How to remove parasites from crayfish
Crayfish is a popular summer delicacy and is deeply loved by consumers. However, reports on crayfish parasites have become common in recent years, and how to safely eat them has become the focus of public attention. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with detailed answers on how to remove parasites from crayfish and provide structured data reference.
1. The harm of crayfish parasites
Parasites may cause symptoms such as diarrhea and abdominal pain, and in severe cases may even be life-threatening. The following are common types of crayfish parasites and their dangers:
| Parasite type | Main hazards | Common host sites |
|---|---|---|
| Paragonimus | Cause lung infection, coughing up blood | Gills, muscle tissue |
| liver flukes | Cause liver and gallbladder disease | digestive system |
| Nematodes | Cause intestinal discomfort | intestines, muscles |
2. 4 effective methods to remove parasites
1.Salt water soaking method
Soaking live crayfish in 3%-5% salt water for 2-3 hours can promote the escape of parasites. Data shows this method can remove about 60% of parasites.
| brine concentration | soaking time | removal rate |
|---|---|---|
| 3% | 2 hours | 58% |
| 5% | 3 hours | 63% |
2.High temperature cooking method
Continuous cooking at 100°C for more than 15 minutes can kill all parasites. The following are the sterilization effects of different cooking methods:
| cooking method | temperature | Recommended time |
|---|---|---|
| Boiled | 100℃ | 15 minutes |
| fried | 180℃ | 5 minutes |
| steamed | 100℃ | 20 minutes |
3.freezing treatment
Freezing at -20°C for 24 hours can effectively kill most parasite larvae. Professional advice:
| freezing temperature | duration | Inactivation rate |
|---|---|---|
| -20℃ | 24 hours | 85% |
| -35℃ | 12 hours | 95% |
4.Professional cleaning method
Follow these steps to clean thoroughly:
| steps | Operational points |
|---|---|
| 1. Brush the shell | Use a stiff brush to clean belly and joints |
| 2. Remove shrimp threads | Pinch the middle tail wing and rotate it to pull it out |
| 3. Cut off the head | Use scissors to cut diagonally behind the eyes to remove them. |
3. 3 tips for choosing safe crayfish
1.Look at the appearance:Choose crayfish with bright shells and intact limbs
2.smell: Fresh crayfish should have a light watery smell and no rancid smell.
3.Check the source: Give priority to products from regular farms
| Purchasing indicators | Qualification standards |
|---|---|
| Activity | Quick response to touch |
| abdominal cleanliness | No obvious dirt adhesion |
| Gill color | white or off-white |
4. Food safety precautions
1. Avoid eating raw or undercooked crayfish
2. Wash hands thoroughly before and after handling
3. Children, pregnant women and other special groups should eat with caution
4. If you have symptoms of discomfort, you should seek medical treatment promptly.
Through the above methods, the risk of crayfish parasites can be effectively reduced. It is recommended that consumers pay attention to food safety while enjoying delicious food, choose formal channels to purchase, and adopt scientific processing methods.
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