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没有小龙虾的夏天是不完整的

面对各种口味的小龙虾

吃货们的心早就蠢蠢欲动了



可近期的一则新闻:

“吃小龙虾千万不能吃头”

真的是这样吗??

让我们来一探究竟吧


点击边框调出视频工具条
 

▲答案戳上方视频

原来小龙虾头部、鳃部很难被清洗干净

而小龙虾所有的脏器都集中于头部

重金属和寄生虫污染相对比较多

虾头 = 虾的排泄物、半消化的虾食、虾尿


虾黄

虾黄主要集中在小龙虾的头部,十分美味

但是虾黄靠近小龙虾的肝脏部位,容易受到污染

因此小龙虾的安全食用部位是在小龙虾的尾部


烹饪

要点

自家烹饪加工要注意什么???


尽量买一些养殖的小龙虾

烹饪加工前,一定要清水喂养24小时左右

要用刷子洗净小龙虾身上的泥沙

在使用清洁剂时候,也要把清洁剂冲洗干净

同时剔除虾线,再用清水充分地清洗2~3次



烹饪时候一定要彻底煮熟煮透

另外小龙虾在死后不能烹饪食用

因为小龙虾蛋白质含量非常高

高温情况下容易分解成有毒物质,产生有害细菌

会造成腹痛腹泻等胃肠道疾病


来源:福州广播电视台《新闻110》
编辑:林荧 责编:陈姗敏 新媒体责编:余玉金

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一起涨“姿势”:吃虾误区!吃货必看!

2018-06-07 20:29   新闻110  



没有小龙虾的夏天是不完整的

面对各种口味的小龙虾

吃货们的心早就蠢蠢欲动了



可近期的一则新闻:

“吃小龙虾千万不能吃头”

真的是这样吗??

让我们来一探究竟吧


点击边框调出视频工具条
 

▲答案戳上方视频

原来小龙虾头部、鳃部很难被清洗干净

而小龙虾所有的脏器都集中于头部

重金属和寄生虫污染相对比较多

虾头 = 虾的排泄物、半消化的虾食、虾尿


虾黄

虾黄主要集中在小龙虾的头部,十分美味

但是虾黄靠近小龙虾的肝脏部位,容易受到污染

因此小龙虾的安全食用部位是在小龙虾的尾部


烹饪

要点

自家烹饪加工要注意什么???


尽量买一些养殖的小龙虾

烹饪加工前,一定要清水喂养24小时左右

要用刷子洗净小龙虾身上的泥沙

在使用清洁剂时候,也要把清洁剂冲洗干净

同时剔除虾线,再用清水充分地清洗2~3次



烹饪时候一定要彻底煮熟煮透

另外小龙虾在死后不能烹饪食用

因为小龙虾蛋白质含量非常高

高温情况下容易分解成有毒物质,产生有害细菌

会造成腹痛腹泻等胃肠道疾病


来源:福州广播电视台《新闻110》
编辑:林荧 责编:陈姗敏 新媒体责编:余玉金

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