Detailed Explanation of Several Crab Food Processing Techniques
Several Crab Food Processing Techniques
1. Drunken Crab
Take fresh crabs that have been washed and drained, lift the apron and insert a small hole with a bamboo skewer, stuff the inside of the apron with pepper salt and close it. Prepare the pickling liquid: 100 kg fresh crabs, 10 kg white sugar, 10 kg refined salt, 6 kg ginger juice, 40 kg soy sauce, 0.6 kg Sichuan pepper, 20 kg yellow rice wine. After mixing the above ingredients evenly, pour them into a pickling ceramic jar, with the amount just enough to submerge the crabs; place a bamboo mat and a pressing stone on top so that the crabs do not float above the liquid, then seal the jar mouth. After 3~4 days, a delicious drunken product is ready, and it can be taken out of the jar at any time for market.
2. Soy Sauce Crab
Place washed fresh crabs in a vat or bucket, with each container holding 50-75 kg. Use a wooden stick to crush the crabs, the finer the better, then add 35%-40% salt, or 45% in the dog days, and mix evenly. Stir once a day so that the crushed crab meat sinks to the bottom of the vat and the salt is mixed throughout, ensuring even salting. After more than 10 days, the pickling is complete. In summer, when the temperature is high and the product has not yet been sold, continue stirring until the weather turns cool, then stop. The pickling vat or bucket must not be covered or exposed to the sun, so as to keep the product red-yellow.
3. Crab Roe
After washing fresh crabs and draining the water, use a bamboo skewer to lift the back carapace and scoop out the yellow high-fat material from the tips of both ends of the shell and inside the shell waist, collecting it in a basin. Then form it into whole blocks, slightly press out moisture, package it in plastic film bags according to specifications, and send it to a quick-freezing warehouse for quick freezing to make crab roe.
4. Crab Meat
Cut the crab body into two sections, dig out the clean meat inside and collect it in a basin. Likewise, through whole-block pressing, packaging, and quick freezing, it becomes crab meat. The remaining legs can be crushed to make crab paste.
Take fresh crabs that have been washed and drained, lift the apron and insert a small hole with a bamboo skewer, stuff the inside of the apron with pepper salt and close it. Prepare the pickling liquid: 100 kg fresh crabs, 10 kg white sugar, 10 kg refined salt, 6 kg ginger juice, 40 kg soy sauce, 0.6 kg Sichuan pepper, 20 kg yellow rice wine. After mixing the above ingredients evenly, pour them into a pickling ceramic jar, with the amount just enough to submerge the crabs; place a bamboo mat and a pressing stone on top so that the crabs do not float above the liquid, then seal the jar mouth. After 3~4 days, a delicious drunken product is ready, and it can be taken out of the jar at any time for market.
2. Soy Sauce Crab
Place washed fresh crabs in a vat or bucket, with each container holding 50-75 kg. Use a wooden stick to crush the crabs, the finer the better, then add 35%-40% salt, or 45% in the dog days, and mix evenly. Stir once a day so that the crushed crab meat sinks to the bottom of the vat and the salt is mixed throughout, ensuring even salting. After more than 10 days, the pickling is complete. In summer, when the temperature is high and the product has not yet been sold, continue stirring until the weather turns cool, then stop. The pickling vat or bucket must not be covered or exposed to the sun, so as to keep the product red-yellow.
3. Crab Roe
After washing fresh crabs and draining the water, use a bamboo skewer to lift the back carapace and scoop out the yellow high-fat material from the tips of both ends of the shell and inside the shell waist, collecting it in a basin. Then form it into whole blocks, slightly press out moisture, package it in plastic film bags according to specifications, and send it to a quick-freezing warehouse for quick freezing to make crab roe.
4. Crab Meat
Cut the crab body into two sections, dig out the clean meat inside and collect it in a basin. Likewise, through whole-block pressing, packaging, and quick freezing, it becomes crab meat. The remaining legs can be crushed to make crab paste.