Precautions for eating crabs:
precautions for eating crabs: 6667
do not eat with strong tea and persimmon;
strong tea, persimmon, Rosa roxburghii Tratt, hawthorn and other foods contain a lot of tannic acid, so it is not suitable to eat with hairy crabs at the same time, otherwise they will combine with protein to form aggregation; Gastrolithiasis;, Then abdominal pain, vomiting and other symptoms. The most ideal condiments for eating crab are vinegar, ginger, scallion and other condiments. When cooking, put some perilla, yellow rice wine and a small amount of salt, which can play a role of pungent, warm and relieving exterior, increasing taste, sterilization and digestion.
don’t eat raw crabs or drunk crabs
hairy crabs grow in mud ditches at the bottom of rivers and lakes, and feed on animal carcasses or humus, so they contain various pathogenic microorganisms. The infection rate and infection degree of Paragonimus larva metacercariae in living crab are very high. This kind of metacercariae has strong resistance. Generally, it needs to be heated at 55 ℃ for 30 minutes or soaked in 20% saline for 48 hours to kill. Although raw and drunk crabs taste delicious, they can easily induce paragonimiasis, stimulate or destroy lung tissue, and cause cough and hemoptysis; Once it invades the brain, it can also cause paralysis. Therefore, it is recommended to cook crabs at high temperature for 20 to 30 minutes, so as to kill the bacteria and parasites in crabs.
don’t eat dead crabs
after death, the glycogen decomposition and lactic acid in the body of crabs increase, the rigid period and autolysis period shorten, the parasitic bacteria in the body of crabs propagate rapidly and spread to the crab meat, making the protein decompose to produce histamine. Even if the dead crab is cooked thoroughly, the toxin is still not easy to be destroyed. After eating, it will cause nausea and vomiting, flushed cheeks, rapid heartbeat and so on.