How to choose crayfish? How long should you boil crayfish to kill parasites?

Crayfish is a kind of river shrimp. Crayfish generally live in shallow wetlands, lakes and ditches with abundant aquatic plants, so they are not seafood. Crayfish are widely loved by people because of their delicious meat and rich nutrition. So how to choose crayfish? How long does it take to boil crayfish to kill parasites? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to choose crayfish

2. How long does it take to boil crayfish to kill parasites?

3. Why is the crayfish meat loose?

How to choose crayfish

When choosing crayfish, you need to check: whether the shape is complete, whether the size is uniform, the head-to-body ratio, and whether the color is bright red and clean. Smell the crayfish to see if there is any smell of corruption, heavy metals, etc. Whether it is larger and fresher than other crayfish.

How long does it take to boil crayfish to kill parasites?

Crayfish generally need to be boiled at high temperature for about 10 to 15 minutes to kill parasites. Parasites are not resistant to high temperatures and can generally be killed by boiling them continuously at 60 to 70 degrees for about 10 to 15 minutes. If you want to eat them, it is best to extend the cooking time and wait until they are fully cooked before eating.

If you take the thawed crayfish out of the refrigerator, it will take relatively longer to cook because the crayfish's shell is harder and the meat is more difficult to cook after being frozen.

Crayfish live in streams, swamps, ditches or ponds all year round. They easily carry a large number of bacteria, microorganisms and parasites in their bodies. Be sure to kill the parasites inside when eating them. If cooked at a high temperature of 100 degrees, it will take about 5 to 10 minutes.

Why is the crayfish meat loose?

There are generally two possibilities for the loose texture of crayfish. One is that it may be cooked from dead shrimps. After the crayfish dies, it is soaked in water and the protein in its body gradually denatures, making the meat no longer elastic. The other is that there may be something wrong with the cooking method. For example, if the cooking time is too long, the protein in the crayfish's muscle fibers decomposes or denatures, and the crayfish meat becomes loose.

The loose texture of crayfish may be because the crayfish is cooked from dead or dying shrimp. After the crayfish dies, it remains inactive in the water for a long time, and the protein in its body gradually denatures, and its muscles lose their elasticity and tension.

The loose texture of crayfish may be due to incorrect cooking methods. For example, if the crayfish is cooked for too long, the protein in the muscle fibers will be dissolved or lose water and become dry, making the meat no longer tight.