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It should be allergic to lobster, if it is accompanied by itching, and the red spot area is constantly expanding, you must go to the hospital for timely treatment, if it is not serious, you can take medicine, if it is serious, you need to take a drip.
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This is because of the allergic reaction to crayfish, some people can't eat seafood and other foods, which can cause allergic reactions, red spots all over the body, and you have to go to the hospital for examination.
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That's allergies, is it still a little itchy, then go to the hospital to see, pay attention to eating in the future, don't eat what you can't eat.
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It is an allergy symptom, take some anti-allergy medicine, be more careful about dietary allergies, don't touch allergic things again, and protect your body by yourself.
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A large part of the seafood allergy is caused by eating crayfish, or it is an allergic reaction caused by collision with other different foods.
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That should be a sign of allergies, but some people are born with an allergy to seafood, as long as they go to the hospital in time, they will be fine.
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It is very likely that it is a seafood allergy and you need to go to the hospital for treatment, some allergies may be life-threatening, so it is better to go to the hospital to check it out in case.
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It should be allergies, this disease is caused by the body's low immunity, and the toxins in the blood cannot be discharged in time.
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It should be that when the crayfish allergy first appears, it may not be obvious, but it should be carried out in time, otherwise it will have a great impact.
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1. In the shells of shrimp and crabs, there is a bright red pigment. The pigment proteins in the organism are denatured when they are heated, and the pigments that were originally bound to the proteins "escape" out, revealing the red color. In addition, after death, shrimp and crabs, due to the denaturation of proteins in the body, the pigment escapes, and the shell will also turn red.
2. The chemical name of this pigment contained in shrimp and crabs is ketocarotenoids, which are the main components of the pigments contained in animals such as "shrimp and crabs". The body color of living crustaceans varies depending on the species and the environment, but no matter what the body color of the living "shrimp soldier crab" is, as long as it is soaked or heated with formaldehyde, it will also turn red.
3. If the red shell of the crab is immersed in a chemical called acetone, this pigment will dye the acetone into a beautiful orange red, and the shell will fade and become lighter. Later, someone isolated this pigment from lobster eggs and called it astaxanthin. Astaxanthin-containing animals are not only shrimp and crabs, but many crustaceans also use astaxanthin to dress themselves.
Some small shells mainly contain fenocyanins, and some crabs contain pterenthin. These pigments, including astaxanthin, have a similar structure to carotene, and they are abundantly and widely distributed in nature.
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Lobster and crab turn into a mouthful of water when cooked, but why do they turn color when cooked?
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Because shrimp, like crabs, have many pigments in their shells, most of which are blue-black. However, when cooking, due to the high temperature, almost all the pigments are destroyed, leaving only the red pigment that is not afraid of high temperatures, so the shrimp or crab will turn red when cooked.
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A typical crustacean will have an exoskeleton that transitions from blue-green to light gray, sometimes brown or olive-green, with a hint of red on it. There are some exceptions, like blue and yellow lobsters and crabs. The exoskeleton is made up of a number of pigments, including a carotenoid called astaxanthin, which is responsible for the red color of lobsters and other species.
Salmon also has a red color because of astaxanthin).
At normal temperatures, when they're alive (i.e., before you put them in boiling water or put these poor guys on the grill), astaxanthin isn't visible because they're covered by other protein chains, so what we see is a blue-gray or brownish-green color.
The high temperature destroys the protein shell, but the carotenoids and astaxanthin remain stable. So when you're roasting crabs, lobsters, or other of their kind, the heat destroys all the plain colors and only astaxanthin remains, which results in the very bright red lobsters and crabs, or orange-red crayfish that we see when cooking.
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Well, yes, it's red itself, isn't it?
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1. Lobsters are cold-blooded creatures, and the blood of lobsters is generally light gray. The green blood is mostly insects, the red blood is mostly homeothermic, and the rare light gray blood is mostly aquatic animals, such as shrimp and crabs.
2. The lobster family includes 11 genera: Panulirus, Jasus, Justitia, Linuparus, and Nupalirus.
3. There are about 46 species of lobster genus Palinurellus, true lobster genus Palinurus, blunt lobster genus Palinustus, projasus, swimming lobster genus Puerulus, and Tasmanian lobster genus Sagmariasus.
4. The cephalothorax of lobster is thicker, the shell is hard, colorful, the abdomen is short, the body length is generally between 20 and 40 cm, and the weight is up and down kilograms, which is the largest type of shrimp.
Spicy crayfish can be made.
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The lobster feeding method is as follows:1. Breeding facilities. Breeding lobsters should build ponds with flat bottoms, good water storage and sufficient water sources, with an area of 4-10 acres, and the water depth should be kept in the range of 1 meter to meters, and during the breeding period, plastic film should be used to build protective nets along the edge of the pond to avoid lobsters escaping. >>>More
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Crayfish is not recommended to be eaten overnight. Crayfish is rich in protein, protein is easy to denature, may produce protein degradation substances during the overnight period, may damage the human liver, gastrointestinal and other organs, eating overnight crayfish may cause diarrhea, abdominal pain and other symptoms. Crayfish also contain high levels of purines, and if consumed too much, it may aggravate the uric acid content in the body, causing gout or aggravating gout.
Vinegar + salt: When cleaning lobsters, we need to choose the right cleaning supplies, at this time, you can put the carefully selected crayfish in water mixed with vinegar and salt to soak for 15 minutes, forcing the lobster to spit out the dirt on the cheeks. After soaking, the crayfish is basically very clean, at this time rinse with clean water 3 times, and it can be sent to the kitchen. >>>More