Several food processing techniques of crab

1 、 Liquor-Soaked Crabs

Wash and drain the fresh crabs, open the navel and insert a small hole with a bamboo stick, cover the navel with pepper and salt. Prepare pickling solution: 100 kg of fresh crab, 10 kg of sugar, 10 kg of refined salt, 6 kg of ginger juice, 40 kg of soy sauce, 0.6 kg of pepper and 20 kg of yellow rice wine. Mix the above raw materials well, pour them into the pickled pottery jar, submerge the crab body, add bamboo curtain and pressing stone to keep the crab body from being exposed on the liquid, and finally seal the jar mouth. After 3-4 days, the delicious drunken products can be put on the market at any time.

2. Crab in soy sauce

Place the washed fresh crabs in a tank or bucket with a capacity of 50-75kg each. Mash the crab body with a stick, the better, then add salt 35%, 40%, 45% in summer, mix evenly, stir once a day, make the mashed crab meat sink to the bottom of the tank, mix salt up and down, so that it receives salt evenly. It takes more than 10 days to marinate and mature. The temperature is high in summer, so if there is no sale, we should continue to stir until the weather is cool. The pickle can not be covered or exposed to the sun to keep the product red and yellow.

3. Crab roe

After washing and draining the fresh crabs, uncover the back of the armor with a bamboo stick, dig out the yellow high fat at both ends of the shell tip and the waist of the shell, and concentrate in the basin. Then the whole piece is formed, slightly pressed with water, packed with plastic film bags according to specifications, and sent to the freezer to become crab roe.

4. Crab meat

Cut the crab body into two parts, dig up the clean meat and concentrate it in the basin. Also through the whole piece of pressure water packaging, quick-frozen as crab meat. The remaining feet can be mashed to make crab sauce.