Oysters are soft-shelled parasitic animals, especially those produced in the freshwater border of Yu Xian. The traditional artificial oyster culture area in China is called oyster pond or oyster pond. Stone oysters are born with stones; As a floating field, bamboo oysters are inserted on the bamboo beach, also called oyster pond.
Oysters grow in warm tropical seas and are famous for their yield along the coast of France. Oyster meat is tender, with outstanding umami flavor, fishy smell and unique taste. It can be made into soup, pickled, baked and fried, canned, or processed into oyster sauce or dried oyster sauce.
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Edible value of oysters: With the approval of the Ministry of Health, China listed oysters in the first batch of health products with dual-purpose medicine and food. At present, researchers have comprehensively analyzed the ingredients of oysters by advanced detection methods, and found that the protein content in oyster meat is as high as 45% ~ 56%, the fat content is 7% ~ 16%, and the glycogen content is 19% ~ 38%.
In addition, it also contains a variety of vitamins, nicotinic acid, carbohydrates, calcium, zinc, iron, iodine and other nutrients, and the calcium content is close to 1 times that of milk; The content of iron is 2 1 times that of milk.
Among them, the content of sulfuric acid in oysters is high, which is highly valued by the medical and nutritional circles. In the medical field, it is considered to have the functions of improving intelligence, strengthening brain, reducing fat and weight, and promoting cholesterol decomposition. In addition, it also has a unique nourishing effect. At the same time, a large amount of glycogen contained in oysters can also be used as energy for human cell metabolism, which can supplement the energy reserves in the body and improve the efficiency of physical and mental activities.
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