Sea white shrimp is also called red shrimp and red shrimp. Shrimp, also known as prawn, is a special product of China, distributed in the Yellow Sea, Bohai Sea and the sea area north of the Yangtze River estuary. Lobster, also known as China lobster, is distributed in southern Zhejiang, Fujian and Guangdong coastal areas, especially Hainan Island and Xisha Islands in Guangdong. Because it can be cultured offshore, some people will mistake it for Jiang Xian.

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Precautions for eating seafood:

1. Eating seafood and fruit together will cause abdominal pain.

Seafood such as fish, shrimp and crab are rich in nutrients such as protein and calcium. Fruit contains more tannic acid. If you eat fruit immediately after eating seafood, it will not only affect the human body's absorption of protein, but also make calcium in seafood combine 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.

2, seafood is not cooked and contains bacteria.

The bacteria in seafood are mainly Vibrio parahaemolyticus, which has strong heat resistance and can only be killed above 80℃. In addition to bacteria brought by water, there may be parasitic eggs in seafood, as well as bacterial and viral pollution caused by processing.

3. Drinking tea after eating seafood leads to stones.

The reason why you should not drink tea after eating seafood is similar to the reason why you should not eat fruit. 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. So it is best not to drink tea when eating seafood. Similarly, an interval of more than 2 hours is also the best.

4. Don't eat chilled shrimp for free.

Any seafood can only be made into steamed and cooked dishes in a highly fresh state. Aquatic seafood, unlike meat, contains many low-temperature resistant bacteria, and protein decomposes very quickly.

If it is kept in the refrigerator for a long time, the bacterial content of shrimp will increase, and protein will be partially denatured, producing amine substances, which will not reach the taste, flavor and safety of live shrimp in any case, and it is certainly not suitable for boiling. But chilled shrimps can be fried or fried at high temperature, and they can also be delicious.

5. Seafood vitamin C and food poisoning.

All kinds of seafood, such as shrimp, crab, clam and oyster, contain the chemical element arsenic. Generally, the content is very small, but the increasingly serious environmental pollution may make the arsenic content in these animals reach a higher level.

The valence state of arsenic contained in shrimp is pentavalent. Under normal circumstances, pentavalent arsenic is harmless to human body. Theoretically, high dose of vitamin C (taking vitamin (vitamin food) C more than 500mg at a time) and pentavalent arsenic will be converted into toxic trivalent arsenic (arsenic) through complex chemical reactions, and trivalent arsenic can cause human poisoning when it reaches a certain dose.

6. Packaged seafood should be refrigerated.

If the seafood has been cooked thoroughly at high temperature, you just need to put it in the refrigerator immediately and eat it after the next meal is heated. If the seafood is not fully heated but dead, it should be put into the cold room, thawed before the next meal, and then thoroughly heated and cooked. Don't crave the fresh taste.

Because the protein of seafood is delicate in texture and decomposes quickly, you should eat it within one day after taking it home, and it is not advisable to store it for a long time.

7. There are many toxins in dead shellfish.

The bacteria carrying capacity of shellfish itself is relatively high, and protein decomposes quickly. Once it dies, it will breed a large number of bacteria and produce toxins, and the unsaturated fatty acids contained in it are also prone to oxidative rancidity. Stale shellfish will also produce more amines and free radicals, which will pose a threat to human health (healthy food). After buying live shellfish, you can't keep them at home for too long. Cook them as soon as possible.

People with allergies should pay special attention, because sometimes allergic reactions are not caused by seafood itself, but by substances in the decomposition process of seafood proteins (protein foods).

8, seafood beer with gout.

It is best not to drink beer when eating seafood. Seafood such as shrimps and crabs will form uric acid after metabolism, and excessive uric acid will cause gout, kidney calculi 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 a lot of seafood, don't drink beer, otherwise it will have a negative impact on your health.

Baidu encyclopedia-sea white shrimp

People's Daily Online-Eight Precautions for Eating Seafood It is best not to eat out-of-season seafood.