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Several taboos on seafood

01 Bacterial pathogens in seafood are mainly Vibrio parahaemolyticus, which have strong heat resistance and can be killed only when the seafood is not cooked well. In addition to bacteria in water, parasite eggs and pathogens and viruses contaminated by processing may also be present in seafood. Generally speaking, boiling in boiling water for 4-5 minutes is considered as complete sterilization. Therefore, in eating "drunk crab", "raw sea urchin", "soy sauce marinated seafood" and other non-heated Cooking Seafood must be prudent, eating raw fish fillets should also ensure the freshness and hygiene of fish.
02 Dead shellfish pathogen toxin multi-shellfish itself carries a relatively high amount of bacteria, protein decomposition is fast, once they die, they will multiply a large number of pathogens, produce toxins, and the unsaturated fatty acids contained in them are also prone to oxidative rancidity. Fresh shellfish also produce more amines and free radicals, which pose a threat to human health. Live shellfish can not be stored at home for too long after purchase. Cook as soon as possible. People with allergic constitution should pay special attention to it, because sometimes allergic reactions are not caused by seafood itself, but by substances in the process of seafood protein decomposition.
03. Seafood beer and gout are better not to drink beer when eating seafood. Seafood such as shrimp and crab will form uric acid after metabolism, and excessive uric acid will cause gout, kidney stones and other diseases. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body. Therefore, when eating seafood in large quantities, do not drink beer, otherwise it will have adverse effects on the body.
Seafood fruits and seafood products such as fish, shrimp and crab are rich in protein and calcium. Fruit contains more tannic acid. If you eat seafood immediately, eating fruit will not only affect the absorption of protein, but also combine calcium in seafood with tannic acid in fruit to form insoluble calcium, which will stimulate the gastrointestinal tract and even cause abdominal pain, nausea, vomiting and other symptoms. It's better to eat it at intervals of more than 2 hours.
05. The reason why tea is not suitable for seafood after eating seafood is similar to the reason why fruit is not suitable for seafood. Because tea also contains tannic acid, it can also form insoluble calcium with calcium in seafood. Eating seafood before or after eating seafood will increase the chance of combining calcium with tannic acid. Therefore, it is better not to drink tea when eating seafood. Similarly, it is also best to interval more than 2 hours.
06. Iced shrimp should not be burnt in vain to eat any seafood. Only in a highly fresh state can it be made into steamed, white burnt and other dishes. Unlike meat, aquatic seafood contains many cold-resistant bacteria, and proteins break down very quickly. If put in the refrigerator for a long time, the bacteria content of the shrimp body increases, and the protein has partially denatured, resulting in amine substances, which can not reach the taste, flavor and safety of live shrimp in any way, and of course, it is not suitable for white burning. However, the frozen shrimp can be cooked or fried at high temperature, and it can also present delicious oh.

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