The nutritional value, efficacy and role of shrimp, shrimp should be a food that we are all very familiar with, and shrimp tastes very good, so many people like to eat shrimp. Let's take a look at the nutritional value, efficacy and function of shrimp.
The nutritional value, efficacy and function of shrimp are 1 1. Shrimp is rich in nutrition. Shrimp contains 20% protein, which is one of the foods with high content in protein, and it is several times or even ten times that of fish, eggs and milk. Compared with fish, shrimp contains less amino acid valine, but it is a balanced source of protein. Of course, the content of glycine in shrimp is also high.
2. Compared with fish and poultry, shrimp contains less fat and almost no animal sugar as an energy source. Shrimp is high in cholesterol and rich in taurine, which can reduce human serum cholesterol. Shrimp is rich in trace elements such as potassium, iodine, magnesium and phosphorus, and vitamin A. It is also rich in mineral components such as potassium, iodine, magnesium, phosphorus, vitamin A and aminophylline. The meat is soft and easy to digest, and it is an excellent food for people who are weak and need to be nursed back to health after illness.
3. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis and dilate coronary arteries, so eating shrimp properly can not only help us supplement magnesium, but also play a good role in preventing hypertension.
4. Shrimp has a strong breast enhancement effect and is rich in phosphorus and calcium, especially suitable for children and pregnant women.
5. A very important substance in shrimp is shrimp cyanin, which is the component with red surface color. Astaxanthin is the strongest antioxidant found so far. The darker the color, the higher the anthocyanin content of shrimp. Widely used in cosmetics, food additives and medicines. Scientists at Osaka University in Japan have found that shrimp anthocyanins help to eliminate the "jet lag" caused by jet lag.
Nutritional value, efficacy and function of shrimp 2 1, nutritional value of shrimp
Shrimp skin, also known as shrimp skin, golden hook and Kaiyang. It is a cooked and dried product processed from Chipaw Shrimp, White Shrimp with Ridge Tail, Hairy Shrimp and Shrimp Week.
Shrimp is a famous seafood with high nutritional value. According to the determination, every100g shrimp contains 58. 1g of protein, 2. 1g of fat, 4.6g of sugar, 577mg of calcium, 6 14mg of phosphorus and 3.1iron.
The most nutritious component of shrimp skin is actually the red component of shrimp skin and shrimp skin. Its name is astaxanthin, which is the strongest antioxidant found so far. The content of shrimp skin is about 800PPM, but if the red component has faded, it means that astaxanthin has been oxidized.
Shrimp tastes sweet, salty and warm;
Has the effects of tonifying kidney, strengthening yang, regulating qi and stimulating appetite.
2, shrimp identification skills
Shrimp skin without pigment is red, but the meat inside is yellow and white, while shrimp skin and meat with pigment are red. Because pigment basically has no smell and taste, it can't be felt by nose or mouth. If conditions permit, you can soak a few pieces of dried seaweed in clear water first. If ordinary pigment is added, the water will turn red.
3. Cooking skills of shrimp
Stir-fried onion, stir-fried mandarin fish, fried shrimp, stir-fried shrimp, and fried alfalfa shrimp.
Shrimp corn dumplings, seafood grilled tofu, fried crispy shrimp, dried seaweed fried bracken.
Leek jiaozi, green shrimp, bean sprouts shrimp, fried chrysanthemum shrimp, shrimp skin, pearl bamboo shoots.
Shrimp stuffed with mushrooms, fried shrimp balls, clear balls, litchi shrimp.
4. What you need to know to cook shrimp
Wash the shrimp before cooking, and generally do not use the water soaked for the first time.
1, shrimp can be used as an ingredient for soup and cooking;
2. Rinse the dried seaweed with clear water before soaking, and then soak it in warm water until it is soft.
3, soaked in seaweed water, rich in nutrients, can be used for cooking.
5. A processing method of shrimp skin
There are two main processing methods of shrimp skin: boiling and steaming. Boiling is a traditional processing method, which is widely used at present. The treatment method is as follows:
1, raw material treatment: Before cooking, raw shrimps must be classified according to their mass. Shrimp mixed with sand and dirt must be washed with clear water to remove shrimp, small fish and important things. To avoid skin sticking, raw shrimp should be soaked in cold water (preferably ice water) for about 20 minutes before cooking.
2. Boiling: clean drinking water is boiled, and the weight ratio of water to raw materials is 4: 1. 5%-6% salt is added according to the weight of water. Boil the salt water first, then put the raw shrimp into the pot. Boil shrimps for about 6 minutes per pot. In the process of cooking shrimp, shrimp materials should be stirred in the same direction along the pot with a colander to remove floating foam on the water surface. Take the shrimp out of the water. If the shrimp shell turns white quickly, it means it is ripe and can be taken out immediately. Add an appropriate amount of salt to each pot to keep the concentration of salt water. After about 5 pots of cooking, the salt water has become turbid and needs to be replaced in time.
3. Drying: There are two drying methods for shrimp skin: sun drying or oven drying. Put the cooked shrimp in a basket, drain it and expose it to the sun. In case of rainy weather, spread a thin layer indoors to dry, and do not pile up, so as to avoid overheating and deterioration of shrimp materials. When going out to bask in the sun, spread the shrimp on the straw mat or bamboo curtain and turn it properly to make it dry quickly and evenly. If possible, the cooked shrimp can be evenly spread on the bamboo curtain after it is slightly cold, and then pushed into the drying tunnel for drying. The temperature of the drying tunnel should be kept at 70-75 degrees Celsius for 2-3 hours.
4. Shelling: Shelling can be done by shrimp sheller or by hand. Hand-peeled shrimps have bright colors, complete individuals and high yield. You can peel a small amount of shrimps, or you can put the shrimps in sacks, and smash the sacks on the concrete floor or slate with both hands to take off the shrimps.
5. Packaging: the shrimps are screened and graded, and packaged according to the size and appearance quality. It can be quantitatively packed in small plastic bags, generally 500g per bag,1000g, and finally packed in large paper boxes.
6, shrimp preservation method
1, shrimp can be dried in the sun and stored in a bottle after drying;
2, salted shrimp, avoid drying, can only be spread in the shade to dry, and then put into the bottle;
3. Whether it is to preserve light shrimp or salty shrimp, you can put a proper amount of garlic in the bottle to avoid insects.
7, shrimp purchase skills
(1) color: the top grade is bright, shiny, yellow or light red. This kind of shrimp is mostly light on sunny days. Dark and not bright and clean, dried in rainy days, generally salty. The best colors in a batch are generally the same, there are more than two colors, most of which are of poor quality, and some are mixed together, fake and shoddy.
(2) Body shape: The shrimp is curved, indicating that it is processed with live shrimp (the death of live shrimp has a process of gradual death and contraction). Most shrimp skins are processed with dead shrimps, if they are straight or not curved. It is best to have a clean body, no skin, no claws and no empty shells.
(3) impurities; Shrimp is symmetrical, without impurities and other fish and shrimp, and it is the top grade.
(4) Taste: Take a shrimp and chew it in your mouth. The kind that feels fresh and slightly sweet is the top grade. The quality of salty taste is poor, and some people use salty taste to suppress other abnormal tastes.
Nutritional value, efficacy and function of shrimp. Efficacy and function of shrimp millet porridge
1, shrimp millet porridge can nourish the body.
Shrimp millet porridge contains a variety of vitamins, amino acids, fats and a lot of carbohydrates that are beneficial to human body. In addition, protein and carotene are also the most important nutrients in this porridge. Usually, people can quickly absorb and utilize these nutrients after eating shrimp and millet porridge, which can nourish the body and relieve physical weakness.
2, shrimp millet porridge can pass milk
Shrimp millet porridge can promote lactation and milk secretion, which is the most ideal dietary food for women after delivery, especially for those with little or no milk after delivery. Eating more shrimp and millet porridge can increase milk secretion, promote women's postpartum physical recovery, and have obvious conditioning effect on women's postpartum qi and blood loss.
3. Shrimp millet porridge can be anti-inflammatory and antibacterial.
Shrimp millet porridge can remove bad breath, reduce the growth of bacteria in human mouth and refresh breath. Shrimp millet porridge is also rich in amino acids, which has certain antibacterial and anti-inflammatory effects and is good for preventing female vaginitis. In addition, the nutrients in shrimp millet porridge can directly act on human nerves, improve sleep quality and reduce the occurrence of adverse symptoms such as neurasthenia, insomnia and dreaminess.
Efficacy of millet, yam and wolfberry porridge
1, nourishing the body
Nourishing the body is an important function of Xiaomi Hu Aishan Gouqi porridge, which can relieve the weakness of spleen and stomach, improve the function of liver and kidney, and invigorate qi, and has a particularly good conditioning effect on physical weakness, qi deficiency, spleen and stomach weakness and other human discomfort symptoms. Drinking porridge cooked by them often can make your body stronger and healthier.
2. tonify liver and kidney
Tonifying the liver and kidney and improving the function of human liver and kidney are also important effects of Xiaomi Hu Aishan Gouqi porridge, because both Hu Aishan and Lycium barbarum can enter the kidney meridian, which is clean, and Xiaomi plays an important role in tonifying the middle energizer and benefiting qi. The porridge cooked together can improve the function of liver and kidney, relieve the yin deficiency of liver and kidney that often appears in human body, and have a particularly good relief effect on knee weakness and dizziness.
3. Spleen and stomach
Xiaomi Hu Aishan Gouqi porridge is also a kind of health porridge which can strengthen the spleen and stomach. It can relieve deficiency and cold of spleen and stomach, improve digestive function of spleen and stomach, make people suffer from abdominal pain and indigestion, anorexia and abdominal distension, and slowly relieve them.
4, improve the body's disease resistance.
Xiaomi Hu Aishan Gouqi porridge can not only nourish and strengthen the body, but also improve the disease resistance of human body, because it also contains some plant proteins and active ingredients, which can remove harmful substances in the body, accelerate the production of antibodies in the body, enhance the immune function of human body, and further improve the disease resistance of human body.