The scientific name of crayfish was crayfish, which was introduced to China from Japan during World War II. At present, crayfish in China are mainly distributed in rivers, lakes and seas in the middle and lower reaches of the Yangtze River, and the number is about 60,000 tons.
Professor Wang Xichang from the College of Food Science of Shanghai Fisheries University introduced that the content of protein in crayfish is relatively high, accounting for about 16%-20% of the total, and the fat content is less than 0.2%. The contents of trace elements such as zinc, iodine and selenium in shrimp meat are higher than those in other foods. In addition, crayfish can also be used as medicine, which can eliminate phlegm and relieve cough and promote postoperative wound healing.
The general trend of lobster growth is:
1. during the period from hatching to weighing 20 grams, the growth rate is accelerated;
2. At the stage of reaching 50- 100g, the growth rate remained at a relatively stable level, and after this stage, the growth rate showed a downward trend. Thereby forming an inverted U-shaped growth curve.
3. Molting can be divided into long molting and reproductive molting. After leaving the mother's body, the young shrimps quickly enter 1 to shed their skin, and put on soft and wrinkled new skin, which quickly absorbs water and grows. This is growth molting, and the molting from larva to adult is 1 1 time.
4. Female shrimp begin to reproduce and molt after sexual maturity, and then reproduce and molt before each mating and spawning.
5. In addition, deep-sea lobsters usually live to about 100 years old.