How long does it take to burn lobster to kill parasites

Summer is the season for eating crayfish. Many people like to eat crayfish. Crayfish is not only delicious, but also very nutritious. Although crayfish is delicious, the growth environment of crayfish causes a large number of bacteria and parasites in the body of crayfish. If it is not cooked properly, the parasites will not be killed. If it is eaten by the human body, it will affect the health of the body. How long does it take to burn lobsters to kill the parasites?

How long does it take to burn lobsters to kill parasites?

1. The head of the crayfish is the part that absorbs and processes the most toxins, and it is also the part that is most likely to accumulate pathogens and parasites. The head of the crayfish should never be eaten. It should not be eaten raw, as it may cause paragonimiasis in severe cases.

2. The digestive system of crayfish, such as the intestines, is often prone to the accumulation of heavy metals, so the shrimp thread should be pulled out before cooking.

3. If you are not sure whether the shrimps are clean or not, you should eat less shrimp roe, or better yet, no shrimp roe at all. Shrimp roe is the lobster's gonad, and is adjacent to the liver, so it is also easily contaminated.

Because crayfish contain parasites, they must be heated at high temperature when cooked. The temperature must reach above 100 degrees Celsius and last for at least 5 minutes. In addition, cleaning before eating is very important. Be sure to use a brush to clean the dirt on the crayfish's body. At the same time, the intestinal thread that hides a lot of mud and bacteria must also be removed. Some food stalls, restaurants and other catering businesses focus on a fresh and tender taste and use methods such as stir-frying to prepare the food, which may result in the food being undercooked. You can judge whether the shrimp is cooked by observing whether the color of the cross-section is consistent. If you eat uncooked shrimp, you are likely to be infected with paragonimiasis and cause gastrointestinal poisoning.

In addition, when eating crayfish, try to use live shrimp for cooking and consumption, because crayfish will rot quickly after death, and will decompose to produce toxic substances such as histamine, which will breed harmful bacteria.

Notes on crayfish

1. Never eat dead lobsters. Because lobsters are high-protein organisms and contain a lot of bacteria in their bodies, once the lobster dies, the bacteria decompose immediately, and people are prone to poisoning and diarrhea if they eat them.

2. After buying live lobsters, it is best to keep them in clean water for 24-36 hours to allow them to spit out mud and other impurities in their bodies and kill bacteria.

3. When processing lobsters, the dirt in the gills must be cleaned because the gill hairs contain a lot of bacteria. It is best to scrub the shrimp shells with a brush. The base of the lobster's claws is most likely to harbor dirt, so it must be cut off. Finally, it has to be brushed and washed before cooking.

4. When cooking crayfish, be sure to cook them thoroughly at high temperature to ensure that the bacteria and parasites in the lobster's body are killed.