The shuttle crab is white in color, delicate in flesh, creamy and creamy, and delicious in taste. In particular, the flesh of the two clawed chelipeds is silky and sweet, and the crab is savory and delicious. It has a long-standing reputation. In recent years, it has been processed into frozen products and is favored by Japanese customers.
1, the crab crab acquisition specifications:
a. Acquisition specifications: double-chelating and single-chelating female crabs weighing more than 110 grams each.
b. Quality standards: quality fresh; normal color, white shell blue, no black spots and other metamorphic color; normal odor, no odor, white meat, muscle fibers were strips, crab yellow, crab yellow tends to solidify, do not flow, fatness good. The body of the crab is complete, clean, and there is no obvious drooping of the footsteps. A slight puncture injury is allowed. The stepping feet and swim feet of the double-chelating and single-chelating specifications allow the total absence of more than two feet, but they must not be concentrated on one side.
c. Acquisition: When catching fresh live crabs, try to keep the chelipeds intact. When the caliper clamps the net buckle, use a bamboo stick to pierce through the crab's mouth. When the crab is strongly stimulated, it can be relaxed. The captured live crab must be immediately taken fresh-keeping measures, placed in cold seawater at about 5°C (with ice), brought into hibernation, and then loaded into a plastic box. Put a layer of crushed ice on the bottom of the box, and then layer the ice on the crab layer. The packing height should not exceed the height of the box to prevent the crab body from being crushed. Then it is sent to the processing factory for processing.
2, export frozen crab quality standards:
a. Quality conditions: fresh quality, normal carcass color, no black and other metamorphic color, no smell, good fatness, crab yellow, crab body clean, individual integrity, allowing a slight scratch, double claw, single chelate size step Foot and swim feet allow a total of no more than three, but they must not be concentrated on one side.
b. Specifications: There are crab yellow female crabs, divided into double chelators, single chelators, each weighing 100 to 200 grams, 200 to 300 grams, 300 to 400 grams, and more than 400 grams of eight specifications.
c. Freezing: single frozen, frozen center temperature -15 °C, refrigerated temperature -18 °C below constant temperature.
d. Packaging and Marking: Each is tying its chewing foot with a rubber band, plastic bags, cardboard boxes, the top bottom of the box and the lining corrugated pad of each layer of crab. Package is complete, net weight 8 kg per case. The product name, specification, weight, exporting country and company name, origin code and production lot number are marked outside the box, and “shouldersâ€, “serial chelators†and “double chelators†are respectively added.
3, export frozen crab processing
a. Process flow: Raw material preservation → Brushing → Grading selection → Bundling → Wobble plate → Inspection → Freezing → Detaching → Weighing → Packaging → Refrigeration.
b. Process operation points:
Preparation before processing: acquisition, shipping and processing units should be well connected in time and can be processed in time after arrival.
Acceptance and storage of raw materials: Each frozen batch processing plant receives a batch of fresh crab raw materials, shall inspect the quality and transfer each other. Received crabs should be processed as soon as possible to ensure quality. For crabs that cannot be processed immediately, they should take active measures to preserve them.
Scrubbing: Use bristle or soft nylon brush and flowing fresh water to scrub. Water temperature should not be too high. During the brushing process, it must be handled gently, lightly brushed, and not washed off. When cleaning, pay attention to the concave part of the crab cover, the mouth, the navel, the edge of the crab cover, and the big claw. At the same time, open the navel cover to extrude the crab manure from the navel end. Do not immerse the crab body in the water or rinse the crab head against the faucet.
Selection: According to the quality standards of export frozen crabs, choose the crab body to be innocent, the crab umbilical protrusions are slightly red, and the tail crabs have yellow on both sides, and open the crab umbilicus, which is natural meat red (jade), without granular yellow flowing substances. The white crab on the shell surface is processed. Remove pink crabs (the whole abdomen shows a clear pink jade color, the crab umbilicals are dark and dark, the crabs are powdery in the inner shape), the crab (the crab body is severely yellow, black, and crab-free), black-mouthed crab (mouth Shell surface was black, green, purple, yellow), water shell crab (Crab body thin, yellow, shell contains more water).
Sub Specifications: Separate single and double claws and pound one by one. After sorting, place the crab body in a clean freezing plate, place two size labels, and indicate the grade and group.
Bundling: The double claws of swimming crabs should be gathered together with their swimming feet and feet. Two rubber bands should be placed on the two sides of the most rooted part of the swimming feet and the twigs of the chewing paw should be placed at the spine, and the ring should be lapped twice. Swim feet should be arranged neatly and beautifully. The crabs should be tied into a shuttle and tied firmly.
Swing plate: Place plates according to specifications. The crab's beak is upwards, and its belly is arranged obliquely in an orderly arrangement. It can't be out of the fish's platter and has a specification label.
Inspection: After loading, the crabs are examined by full-time staff and the crabs with different specifications and quality are selected.
Freeze: Freeze and freeze. Before the storage, the temperature of the freezing chamber is required to be precooled below -20°C. When the product is purchased, the fan is stopped. The freezing time is 8 to 10 hours. When the temperature reaches the center temperature -15°C or below, the liquid supply is stopped and the liquid is discharged in time.
Remove the plate: Vibrate the fish plate gently. The crab and plate can be separated. Be careful not to use too much force so as not to damage the crab body.
Weighing: 8 kg per box, let the water amount 120-200 grams.
Packing: Put the weighed shuttle crabs into high-pressure polyethylene plastic bags with thickness not less than 0.35 mm according to the specifications. Set the size of the 3515 cm bag with the size of 100-200 g, and the set of 4016 cm with the size of 200 g or more. When the bag is bagged, the crab is belly down, taking care not to break the bag. Fold the bag and pack it.
Refrigerated: Stacked according to different specifications, the height of the box is no more than 7 boxes high, and the storage temperature is -18°C.
The three-ported crabs are commonly known as crabs and crabs, and the head breastplates are rhombic; their bodies are of a shuttle-like shape, and their chewing feet grow. The head breastplate is tea green, and its abdomen is gray-white with three verrucous protrusions on the back. The three-ported crab is the most famous type of sea crab. It is the largest individual and has the highest yield in Shandong Province and is the most concentrated in Laizhou Bay. Less than 1,000 tons, more than 10,000 tons.