"Crab" is delicious and healthy

Rice fragrant, chrysanthemum yellow; The autumn wind rises, and the crab feet itch
.

Choose crab fresh first

The family of crabs is huge
.

Both river crabs and sea crabs are high-protein foods
rich in vitamins and minerals.

Ruan Quangfeng, director of the Science and Technology Communication Department of the Kexin Food and Health Information Exchange Center, said that on the one hand, fish, shrimp and shellfish aquatic products such as hairy crabs, sea crabs, crayfish and so on will taste worse after death, because bacterial activities will produce fishy odors
.

Picking crabs is a technical task
.

Dead crabs can't be eaten, why do supermarkets still sell frozen crabs? Ruan Guangfeng introduced that the frozen crabs sold in supermarkets use quick-freezing technology, which can quickly reduce the temperature of food to a freezing point far below the freezing point of water (usually below minus 18 ° C), which can maximize the retention of food nutrition and taste
.

Generally speaking, when crabs are put into the water, the ones that will spit white foam are live crabs
.

Sweep: Sweep the weight of the crab, the heavier the fatter
it is.

Pinch: Pinch the back of the crab with your thumb and forefinger and shake it gently, the crab claw droops and sways with the dead crab, and the crab claw is strong enough to swing itself is the live crab
.

Teasing: If there is an immediate reaction when teasing the crab's eyes with your hand, it indicates that it is full of
vitality.

Flip: turn the crab over, the abdomen is facing the sky, if you can quickly flip the body, it means that the crab is vigorous, and vice versa, the vitality is poor
.

Look: Look at the back of the shell, dark green, with lustrous flesh is thick and strong crab
.

"Female Nine Male and Ten" is the experience of people eating river crabs such as hairy crabs
.

In addition, most of the crabs on the market are artificially farmed, and they need to be tested in terms of water quality and medication
.

The crab has the most fragrant flavor

Crab is the best in the nutrient-rich flavor
.

The purpose of steaming is not only to retain freshness, but also to be for safety reasons
.

Crab is a delicacy that is difficult to give up on the tip of many people's tongues, and in the process of
eating, it is also exquisite to explore the soft crab yellow, crystal crab paste, and delicious crab meat under its hard shell.
First unveil the umbilicus, then lift the lid, then eat the stone, and finally eat eight feet and two claws.
.
.
These professional ways of eating contain crab eaters' attention to food and the pursuit
of life taste.

Industry experts remind consumers that when eating crabs, they should remove crab gills, crab stomachs, crab hearts, and crab intestines, which are the organs of crabs to filter and metabolize waste, containing a large number of bacteria and parasites
.
Crab gills, commonly known as crab wool, are arranged in strips on both sides of the crab body, shaped like eyebrows
.
The crab's stomach is tightly connected to the crab yellow and is shaped like a triangular packet
.
The crab core is located in the middle of the crab yellow, close to the crab stomach, and is a flake hexagonal
.
The crab intestine is located in the middle of the crab umbilicus and is striped
.

How to preserve cooked crabs? Ruan Guangfeng introduced that cooked crabs can be packed in a crisper box, put in the refrigerator and refrigerated, and eaten as soon as possible the next day, generally there will be no greater risk
.
It is recommended to eat the live crab bought home as soon as possible, if it is left at home for a long time, even if it does not die, the flavor will be lost
.

People who should not eat more crabs should not be eaten

Crab tastes delicious, but it is a high-protein, high-purine, high-cholesterol food, so eat it according to your
ability.

Crabs are cold, and the following people should be cautious when eating crabs, and it is better
to eat less or avoid food.

People with weak physique, poor spleen and stomach function, and insufficient gastric acid secretion are prone to attack by pathogenic bacteria in crabs and have uncomfortable symptoms
.
In addition, some people feel gastrointestinal discomfort after eating crab, which is caused
by difficulty digesting the protein in it.

People with allergies, people who are prone to eczema, shrimp and crabs and other seafood allergies should not eat crabs, so as not to induce diseases or aggravate the condition
.

People with colds and flu and fever should not eat crabs, because their gastrointestinal function is relatively weak at this time, and they cannot digest and absorb the high protein in crabs, which is prone to gastrointestinal discomfort
.

People suffering from hyperlipidemia, hypercholesterolemia and biliary tract diseases should not eat crab, especially crab yellow and crab cream
.

Patients with gout and hyperuricemia should not eat crab during the acute attack, especially not crab meat or soup made of crab yellow
.

The elderly and infants should not eat crabs
.
The organ function of the digestive system of the elderly declines, the digestive organs of infants and young children are not perfect, and their digestion and absorption capacity is not as good as that of young adults, so the consumption of crab should be based on
tasting.
In particular, babies before ten months should not eat crabs, because high protein will increase the burden on
the baby's liver and kidneys.

(Zhu Meiqiao, comprehensive finishing)

China Food News(2022/09/29/06)

(Editor-in-charge: Zhu Meiqiao)