. In our daily life, the main reason for eating seafood with vinegar is that it can kill bacteria. Cold dishes and seafood dishes for food safety, it is best to dip in vinegar or eat with garlic, the main purpose is to kill bacteria. Seafood is rich in protein, which is a hotbed derived from Escherichia coli and other bacteria. It must be heated when eating. Vibrio parahaemolyticus also has its own weakness. It likes salt but is afraid of acid. It will die in the environment with pH value less than 6. Therefore, when we eat seafood, especially fresh seafood, dip it in vinegar and put it in vinegar for 1 minute, Vibrio parahaemolyticus will be killed. Vinegar has a strong bactericidal effect, can kill Staphylococcus, Escherichia coli and so on.
2, neutralize the cold nature of seafood
seafood is mostly cold and cool, especially for people with weak body. So we eat shrimp and crab and dip it with ginger vinegar. It’s not only delicious, but also hot, which just neutralizes the cold and cool nature of seafood. Therefore, if you want to neutralize the cold nature of seafood, simple vinegar is not good. It’s better to add ginger and garlic as seasoning, which is good for your health.
3 In addition, vinegar as a condiment can change the nature and taste of dishes and make people feel better. For example, when making fish, it can soften the fishbone to make the fishy smell smaller and make the smell cover up the fishy smell.
4, promote digestion and absorption
vinegar taste can stimulate the nose and oral mucosa receptors, through nerve feedback to the digestive system and the whole body, can increase appetite and help digestion. Vinegar can also act directly on food, making peptide chains of protein and fat shorter, molecules smaller and easier to absorb. Therefore, eating seafood with vinegar is also conducive to the digestion and absorption of seafood.
What kind of vinegar to eat seafood
red vinegar and original vinegar are OK. There are many kinds of vinegar, including rice vinegar, fragrant vinegar, white vinegar, bran vinegar, wine vinegar, etc. Vinegar is made by fermenting grains and other things. Vinegar is almost produced in Henan, Shanxi, Zhejiang, Jiangsu and northwest provinces of China.
The nutritional value and efficacy of vinegar
1, appetizer: stimulate gastric acid secretion, invigorate the spleen, appetizer, promote appetite;
2, bacteriostasis: add vinegar in the diet, which can not only inhibit the growth of bacteria, but also enhance the flavor of food;
3, refreshing: high temperature weather easy fatigue, poor rest, vinegar can lead to fatigue of lactic acid oxidation metabolism;
4, hypotension: the mineral potassium can excrete excess sodium in the body, prevent hypertension, arteriosclerosis, etc;
5, beauty: promote the body’s acid-base balance, beauty, add flowers and fruits, honey, the effect is better.