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我国养殖的对虾,历来绝大部分都以无头虾的形式出口外销,而余下之虾头因极易腐败变质,致使每年都有大量的虾头被白白浪费掉。其实虾头营养十分丰富,而且鲜美程度高于肌肉。虾头中的可食部分即对虾黄含蛋白质10.76%,比豆腐高58%;比牡蛎高11%;比牛奶高271%。含有脂肪1.26%,其中脑磷脂、卵磷脂对降低人体血脂、胆固醇和防止脑、心血管疾病等方面有一定的作用。此外,还含有较多的各种维生素,如V_A、V_D有防止夜盲、干眼、软骨病等功效;VB_(12)据说对某些恶性贫血有良好的防治作
The prawns farmed in our country have traditionally exported for export in the form of headless shrimp. The remaining head of shrimp is extremely perishable and spoiled, resulting in a large number of shrimp heads being wasted in vain each year. In fact, shrimp head nutrition is very rich, and the degree of deliciousness is higher than the muscle. The edible part of the shrimp’s head is prawn yellow with 10.76% protein, 58% more than tofu, 11% more than oysters and 271% more than milk. Contains 1.26% fat, of which brain phospholipids, lecithin to reduce human blood lipids, cholesterol and prevent brain, cardiovascular disease and other aspects have a role. In addition, it also contains more various vitamins, such as V_A, V_D prevent night blindness, dry eye, cartilage and other effects; VB_ (12) is said to have some good prevention and treatment of some pernicious anemia