Shrimp larvae commonly known as "Lee urine shrimp", "Potato shrimp", "crawling shrimp", "shrimp pupa" and so on, are arthropods door, crustacean, mouth and feet head, Shrimp family. Is a common marine economic animal, for the end of the burrowing shrimp, living in shallow tides and deep-sea sediments or coral reefs, nocturnal. Its family up to more than 60 kinds. The distribution range is very wide. Guangdong has imported shrimp from Thailand. Its body is up to 30 centimeters in length. The domestic shrimp is about 10 to 15 centimeters long and weighs 50 to 100 grams. Shrimp larvae are coastal coastal species with low prices and are a kind of seafood food with rich nutrition, tender meat and tender meat.
Nutritional value
Shrimp is a nutrient-rich, fresh and tender seafood food. The meat has more moisture, the meat is sweet and tender, light and soft, and there is a special and attractive flavor. The spring of each year is the season of spawning and it is best to eat at this time. The fattened shrimps are filled with fat in their brains. The meat is very tender and delicious, but unfortunately the shells are less meaty. But its protein content is as high as 20%, fat 0.7%, and vitamins, chloric acid, inosinic acid, amino propionic acid and other nutrients needed by the body. The shrimp is warm and sweet. There is nourishing kidney, through milk detoxification effect.
The shrimp is delicious and the sexually mature individual is full of nutrient-rich gonads throughout its abdomen. It has burrowing properties, which can not only withstand the cold weather, but also reduce the losses caused by typhoons and other disastrous weathers; it also has strong resistance to diseases. Exceeding the advantages of other cultured species, it can be used as an important species in the screening of new breeds. It has been determined that the dry weight of the shrimp carcass body contains 72.12% of protein, 7.88% of fat, 7.91% of ash, 0.38% of calcium, and 2.21% of phosphorus. The content of amino acids is comprehensive, the composition is reasonable, and it is easily digested and absorbed by the human body, especially lysine and other essentials. Due to the high amino acid content, which is rich in glutamic acid and glycine, the taste of the food is delicious. Due to the low natural resources and the overfishing of marine fishery resources, the resources of the shrimp and shrimp have been severely reduced. In addition, shrimps, scallops and other species have suffered serious farm diseases in recent years, which has caused aquaculture landslides, and artificial catching of shrimps and oysters has failed to meet market needs, causing their prices to rise. Therefore, research on the artificial breeding and breeding techniques of S. candidum and the development of this new cultured species will produce significant economic, social and ecological benefits.
Edit this paragraph nutritional characteristics
1. The shrimp is rich in nutrients, and its meat is soft and easy to digest. It is an excellent food for those who are frail and need to be nursed back to health after illness.
2, shrimp is rich in magnesium, magnesium has an important regulatory role in heart activity, can well protect the cardiovascular system, it can reduce blood cholesterol levels, prevent arteriosclerosis, while also expanding the coronary artery, is conducive to prevention Hypertension and myocardial infarction;
3, shrimp Tongliu role is strong, and rich in phosphorus, calcium, especially beneficial to children, pregnant women;
4. Scientists from the Osaka University in Japan recently discovered that astaxanthin in shrimps helps to eliminate the "jitters" caused by jet lag.
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