Squid dry knowledge introduction:
Squid is a mollusc species, a species of squid, conical in shape, pale in color, with a pale brown spot, large head, with 10 foot touches in front, and a fleshy fin at the end, often crouching in depth. 20 meters in the ocean. In taxonomy, carp is an animal belonging to the mollusks - cephalopods - diterpenes - ten wrists. The eel has two pieces of cockroaches as respiratory organs; the body is divided into a head, a very short neck and a trunk.
Dried squid is a product that cuts a thief from its abdomen, removes the viscera, cleans it in fresh water, and rinses it with water to dry. The body is long and flat. The head of the head is like a bergamot. Its meat fins are tightly attached to the sides of the tail and resemble a pair of eyes. The whole body is light pink and has a white frost on the surface. It is mainly produced in Guangdong, Fujian and Zhejiang, and its maturation period is from July to August. Japan, Vietnam, and North Korea also produce.
Carp dry nutrition analysis:
1. Carp is rich in calcium, phosphorus and iron, which is good for bone development and hematopoiesis, and can effectively treat anemia;
2. In addition to protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit blood cholesterol levels, relieve fatigue, restore vision, and improve liver function;
3. Its peptides and selenium have anti-viral and anti-radiation effects.
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