The nutritional value of Phi shrimp

Phi Phi shrimp, scientifically known as "shrimp puffer", also known as crawling shrimp, belongs to the order of arthropods, crustaceans, sub-classes of soft genus, suborders of prawns, and the order of the mouth and foot (one suborder under this subclass). Four families: Shrimp, Shrimp, Shrimp, Shrimp, Shrimp and Shrimp. Commonly known as Pipi shrimp, shrimp dumplings, shrimp male camel, shrimp, clams shrimp, clam shrimp. The only suborders in the sub-classes are Moxampaea. In addition to the fossils of the ancient pupae, the current species is divided into 4 superfamilies: Shrimp, Shrimp, Shrimp, Shrimp, and Smilax Shrimp Scorpion. It is all marine. Prawns originated in the Jurassic of the Mesozoic more than 300 species. The vast majority of species live in tropical and subtropical regions, and a few occur in temperate regions. There are species in China's coastal areas and the South China Sea has the most species. More than 80 species have been discovered.

Shrimp is a nutrient-rich, fresh and tender seafood food. The meat has more moisture, the meat is sweet and tender, light and soft, and there is a special and attractive flavor. The spring of each year is the season of spawning and it is best to eat at this time. The fattened shrimps are filled with fat in their brains. The meat is very tender and delicious, but unfortunately the shells are less meaty. But its protein content is as high as 20%, fat 0.7%, as well as vitamins, inosinic acid, aminopropionic acid (The editor is advised to consult the data carefully. Alanine is one of the 20 natural amino acids that can be used as a nutrient, but aminopropionic acid, Its structure is different from that of alanine, which will cause their biochemical effects to be different, whether it can be used as a nutrient component, and the authors should consider the nutrients needed by the body. The shrimp is warm and sweet. There is nourishing kidney, through milk detoxification effect.

The shrimp is delicious and the sexually mature individual is full of nutrient-rich gonads throughout its abdomen. It has burrowing properties, which can not only withstand the cold weather, but also reduce the losses caused by typhoons and other disastrous weathers; it also has strong resistance to diseases. Exceeding the advantages of other cultured species, it can be used as an important species in the screening of new breeds. It has been determined that the dry weight of the shrimp carcass body contains 72.12% of protein, 7.88% of fat, 7.91% of ash, 0.38% of calcium, and 2.21% of phosphorus. The content of amino acids is comprehensive, the composition is reasonable, and it is easily digested and absorbed by the human body, especially lysine and other essentials. Due to the high amino acid content, which is rich in glutamic acid and glycine, the taste of the food is delicious. Due to the low natural resources and the overfishing of marine fishery resources, the resources of the shrimp and shrimp have been severely reduced. In addition, shrimps, scallops and other species have suffered serious farm diseases in recent years, which has caused aquaculture landslides, and artificial catching of shrimps and oysters has failed to meet market needs, causing their prices to rise. Therefore, research on the artificial breeding and breeding techniques of Shrimp Shrimp, and the development of this new breed will produce significant economic, social and ecological benefits.