What parts of crayfish should not be eaten?

In the summer lobster season, I believe that no one can resist the delicious taste of lobster, whether it is steamed or braised in oil, people can't help but drool. However, there are some parts of lobster that can't be eaten, do you know? Where can you not eat crayfish? Let's take a look.

1. The head of the crayfish cannot be eaten <>

From a health point of view, it is not recommended to eat the head of shrimp. The circulatory and respiratory and reproductive systems of shrimp are concentrated in the cephalothorax, and the abdomen can be said to be just an organ of locomotion. The head of the crayfish is where the most toxins are absorbed and processed, and it is also the part that is most likely to accumulate pathogenic bacteria and parasites.

The shrimp head of crayfish should never be eaten, let alone eaten raw, which may cause allergies and acute gastroenteritis, and in severe cases, it will lead to paragonimiasis.

2. The shrimp line of crayfish cannot be eaten.

3. The digestive system such as the intestine of crayfish is often easy to accumulate heavy metals, so the shrimp line should be pulled out before cooking. The shrimp line is the digestive tract of the shrimp, on the back of the shrimp. Some are very dark, some are very pale in color, and they are almost invisible, which has something to do with the dirt in them.

How to remove the shrimp line:

1) Use a toothpick to insert the second section of the shrimp back, and pick out the shrimp line directly after scratching.

2) Cut off the head and tail, and squeeze out the shrimp line and dirty things by hand.

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

4) Remove the head and shell of the shrimp, leave the tail of the shrimp, cut both sides along the back of the shrimp, and open the back of the shrimp by hand.

4. The shrimp yellow of crayfish should not be eaten.

In the case of not knowing whether the shrimp is clean or not, the shrimp should be eaten less, and it is better not to eat it. Shrimp yellow is the gonad of lobster, and together with the liver, it is also susceptible to contamination. Judging from the test, the shrimp meat is very safe, and there is generally no heavy metal pollution, but there are some samples that the heavy metals in the shrimp brain will exceed the standard a little.

Shrimp yellow is located on the head and is susceptible to contamination.

5. The gills of crayfish cannot be eaten.

The shrimp head mainly concentrates the internal organs such as the stomach, liver, and heart of the shrimp, and the most "dirty" place that everyone often says is actually located in the gills of the shrimp. Shrimp mainly rely on gills to filter, so harmful substances are concentrated in the gills and body surface, and it is best not to eat the parts above the gills when eating.

Remind! It is best not to eat crayfish head, gills, intestines, and yellow.

Experts remind that the head, gills, intestines, and shrimp yellow, which many people love to eat, are best removed and not eaten. Generally speaking, the digestive system such as the intestines of crayfish is often prone to accumulate heavy metals, so the shrimp line should be pulled out before cooking. Although the head and cheeks are concentrated in heavy metals, they are generally not eaten.

In the case of not knowing whether the shrimp is clean or not, the shrimp should be eaten less, and it is better not to eat it. Because from the point of view of testing, shrimp meat is very safe, and there is generally no heavy metal pollution, but there are some samples that the heavy metals in the shrimp brain will exceed the standard a little. Shrimp yellow is located on the head and is susceptible to contamination.

In addition, experts especially remind that the head and gills of crayfish are the main parts of dirt and dirt, and it is recommended not to eat them.

Experts say that crayfish itself is not toxic, and eating crayfish normally will not cause disease. The cause of the disease may be a problem in other processes such as crayfish farming, cleaning or cooking, or it may be due to pollution and other factors, carrying a certain substance. If you have symptoms such as muscle aches and stiffness all over your body and soy sauce-colored urine within half a day to a day after eating crayfish, you must pay attention to it and go to a regular hospital immediately.

Due to the high protein content of crayfish, and the protein will bring great damage to human health after the protein decays, it is best to eat the crayfish at one time after it is ready. Don't overdo it with crayfish, because too much protein intake can also cause indigestion.

These parts of seafood cannot be eaten.

Crayfish can be eaten except for 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.

Shrimp is rich in nutrients, and its meat is soft and easy to digest, which is an excellent food for people who are weak and need to recuperate after illness; Shrimp is rich in magnesium, magnesium has an important role in regulating heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can dilate coronary arteries, which is conducive to preventing hypertension and myocardial infarction; Shrimp has a strong lactation effect, and is rich in phosphorus and calcium, especially for children and pregnant women.

What to do with crayfish.

Step 1: Remove the shrimp line.

Pinch the tail wing in the middle of the crayfish shrimp tail with two fingers, twist it clockwise and counterclockwise, disconnect the shrimp tail wing, and gently pull out the shrimp line. When pulling the shrimp line, you should fix the tail of the shrimp, because the tail of the live shrimp will often shake, and it is easy to shake when you pull the shrimp line, so that the shrimp line will break and remain part of the shrimp meat, which will be troublesome.

Step 2: Soak in salt water and vinegar.

Fill a basin of water first, pour the crayfish with the shrimp line into the water, put a spoonful of salt and a spoonful of vinegar in the water, stir well with chopsticks, and soak for 15-20 minutes. The purpose of this is to allow the crayfish to swim as they soak in the water and separate the dirt from the hidden dirt.

Step 3: Brush clean with a brush.

After soaking in salt water and vinegar, rinse the crayfish with water. Then take an old toothbrush that you don't use, and brush it delicately with a large brush that is not as fine as a toothbrush. Carefully brush the shell, abdomen, feet, and head of the crayfish with a brush, because after being soaked in white vinegar and salt, the dirt on the crayfish is easily brushed off.

Step 4: Remove the shrimp head.

Unplug the shrimp line, soak in salt and vinegar and brush clean. Use scissors to fry off the first node of the crayfish, remove the head, and rinse it so that the lobster is clean.

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 part that is most likely to accumulate pathogenic bacteria and parasites. 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 intestinal and other digestive systems of crayfish are often prone to accumulating heavy metals, so the shrimp thread should be pulled out when cooking before eating.

3. The shrimp is 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 food, people will aggravate the body's heat and poison after excessive consumption, and there will be a variety of symptoms of fire, and the other 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.

About 20% of patients with certain allergic diseases, such as bronchial asthma, reversible allergic dermatitis, allergic diarrhea, etc., can be triggered 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 have an interval of more than 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?

The head of the crayfish can be eaten, but the front thorax part has a digestive tract, a stomach and a liver, so it is not suitable for consumption. The tail can also be eaten in addition to the internal organs. Because of this, when eating crayfish, the digestive tract, stomach and liver of the front and chest should be removed before cooking and eating.

If you don't like to eat these offal parts, it is best not to cook the head and tail parts of the crayfish together, so as not to affect the taste of the meat in the tail. In addition, when eating crayfish, you should pay attention to cleanliness and hygiene, and do not eat half-cooked crayfish to avoid foodborne diseases.

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.

1. Digestive organs: The digestive organs of crayfish mainly include the stomach, duodenum, ileum, cecum, appendix, large intestine, rectum, etc., so for patients with acute gastroenteritis, gastric ulcer, duodenal ulcer, appendicitis and other diseases, crayfish should be avoided so as not to increase the burden of the gastrointestinal tract and aggravate the condition;

2. Gills: The gills of the gills are mainly responsible for the composition of the gills, while the gills of crayfish cannot be eaten, so as not to ingest too many bacteria, cause gastrointestinal discomfort, abdominal pain, diarrhea and other symptoms;

3. Stomach: Although the stomach of crayfish has a certain acidity and corrosiveness, after high-temperature cooking, the harmful substances in its slamming block have been destroyed, and it can be eaten in moderation at this time, and generally will not cause harm to the human body;

4. Excretory holes: common excretory holes include the anus, and the anus of crayfish cannot be eaten, so as not to ingest too many bacteria, cause gastrointestinal discomfort, diarrhea, abdominal pain and other symptoms;

5. Contact holes: The contact holes of crayfish cannot be eaten, so as not to ingest too many bacteria and cause discomfort, and pay attention to keeping them clean when touching the excretory holes, so as not to increase the risk of infection;

6. Other parts: For example, shrimp green is fishy, which may cause vomiting, dizziness and other uncomfortable symptoms after eating, so it should be avoided.

Although crayfish is rich in nutritional value, avoid eating too much at one time, so as not to increase the burden on the gastrointestinal tract and cause gastrointestinal discomfort symptoms such as abdominal pain and bloating. In addition, some people who are allergic to seafood should avoid eating it to avoid allergic reactions.