(A) Freezing outlet crab
At present, frozen crabs are commonly exported as yolk female crabs. Processing methods and quality specifications are as follows:
1. Selection: To select the quality of fresh female crabs, the carcass color is normal, no black spots and other metamorphic color, no smell, good fat, crab yellow, individual integrity, allowing minor hook injuries. Double chelation or single chelation is acceptable, and the step foot and the swim foot are allowed to have a total of 3 defects, but they must not be concentrated on one side.
2. Scrubbing: Wash one by one with clean water, set off with grassroots brush to remove dirt as soon as possible, and classify after draining.
3. Hierarchical Weighing: The two claws are divided into three sizes, each weighing 100-200 grams, 201-300 grams, and more than 301 history. Each single-chelating weight weighs 100-200 grams. Graded weighing. 10 kg per plate.
4. Bundling: Each crab uses two rubber bands to tie the crabs on both sides and feet firmly, and then put them into small plastic bags, and then put them back in the trays for quick freezing.
5. Quick-freezing: After the bagged crabs are stratified into the pan for quick freezing, the quick-freezing temperature is required to be below -25 degrees Celsius and the time is no more than 12 hours. When the frozen product's central temperature reaches -15 degrees Celsius, it can be packed out of the warehouse. .
6. Packing and storage: Packed in pre-cooled carton, each box has a net weight of 10 kg. The bottom and top of the box shall be lined with corrugated paper pad. The name, specifications and weight of the bag shall be marked outside the box. The name of the exporting country and company, origin code and lot number, plus the words “maleâ€, “double chela†or “male†and “single chelaâ€, shall be put into the refrigerator immediately after packaging, and the temperature shall be stable below -18 degrees Celsius.
(b) Crab Pine
Crab Pine is a seasoned cooked dry product that is nobler than fish, and its processing method is relatively simple.
Choose a fresh, large crab or blue crab, wash it in a pot and add 3% salt, boil it out, then peel it one by one, put the crab into a filiform, and put it into a pan. fry. Put a small amount of lard in the pan and stir fry until it is dry, then add ingredients (add 3 kg of soy sauce per 100 kg of fresh cooked crab meat, 3.5 kg of white sugar, 4 kg of cooking oil) and continue frying until dry That is, it becomes a loose, golden crab crab.
(3) Crab
Crab is a kind of raw food made from fresh crabs and some seasonings. It tastes particularly delicious. It is commonly eaten by people in the coastal areas of southern China. Processing and eating time is generally from late autumn to early spring.
1. Ingredients: Fresh crabs, 1 kg of rice wine per 5 kg, 2 kg of soy sauce, 0.5 kg of sugar, 0.3 kg of ginger juice, and 0.03 kg of pepper.
2. Drip method: (1) Wash the fresh solution with clean water, drain it, uncover the umbilicus and insert a small hole with a bamboo stick, and pour some salt and pepper into the hole for use. (2) Add soy sauce, rice wine, sugar, salt, ginger juice, pepper, etc. to the pottery jar, stir well, then immerse the treated fresh crab to submerge the crab body and seal the mouth of the altar. After four or five days , that is, delicious crabs, can eat at any time.
(four) crab
Crab crab is a traditional method of processing crabs after raw crabs have been marinated. This is a traditional method of processing. People in the south and north of China have the habit of eating crabs, especially in Zhejiang Province. Processing and eating methods are as follows:
Processing and consumption of crabs is usually done during the colder months from November to February of the following year. High temperatures are perishable and can neither be processed nor consumed.
Wash fresh crabs or blue crabs with water, place them one by one in the altar, face down, face upwards, and pour the salt water that has been boiled beforehand. (The ratio of salt to water is 15:100. ), the crab body immersed, for the anti-crab body up, can be light pressure, can be used to suppress the clean stones, pickled in the altar in about 7 days is the finished crab.
When eating oyster crabs, rinse them with approved but good boiled water, then remove the head breastplate, scallop, and umbilicus, cut into 4-8 pieces with a knife, add rice vinegar and fresh ginger, and adjust the food. Generally, it is not suitable for 1 hour after eating. Drink water to avoid causing indigestion.
(five) crab pieces
Wash the fresh crabs with clean water, remove the head breastplate, remove the coriander, umbilical, and toe, cut them into 4-8 pieces with a knife (the number of cut pieces depends on the size of the crab) and paste them with salt on the cutting surface. Put it in a small altar, add ginger, white wine, and a small amount of white sugar. Spread a thin layer of salt on top and then seal it. It can be eaten after 24 hours. The storage period is very short, and it usually takes two to three days. In addition to the hot summer, spring, autumn and winter can be processed and eaten. When eating, add a small amount of rice vinegar.
In some regions of Fujian, when processed crabs are processed, instead of using salt, they use high-grade soy sauce. It is said that the crabs marinated in soy sauce taste even more delicious.
(Six) crab paste
Crab paste is a raw food processed into paste-like raw food by fresh crabs. There are many food eaters in the south coast, especially in Zhejiang, where the processing method is relatively simple.
Wash the crab with water and drain it. Remove the head breastplate, pimple, umbilicus, horns, and toes, smash it into a paste with a knife, add 15-20% salt, and mix it on the altar. The top layer of sugar is covered and can be eaten after being sealed for one week. From November to next January, it is a good season for processing crab paste. The storage period is about one month. The crab paste in the jar should not be overfilled; otherwise, it will swell after fermentation. When eating the paste, add fresh ginger and rice vinegar.
(seven) crab poisoning
Crabs are rich in nutrients and delicious. They are widely eaten by people. Although crabs are delicious, they do not pay attention to food hygiene and are prone to food poisoning. Especially in summer and autumn when temperatures are high, crab poisoning accidents occur frequently.
Why crab poisoning? This is mainly caused by halophilic bacteria (also known as Vibrio parahaemolyticus). Halophilic bacteria multiply under the right conditions. After 3-4 hours, the number of bacteria increased dramatically. The pathogenic strain of this bacterium can cause hemolysis of human red blood cells, and can be fatal in severe cases.
Halophilic bacteria are widely found in coastal seawater sediments and crabs and shellfish, especially in summer, because the optimum temperature for growth and reproduction of the bacteria is 30-37 degrees Celsius. The colonization rate is as high as 90%. Seafood and the bedding and containers that have come into contact with them are the main sources of contamination of the bacteria. Fishermen and residents are also carriers of pathogens and become infectious sources. Flies can also spread the bacteria. Sometimes the pickles and pasta are contaminated by halophilic bacteria. Can also cause such food poisoning.
The incubation period for halophilic bacteria poisoning is 3-5 hours in the short and 35-40 hours in the elderly, generally 14-20 hours. The main clinical manifestations are: paroxysmal colic in the upper abdomen, followed by diarrhea. 5-6 times a day, many more than 20 times, generally was washed meaty watery stools, then changed to pus and blood, most patients in nausea and vomiting after diarrhea, a small number of patients with vomiting before diarrhea, body temperature is generally 37.5 -39.5 degrees Celsius; obvious tenderness in the intestine. Severe cases of severe diarrhea, abdominal pain, dehydration, and sometimes unconsciousness, cramps, pale or cyanotic and shock, without timely treatment, can cause death.
For the treatment of halophilic intoxicants, abdominal pain can be treated with atropine or purubicin antispasmodic agents, with vasopressors such as norepinephrine or dopamine to correct low blood pressure, intravenous glucose saline or saline to supplement dehydration, symptoms Light patients may not need to take drugs, severe patients can take oral compound sulfamethoxazole.
Although halophilic bacteria are harmful to the human body, it does not withstand low temperatures and is not resistant to high temperatures. It stops growing at 2-5 degrees Celsius, and gradually dies. It cannot reproduce below 10 degrees Celsius, and it undergoes a high temperature of 80 degrees Celsius. Minutes can be killed, in order to prevent halophilic bacteria poisoning, eat good crabs and other aquatic products. When cooking, thoroughly boil and cook to prevent overcooking. When cooking shrimp and crab, it should generally be heated at a temperature of 100 degrees Celsius for 30 minutes. The stomach, gills, and other parts of the crab are more likely to be eaten. . Cooked foods unconditionally stored at low temperature should be reheated in the second time, especially crabs. After more than two hours, they are best served with hot pots. If they are not returned within 4 hours, there is a danger of poisoning. When eating crabs, it is necessary to add some vinegar and fresh ginger, which can not only taste, but also meet the health requirements. Because vinegar can be sterilized, halophilic bacteria can be killed in one-minute dilution in vinegar, and in 20-fold diluted vinegar, it can be killed in 10 minutes.
Swallow Crab, also known as the "Portuguese Crab", also known as the Crab Crab, Crustacea, Polygonidae, has a spindle-shaped breastplate, slightly raised, with long sides on both sides, and the length of the chestplate is generally 8 cm in length and 15 cm in width (including side The tooth) has three verrucous processes on the body, one in the stomach area and two in the heart area. The front edge has 9 teeth, the chewing foot is well developed, the long section is prismatic, the inner edge is blunt, and the fourth pair of steps is paddle-shaped and suitable for swimming. The male body is blue-green and the female body is dark purple. Inhabiting waters vary from season to season. They usually come to the sea in spring and summer, and they operate in the vicinity of harbors and rivers. Their water depth ranges from 10 to 30 meters. They often hide behind obstacles or ambush under the sand under the sea to avoid enemies. Night out. Winter moved to deeper sea areas. Reproductive migration and feeding, often cluster action. Obviously, the fire persists in its phototaxis. Sexual ferocity, combativeness, often mutual foraging, omnivorous, carnivorous bodies, small fish, algae and so on. The reproductive period differs depending on the age of the area and individual. From April to September in the Yellow Sea Bohai Sea, about one month earlier in the East China Sea, the female crab spreads its abdomen during mating, and the male crab inserts the transfer device into the female crab. In the genitalia, the female crabs are used to hold the female crabs together for a swim. The time of the soy sauce can last 1-2 days. Each time there are several tens of thousands of eggs, the eggs are attached to the abdominal limbs to form a large mass, which accounts for about 1 of the mother's weight. /5-1/6. After hatching, the egg develops into juvenile crabs with stages of 2-3 larvae, such as gonads and big eye larvae. China's coastal production, production more north of the Yellow Sea. Trawling or drift nets are used for fishing, and the fishing season is from April to October. For food, it can be freshly eaten and frozen, and it can also be processed for crab pine, crab, crab, crab pieces and crab paste. In addition, it can also be used medicinally, with the effects of heat, blood, and nourishing yin.