How to save the pike crab if you can t eat it, how to save the pike crab so that it is fresh and eat

Add water and freeze

Prepare a suitable size sorting box with a lid, tie the legs of the pike crab with a rubber band to prevent the crabs from running around, stack them neatly in the box, and then pour in an appropriate amount of water to cover the pike crab, cover the lid and put it in the refrigerator to freeze.

Steamed and frozen

Buy home pike crabs, put them all into the pot and steam them all at one time, it doesn't matter if you can't eat them, wrap them in plastic wrap one by one, put them in the refrigerator and freeze them, you can keep them for at least half a month without thawing when you eat them, you can put them directly in the steamer and steam them for 10 minutes.

The pike crab preserved in this way has the same texture and taste as a live crab, and because it has been steamed, there is no need to worry about the shrinkage of the crab meat, and it is still so full and fat when you eat it.

It should be noted that after steaming, the pike crab must be thoroughly cooled before it can be wrapped and preserved, and if it is wrapped and frozen while it is hot, water vapor will appear, causing the pike crab to deteriorate.

Method 1: If you don't eat it that night, you can wrap it in plastic wrap and put it in the refrigerator after it cools completely. It can also be frozen if available. However, do not store cooked crabs in the refrigerator no later than noon the next day, and remember to cook them again when you eat them again.

It is best to put some minced ginger when eating, which is conducive to sterilization. Eating crabs in this way can ensure that you can enjoy the delicious taste while taking care of safety. Method 2: If you want to eat cooked crabs, try to steam them thoroughly before eating, but cover them with a frozen (not refrigerated) layer in the refrigerator.

Because cooked crabs are poisonous when exposed to fog, dew, etc. The next day it must be cooked again in boiling water, heated for half an hour after boiling, so that the microorganisms in the crab are not completely killed. Avoid eating crabs without seasoning.

Because crabs are cold, they should be served with minced ginger and vinegar to prevent stomach damage. But if it goes bad, it's better to throw it away. It's wasteful, but health is more important.

Method 3 If the cooked crab is stored for a short time, it can be covered with plastic wrap and placed in a cool and ventilated place. Generally, it can be kept fresh for 6-8 hours, provided that it is cold and the temperature is low. If it's a hot day, if you want to keep cooked crabs for a short period of time, keep them in the freezer.

Such crabs can be raised at noon until the evening, but not overnight. If you want to store cooked crabs for a long time, such as overnight, keep them in the freezer. However, direct freezing can easily cause cooked crabs to lose water and become very dry and unpalatable.

When frozen, it can be frozen with the soup in which the crab is boiled, and the umami of the crab can be maintained.

If it is to preserve live pike crabs.

We need to tie the crab's feet so that the crab's physical exertion can be reduced and it will not crawl around. Then we put the crab in the refrigerator and keep the temperature at 3-6 degrees Celsius.

Then place a damp towel on top of the crab to keep it moisturized. This step is important, don't forget. In this way, the pike crab can be stored for about three days without spoiling and still fresh. Of course, the sooner you eat it, the better, and the sooner you eat it, the fresher it is.

2.Store at low temperatures.

Another way is to steam the crab first.

Then freeze. This method allows them to stay for a month or so, which is not bad. The specific method is to put the crab into cold water and steam it, then cool the steamed crab, then put the crab into a fresh-keeping bag, drain the air in the bag, tie the bag tightly, isolate the air, and finally put it in the refrigerator freezer for preservation.

In general, it is no problem to store pike crabs for a month, but it is best to eat them as soon as possible.

First of all, I prepare fresh pike crabs and wash them, preferably several times. After that, we add water to the pot and bring to a boil, then put the crab in the pot and boil, then take out the crab and drain it, and then set it aside to dry. After that, we took out the plastic bag and put the crab in it, and then we took out the plastic bag and put the bag containing the crab into the plastic bag.

After emptying the air inside, tie the plastic bag tightly and put it in the refrigerator to keep it fresh.

In this way, the pike crab will be fresh. You can take it out and steam it when you want to eat it. In this way, the pike crab will be fresh for a long time.

If you don't believe me, you can try this method and you won't be disappointed. Here, I want to tell you that you must pay attention to buying pike crabs. Never buy dead, only fresh.

The correct way is to wash the crab first, remove the rubber band, face up, boil and steam for 8 minutes on high heat, let it cool naturally after steaming, and then put it into a fresh-keeping bag, and you can eat a few at a time.

What can be eaten within 3 days is put in the refrigerator to keep fresh, and the rest is put in the refrigerator to freeze, and after natural thawing when eating, it can be steamed in the pot for 3 minutes.

The crab preserved in this way is as delicious as the fresh one, the crab roe does not disperse, and the crab meat is firm. Of course, crabs are not suitable for long-term storage, and it is very good to use this method to preserve crabs and avoid the ** period of the National Day.

Tips for picking crabs

1. Look at the crab's feet.

When choosing, you can pinch the crab leg with your hand, if it is soft and collapsed, it will be flattened when pinched, and there is no meaty feeling, which means that the crab is very thin. On the contrary, if it is hard and meaty, it means that the crab is relatively fat, and its flesh is very large.

2. Look at the crab's belly.

You can also pinch the crab's belly with your hands, if it is hard and thick, it is a fat crab. On the contrary, if it is soft when pressed, it means that the crab has no meat, just an empty shell, and a crab that is too thin is equivalent to buying a shell home, which is very cost-effective.

3. Look at the shell on the back of the crab.

Fresh and plump crab, its shell cover is cyan, and shiny, the texture of the shell is relatively clear, and then to observe the shell and stomach in the middle of the joint position, if it is relatively thick, it is often said "top cover fat". On the contrary, if the shell cover and the belly are closed, and the lid is not raised, it means that the crab is very thin and basically has no meat.

After cooling, put the crab in a fresh-keeping bag, tie the bag tightly, and put it in the freezer, so that it can be kept fresh for about 1 month.

Note that it must be stored in the freezer, not in the refrigerator, because the temperature in the refrigerator is usually 5-8 degrees Celsius, and placing it in the refrigerator does not prevent the production of histamine substances from crab meat. If the weather temperature is relatively low, you can cover the steamed pike crab with plastic wrap, so that it can be stored for 6 to 8 hours, and be careful not to be contaminated by other things.

This method only works with steamed pike crabs, fresh pike crabs also need to be steamed to freeze. Because dead crabs are particularly easy to dehydrate, if they are not steamed, it is particularly easy to cause dehydration of crab meat if they are directly frozen, and after they are thawed and steamed, the crab shell will become empty and not delicious. Steaming and then freezing can effectively lock in moisture.

Don't eat raw crabs: Barracuda crabs grow up in silt and feed on animal carcasses and decaying matter, so their bodies will be covered with various bacteria, and if they are eaten raw, they will be easily infected by bacteria and cause discomfort.

Don't eat dead crabs: After the death of the crab, the bacteria in the crab will multiply rapidly and spread to the crab meat, and at the same time will produce a large amount of histamine and histamine-like substances, which may cause adverse reactions after ingestion, so the pike crab eaten is best to be alive.

Not eaten with persimmons: Persimmons are rich in tannin and pectin, while pike crabs are rich in protein, and eating the two together will produce some substances that are not easily digested.

Save the pike crab tips:

1.When storing fresh pike crabs, you can use the bathtub at home to create a place similar to the living environment of pike crabs. The specific way to do this is to pour the right amount of water into the tub to make it lively.

Put the pike crab in the water and give him a small amount of small fish and shrimp so that the pike crab can survive in the bathtub and can survive for up to seven to ten days.

2.Fresh pike crabs are usually purchased. If you don't eat them right away, don't rinse them with water, as pike crabs that are rinsed with water can die easily and will rot and spoil quickly.

Also, if the pike crab you bought back is relatively thin, you can put it in a bucket with clear water and leave it for a few days. During the feeding process, you can put some small fish or egg yolks to keep the pike crab alive and vigorous.

3.The first thing we need to know about refrigerator preservation is that pike crabs are fresh aquatic products, which means that if pike crabs are out of the water for too long, it is likely to cause pike crabs to die.

However, if you can eat all the pike crabs you bought in three days, then you can choose some more energetic pike crabs and tie them with their feet and large clips, the purpose of which is to reduce the physical strength of the pike crabs, please put the bundled pike crabs directly into the freezer in the refrigerator and cover them with a damp towel.

Precautions for preservation

Freezing is generally not recommended. The temperature of the cryolayer is relatively low. Barracuda crabs can be cryopreserved, to a certain extent, to prevent the reproduction and reproduction of bacteria, prevent the deterioration of pike crabs, and prolong the preservation time; And because the temperature is too high, it will destroy the saltiness of the crab, causing the meat quality to change and the taste to deteriorate.

Therefore, in general, it is not recommended to freeze live crabs. If you really can't finish it, it is recommended to cook or steam it before freezing and storing it.