Which parts of the conch can not eat
Snail meat is delicate and delicious, and it is known as "Pearl in the plate." It is rich in egg, vitamins and essential amino acids and trace elements. It is a typical high-protein, low-fat, high-calcium natural animal food.
What parts of the conch can not eat?
In the head part of the conch, there are generally two things known as conch brains, which are two ball-like things. In the conch meat, if you eat too much, you will feel dizzy and disgusting. Conch neurons secrete substances that cause food poisoning.
The food poisoning incubation period caused by conch is short (1 to 2 hours). The symptoms are nausea, vomiting and dizziness. Therefore, the conch head should be removed during the cooking process. There is also the tail of the conch, but also can not eat more, that is, do not support the tail of the conch, that part of the eating too much is also useless.
It should be noted that the red snails and sea snails are carnivorous shellfish, so when it is eaten, the snail needs to remove the greenish-purple blue veins on the flesh, and the red snail needs to remove the white brain from the flesh. The removed parts are all toxins that accumulate, and if these parts are not removed when consumed, it will easily cause dizziness and other symptoms.
Conch's internal organs and gonads can not eat, if you eat too much, it will make people feel confused. The viscera of shellfish, oysters, oysters, and other shellfish does not have a special taste. Although the common seafood shellfish is delicious, their internal organs are very low in the degradation of harmful substances. In principle, the internal organs of shellfish are not suitable for human consumption.
Can a dead conch eat it? According to experts, how long the dead conch is deteriorating is related to the preservation of the environment and other factors, and it is kept for a long time in cold, cold environments. Conch-like shellfish will quickly become corrupted after death. People will experience diarrhea, vomiting, and acute gastroenteritis after eating, so try to buy fresh ones. When the living conch touches the screw head by hand, it automatically retracts, otherwise it is dead. The fresh conch has a touch of seawater, and the conch shell has a noticeable odor.
To pick no contaminated conch
1, Death Express: Touch
When you select the conch, you will find that a piece of meat under pressure is pressed against the shell husk. At this time, the exposed meat of the conch can be gently opened. It is automatically retracted to live. If it is not obvious, it can also be touched. Outstretched whiskers, if retracted, are alive. In the same way, if you don't have a smell, you're just dead and still fresh.
2, sun drying "household registration": conch and angle snail
Look at the conch, big, small, black, and yellow. In fact, there are many types of conch, but they are usually marketed as conch and snail. Conch is large and thick, grayish yellow or brown, rough surface, with neat and flat spiral ribs and rills, wide shell mouth, smooth surface of the shell is red or grayish yellow; angle screw is small, shell mouth is small Narrow, dark yellow inside the shell, small and thin meat.
3, Bibi taste: sauce stir fry
Conch is very plump all year round and has big advantages, small and small. The conch meat is thick and fleshy, and it tastes wonderful after frying, while horn snails are less and slightly bitter, so the sauce will taste well. The correct cooking, conch and small angle snail is the same flavor. Snail meat can be exploded, fried, burned, souped, beaten with brine, or boiled and served with ginger, vinegar, and soy sauce; edible snails should be boiled for more than 10 minutes to prevent infection by pathogens and parasites.
The last thing to add is that conch meat is suitable for all people and is particularly effective for jaundice, edema, difficulty in urinating, hemorrhoids, beriberi, beriberi, diabetes, fever, redness, swelling and pain, and drunkenness. It is also suitable for obesity and high fat. Hyperlipemia, coronary heart disease, arteriosclerosis, fatty liver are consumed. The only thing that needs to be reminded is that the properties of conch meat are cold, and pregnant women and chills patients should not eat.
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