales should be removed first, washed and drained, divided into small sections, and packed in fresh-keeping bags or plastic food bags respectively to prevent dryness and fishy smell from spreading, and then put it into the refrigerator or freezer;

For frozen fish, it can be stored directly in the freezer after packaging. As with meat products, it must be quick-frozen. The fish stored in the refrigerator must be of good quality, fresh and hard, and should not be put into the freezer for long-term storage after thawing.

Cooked fish and salted fish must be sealed in a plastic bag or plastic food bag and placed in the refrigerator, and the salted fish is usually stored in the refrigerator.

To freeze fresh river shrimp or sea shrimp, you can first wash the shrimp with water, put it in a metal box, inject cold water, submerge the shrimp, and then put it in the freezer to freeze. After freezing, take out the metal box, leave it outside for a while, pour out the frozen shrimp pieces, and then seal the packaging with a plastic food bag or plastic food bag, and store it in the freezer.

Note: Be sure to pay attention to the preservation method of seafood, if the storage method is not appropriate, it is easy to cause seafood deterioration, affecting the taste at the same time, but also affecting our health.

In order to ensure that the seafood dish is delicious and delicious, the fishy smell must be removed when cooking. In addition to the fishy smell of seafood dishes, it is generally used to soak the ginger juice in warm boiled water with fresh ginger puree and an appropriate amount of vinegar. The use of these two condiments can not only remove the smell and freshness of the seafood, relieve the oiliness, but also have the effect of appetizing and dissipating cold, increasing appetite and promoting digestion.

Cooking seafood dishes, stir-fry the pot with green onions, ginger and garlic, season with pepper, cooking wine and vinegar, and also pay attention to the feeding time: some are pickled with pepper, cooking wine and vinegar before cooking; Some of them are cooked during the stir-frying process, and some of them are cooked and then dipped in a saucer. However, it is generally light and refreshing, and the original flavor is the unique flavor.

In addition, most seafood dishes are cooked and colored with tender sugar, and no or less soy sauce is used, which can not only keep the color of the dishes as they should, but also not destroy the original flavor of the dishes. Also, when cooking seafood dishes, it is necessary to use less sesame oil and large oil as clear oil, and the clear oil poured is best replaced by pepper oil refined from sesame oil, because this can not only clear oil and bright juice, but also enhance the fragrance and remove the difference. In addition, I have heard that there are cooking wine and beer to remove the fish, so I recommend that the landlord try it too.

If it is a fish, put it in the water with ice cubes, and if it is a crustacean, put it on top of the crushed ice particles, so that they can live longer, even if they die, they are not afraid, because there is ice to keep it fresh.

Crushed ice cubes in the cooler! ~

Shrimp: salt, toothpicks.

Octopus: scissors.

Squid: Scissors.

Scallops: small brushes.

Sea crab: scissors.

Shells: salt, sesame oil.

01 Soak the live shrimp in cold salted water for 10 minutes.

02 At the third joint below the shrimp head, use a toothpick to pick out the shrimp line.

03 Finally, remove the shrimp head and shell so that the shrimp are ready.

01 Separate the octopus's head and tentacles.

02 Cut open the head of the octopus and remove the internal organs.

03 Remove the suction cup and peel off the octopus.

04 So that the octopus is taken care of.

01 Extract the squid head and transparent spine.

02 Make a knife on the surface of the squid and peel off the skin.

03 Cut the head of the squid and remove debris and ink.

04 So that the squid is taken care of.

01 Leave the sand to spit and brush the shell.

02 Remove the shellfish and remove the internal organs.

03 Wash the shellfish.

01 Separate the shell and body.

02 Remove crab gills and internal organs.

03 Cut off the toes of the toes and cut the crab body.

04 So that the crab is processed.

01 Salt the water and pour in the shells.

02 Add sesame oil and change the water when the sand precipitates. This process needs to be repeated two or three times.

03 So the shells are ready.

Seafood is rich in phosphorus required by the human body, which has many benefits for cardiovascular and cerebrovascular and improving memory, many people also like to eat seafood, everyone has tried to cook their own seafood, but why no matter how you cook it, you don't feel as delicious as others do, in fact, making seafood requires some skills.

Regardless of whether it is boiled in soup or boiled, seafood should not be cut into too small pieces, as cooking usually takes a long time on high heat. So if you cut it too small, the seafood will easily fall apart in the boiling water. However, if you are afraid that it is not easy to cook quickly by cutting large pieces, you can make a few cuts on the surface at this time to make the inside easy to heat and speed up cooking.

Blanching seafood is the fastest and best way to preserve the original flavor, but it is often overscalded and the seafood is lost. In fact, the key is to boil the water first, and then put in the seafood to blanch, do not let the seafood boil in cold water until the water boils, so that when the water rolls, the umami is lost.

There is also one of the most commonly used is steaming, especially hairy crabs, steaming is better than boiling, because it will not lose the flavor in the water, and it can retain the sweetness of the seafood, but the disadvantage is that it is difficult to see the situation in the pot, and it is often oversteamed, which makes the seafood taste old. In fact, as long as you pay attention to the water in the pot to boil first, and then put in the seafood, it is not easy to oversteam.

The following is to talk about stir-frying, such as fried clams, because seafood is not suitable for long-term stir-frying, so as not to become old and dry meat, so when everyone stir-fry quickly, not only the amount of oil should be sufficient, but also the fried spices must be put into the pot first, and then put in the main ingredients, at this time the pot should be hot, stir-fry a few times over high heat until the ingredients change color, and then add seasonings to start the pot. Therefore, the seafood should not be too large to avoid being cooked on the outside and raw on the inside.

Finally, let's talk about the most common during the Spring Festival, fried seafood, such as fried small yellow croaker and fried hairtail.

When frying seafood, remember that the oil should be hot enough, and the skin must be dipped in a thin layer of flour or batter first, so that the shape can be kept intact and will not peel off during the frying process. And it should not be too large, so as not to burn on the outside and live on the inside.

Taste and reply to me.