1 Processing process: raw materials → (seawater) cleaning → cooking → drying → peeling meat → re-drying → packaging → finished products
2 process points:
Raw material treatment: Select fresh raw materials and rinse with clean seawater to remove sediment impurities.
Boiled: Cook and clean fresh crabs in 20% salt water. Do not stir while boiling. Replace boiled water after boiling for 10 pans.
Drying: Drain the cooked crab and place it on a clean mat. Always turn it and let it dry until it reaches 60% dry.
Peel the meat: After the crab has been dried, remove the shell by hand and carefully remove the meat and yellow. The leftovers can be crushed and used as chicken feed.
Re-drying: The stripped meat and yellow should be air-dried. Be careful when turning and wait until it reaches 80% dry.
Packing: The dried crab meat is placed in the sieve to remove impurities and fine powder. The weighing and packaging are finished products.
Crab rice finished pork is clear, elastic, yellowish color, bright and clean without impurities, delicious taste, moisture content of not more than 20%, salt content of not more than 8%.
Crab rice is cooked dry product made from sea crab meat (excluding leg meat). The three-ported crab, Japanese oyster, and double-spotted turtle can all be used as raw materials for processing crab rice, of which the largest amount is the three-ported crab. Three-ported crab meat is white, tender, creamy, delicious, and nutritious. It contains 14 grams of protein per 100 grams of meat and 216 grams of fat. It also contains various nutrients such as iron, phosphorus, calcium, and vitamin A. This crab is mainly marketed with fresh and frozen products, but there are also a small number of processed crabs.