Crab series food processing technology
Long Tattoo Tips,Transparent Tips,Blue Short Tips Rongtian Import & Export Co., Ltd. , http://www.ywtattoomachine.com
1. Crabs. The fresh crabs will be washed and drained, the umbilical part will be lifted, a small hole will be inserted with a bamboo stick, and the navel will be covered with salt and salt. Preparation of pickled liquid: 100 kg of fresh crabs, 10 kg of sugar, 10 kg of salt, 6 kg of ginger, 40 kg of soy sauce, 0.6 kg of pepper, 20 kg of rice wine. The above raw materials were mixed and stirred, then poured into a preserved pottery jar to drown the crab body as a degree, and bamboo curtains and pressure stones were added to make the crab body not exposed above the liquid preparation, and finally seal the mouth of the altar through 3 to 4 days serve delicious taste of drunk products, can be listed at any time out of the altar. 2. Sauce crab. The cleaned fresh crabs are placed in cylinders or barrels with a load of 50 to 75 kg. Use a wooden stick to chop the crab body, the more broken the better, then add salt 35% to 40%, Volt is to add 45%, mixing should be uniform, stir 1 time a day, so that the minced crab meat sink in the bottom of the cylinder, salt Mix it up and down to make it evenly salted. After more than 10 days marinated mature. Summer temperatures are high and there is no need to continue to stir until the weather cools. The jars must not be capped or exposed to keep the products red and yellow. 3. Crab yellow. After the fresh crabs are washed and drained, use a bamboo stick to uncover the back of the back and dig out the yellow high-fat from the tip of the shell and the waist of the shell and concentrate them in the basin. Then the whole piece is formed, the moisture is slightly pressed, and the plastic film bag is packed according to the specifications and sent to the freezer for quick freezing and forming crab yellow. 4. Crab meat. Cut the crab body into two sections and dig out the net body meat. Concentrated basins are also packaged in whole pieces of pressed water and frozen as crab meat. The remaining feet can chop crab sauce.