Is lobster a sea shrimp?

The lobster bought in the general vegetable market is

crayfish

abstract

growing environment

artificial insemination

manufacturing method

Select processing method

Nutritional analysis

food therapy

Cooking instruction

Suitable crowd

taboo

further processing

Capture method

The difference between lake shrimp and ditch shrimp

Parasite problem

Overview of alien invasive species

growing environment

artificial insemination

manufacturing method

Select processing method

Nutritional analysis

food therapy

Cooking instruction

The difference between lake shrimp and ditch shrimp: parasitic problems, alien invasive species

[Edit this paragraph] Overview

Species name Procambarus clarkii Chinese name crayfish Latin name Procambarus clarkii English name red swamp crayfish, red swamp crayfish is a lobster-like crustacean that lives in fresh water. Its scientific name is Procambarus clarkii, also known as red crayfish or freshwater crayfish. Northeast China is called Lashou. Taxonomically, the status of Procambarus clarkii is: Arthropoda, Crustacea, Decapoda, Reptiles, Enterobacteriaceae, Procambarus clarkii. Crayfish is native to Louisiana in the southern United States. 19 18, Japan introduced crayfish from the United States as bait for raising bullfrogs. During World War II, crayfish was introduced into China from Japan, and now it has become an important freshwater shrimp resource in China, widely distributed in the middle and lower reaches of the Yangtze River. The protein content of crayfish is relatively high, accounting for about 16%-20% of the total, and the fat content is less than 0.2%. The contents of trace elements such as zinc, iodine and selenium in shrimp meat are higher than those in other foods. But a very important nutrition of crayfish may be overlooked by many people, that is astaxanthin, which mainly exists in the yellow of shrimp head and the red substance on shrimp shell. Most cooking methods may be lost, because astaxanthin is a strong antioxidant, so it is easily oxidized. In addition, crayfish can also be used as medicine, which can eliminate phlegm and relieve cough and promote postoperative wound healing.

[Edit this paragraph] Growth environment

From June to August every year, crayfish is the most "plump" time, and it is also the best time for people to catch and enjoy it. Green, shallow beach, this water area is where Lao Gan often catches lobsters. Shrimp farmers say crayfish like to live in clean places, such as sewers, where crayfish will not grow up. Why can scarlet crayfish survive and reproduce in dirty mud, while reddish prawns are not easy to survive even in clear water? The graphic study of crayfish proves that the astaxanthin content in the body is positively related to its ability to resist the harsh environment, that is, the higher the astaxanthin content in the body, the stronger its ability to resist the harsh environment. The content of natural astaxanthin in Bordeaux crayfish is several times that of prawn. Therefore, crimson crayfish can survive and reproduce in dirty mud, while reddish prawns are not easy to survive even in clear water. The survey shows that the rumor that crayfish grow better in the dirtier place is unfounded.

[Edit this paragraph] Artificial farming

Crayfish are omnivores, mainly eating plants. Small fish, shrimp, plankton, benthos and algae can all be used as its food. The breeding ability of crayfish is not strong, and crayfish breed 1 time a year. Shrimp farmers say that he can catch three or four hundred Jin when he is alone at most, but there are thousands of shrimp farmers like him in Dongting Lake waters. Every day, about 30 tons of crayfish are sent from Yuanjiang market to all parts of the country.

[Edit this paragraph] Production method

Rinse it first, soak it in cold water for an hour or two, and then remove the head, breastplate, head and cheeks of the shrimp. Next, take the shrimp sausage out of the tail fan. After cutting the shell of the crayfish abdomen, finally, scrub the crayfish comprehensively. As for cooking methods, it depends on personal preferences, and so on. Tip: Shrimp farmers know the habits of crayfish, and the method of making crayfish is scientific, which can be used for reference.

[Edit this paragraph] Select the processing method

There are already many frozen products of crayfish or shrimp tails of crayfish ready for sale in the market. Are these products fresh? Phenomenon 1: Some shrimp vendors pinch their heads and leave their tails as frozen products to sell. Phenomenon 2: In some markets, shrimp vendors are selling dead crayfish. Tip: Be careful when buying and eating frozen crayfish or prefabricated shrimp tails of unknown origin. Because these products may not be very fresh. In order to let everyone enjoy crayfish more healthily, suggestions: suggestion 1: make crayfish by yourself. It is suggested that crayfish should be soaked in clear water for two to three hours, then washed clean and cooked at high temperature before eating. Recommendation 2: Because the protein content of crayfish is high, and protein will do great harm to human health after decay, it is suggested that crayfish must be cooked and eaten once. However, don't eat too much crayfish, because eating too much protein can easily lead to indigestion. Suggestion 3: Because it takes time to brush and cook crayfish, crayfish in most restaurants are prepared in advance. Before eating crayfish, it is best to look at the body of the fried crayfish. If the tail is curled, it means it was alive before it was put into the pot. If the tail is straight, it means that the shrimp has died before it is put into the pot. Remember, dead crayfish can't be eaten.

[Edit this paragraph] Nutritional analysis

1, shrimp is nutritious, soft and easy to digest, which is an excellent food for people who are weak and need to be nursed back to health after illness; 2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction. 3. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women; Scientists at Osaka University in Japan recently found that astaxanthin in shrimp can help to eliminate the "jet lag" caused by jet lag.

[Edit this paragraph] Therapeutic effect

Shrimp is warm and sweet, and enters the liver and kidney meridians; Shrimp has the effects of tonifying kidney and strengthening yang, promoting lactation and resisting toxicity, nourishing blood and solidifying essence, removing blood stasis and toxic materials, invigorating qi and strengthening yang, dredging collaterals and relieving pain, stimulating appetite and resolving phlegm. It is suitable for patients with impotence due to kidney deficiency, nocturnal emission, premature ejaculation, galactorrhea, muscle pain, hand and foot convulsion, itching all over the body, skin ulceration, physical weakness, neurasthenia, etc.

[Edit this paragraph] Cooking instructions

The crayfish is red and soft, and the dragged shrimp is not fresh. Try not to eat it, and the deteriorated shrimp is inedible. Pick the shrimp line on the back of the shrimp and don't eat it. The most important thing is to choose crayfish. The best time for crayfish is from May to 10. It is yellow all over, full of meat and fat, and even the three sections on its big claws are elastic teeth from beginning to end. See if crayfish is clear water or muddy water. Look at the back, bright red and clean, acceptable. Then look at the fluff on its abdomen and the hair on its claws. If it is white and neat, it is basically raised in clear water. After all, crayfish eat humus corpses, and bacteria and toxins will only accumulate in the body, so try to buy lobsters that have just grown up. They are too small, after all, they have no taste. This requires you to look at the color of your skin. Old lobsters are red, black or red with metal gray, while young lobsters are bright and have a natural and healthy luster. Just touch its shell with your hand, it's hard and hard, and it's old. We just change the shell when we grow up, so we want to buy a soft shell. How to clean and trim crayfish In fact, the lobster in the hotel only covers up its fishy smell with thirteen incense and other heavy flavors. They may not clean lobsters correctly to save time, and it is more likely to make them look complete and beautiful. 1, cut off most of the split shells, and then use scissors to pick up the black rustling stomach sac on the exposed head and back; 2. Cut off the shell from both cheeks, and then cut off the beard obliquely; 3. Pull the tail nail in the middle of its tail by hand, pull it with the trend, and pull out the black intestines; 4. Cut a knife vertically on the back, which is more delicious (this move is dispensable, depending on your skills and hobbies); 5. Brush it with a toothbrush under tap water, up and down, left and right. Note: Be careful not to wash the shrimp yellow! Then drain the water. Food and drug supervision departments in Shanghai and other places have found out that stall owners in some aquatic products markets use the so-called "shrimp washing powder" shrimp for decontamination. "Wash shrimp powder" has different components, some are alkaline substances, some are citric acid and sulfite, and the latter two components are legal food additives. However, there are still many ingredients in "washed shrimp powder" that will bring hidden dangers to consumers' health and even cause cancer. So, they are all bought from the market. Cooking method Ingredients: spring onion, ginger, garlic, pepper, dried pepper, fennel, fragrant leaves, cinnamon, vegetable oil, Shaoxing yellow wine, soy sauce, salt, sugar, black pepper and monosodium glutamate; Spicy crayfish cooking method: 1, it is best to use a large iron pot, which can be fried much more. Generally, no one cooks lobster in a small dish; 2, the pot is hot, put more oil, because this dish is mainly fried, there is not much oil, it will be burned out soon, how to do it? 3. Knot the onion, slice the ginger and garlic, stir fry, and then add dried spices such as pepper and dried pepper. Pepper has to be cut to taste; 4. Put the shrimp in the pot, stir fry over high fire, pour in a spoonful of yellow rice wine, add salt after 1 min, which will be delicious. Just keep frying, add soy sauce and sugar, fry again, drain half a bowl and cover it; 5. After three or four minutes, open the lid, clip out the onion knots, and put monosodium glutamate, pepper and shallots into the pot. What are you waiting for next? Catch the lobster while it's hot. Shrimp is delicious and spicy, and you can't forget it once. June is the season when crayfish begin to taste delicious food. Before May, the shells of crayfish were empty, but their meat was not real. Chongqing said: "There is no way to start." After June, under the catalysis of temperature, crayfish began to be full, compact and delicious. Tell everyone in the group that the comrades expressed their serious agreement and I was the first to speak. There are many ways to fry crayfish, which are very popular in many parts of the country. Ma Xiao, which is popular in Beijing, is a variety of Sichuan hot pot. The popular roasted shrimp balls in Wuhan are a bit like an extension of barbecue. Thirteen-fragrant crayfish, which is prevalent in Jiangsu, has a wide influence. On the whole, thirteen-spice crayfish popular in Jiangsu is the most scientific, thorough and delicious. The upper and lower stages of crayfish are found in all places except Jiangsu. As for Ma Xiao in Beijing, although there is still the first stage left, the popularity of this practice is wider than that of Jiangsu. In fact, most people who go to the front section feel that the front section is polluted and there is no meat to eat. In fact, only eating the pure meat behind the lobster can only be considered as eating 50% of the lobster. The remaining 50% is in the head and consists of two parts. First, shrimp yellow, high protein, it is a pity to abandon it. The second is the irresistible soup contained in the firing process of the head. Sucking delicious soup while eating crayfish is also an important part of tasting crayfish. Therefore, how to eat the essence of crayfish completely under hygienic conditions is an urgent problem to be solved at present. Even at present, the practice of using the front part of it needs to be further improved in the health link. I summed up a set of crayfish practices, which can naturally solve the irreconcilable problem between the two.

[Edit this paragraph] Suitable for the crowd

Generally everyone can eat it. 1. Suitable for patients with impotence due to kidney deficiency, male infertility and weakness of waist and feet; Suitable for children with measles and chickenpox; Suitable for middle-aged and elderly people with calf cramps caused by calcium deficiency; 2. Patients with chronic diseases should not eat shrimp when they get angry; Elderly people with allergic rhinitis, bronchitis and recurrent allergic dermatitis should not eat shrimp. Shrimp is a kind of animal hair, which is not suitable for people with scabies.

[Edit this paragraph] Taboo

Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.

[Edit this paragraph] Deep processing

When crayfish are used to process shrimp, shrimp balls and whole-limb shrimp and eaten directly, 70% to 80% of them (mainly shrimp heads and shells) have been discarded as waste, and the real consumption ratio is only 20%-30%. According to experts' analysis, there are nearly 100 kinds of high value-added products derived from deep processing and comprehensive utilization of crayfish, mainly chitin, protein and calcium carbonate. Using biochemical high technology, 200 kg of protein, 70 kg of chitin and 200 kg of calcium carbonate can be produced per ton of shrimp (shrimp head and shrimp shell), and nearly 500 kg of derivative intermediates can be produced by meter, and chitosan can be formed by chitin reprocessing. The deep processing of chitosan mainly produces glucosamine hydrochloride (international market price of 30,000-40,000 US dollars/ton), sulfate, chitosan oligosaccharide (international market price of 500-2 million US dollars/ton) and astaxanthin (international market price of 7,000 US dollars/kg), which are widely used in biological, pharmaceutical, food, chemical and other industrial fields. Through deep processing, the value of each ton of shrimp shell can be increased by10-100 times [1] compared with that of simply selling fresh shrimp.

[Edit this paragraph] Fishing method

June, July and August are the best seasons to catch crayfish in Dongting Lake every year. In late August, as the temperature of the lake dropped, crayfish began to dig holes at the bottom of the lake or on the shore, waiting for the next summer. At this time, the shrimp catching on the lake has gradually reached a low point, while the number of people catching shrimp in the river ditch has increased. The tools for catching shrimp in the river ditch are very simple. Shrimp farmers usually only need a shovel to dig shrimp and a glove to catch shrimp. Shrimp farmers say that the water in the cave is very clean, just like the growing environment of eels and loaches. The hole dug by crayfish is generally between 1.5 and 2 meters. When it gets cold in autumn, it is more difficult to dig crayfish in the river ditch, which is only six or seven kilograms a day. The investigation shows that due to the cold weather, the time suitable for catching shrimp in the river ditch is very short. And there is not much economic benefit. Therefore, most of the crayfish currently on the market are crayfish caught in the lake area.

[Edit this paragraph] The difference between lake shrimp and ditch shrimp

When we asked about the difference between lake shrimp and ditch shrimp, Lao Gan, a shrimp farmer, made a comparison between lake shrimp and ditch shrimp. The crayfish raised in clear water are bigger, the shrimps in the lake are lighter and redder, and the shrimps in the ditch are darker. Tip: Because of the different growth environment of crayfish, it is recommended to eat crayfish produced in the lake area. The crayfish produced in the lake area are characterized by bright colors, large individuals and consistent head and trunk proportions. At present, crayfish sold in China's market are mainly produced in Dongting Lake, Poyang Lake, Honghu Lake and Hongze Lake. Taking Dongting Lake as an example, the daily output in peak season is about 30 tons, and it is about 3,600 tons in four months in 5678. Together with other lake areas, the total output of these main producing areas in peak season is about 1.7 million tons. This is basically the same as the current annual consumption of 20,000 tons of crayfish in China. Because of the high content of protein in crayfish, the content of trace elements such as zinc, iodine and selenium in shrimp meat is also higher than other foods. And it tastes good, so crayfish have been very popular in many cities in recent years. Some places even set off a "red storm" of summer catering. But our reporter also has some concerns, because the situation in some crayfish-producing waters is not optimistic. When investigating the waters of Dongting Lake, we found a stone tablet standing in Yuanjiang aquatic products trading market, which said, "There is schistosomiasis here, so it needs to be protected when entering the water." So if crayfish live in such waters, is it possible to become a parasitic host of schistosomiasis? To this end, we visited Yuanjiang Health and Epidemic Prevention Bureau. The director told us that Schistosoma japonicum is only parasitic among snails, and there is no evidence that Schistosoma japonicum is parasitic among crayfish. But experts also confirmed that crayfish is indeed the intermediate host of paragonimiasis.

[Edit this paragraph] Parasite problem

Crawfish is the second intermediate host of Paragonimus westermani (Paragonimus westermani). Data came from Parasitology-People's Health Publishing House.

[Edit this paragraph] Alien invasive species

Procambarus clarkii is the most widely distributed invasive species among crustaceans. Procambarus clarkii has an absolute competitive advantage in the local ecological environment because of its omnivorousness, fast growth and strong adaptability. Its feeding range includes aquatic plants, algae, aquatic insects and animal carcasses. When food is scarce, they also kill each other. Procambarus clarkii can endure the dry season as long as four months, and can also adapt to the brackish water environment where bitter and salty water meet at the estuary. In rainy season, Procambarus clarkii can migrate for several kilometers to find new habitats. When feeding, you can use its strong claws to cut off the tender stems of plants; In recent years, Procambarus clarkii has become an important economic breed in China. In the process of commercial farming, it is necessary to guard against escape, especially entering the original ecological water body with few people. Its destructive harm to the ecological competitive advantage of local species has been widely reported in the world, which should arouse our great attention.