Why do crabs have less meat after death? Why is the steamed meat so salty after the crab dies?

There are several reasons why there will be less meat after the crab dies.

First of all, crabs are high-protein foods that contain a lot of bacteria and other microorganisms in their bodies. When the crab dies, these microorganisms begin to break down the meat, causing the meat to gradually decrease.

Secondly, the crab is an animal with a large water content, and it cannot keep the water in the body from losing after death, and when the water in the body begins to lose, its meat quality will also become smaller to a certain extent, making the crab meat look less.

In addition, when a crab dies, the tissue fluid in its body will flow out, further reducing the crab meat. At the same time, in the process of boiling crabs, the use of fresh water to cook will cause further loss of crab tissue fluid, resulting in a decrease in crab meat.

In short, the reason why there is less meat after the death of crabs is mainly the result of a combination of factors such as microbial decomposition, water loss and tissue fluid loss.

Crabs live in the water and like to eat dead fish, dead shrimp and other decaying animal carcasses in the water, and the crab will be infected with certain bacteria in the body. Especially river crabs.

Most of them grow in dirty rivers and ponds, and there are a large number of germs inside and outside the crab. Live crabs can excrete bacteria from their bodies through metabolism in their bodies; Once the crab dies, the bacteria in his body will multiply and decompose the crab meat, so the crab will have less meat after death! As for the fact that there is no such situation after the killing, it is estimated that it is related to the killing method, such as:

Scald or killed with boiling water and cook immediately!

Trouble, thanks!

The meat is salty because the seawater of the crab is added to the seawater, that is, the highly concentrated salt crystals, so that the seawater can reach the living water quality of the crabs in the outer sea, because it is raised in the water with seawater essence for a long time, the crab meat will have salt essence precipitation, so it will be particularly salty, it is not surprising that this crab dies in half an hour from the water, the pike crab has high temperature requirements, and the vitality is not good when stuffed in the bag! The crab itself is not salty, but the process of submerging it is to keep it from spoiling (because it is easy to spoil after the sea stinger dies), so a lot of salt is put to drown it, and when you eat it, the soaking time is too short, and it will appear salty.

Sea crabs have a salty taste, but they are usually not particularly severe. If the frozen sea crab is parasitic from the perspective of hygiene, the crab is parasitic with bacteria, viruses or parasites, etc., and these toxic and harmful substances can quickly start to infect the muscle from the internal organs after the crab is killed. In particular, sea crabs live on the bottom of the sea and feed on small shrimp and other marine microorganisms, and there is a lot of sludge, impurities, and parasites in their gills.

If you feel that the saltiness is too much and you are not suitable for it, you can take the boiling method to abandon steaming for processing.

Eating sea crabs should be steamed rather than boiled, because sea crabs live on the bottom of the sea, feed on small shrimp, insects, and sea vegetables, and there is a small amount of sludge and impurities in the ribs, which are not easy to wash. If the crab is boiled in water, the sludge in the ribs will enter the abdominal cavity with the water, affecting the umami; And its protein and other nutrients will be lost with water. Steamed sea crab not only preserves nutrients, but also retains the original umami.

If steaming is used, it can not only preserve the nutrients, but also maintain the original deliciousness. After boiling water, put on the basket and steam for about 10 minutes before cooking. When eating, remove the lid, remove the ribs, dip in vinegar, minced ginger, and the meat is tender and delicious.

Hairy crabs are scavengers and have a lot of bacteria in their digestive glands. After its death, the external environment and the passage of time will become a natural petri dish, allowing bacteria to multiply in the crab's body. Eventually, the digestive glands rupture, and the bacteria can spread to the crab meat.

Because the salt that the sea crab usually absorbs in the sea after death will no longer be metabolized after death, the salt in the body cannot be excreted from the body by its own metabolism, so the sea crab will become very salty after steaming.

Because the crab has no protective effect after death, the seawater will invade the crab's body, causing it to be unable to protect itself, so the meat will not be fresh.

After the death of the sea crab, the salt in the body cannot be excreted by its own metabolism, and at this time, the sea crab will be very salty after steaming.

Because the crab has been soaked in seawater for a long time, a lot of salt has seeped into the meat, so it is so salty when steamed.

Because there is a lot of salt in the crab, and these salts settle after the crab dies, so it is very salty.

Because it is seafood, the sea water itself is very salinity, so the meat will be salty.

Crabs that have just died, not completely dead, or just after death, their crab meat is still tightly adhered to the crab shell, and there will be a solid and dull sound after knocking, while crabs that have been dead for a long time, because the crab meat will be separated from the crab shell, so the sound of tapping is empty.

Dead crabs produce large amounts of histamine in their bodies. Histamine poisoning occurs when humans eat dead crabs. Because histamine is an allergic poison, it can also be said to be allergic food poisoning. Don't think it's okay to eat just a little bit of dead crab meat.

People who are allergic to histamine can cause a reaction even if they take a bite. For example, after eating a dead crab for 10 minutes and 3 hours, symptoms will appear, such as redness of the cheeks, flushing of the chest and the whole body, and conjunctival hyperemia of the eyes, as well as headache, dizziness, chest tightness, general fatigue and irritability.

If the crab is killed or in a near-death state due to other reasons, it should be eaten as soon as possible, otherwise the dead crab will gradually produce toxic substances, resulting in the harm of food poisoning, and it is generally not suitable to eat it after 2 hours at room temperature.

If possible, it can be refrigerated or frozen, and the refrigeration time is about 6 hours, and the edible period of frozen freshly dead crabs can not exceed 1 week, otherwise there will also be a risk of gastrointestinal discomfort or food poisoning.

Sea crabs. It is not salty per se, but if it is salty when steamed, it is considered that it is caused by pickled crab or crab made into steamed crab after death. So why is it salty when the dead crab is steamed, it is necessary to take into account the metabolic problem of the crab.

1. Dead crabs. Sea crabs themselves live in the sea, and their bodies inevitably contain salt, so their metabolism and decomposition of salt are very strong, but dead crabs are different. We eat fresh steamed crabs.

You won't feel that the taste is salty, but if it is a dead crab, after death, the salt in the body cannot be excreted from the body by its own metabolism, and the crab will be salty after steaming. Because the salt in the body of sea crabs has never been well metabolized.

2. Pickled crabs.

If it is a pickled crab, it needs to be provided with a lot of salt during the pickling process, so it is normal to eat it salty. This pickled crab needs to be eaten with light food and is not recommended to eat too much. If you eat too much salt, your body needs more water to break it down, which is not very good for the human body.

3. How to get salty sea crabs.

Because the sea crab itself is not salty, it does not need to be salty. But dead crabs that have been cooked are salty, which is difficult to handle, and it is difficult to remove this heavy salty taste even if you soak it in hot water. You can choose to take out all the crab meat and mix it with a light food, such as wrapping it in a dumpling or eating it with a light dish, which can reduce the saltiness of the crab.

Or, make crab meat into a salad, and kelp, greens, oil, and sesame oil.

Mix together to make a coleslaw, but be careful not to add too much salt, otherwise it will only be more salty. In addition, if you mind that the crab contains too much salt and are afraid of buying dead crabs, then it is recommended to buy river crabs.

River crabs will be more expensive in terms of **, but because they live in rivers, the salt content in their bodies is much less than that of sea crabs. And because the output is not high, it will be a little more expensive.

Because sea crabs live in the ocean, their meat already has a lot of salt, and after they die, these salts are not excreted with metabolism, so they are very salty.

This is because after the sea crab dies, a lot of salt will evaporate from the body, and it will also encounter water vapor, which will volatilize all the components of these salts, so it is particularly salty.

Because some sea crabs have a lot of seawater in their stomachs, and the seawater itself is salty, the steamed meat will also be very salty. And this is also a very normal phenomenon, there are many sea crabs steamed out of the meat is salty.

Because when the crab dies, the salt in the body is evaporated.

After the crab is full, it can live for a month or two or even longer under the condition of ensuring a normal living environment. Stay moist after leaving the water and live up to a month, and live up to a week without moisturizing. If the crab is dehydrated and not fed, it will cause it to become thinner and will also become stale, so try to feed the crab every day or two.

Crabs can live without eating.

After the crab is full, to ensure that the living conditions are normal, can live for one or two months or even longer, that is, it will lose a lot of weight, when the crab leaves the water, keep moist can live for a month at most, and can live for a week without moisturizing.

After the crab is out of the water, it can stay fresh for 3 to 5 days, and if it is not fed, it will not necessarily die for a longer time, but it will become thin and not fresh.

Therefore, try to feed the crabs once every day or two, and the usual fish feed, small fish and shrimp, earthworms, etc., can be eaten by the crabs, and it can also ensure that the crabs will not consume their own energy, resulting in thinning and becoming unfresh. After leaving the water, the crab will starve to death if it does not eat for about a month or two, and will gradually consume the crab roe in its body. When the crab is at a low temperature, its metabolism will also become slower and it will live longer.

Generally, crabs will have certain nutrients in the water in the normal living environment, so it is difficult to starve to death in this case.

Crabs starve to death in about a month or two.

When the crab leaves the water and does not eat, it can starve to death for up to one or two months, because the crab's metabolism is very slow, so its ability to resist hunger is very strong, when it does not eat, it will gradually consume the crab roe in its body, and will starve to death when it is consumed.

When a crab is in a state of not eating for a long time, it will make it thinner and thinner, but when the temperature is very low, its metabolism will become slower, so it will live longer.

Usually the crab is kept in the water, even if it becomes very thin, but there are certain nutrients in the water to maintain its vital signs, so it is difficult for the crab to starve to death in a normal growth environment.

In order to grow and adapt to growing in size, the crab must first moult, that is, shed its exoskeleton. And it's at this stage of moulting -- that is, when the new shell hasn't fully hardened -- that the crab species mates to see if there's a problem with the water quality. Algae grow fast during the high temperature season, and the color of the water varies depending on the amount of algae in the water.

The dark color of the water indicates that there are a lot of algae, nutrients and organic matter in the water, which is not conducive to the life of crabs. Too much algae can grow all over the crab's body, causing the crab to die because it can't shed its shell. Crabs do not like fatty water, if you find that there is a lot of water fertilizer and algae, you should pay attention to changing the water frequently or stocking some fish that specialize in eating algae.

Algae grow fast during the high temperature season, and the color of the water varies depending on the amount of algae in the water. The dark color of the water indicates that there are a lot of algae, nutrients and organic matter in the water, which is not conducive to the life of crabs. Too much algae can grow all over the crab's body, causing the crab to die because it can't shed its shell.

Crabs do not like fatty water, if you find that there is a lot of water fertilizer and algae, you should pay attention to changing the water frequently or stocking some fish that specialize in eating algae.

During the high temperature period, it was found that the dissolved oxygen at the bottom of most ponds did not exceed 2mg ml at the highest, and even dropped to less than 1mg ml at the lowest. Severe hypoxia has led to a large number of crabs climbing to the grass at night, and their food intake has dropped dramatically, and some crabs have almost gone on a hunger strike. In such a harsh high temperature environment, the crab has a doubling rate and even jumps out of the shell.

During this period, a large number of dead crabs stormed in many ponds, and the core problem was the lack of oxygen.

Small fish and shrimp are their favorite food, but some crabs eat seaweed, even animal carcasses or plants. The depth of the water level of crab farming is artificially regulated according to the season, the water level should be shallow in March and April, the water depth should be increased from May to June, and the water should be added to the deepest in July and September, and the depth of the water should reach 1 8 meters, and the average water depth should reach 1 5 meters, so as to meet the needs of river crabs for water temperature, dissolved oxygen and activity space. They rely on the mother crab to give birth to baby crabs, and each time the mother crab lays a large number of eggs, the number of which can reach more than millions.

Because the living conditions of meat crabs are very harsh, if the breeding is not good, there will be a large number of deaths, and the loss will be very serious.

It may be because the water temperature is low and needs to be warmed properly, or it may be because the water quality is relatively poor, so the water should be changed regularly. In addition, this animal needs to molt during its growth, and failure to molt will also lead to its death. If the environment inside the tank is not good, such as the mud is already smelly, or the salt in the water is insufficient, it will also affect its health and is not conducive to its survival.