Scallops are filter feeders and have the ability to select the size of food, but not the type. Food of the right size is carried into the mouth with the swing of the cilia, while unsuitable particles are expelled from the body through the abdominal groove of the feet. Its food intake is related to the water filtering speed, and the water filtering speed is the lowest at 1-3 o'clock at night. Therefore food intake is greatest at night. The main food is organic debris, micro-particles suspended in seawater, and plankton, such as diatoms, diflagellate algae, copepods, etc.; followed by algae spores, bacteria, etc.; the composition of its food species is consistent with the species in the environment. consistent.

1. Scallops

1. The usual way of processing scallops is to fry them in butter or coat them in bread crumbs and fry them together. It is usually served with semi-dry white wine. Scallops are added to quiche or pan-fried and served as an appetizer. Japanese people like to eat scallops with their sushi and sashimi, while Chinese people mainly eat scallops in Guangdong and Hainan regions. Cantonese people like to cook scallop soup and drink it. Scallops are an extremely popular shellfish in both Eastern and Western recipes. There are two types of meat in scallops, one is the scallop's inward muscle, which is white and very meaty, and the other is the meat distributed around the inward muscle, which is red and very soft. Usually, only the inner muscle of the scallop is used as an ingredient, and the surrounding red meat is discarded. We often see some food poisoning due to eating unclean scallop products, so how can we clean the scallops when we usually eat them? In order to make scallops look good and have a long shelf life, hotel farms like to " To keep scallops fresh, some unscrupulous traders use chemical products to "preserve" the appearance of scallops in order to keep them fresh and look good: "Gioia" soaks the scallops; formaldehyde can "bring back to life" the spoiled scallops, and sodium benzoate can make the scallops "permanent". How can we remove these harmful substances while maintaining our youth? Put them all into a basin! Then add a little dishwashing liquid to the water! The part of the water covered by the dishwashing liquid is isolated from the air, and the scallops will feel lack of oxygen in the water! They will stretch out their bodies to breathe! This is achieved Improve the cleaning effect!! If you want to be cleaner again, change the water several times! Add dishwashing liquid! Pay attention! Just the right amount of dishwashing liquid is enough, don’t add too much! Otherwise they won’t be able to breathe inside and will easily suffocate. Die! Dishwashing liquid can kill harmful microorganisms remaining on the surface of scallops; residual cleaning water is alkaline and can promote the degradation of acidic pesticides. In addition, do not soak scallops in detergents such as detergent. These substances are difficult to clean and can easily remain in the scallops, causing secondary pollution.

2. Shellfish molluscs contain delta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They both inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol. It has a unique effect, thereby lowering cholesterol in the body. They are more effective than commonly used cholesterol-lowering drugs. People often feel a refreshing and pleasant feeling after eating shellfish, which is undoubtedly beneficial to relieve some troublesome symptoms. Brain-boosting: rich in carbohydrates, an energy source necessary to maintain brain function. Improve eyesight: Rich in calcium, it increases the elasticity of the eyeball wall and prevents the occurrence and development of myopia. Strengthening the spleen and stomach: suitable for symptoms such as epigastric distension, loose stools, loss of appetite, and limb fatigue caused by weak spleen and inability to transport and transform. Warm the stomach and treat stomach cold syndrome. Moisturizing the intestines: Fiber can promote the peristalsis of the intestinal wall, aid digestion, and prevent dry stools. Beauty and skin care: Rich in vitamin E, it inhibits skin aging and prevents pigmentation. Get rid of dry skin, itching and other skin damage caused by skin allergies or infections. Tongxue: Suitable for people whose skin color has lost its brilliance, has lost its rosiness, and whose hands and feet are cold. High iron content and good absorption. Cancer suppression and anti-tumor: effectively prevent cancer and reduce the incidence of cancer. Delay and inhibit the growth and spread of cancer cells. Cause cancer cells to degenerate and shrink.

2. Lobster

1. Lobster is the general name for species under the family Lobsteridae, the order Decapoda of the phylum Arthropoda. Also known as prawn, faucet shrimp, shrimp king, sea shrimp, etc. It has a thick cephalothorax, hard shell, colorful, short abdomen, body length is generally between 20 and 40 cm, and weighs about 0.5 kg. Some parts have no chelae, and the abdominal limbs can evolve into chelae. The heaviest one can reach more than 5 kilograms, and is known as the lobster tiger. The body is thick cylindrical, dorsally and ventrally slightly flattened, the head and chest carapace is well developed, thick and spiny, and there is a pair of powerful supraocular spines in the center of the front edge with closed gill chambers. Mainly distributed in tropical waters, it is a valuable seafood. , the famous ones include Gaoyou Lake lobster, Shaobo lobster, Xuyi lobster, etc. Lobster is the largest edible shrimp in the world. It is delicious and nutritious and is highly favored by people. In September 2014, a hermaphroditic lobster appeared on Toshijima Island, Toba City, Mie Prefecture, Japan. The left half of its body is reddish brown and the right half is black. Lobster is native to Central and South America and northeastern Mexico. Distribution status in China: It has expanded to Anhui, Hubei, Shanghai, Jiangsu, Hong Kong, Taiwan and other places, forming a large natural population.

2. Lobsters eat a variety of fresh aquatic plants, benthic animals in the water, shellfish, molluscs, large zooplankton, and the carcasses of various fish, shrimps and similar carcasses. It is a favorite food for lobsters and also likes artificially fed feed.

During the peak growing season, on the water surface where there are many phytoplankton in the downwind area of ??the pond, it can be observed that the lobster places its mouthparts on the horizontal surface and uses its two large claws to continuously paddle the water to bring the surface algae into the mouth, indicating that the crayfish can even use Algae in water. Lobsters are omnivorous animals that are animalistic, but their feeding habits vary slightly at different stages of development. The newly hatched larvae use their own yolk as nutrition, and soon after that they feed on small zooplankton such as rotifers. As the individuals continue to grow, they feed on larger zooplankton, benthic animals and plant debris, and the adult shrimp also It eats animals and plants, mainly plant debris and animal carcasses, but also feeds on water earthworms, chironomid larvae, aquatic plants, small crustaceans and some aquatic insects. In the case of artificial breeding, the larvae can be fed with artemia nauplii, spirulina powder, etc., and the adult shrimps can be fed with artificial compound feed, or mainly artificial compound feed, supplemented by animal and plant debris.

3. Astaxanthin, which is very important in lobster, is the strongest antioxidant discovered by science. The darker the color, the higher the astaxanthin content. Widely used in cosmetics, food additives, and pharmaceuticals. Scientists from Osaka University in Japan have discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag. Chinese lobster is a unique local species in my country's sea areas. It has the largest number, widest distribution and largest output. In terms of nutritional value, the types and contents of nutrients in aquatic products are no less than those of livestock and poultry meat, and the nutritional components in various shrimps are almost the same. All kinds of shrimps contain high protein and low fat. The protein content accounts for about 16% to 20% of the total, and the fat content is less than 0.2%. Moreover, the fat contained is mainly composed of unsaturated fatty acids, which is easy for the body to absorb. The content of zinc, iodine, selenium and other trace elements in shrimp meat is higher than that of other foods. At the same time, its muscle fibers are delicate and easy to digest and absorb. Lobster is not only white and tender meat, delicious, high in protein, low in fat, and rich in nutrients, it also has medicinal value. It can reduce phlegm and relieve cough, and promote wound healing after surgery.

4388954602235456