Why is there a red floating object on the surface of the water after the shrimp is boiled in water?

There may be several reasons why shrimp have red floats on the surface of the water after they have been boiled in water:

1.Astaxanthin, a carotenoid, is the main color component of aquatic animals such as shrimp, crabs, and fish. Astaxanthin, also known as astaxanthin, is a kind of lutein color pigment widely distributed in the biological world, which exists in shrimp, crabs, fish and green algae of aquatic animals and a kind of yeast, dark red.

Like vitamins, animals cannot synthesize them on their own and must be obtained from food. When aquatic animals such as shrimp, crabs, and fish are cooked, the astaxanthin contained in their carapaces, scales, and skin will dissolve in the water, resulting in red floats on the surface of the water after boiling.

2.Shrimp oil, which originates from the head and shell, is the area where most of the fat in the shrimp body is stored in the head and shell, and when the shrimp is cooked, the oil will slowly dissolve and adhere to the surface of the water. Therefore, if the shrimp are very fresh, or if they are cooked for too long, it may cause the shrimp oil to seep out, causing red floats to appear on the surface of the water after boiling.

In short, the red floating matter that appears on the water surface after boiling may be astaxanthin or shrimp oil, and the specific cause needs to be analyzed according to the specific situation.

It's shrimp oil. It means that the shrimp you bought is not very fresh, or it has been cooked for too long before the shrimp oil in the shrimp head will come out and float on the water. In another case, the shrimp turn red when cooked, and part of the meat is boiled and spoiled into the water, forming a red foam.

There are two main reasons why <> boiled shrimp has white foam:

1. Shopee skin is rich in calcium, protein and minerals.

and other elements, which are easy to precipitate when boiled in hot water, and these precipitates are white foam floating on water.

2. Shrimp tissue.

The residual blood, oil and impurities, and white foam belong to the impurities discharged from the shrimp body.

It is normal for shrimp to have white matter in the water after it is boiled, and it is harmless to the human body.

Generally speaking, the lower the freshness of the ingredients, the more foam there will be when cooking. There will be less foam with a high level of freshness. Even if the shrimp are fresh and fresh when heated in the water, some foam will appear, and the color will be red, and the body of the shrimp will change from the original cyan to red.

Prawns contain a substance called "astaxanthin", which will detach from the protein when exposed to high temperatures, showing its original red color. The red foam integrated into the water, mainly the blood and some impurities from the internal organs at the shrimp shell and shrimp head, is best skimmed off, otherwise the fishy smell will remain in the soup and affect the taste and taste of the shrimp meat. Most of the foam that appears at the beginning during the heating process of animal ingredients such as pork ribs and chicken is also caused by blood and impurities, so it is recommended to skim it off.

If the white foam is produced after that, it is mainly the protein in the meat, which can be retained. As long as you make sure to clean it, you don't need to remove the foam that appears when you heat plant food, for example, the substance that produces foam when making tea is called "tea saponin", which is a type of saponin. Some of the foam produced by squeezing juice, brewing coffee, boiling soy milk, cooking porridge, etc., is also harmless to health and can be eaten with confidence.

The main reasons for boiled shrimp to foam are the following two points:

1. The calcium, protein, minerals and other elements rich in shrimp skin are easy to precipitate and dry when boiled in hot water, and these precipitates are white foam floating on water.

2. The residual blood in the shrimp tissue, oil and impurities, and the white foam belong to the impurities discharged from the shrimp body.

It is normal for shrimp to have white matter in the water after it is boiled, and it is harmless to the human body.

Boiled shrimp has white foam, mainly in its original state, and the main reason is the following two points:

1. The calcium, white matter, minerals and other elements rich in shrimp skin are easy to precipitate when boiled in hot water, and these precipitates are white foam floating on water.

2. The residual blood, oil and impurities in the shrimp tissue, and the white foam belong to the impurities discharged from the shrimp body.

After the shrimp is boiled, it is normal for there to be white sails in the water, which is harmless to the human body.