Winter seafood to pay attention to what issues
Autumn and winter is the season of high-yield seafood, so that people eat quickly. However, with respect to delicious seafood, we must pay attention to the details of its diet while eating, so that we can truly eat delicious food, eat with confidence and eat well. Here's a quick look at the experts at PClady.
How much nutrition does seafood have?
(1) Fish, shrimps, crabs, etc. are rich in protein, the content can be as high as 15% to 20%, shark's fin, sea cucumbers, scallops and other proteins in more than 70%. In addition, the essential amino acid composition of fish protein is similar to meat, which is a high quality protein;
(2) The fat content of fish, shrimps, crabs, etc. is very low, mostly 1% to 3%, and mostly composed of unsaturated fatty acids, easily digested, hard to cause arteriosclerosis;
(3) Fish fat contains extremely rich vitamins A and D, and is particularly rich in fish liver. Fish also contains a certain amount of niacin and vitamin B1.
(4) Marine plants such as kelp and seaweed are also rich in iodine and iron.
Seafood is the food most likely to cause enteritis and dysentery. This is mainly due to the fact that various types of seafood may be transported over long distances after being salvaged from the sea. Deaths of varying amounts may occur. Its own excreta can react chemically, produce toxins, and produce large amounts of dysentery bacilli. In addition, crabs, various kinds of shrimp, snails and shellfish are also very dirty. Their excrement is often hidden deep inside the shell and is difficult to clean. If the heating time is not enough for cooking, the bacteria can not be completely killed. After a lot of people eat, it can easily cause dysentery. Therefore, to prevent acute enteritis and dysentery caused by seafood, we must prevent the disease from entering the mouth. When cooking seafood at home, we must pay attention to the following points:
1, before buying, you must first ask the origin of seafood, sources, do not want to be cheap.
Second, we must observe whether the fresh seafood, but also observe the color of the seafood itself is pure, carefully smell the smell and stench.
3, go home to wash seafood is also very important, the best seafood first soaked in the basin, add a little salt, so that the body spit slowly out, excretion. Change the water several times until the water is clear.
4, when processing seafood, can not just fresh, open the pot to go fishing, generally 20 minutes after the pot to kill bacteria completely.
4 points to taste seafood at the seaside
1, try not to eat seafood. Eating seafood that is not heated, such as “deep crabs,†“raw sea urchins,†“soy sauce, marinated seafood,†must be prudent. When eating sashimi, you must also ensure the freshness and hygiene of the fish.
2, when eating seafood, pay attention to whether the seafood is clean, fresh, whether thoroughly heated, cooked steamed. The bacteria in seafood are relatively heat-resistant and can be killed at temperatures above 80°C. In addition to the bacteria in the water, parasite eggs, as well as pathogens and virus contamination from processing, may also be present in seafood. If there is odor or half life, stop eating immediately.
3, seafood is generally cold and negative foods, so when eaten, it is best to eat together with ginger, vinegar and other seasonings. Ginger is hot, and the same food as seafood can neutralize coldness to prevent physical discomfort. The raw garlic and vinegar have a good bactericidal effect, and they also played a certain role in killing some of the residual harmful bacteria in seafood. 4, should take their own preparation before berberine, norfloxacin anti-inflammatory drugs.
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