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The langoustine is one of the types of marine life. This crustacean species, which almost completely resemble a lobster. The only distinguishing feature: the size. The langoustine is pretty small in size: the Adult is from fifteen to twenty-five centimeters. In fact, crayfish are quite a bit more langoustine. The langoustine ten legs, claws long and thin. Color of carapace yellowish-pink, form a pointed bottom.
The langoustine meat contains large amounts of substances which take an active part in the growth and development of the human body. The required amount of phosphorus, zinc, iron, selenium, copper, magnesium, iodine and calcium per day for the body contains three hundred grams langostino meat. A large percentage of the content belongs also protein and fats, which participate in the formation of tissues of the human body.
Scientists around the world proved that with easily assimilation and rapid saturation of the body with nutrients, person much less ache.
Important: the langoustine inherent in the process of cooking does not change its color. This is worth remembering when cooking shellfish creatures.
The presence in the diet is meat of the langoustine is of great benefit to the body because its composition has a beneficial effect on the metabolism, strengthen bones and forces the brain to actively perceive and process information. High content of calcium is beneficial for healthy looking nails, teeth and hair. Extensive laboratory testing has proven that the meat of the langoustine has a positive effect on the skin and improve the eyesight. The meat of this shellfish is helpful for the circulatory system. It is also a wonderful antidepressant.
A well-known fact that the composition of seafood is much healthier for the human body than the composition of meat products. Seafood is a storehouse of fatty acids, fast-digesting proteins and microelements and macroelements. Periodically eating langoustine in food can be tracked increased immunity, and a bouquet of copper, potassium and zinc prevent the body from premature aging.
Dwelling langoustine in a rich mineral substances to the environment, leads to the fact that the meat of the langoustine is rich in useful body mineral substances, which are organic compounds acting on healing tissues of all organs.
The langoustine is very thin and delicate flavor, thanks to dishes from them the first places in lists of the world famous seafood restaurants. The most important value is the tail of the langoustine. The cooking process of the product is three-level: the cooking, the cleaning and extraction of meat, cooking according to the recipe and the presentation. The cooking process takes no more than thirty seconds, otherwise the meat of the langoustine will be tough, but this is unacceptable technology. Cleaning and extracting the meat starts separating the head from the body. Using dull side of knife you need to crack the shell and squeeze out the meat. The head, shell and claws are mainly used for cooking sauces or broths as they are very fragrant.
There are many recipes for salmon: they are served whole with lemon and olives, just cook in water, baked in the grill, before pickling in butter, mint and Basilica. The world famous Spanish paella, Italian ravioli, French soup ortinski, Japanese langoustine tempura and Chinese langoustine shrimp include the meat of the langoustine.
In the cosmetology industry the meat of the langoustine is recommended wishing to lose weight. Protein helps to satisfy appetite and minimal in calories allows unlimited consumption of dietary meat of the langoustine.
Known cases of individual intolerance of the product and the occurrence of allergic reactions. Normal is the meat of the langoustine is not more than a couple times throughout the week.
Not recommended meat langoustine suffering from chronic vascular diseases and heart disease. Harmful to human body is the head of crustaceans creatures, as it contains large amount of cholesterol.