How are crabs processed? Do crabs shed their shells?

Crabs are cut open and the meat inside is taken out and processed.

Crabs are generally steamed, and steamed crabs are the most beautiful.

The crabs are cooked directly in the steamer, and there is nothing special about it.

I think it's better to dismantle the crab legs and sell them separately, and sell the others together.

Generally speaking, there are some and many aspects of this, and they are processed according to different tastes.

Generally, a tea bag is put and steamed directly, and then it can be eaten.

I think it must be some stirring with some condiments. And then there's the delicious crab.

It's all when it's still alive, and then it's steamed directly in the pot, and then it's ready to eat.

I think it depends on how it's cooked, and the way each method is processed is different.

The shell of the crab does not grow as the body grows, and in order to protect the body that grows larger, the crab must drill out of the original shell and slowly form a new hard shell.

Crabs generally do not eat until they are shed, but after a few days of baiting, if they find that the amount of bait left has increased greatly (in the absence of disease), it indicates that the crab is about to start shedding its shells. Before shedding, the body color of the river crab is dark, and the body color is yellow-brown, black-brown, and the abdominal carapace is rusty. After shelling, the body color of the river crab becomes lighter, the abdominal carapace is white, there is no rust, and the steps are soft.

After shelling, the individual gains about 20% and doubles the body weight compared with the pre-shelling individual. The discovery of river crabs with larger individuals and lighter body color indicates that the crabs have shed their shells.

It is a very difficult choice for the crab, if the inside of the crab expands sharply, and it still relies on the old shell to not leave, then it will die in its old shell sooner or later, so only wait for the old shell to age enough, crack out of the mouth large enough to start a new metamorphosis, at this time the crab body is very soft, the crab must carefully drill out of the old crab shell little by little, otherwise it is very likely to be scratched by the sharp old shell.

Not only are the shells replaced with new ones, but the stomach gills and intestines of the crabs will also shed their old skin, and the crabs that have successfully shed their shells can be said to have completely lost their defenses, and usually they will hide in the cracks of the stones until the new shells become hard before they can come out.

Extended Materials. The process of shelling crabs.

1. Hulling interval.

In the shelling interval, the crab shell calcified, absorbing calcium and trace elements, the river crab will eat a large amount of energy, the accumulation of energy substances and trace elements, and the material preparation for shelling. (At this time, nutrients should be added to the bait, in addition, insufficient calcium and trace elements will also affect the shelling efficiency of river crabs).

2. Early stage of shelling.

In the early stage of shelling, the dermis layer will be separated from the epidermal layer, the epidermis above the old shell will begin to be absorbed, calcium and trace elements will be absorbed into the blood, and the new epidermis will begin to form, and the food intake will be reduced, which is the formation of the second shell. When the old shell is absorbed, the new epidermis separates from the old shell significantly, and feeding stops. The new epidermis is secreted and the crab begins to absorb water and is ready to shed its shell.

At this time, the freshness of the water will affect the shelling of river crabs).

3. Hulling period.

When the body absorbs a large amount of water, cracks appear in the breastplate and abdomen of the crab's head, and the crab bounces its body out of its old shell, a process that takes only a few seconds or minutes. (Accumulation of nutrients in the early stage is the key).

4. The late stage of shelling.

When it first comes out, the new shell of the river crab is soft and elastic, and the river crab begins to absorb a large amount of water to fully extend the new shell to the maximum scale, and the vitality is weak at this time, and it does not feed. This process is also shorter. (This is the time when river crabs are most vulnerable, and a quiet environment is necessary).

5. Follow-up period.

The carapace of river crabs begins to calcify and begins to absorb a large amount of calcium and trace elements, which is determined by the calcium content and trace element content in the water body. When the shell hardens and can support the body, the crab will expel the excess water absorbed by the body and start feeding, completing a shelling cycle.

Crabs shed their shells. Because their shells don't grow, they shed their shells and grow new ones whenever they reach a certain stage of growth and become larger. Each crab goes through a process of shedding its shell more than a dozen times during its lifetime.

When the crab sheds its shell, it will first absorb the calcium carbonate in the shell into the body fluid, and then wrinkles will grow in the shell. When the old shell is removed, these folds slowly open up and become a new shell. Finally, the crab injects calcium carbonate into the new shell.

Do crabs shed their shells and how often do they shed their shells.

1. Do crabs shed their shells?

Crabs are a type of crustacean and are relatively common in our daily lives. The characteristics on the body of crabs are very obvious, and the hard shell is one of their distinguishing features. Crabs shed their shells, which is an essential step in their growth process, and normal crabs shed their shells.

Their shelling represents that they have grown up. Crabs shed their shells because their shells do not grow slowly like the bodies of other animals, but only by shedding their shells.

When crabs shed their shells, they first absorb the calcium carbonate from their shells into their body fluids. Then, a layer of wrinkles will grow in their shells, which will appear softer. At this point, the old shell will slowly come off, and the new shell will be bent open by this fold.

Eventually, the crab will inject the calcium carbonate it has absorbed into the new shell, which will become harder.

2. How often do crabs shed their shells?

As mentioned above, crabs are shelled, and shelling represents the growth of their bodies. In fact, crabs can shed their shells more than once in their lifetime, generally at least a dozen times. At all stages of their life, crabs shed their shells, and more than once.

From big-eyed larvae, to young crabs, juvenile crabs, and adult crabs, they will go through several shells. Specifically, it is not certain how often crabs shed their shells, and it depends on the speed of their own growth and development. Generally speaking, the fastest time can be taken off once every 2 weeks, while the slower time can take about 2 months to take off once.

Crabs shed their shells because their shells cannot expand as their bodies grow, so the way to overcome the problem is to shed their shells. Before shedding the shell, the crab first absorbs the calcium carbonate in the hard shell into the body fluid, and when a layer of soft wrinkles grows in the shell, the old shell cracks and falls off, and the body then stretches the folds into a new shell, and injects calcium carbonate to harden it.

The whole process of crab shelling is that when the crab is shelling, it will first absorb the calcium carbonate in the old shell and store it in body fluids. Then, very soft wrinkles will grow in the crab's shell. After that, their old shells will slowly crack open and slowly fall off.

This fold will open and slowly turn into a new shell, after which the crab will inject the calcium carbonate stored in the body fluids into the new shell, so that their new shell can harden.

Crabs shed their shells, and they can shed their shells more than a dozen times in their lifetime, and shelling is of great significance to them. This is because their shells themselves do not grow, but it does not mean that crabs will not grow, and at this time, crabs can only grow by shedding their shells, so each of their shells is related to the process of growth.

Cause analysis. Crabs shed their shells because their shells don't grow, but the crabs themselves do. When their size grows and their shells can't wrap around their bodies, they shed their shells and grow new shells to protect themselves.

Crabs can shed their shells more than a dozen times in their lifetime, and shelling is an essential step related to the process of their growth. When the crab sheds its shell, it will suck out the calcium carbonate from the old shell and inject it into the new shell to harden it.

Every season to eat crabs, crabs are hot sellers, if the crabs are steamed too much at one time, there will be leftovers, so can the crabs be reheated when they are cold, and how long does it take for the crabs to be reheated.

Can crabs be reheated when they are cold.

It can be dispersed to heat up and eat. However, compared with the crab that has just been made, the taste of the heated crab will be slightly worse, after all, the fresher the food, the better, after the crab is heated, the taste will be slightly worse, from the perspective of nutrition, there will be some loss, therefore, the cold crab can be heated and continue to eat, but the best way to eat the crab is to eat it freshly.

How long does it take for the crab to be reheated.

It depends on the specific heating tool. There are many kinds of heating tools, such as: steamer, microwave oven, etc., different heating tools heating time is different, generally speaking, microwave oven heating crab can be selected for 1-5 minutes according to the size of the crab; The steamer should heat the crab for 5-8 minutes.

How to reheat the crab.

1. Heat the pressure cooker.

The pressure cooker has the characteristics of rapid heating, which will quickly heat and cook the crab, and at the same time, this process does not affect the quiet dismantling of the crab's meat.

2. Boil and heat.

Add some water to the pot, pour the crabs into the pot when the water is boiling, turn the crabs over after the water boils, and cook for another 3 to 5 minutes, you can put the crabs out.

There are many kinds of sea crabs, blue crabs, stone crabs, red carapaces, etc., these different crabs, the processing methods are different, the following focuses on the processing methods of several sea crabs:

Barracuda crab

The origin of the name of the pike crab is based on the two sharp corners on the crab shell, and it hurts to be pricked. Around the Mid-Autumn Festival, the sea fishing pike crab is the fattest, the female crab has yellow, and the male crab has cream. Of course, compared to the crab roe of hairy crabs, the amount of yellow of pike crabs must be much more.

If you buy offline, you must weigh it by hand to see if you press your hands, some pike crabs have large shells but very little meat inside.

1. Slice the ginger, cut the shallots into sections, cut off the claw tips, claws and mouth of the pike crab with scissors, and then break the navel and shell to remove the crab stomach and gills.

2. Break the crab claws and chop the pike crab into four pieces.

3. Heat the pot and put oil, put 100 grams of starch in the plate, dip the crab pieces and shells in the starch, put them in the pot and fry them for 20 seconds.

4. Put oil in the pot again, stir-fry the ginger slices, add the pike crab and stir-fry, put cooking wine, a little salt and green onions, stir-fry with oil, and the flavor can be out of the pot.

King crab

King crab, with its huge body and long legs, is a well-deserved emperor among crabs. King crab grows in low-latitude seas, and is mainly divided into two types, one grows in the cold North Pacific Ocean and is Alaskan king crab, and the other grows in Peru, Chile and Argentina and is Chilean king crab. Among them, king crab imported from Chile is more common, while Alaskan king crab** is higher.

1. Wash the fresh king crab, kill the crab, prepare scissors and kitchen knives, first use a kitchen knife to remove the lid of the king crab, and then clean up the crab's belly, but pay attention not to clean up the crab roe, because this is the core of the whole crab, and it is also the key thing for friends who love crabs.

2. Then remove the six crab legs, and then divide the crab body and crab legs into small pieces.

3. Heat the pot, preferably peanut oil, add the oil to salt, ginger, onion, star anise and dried chili peppers and stir-fry until fragrant, then add the cut crab and stir-fry for a while, add an appropriate amount of green and red wine to continue, add an appropriate amount of water, add an appropriate amount of oil and white sugar to taste and stir-fry to get out of the pot.

1. Ingredients: sea crab, vinegar, ginger, rice wine, sugar.

2. Methods and steps:

1. Put the crab in a basin and rinse it, and carefully brush the outside of the crab shell with a small brush;

2. Put an appropriate amount of water in the steamer, put the washed crab into the steamer and cover the pot;

3. Boil the water in the pot over high heat, and turn off the heat about 15 minutes after the water boils;

4. Put the crab on a plate, pour a little rice wine, sugar and vinegar into the minced ginger, and eat the crab meat.

4. Tips:

Crab is cold, with rice wine, ginger and other foods can dispel cold and sterilize.

Material. Barracuda crab, ginger, balsamic vinegar, sugar.

Method. 1.Finely chop the ginger.

2.Add balsamic vinegar and sugar to make a dipping sauce.

3.Scrub the crabs clean.

4.After the water in the steamer is boiling, put the crab belly up and steam it over high heat for 15 minutes.

1. Rinse the hairy crabs, do not untie the rope, and use a toothbrush to brush the crabs.

2. Put the belly of the tied crab facing upwards, pot it on cold water, steam it for half an hour after the heat is on high heat, and the eyes will turn red at that time.

3. Chop the chives, ginger and garlic to be washed and put them in a small bowl. And you can pour part of the soy sauce, vinegar. You can choose the amount of silver you can put according to your personal preference.

4. Finally, take out the steamed crab, which is red and very attractive, and cut off the rope skin dates. Chives, ginger, minced garlic and vinegar are stirred into a dipping sauce, eaten together, when eating, open the stomach shell, the gills inside are not edible, the rope is tied so that the crab roe does not run around, you can find it clearly, and then the crab leg sucks the juice inside, bites open and eats the meat.

Crab cleaning method: soak in light salt water and brush the crab.

1. Soak in light salt waterFirst rinse the dirty things on the surface of the crabs, and then put these rinsed crabs into a basin with salt water and soak them for a period of time, so that the crabs can spit out all the dirty things carried in their bodies.

2. Brush the crabsBrushing crabs requires certain skills, first of all, we use our thumb and middle finger to pinch the left and right sides of the crab, this method of catching crabs is relatively safe and reliable, and can ensure that it will not be caught by crabs. Then let's clean the back, abdomen and mouth of the crab, and the feet and pincers cannot fall, which is equivalent to giving the crab a full body "bath".

Then we also need to clean up the belly cover of the crab, this part is the excretion part of the crab, there are a lot of dirty things in it, so when cleaning, we need to firmly grasp the double pincers of the crab first, slowly open the belly cover, squeeze out the dirty things inside, and then rinse it clean.

Steamed crab time