Although there are crayfish and lobster tails all year round, there are still differences. First, crayfish have the best taste, and the most fleshy month of shrimp is only May-August, which is why crayfish with various flavors in food stalls are always favored by the public every summer. After August, the crayfish slowly matured, the shrimp shell was dark red, the meat was not so full, and the taste was relatively firewood.

Shrimp tail is to remove the head and claws of crayfish, leaving shrimp tail, not made of dead crayfish. The lobster tail of Hubei Luyiyuan is in the peak season of crayfish production (May-July). Fresh crayfish are directly made into lobster tails through seven steps: sorting, cleaning, cooking, cooling, decapitation and quick freezing. Two sets of automatic sorting and purchasing equipment ensure the uniform granularity of shrimp tails (whether the shrimp tails you buy are of different sizes visible to the naked eye), and five sets of deep cleaning equipment ensure that each shrimp tail can be clean and free of dirt (whether the shrimp tails you buy have blackheads and black bellies);

Mainly through the following points to identify whether the shrimp tail is made of dead shrimp:

Whether the belly of shrimp tail is curled, the belly of live shrimp will curl when it encounters muscle contraction of high temperature cooking, but the belly of dead shrimp will not, it is straight; Of course, there is another possibility that the high-temperature cooking temperature is not enough, which will also lead to the appearance of straight strips;

Whether the head of shrimp tail is black is basically dead shrimp, which is caused by the deterioration of protein after shrimp death;

Look at the meat quality, the shrimp tail made of live shrimp is bright in color, and the meat quality is firm and full; The tail of dead shrimp is dull in color, and the meat is loose, which will spread when pinched;