The reason why the crayfish shell is hard, why some crayfish have hard shells and some are soft is b

There are many reasons why crayfish shells are hard, and here are some possible factors:

1.Excessive density: crayfish farming is often self-breeding, many farmers are greedy, or inexperienced, resulting in too many shrimp seedlings and too high density. Not only will this cause the crayfish to grow slowly, but it can also cause the crayfish to attack each other, which will make the crayfish shell hard.

2.Malnutrition: insufficient feed feeding, crayfish nutritional deficiencies.

3.The habitat environment of crayfish is poor: such as the water level is too shallow, the water temperature is too high, the water quality is not good, and the aquatic weeds are scarce.

4.Germplasm reasons: crayfish have the problem of inbreeding, resulting in germplasm degradation, the individual is getting smaller and smaller, and the breeding process is to take the way of catching large and keeping small, so that the quality of broodstock can not be guaranteed.

It is recommended that farmers thoroughly clean the pond every 3 years, clear all the lobsters in the pond without leaving a single one, replace the new broodstock in the next year, or introduce a certain number of large-sized lobsters from farmers in other places around September each year as broodstock.

5.Water quality reasons: poor water quality, such as pH value is too high or too low, ammonia nitrogen or nitrite exceeds the standard, etc.

The above are some of the possible reasons why crayfish shells are hard, I hope it can help you.

The lobster shell is hard because the lobster has been shelled for a long time, and the horn has hardened, and the shell will not be very hard when we generally go to the shrimp to eat shrimp, this is because the shrimp that has just been shelled is generally selected for cooking. The hardness of the shell is not altered by the outside world.

Crayfish is a very delicious river fresh, steamed, garlic paste, braised in oil and so on. When we eat crayfish, we can often encounter shrimp with very hard or soft shells, and some of the hard-shelled shrimps are very difficult to bite, which is actually because of the growth process.

Why do crayfish have hard shells and some are softThe hard and soft shell of a crayfish is mainly related to its growth process. The shell is very soft, indicating that the shell is often shed, and the environmental conditions in which this crayfish lives are relatively good, so it sheds its shell quickly and can grow quickly. But because of repeated shelling, it takes a long time for the crayfish soft shell to harden, but the crayfish can be put on the market after a while, so the shell will be softer.

There are more of these green shells, which are more convenient to eat, and are generally produced in Jiangsu and Hubei.

On the contrary, if the shell is very hard and the pliers are large, this kind of shell is generally not shelled for a long time or has not been shelled yet. This is because the growth environment is not good, the crayfish appear self-protection consciousness, take the initiative to reduce the frequency of shelling, and the shell will become thicker and harder. Some very hard red-shelled crayfish are called "small steel shrimp" or "little old man", because the shell is hard, so it is not easy to absorb the flavor when cooking.

Shrimp with a small age and a shrimp shell that is more cyan are called green shrimp; When the crayfish grows to a certain number of days, it will turn red due to the gradual precipitation of the pigment in the shrimp shell; Crayfish farmed in places with clearer water and less silt have cyan shells, while crayfish farmed in places with more dirty water and more silt have red shells. It is not available in many quantities and is relatively rare, but it is a little more expensive than the red-shelled one. Generally speaking, the shell of the blue-shelled crayfish is slightly light grass green, the texture is softer, and the back shell is a little thinner.

<> after a busy day, make an appointment with three or five friends to order a ** crayfish, and then have a few bottles of beer to catch up and chat, if there is a breeze at night, it will be more comfortable. Green shrimp, green and red shrimp, medium red shrimp and big red shrimp, the color of these four shrimps is different, in fact, it is the performance of crayfish molting in different periods, the heavier the color, the older the crayfish, the harder the shell, the fuller the meat, and the larger the size of the shell of the red shrimp is harder, which also represents the different vitality of the two colors of shrimp. Green shrimp are less likely to survive than red shrimp.

Under the condition of reasonable feeding and good growth environment, most of the adult shrimp grown are green shells. When the water temperature is high and the crayfish are in normal condition, the adult shrimp will be red.

The claws are not as big as the red shell, but the tail is slightly larger than the red shell, and the overall size is slightly smaller than the red shell. The crayfish shell is red, hardened, and will no longer be shelled, commonly known as iron shell shrimp, which is smaller, less meat, hard shell, poor quality, and cheaper on the market. The green-shelled crayfish not only has a thin shell and is easy to peel, but also has a full flesh.

Secondly, in terms of taste, the shrimp meat of the green shell crayfish is more tender and easier to taste. The varieties of crayfish with green shells are better than those with red shells, and the waters of the breeding environment are also better, so the price will naturally be higher. The crayfish simmered over small and small heat in the middle and middle schools has an endless aftertaste, never get tired of eating, sometimes eating crayfish can also cure colds for some people, lobster is a beauty product, which contains astaxanthin.

The hard shell is better, because the crayfish with a hard shell is relatively full, and many experts believe that its nutritional value is relatively high, and such a crayfish represents that it is fresher.

The shell of the crayfish is the harder the better, and the shrimp meat inside the crayfish with a hard shell will be more tender.

No, if the shell of the crayfish is hard, it means that the meat inside is older, and this kind of meat is not very tasty.

No. The shell has nothing to do with the meat. We eat the shrimp meat inside, and the deliciousness of the crayfish is also related to the method of production.

Observe the skin color and tell if it is an old lobster or a green lobster. In general, buy crayfish with harder shells. This type of crayfish is meant to be relatively fresh. It tastes hard and tender, but the softer ones may not be as fresh.

There are several reasons why the crayfish shell is soft, first, the growth environment, the crayfish live in a better environment, often shelling, part of the shell is not hard to be put into the market, second, just born, the newborn crayfish has not completely faded the shell, third, soft shell disease, usually manifested as crayfish shell soft vitality is poor.

If the shell of the crayfish is thin, the appearance color is not red or gray, the movement of the crayfish is poor, the foraging is not vigorous, and the coordination ability of various parts of the body is poor, then it is very likely to suffer from soft shell disease. Crayfish suffering from soft shell disease will have reduced resistance, have higher requirements for the external environment, and may lead to death if accidentally infected with other diseases.

The soft shell of the crayfish is not necessarily not fresh, the crayfish needs to fade several times in their life, each time it is a new new shell, and then the old shell is removed, and soon the shell of the lobster, the shell will be relatively empty, the crayfish will slowly grow up to make up for these vacancies, so the ruler Nianchang was caught in this period of time to sell crayfish in the old market, and the shell will be relatively soft to the touch.