Crayfish is native to Louisiana in the southern United States, carrion feeders, with the early 20th century, foreign cargo ships pressurized water and other biological invasive pathways into the territory of China.
Due to natural enemies in the natural world in the scope of our country has not been formed, after decades of proliferation, has formed a national most common freshwater economic shrimp, widely distributed in the middle and lower reaches of the Yangtze River in various provinces and cities. Crayfish body protein content is high, accounting for about 16% -20% of the overall fat content of less than 0-2%, shrimp meat, zinc, iodine, selenium and other trace elements content is higher than other foods.
However, crayfish has a very important nutrition may be many people have overlooked, that is, astaxanthin, mainly in the shrimp head of the shrimp yolk and shrimp shells on the red material, most of the cooking methods may be lost, because astaxanthin is a very strong antioxidant, and therefore easy to oxidize away. In addition, crayfish can also be used in medicine, can dissolve phlegm to stop coughing, and promote post-surgical wounds raw muscle healing.
China did not produce crayfish in the past, crayfish should be in recent decades by the United States borrowed Japan into our country. However, in addition to our country, Japan, the United States and other countries are indeed rarely used for food crayfish, the main use of crayfish in the Japanese country is to clean up river corruption, it is a very good tool for river cleaning, and will not bring secondary pollution.
2. When did the Chinese start eating crayfish
In the 1930s, some Japanese biology enthusiasts brought crayfish to the Chinese coast, first in Nanjing natural reproduction expansion, in 1974 into Hubei.
In the generally popular rumor about the Japanese brought crayfish to China is this:
The Japanese biochemical troops in China because they had to deal with a large number of corpses, the crayfish after a series of genetic modification, turned into crayfish, transported to the Japanese military station to serve as a body of water cleaning work.
First of all, the inhumanity of the invading Japanese army at that time was well known, so how could he still think of disposing of corpses in such an environmentally friendly way?
Secondly, this statement is the most implausible place, until 1953 Watson and Crick discovered the double helix structure of DNA, and to the 1970s mankind began the application of DNA recombination technology research, then the invasion of the Japanese army how could have such technology, but also on the crayfish genetic modification?
In fact, the crayfish brought to China by the Japanese at that time were still prepared as bait for bullfrogs.
In fact, there were originally four original authentic crayfish in China: the Northeast black crayfish, Nanjing black crayfish, Shi's proposed crayfish and Korean black crayfish. And "foreign monks" in not only the United States of America's original crayfish, as well as originating in Oceania's red crayfish, but the original crayfish technology, blossomed all over the land in China, become the most famous crayfish. This "foreign monks" is indeed "good reading", because of its ability to reproduce, the ability to adapt to the environment are very strong, so completely affect the status of native species.
In the 1980s, Guangzhou, Zhongshan Road near the night stall
Freshwater crayfish was introduced to China in the 1930s, but the history of its food and disciplinary research in the 1960s. 1983 Dai Aiyun, Institute of Zoology, Chinese Academy of Sciences, for the first time to advocate the use of freshwater crayfish as a kind of aquatic resources to be developed and utilized at the same time, the Chinese Academy of Agriculture, School of Fisheries, Huazhong Agricultural University. Huazhong Agricultural University School of Fisheries, Hubei Provincial Institute of Aquatic Sciences began research and development of crayfish.
In the early 1980s, the Guangzhou Municipal Garden Bureau, the Pearl River Fisheries Research Institute of the Chinese Academy of Fisheries Sciences and the Hubei Provincial Fisheries Bureau, Hubei Provincial Institute of Aquatic Sciences has introduced from Australia to try to raise the crayfish. 1988 Hubei Provincial Institute of Aquatic Sciences took the lead in the success of China's breeding of the crayfish, which is the first time in the northern hemisphere to breed the success of the crayfish, causing widespread concern in the world.
This is the first time that the Crayfish has been successfully bred in the northern hemisphere, which has attracted much attention from the world.
In 1991, the Hubei Institute of Aquatic Sciences took the lead in the introduction of the red crayfish in Australia in our country, in 1992 in Hubei and Guangdong two trial, breeding success, and promote the country. the mid-1990s, China's Hubei, Jiangsu, Anhui and other provinces and the second exploration of freshwater crayfish farming. 2000, China has Jiangsu, Anhui, Shanghai, After 2000, China has Jiangsu, Anhui, Shanghai, Hubei and other provinces to carry out the artificial culture of crayfish.
3. Origin of crayfishCrayfish is the most widely distributed crustacean invasive alien species. Crayfish crayfish
Because of its omnivorous, fast-growing, adaptable and in the local ecological environment to form an absolute competitive advantage. Its feeding range includes water plants, algae, aquatic insects, animal carcasses, etc., and also kill each other when food is scarce. The crayfish can tolerate dry periods of up to four months, and can also adapt to the slightly saline environment of estuaries where brackish water meets fresh water. During the rainy season, the crayfish can migrate several kilometers in search of a new habitat. When feeding, it can use its strong chelipeds to cut young plant stems; the crayfish has become an economically important culture species in China in recent years. Escape should be strictly prevented during commercial aquaculture, especially into untouched pristine water bodies. Its ecological competitive advantage over local species leading to destructive hazards has been widely reported around the world and should be of great concern to us. Crayfish is native to Louisiana in the southern United States, carrion feeders, the early 20th century with foreign cargo ships ballast water and other biological invasion pathways into our territory. The so-called is the Japanese used to clean up the corpse of the creature, that is false, when the Japanese raised crayfish, is to act as a cowboy breeding bait (but there are information apparent, it is the Japanese in the late 1930s brought into our country in Nanjing. (See "Chinese biological invasion research" Science Press Wan Fanghao, Guo Jianying, etc.). As natural enemies in nature in the scope of China has not yet formed, after decades of proliferation, has formed a national most common freshwater economic shrimp, widely distributed in the middle and lower reaches of the Yangtze River provinces and cities. Crayfish body protein content is high, accounting for about 16% -20% of the overall fat content of less than 0-2%, shrimp meat, zinc, iodine, selenium and other trace elements content is higher than other foods. However, crayfish has a very important nutrition may be many people have overlooked, that is, astaxanthin, mainly in the shrimp head of the shrimp yolk and shrimp shells on the red material, most of the cooking methods may be lost, because astaxanthin is a very strong antioxidant, and therefore easy to be oxidized away. In addition, crayfish can also be used as medicine to reduce phlegm and cough, and to promote the healing of raw muscle in post-surgical wounds. Crayfish is so resilient that in addition to Japan and China, it also occupies territory in Europe and Africa, making it a world-class bio-invasive species and therefore a world-class cuisine. It is eaten in Europe, Africa, Australia, Canada, New Zealand and the U.S. Louisiana in the U.S. is claimed to produce 90% of the world's crayfish, and locals eat 70% of it. In addition to a number of morphological and habitual advantages, the worldwide "success" of crayfish is due in part to its ability to tolerate polluted environments. In scientific research, very sensitive to pollutants, or very tolerant of organisms, often used as an indicator of environmental pollution. Crayfish are one such potential indicator organism. Some people on the Internet are scared because they heard that crayfish are indicator organisms of environmental pollution. It should be especially reminded that indicator organisms and enriched organisms are two different concepts, and that even organisms that are very tolerant of pollutants may have very low levels of pollutants in their bodies, if they have a good mechanism for eliminating and reducing the toxins. Considering that crayfish like to live in the shallow mud where heavy metal pollutants can be easily enriched, as early as 1995, researchers in Shanghai conducted a survey of heavy metal levels in crayfish living in parts of the Shanghai area. Mercury, copper, lead, zinc, cadmium and other heavy metals in the crayfish body are detected, but all lower than the national health standards, and most of the heavy metals are concentrated in the shrimp gills and internal organs, muscle content is very low. This result, after more than a decade of successive studies have been further proved. 03 years, Soochow University researchers to investigate the crayfish in the Suzhou area, similar results; 06 years, Jiangxi Agricultural University researchers examined the heavy metal contaminated water in the heavy metal enrichment of crayfish, the same found that the shrimp muscle in the toxic heavy metals cadmium and lead are very few, selectively enriched in zinc and copper, and other relatively In 2008, Anhui University researchers investigated crayfish near Hefei, also found that the heavy metals in the exoskeleton and viscera of chitin are higher than those in the viscera, and speculated that the crayfish transferred heavy metals to the shell, and then transferred the toxins out of the body by molting, which is one of the reasons why it can tolerate heavy metal contamination. One of the reasons why it can tolerate heavy metal contamination. Interestingly, a secondary school student in Shanghai, also with the scientific research unit, studied the crayfish "spit" heavy metal authenticity. She found that some vendors raised their own crayfish for a period of time, and then claimed that the pollutants in their bodies had been "spat out" and they were safe to eat. So she took samples from the market and designed an experiment to investigate. Her research shows that cooked crayfish in the amount of heavy metals cadmium and chromium are stepped on the national standard line, and the so-called water rearing can "spit" heavy metals, but also a false, unbelievable things. Overall, although crayfish have a certain ability to enrich heavy metals, but most of them are concentrated in the gills of the shrimp we do not like to eat, viscera and shrimp shells, for us to eat shrimp, it makes the possibility of heavy metal poisoning is very small 4. The crayfish after a series of genetic modification, turned into crayfish, transported to the Japanese army station as a water body cleaning work."
This is quite absurd, in 1953 Watson and Crick discovered the double helix structure of DNA, the 1970s only began the application of DNA recombination technology research, the Japanese invasion of China to engage in genetic modification is simply the night
Tan.
However, the crayfish we eat now did come from Japan, where 20 crayfish were imported from the United States in 1927 for the purpose of breeding and cultivation as feed for bullfrogs. Around 1930, the crayfish
was introduced to China, where it was first farmed near Nanjing, probably also for feed. After that, the crayfish spread throughout the country, thanks to its ability to adapt. So chronologically, there is no conspiracy theory that crayfish entered China
and Japan invaded China. -- Fruitcake
5. Crayfish in Beijing how many years of historyCrayfish is the World War II period of Japan introduced to China, but as for whether it is used to dispose of corpses is not very clear. Crayfish scientific name Crayfish, can also be called red crayfish? Or freshwater crayfish. Crayfish belong to the arthropod family, and lobster, crayfish, crabs, shrimp and prawns belong to the crustaceans.
Shanghai Fisheries University Fisheries Institute Professor Cai Shengli, crayfish is the authentic "imported". Crayfish is native to North America, is an important species of freshwater shrimp farming in the U.S. In 1918, Japan from the U.S. introduction of crayfish as bait for rearing bullfrogs, crayfish in Japan to get a large area of reproduction and proliferation. During World War II, crayfish from Japan into China, began in Nanjing, Jiangsu Province, as well as suburban reproduction, after a long period of expansion, the population is increasing, the living space continues to expand, and now, has become China's freshwater shrimp in the important resources, widely distributed in China's Yangtze River in the middle and lower reaches of the provinces and cities. Crayfish are good at "with the situation", rivers, lakes, reservoirs, rice paddies, ponds can become the crayfish's place to rest. Spring water temperatures rise, crayfish often in shallow water activities, high summer temperatures, it will be lurking in deep water, winter and shelling, breeding time, crayfish are spent in the cave to prevent other animals from attacking. Crayfish are not only strong feeders, but also have the habit of gluttony and competition for food. In the case of high reproductive density or hunger, crayfish will kill each other "tragedy", freshly shelled crayfish and juvenile shrimp often become "strong" lobster "dish food! ". Crayfish feeding ability and reproduction ability is very strong, the requirements of the growing environment is very low. Crayfish are omnivores, mainly eat animal species, small fish, shrimp, plankton, benthic organisms, algae, etc. can be used as its food.
6. Who knows the origin, history of Xuyi lobster, thank you,Xuyi lobster, is a freshwater lobster, also known as Crayfish, scientific name Crayfish.
[edit]Origin and production
Originally from the United States, it spread to the Nanjing area in China in the 1920s and 1930s, and then entered the Steep Lake and Hongze Lake in Xuyi's territory, which in turn entered the river and lake reservoirs such as the Tianquan Lake, the Cat's Ear Lake, the Swan Lake, and the Eight Immortals' Lake, where it grew, multiplied, and expanded, and became a bright landscape in Xuyi. Xuyi lobster, most famous for the five lakes of Steep Lake, Tianquan Lake, Cat's Ear Lake, Swan Lake and Baxian Lake, is in peak season from May to September every year, with an annual output of up to 5,000 tons.
[edit]The most famous thirteen spices
Xuyi lobster, unique flavor, with numbness, spiciness, freshness and aroma, as a kind of popular and civilian food, the aftertaste, aftertaste, repeatedly eaten, and never get tired of it, so there is a fairly strong market share, and is very popular with the majority of diners.
The reason why Xuyi lobster is famous, is very much related to its cooking method, first of all, its ingredients are unique, that is, thirteen spices (dozens of Chinese herbs); In addition, Xuyi restaurants of all sizes in the lobster on the table is not used in bowls, plates and other tableware, but the use of basins, basins, etc.; Due to the high price of crabs in the last few years, the common people have to shrimp instead of crab to have a crabs addicted to, so Xuyi is also known as a popular food, so it is a good choice. So Xuyi lobster is also known as "crab assistant".
Xuyi lobster, the most famous and influential is the hand grabbed thirteen spice lobster.
What is the mystery? Look at the red pot of shrimp, steaming hot, fragrant, tantalizing appetite. When eating, numb, spicy, fresh, beautiful, fragrant, sweet, tender, crispy, fat, bright, people can not stop. After eating, the aftertaste is endless, around the hand for three days, calling people can not forget.
It can be said that Xuyi is one of the earliest places to eat lobster. With the fame of the thirteen-spiced lobster, in order to drive the economic development of Xuyi, the people of Xuyi County *** in mid-July 2000 held the first Chinese Dragon Year Xuyi Lobster Festival. During the festival, "large-scale cultural evening party", "Dragon Boat Race on Tianquan Lake", "Mountain Buggy Race", "Water Traditional Folk Wedding ", "thousands of lobster feast" and other activities.
[edit]Habits
Xuyi this big-headed crayfish, also known as "Clark's crayfish", belongs to the same family of crayfish, often burrowed in the field beds and its banks.
The crayfish is a large individual with a thick carapace and a dark red body. It is native to North America, and then introduced by Japan, introduced to China in the 1930s of this century. Due to the crayfish's survival and reproduction ability are very strong, the distribution range is expanding, now in the south of China, especially in the Yangtze River Basin provinces and cities can be seen. Crayfish can cause harm to the dyke is determined by its preferred burrowing habits, its front end has a pair of pincer-like chelicerae, the speed of the hole is very fast, the scope is also larger. Since they often live on the banks of rivers, streams, reservoirs, ponds and paddy fields, they may be more harmful to dams than termites. Fieldwork has revealed that crayfish are mainly found in the backwaters of dykes, wherever there are puddles, ditches or very wet places, they are generally found.
[edit]Distribution, reproduction, economic value:
China's crayfish are mainly distributed in Jiangsu, Hubei, Jiangxi, Anhui and other areas in the middle and lower reaches of the Yangtze River, growing in rivers, streams, lakes and other bodies of water, the capital is more than 60,000 tons. Jiangsu is a key province of freshwater lobster processing and export, the province has more than 60 processing enterprises, the annual processing of lobster exports of about 6,000 tons, accounting for more than 90% of the national lobster exports. Croaker lobster has become Jiangsu freshwater aquatic exports of foreign exchange earning the main varieties, Jiangsu freshwater lobster processed products are mainly exported to the EU, the United States, of which more than 60% exported to the European Union, due to the freshwater lobster processed products sold to the international market, consumers can directly eat, and thus the importing country on its health, quality quality requirements are very strict, the growth of lobsters, fishing and processing conditions and technical level requirements are also relatively high. In order to adapt to the requirements of importing countries on product quality, in recent years, Jiangsu lobster processing enterprises have invested hundreds of millions of dollars, of which 14 factories applied for registration to the EU has invested hundreds of millions of dollars to strengthen equipment renovation and improve internal management.
Lobster in the weight of 25-30g or so sexually mature, in the water temperature of 20C or more on the mating and spawning, egg diameter is large, up to 1-2mm, the output of the eggs attached to the abdomen to the hatchlings, holding the number of eggs in the 300-1200, incubation time of about 6 weeks.
[edit]Nutrition and medicinal value
Do Xuyi thirteen spice lobster when the selection of shrimp is the key, be sure to pick live and large, the surface looks bright, shrimp body hard for good, and buy female shrimp, make the taste more delicious. Identify female lobster method is to look at the shrimp head and body connection part of the lower epidermis whether there is a pair of triangular spines, if there is that is a female crayfish. And ah, after buying back the shrimp, it is best to put it into the water for a day, so that it spit out the body of the sediment.
Maybe you think this crayfish nutritional value is not high, eat it is to eat a flavor, eat a atmosphere, in fact, not. Croaker lobster nutrients and sea shrimp is comparable, just sea shrimp flavor is more fresh, people will think it is high in nutrients. Nutrient types and content of aquatic products are no less than livestock and poultry meat, and a variety of shrimp body nutrients are almost the same. A variety of shrimp body contains are high protein, low fat, protein content of the overall 16% -20% or so, fat content of less than 0.2%. And the fat contained is mainly composed of unsaturated fatty acids, easy for the body to absorb. Shrimp meat within the zinc, iodine, selenium and other trace elements to be higher than other foods, at the same time, it is tender muscle fiber, easy to digest and absorb.
Lobster is not only white and tender meat, delicious flavor, high protein, low fat, nutritious. Lobster also has medicinal value, can reduce phlegm and cough, and promote post-surgical wound healing.
So it seems, lobster color and flavor, and nutritious, will certainly be more and more people favor.
Little by little