" little lobster " The norm is washed will not cause a disease to cook

" little lobster " The norm is washed will not cause a disease to cook

P>On one hand the management family of Nanjing is suspected of being involved in using " Wash shrimp's powder " Cause little lobster's pathogenic incident, on the other hand it is that the little lobster of Nanning of Guangxi has sold and has not been influenced much. Little lobster that reporter interview deal in household and expert, animal husbandry of aquatic products, say so long as the norm is washed and cooked carefully, the little lobster will not cause a disease. P>Nanning the intersection of gold and Pu way one restaurant deal in little the intersection of lobster and business throughout the year, still introduce " the whole shrimp's dinner " not long ago . Responsible for cook that little lobster make tell reporters, generally speaking, the little lobster needs to wash out the superficial dirt with the fresh water, then put into special shrimp pool and soak, soak time for 1-2 hours and can cook cooking basically. P>The reporter sees, the street peddler who sells little lobster washes the outer cover of shrimp with the brush directly when the market of seafood in bamboo main road of railway carriage or compartment interview, then cut tail and head with the scissors and clean out the tail and two cheeks again. P>The brightness wishes to call people's attention in Guangxi aquatic products animal husbandry expert's forest, because little lobster's living environment is very complicated, relatively exchange the savings harmful substance and carry more bacteria in the body, so, should finish the following preparation while eating the little lobster, avoid initiating disease: P>The fresh water is raised for 2 days after washing. After finishing buying the little lobster, not only should rinse well with the fresh water, but also should put in the fresh water and raise for one or two days, wash harmful substance and impurity of its body surface off as much as possible. P>The head is far away from toxin to go. The head of the little lobster is absorbing and dealing with the most place of toxin, it is aptest to gather the part of pathogens and the parasite too, in the course of making, preferably remove the head first, can't keep the head because of seeking freshly. P>Cook and does not pursue " The speed " " very ripe " . Could kill various bacteria in little lobster's body completely in continuously high-temperature condition only, propose the little lobster should be over 5-10 minutes to cook time, disease so as not to cause parasite infecting and other pathogens to cause.
|