Why is the inside of a live pike crab empty after being bought and cooked? Why?

Actually, this "hollow crab" is a pike crab.

A special period in the process of growth. The growth and development of crabs is accompanied by the continuous shedding of the shells of young crabs. During the molting phase, crabs provide a lot of nutrients to the shells.

During this period, the flesh in the crab body is relatively loose, but the shell we see is very full and thin. So once steamed in a pot, the crab meat will turn into water.

In the blink of an eye, October has arrived, and autumn is strong, which also means that the season of eating crabs is coming, and autumn is the most solemn season for eating crabs, because the crabs at this time are the fattest. In our country, there is a tradition of eating crabs in autumn from ancient times to the present, and the Tang Dynasty poet Li Bai.

Zeng praised that "the crab claw is the gold liquid, and the dregs are Penglai, and you must drink fine wine, and get drunk on the high platform by the moon." "Dream of Red Mansions".

The description of crabs in China is not sparing pen and ink, and many chapters have described the scene of eating crabs and chanting poems. Song Qingling, the mother of the country, also likes to eat crabs very much, and is very particular about eating crabs, and has a set of tools for eating crabs. This shows the important position of crab in the Chinese food scene.

We eat this crab is harmless to the body, but the taste is not very good, we buy the crab mainly for meat, the scenery of eating this crab is too bad.

August to November is the best time to eat pike crabs. During this time, the swimming crab is very large and fully mature. Moreover, before wintering, the crabs at this time maintain their optimal mating strength. Therefore, the pike crab of this period is the fattest.

So how can we choose a good river crab?

1) On the whole, the back of a good crab is blue, especially hard, and the belly is very plump and thick. You can also take a closer look at the crab's legs, which are generally very hard and difficult to pinch to the fullest.

2) Look at the belly button. The navel of a good pike crab is usually light red, and the more red, the stronger the navel, and the fatter the pike crab.

3) Look at the crab hat. If you look at the crab cap, you can tell if the tips on both sides of the crab cap are yellow or red. If there are more, the more yellow the pike crab, the more yellow it will be. This can only be used on female crabs.

Because the pike crab you bought happened to be in one of the growth periods, and the inside of the pike crab in this period was empty.

During the molting period of the crab, a lot of nutrients will be added to the crab shell, during this time period, the meat inside the crab is relatively loose, but the crab shell we see is very full, and it is very thin. So as soon as it is steamed in the pot, the crab meat will turn into water.

Because the pike crab has been raised for too long, then it becomes thinner and has an empty shell inside.

The inside of the live pike crab is empty after it is bought and cooked, because the live pike crab is not very fresh, and the water in the pike crab has evaporated, so the meat has shrunk and looks empty.

Later, I consulted my friends in the south and inquired about the information, only to know that the kind of pike crab we eat is in the coastal area, and the locals call this kind of pike crab called water crab, which is to look at the crabs that are particularly big, running around, after steaming in the pot, the shell is peeled, and the water flows outward, and the water is finished, and there are many reasons for this situation, here I will summarize 3 basic reasons for you:

Reason 1: The reason for the season Everyone knows that the best Yangcheng Lake hairy crab is the fattest in mid-September and mid-October, the hairy crab paste yellow meat in this season is beautiful, as the sea crab is also divided into seasons, in March and October every year, the pike crab is the fattest, so the coastal locals, are the best in this season, and these two seasons are the early stage when the pike crab is ready to spawn, and the other is to prepare for wintering, so the pike crab will be fatter at these two times. And what we eat may be caught in other seasons. So boiled out without meat. It's just an empty shell.

Reason 2: Crab in stock.

We all know that there is a prescribed fishing moratorium in our country, that is, seafood can not be caught in this season, the seafood we eat is either artificially farmed, or frozen stock crabs, and the stock crabs are frozen, so that they do not look fresh, and the other is to fish back the pike crabs and raise them temporarily, so that they can ensure that the pike crabs are fresh and can be sold at a good price, and these pike crabs are cultivated in artificial seawater, and they are kept alive by oxygen, so that they are farmed, not in the natural environment. The activity of the pike crab will deteriorate, in the long run, although the pike crab looks like there is no change in size, but due to insufficient feeding, the pike crab slowly becomes thinner, and the protein in the body is also decomposed some, so such a pike crab is big, and it is very heavy to pick up, in fact, this kind of pike crab has nothing to eat, and the stomach is full of seawater, so such a pike crab is boiled, it must be an empty shell.

Reason 3: It is a dying pike crab with low activity.

There are a lot of such pike crabs, and the reason for this is that many businesses in exchange for more benefits, use oxygen and sea crystals to raise this kind of fishing pike crabs, and in such an environment, pike crabs are easy to be infected by bacteria, and the infected ones are basically not swimming, can not prey, can only consume the body's own nutrients, and slowly become water crabs, and at this time the merchants will freeze these pike crabs and sell them to some remote areas. So what we basically eat in remote places is this kind of pike crab.

The above are the three reasons why the pike crab is empty inside after being bought and cooked, so we must pay attention when choosing the pike crab, if you want to eat the best pike crab, first, it must be in the right season. The second is to choose the active one, and turn the pike crab to move all over the body, which proves that it is active. Then there is to press the belly of the crab with your hand to see if it is not very full, and there is not a lot of water coming out.

The third is to buy two female crabs, that is, the kind of umbilicus under the white belly of the pike crab between the round umbilicus and the pointed umbilicus, which is the second female crab.

First, the reason for the crab in the whole process of transportation and feeding.

Nowadays, many businessmen of ** pike crabs will shout loudly that their pike crabs are not oxygenated, which means that the freshness of its crabs has improved, and the time from fishing to ** is not long. After the crabs are salvaged, in order to better preserve the freshness, oxygen will be used, so that the crabs can survive for a longer time. However, the oxygenated crabs did not eat, and after a long time, of course, the meat in the shell was empty.

Crabs are farmed with synthetic seawater, and now there is a new product for seafood - sea crystals. The addition of such items to the water will create a natural environment like the sea, ensuring that fresh seafood does not die. However, the crab has been stored in this natural environment for a long time, and the meat is basically gone, and it looks like it will continue to move, and it is quite heavy to pick up, but when I go home, the lid is full of water, and it is salty without salt.

This is where the sea crystal comes in.

The crab itself does not have the best time to take it, and it is not fattening when it is salvaged by itself, and the sea crystal is used to grow the oxygen, so there is no doubt that it is empty.

Second, how to choose a pike crab with fat cover.

Don't eat it often, the fattest season of the pike crab every year is the Qingming Festival in the spring to around May Day, and the autumn lunar calendar around August 15, the pike crab in these two seasons is the fattest and tender situation, so of course you have to pick these two seasons to eat sea crabs. Barracuda crabs in other seasons are not good, unless you go to a restaurant to eat the kind of pike crabs that don't know why they are yellow all year round, but ** is also very high.

In the case of choosing a pike crab, pinch the crab's last second leg, and the hind foot will be quickly repaired, and there is a feeling that the crab is fat.

Turning the pike crab over can quickly turn over and have high activity, unlike the oxygenated sea crab that "will move with bare legs from beginning to end, and it is not easy to move in other areas".

Look at the junction of the back cover of the crab, the higher the bulge of the junction of the back cover, the more rounded it is, indicating that the crab is very fat.

Pick that kind of second female crab to buy, this kind of crab is generally very fat, may be because you can't get pregnant. That is, the umbilicus of the crab is in the middle of the round umbilicus and the pointed umbilicus. This kind of pike crab is generally bought one accurately, and each one is fat.

In fact, when the heat is high, the pike crab will actually escape, so sometimes we will only see one of his shells, but his meat is also in the bowl.

Nowadays, many traders who sell pike crabs will shout loudly that their pike crabs are not oxygenated, which means that its crabs are highly fresh and the time from catching to selling is not long. After the crabs are caught, oxygen will be injected in order to keep them fresh, so that the crabs can survive for a longer time and are easy to sell. However, the oxygenated crabs did not eat, and the meat in the natural shell was empty after a long time.

There are many such pike crabs, and the reason why this is the case is because many merchants feed the caught pike crabs with oxygen and sea crystals in exchange for more profits. In such an environment, pike crabs are easily infected by bacteria, and such infections basically do not swim and prey, but can only consume nutrients from the body and slowly turn into water crabs.

The frozen ones are basically empty, especially the raw ones, and the cooked ones are better frozen.

You buy cheap crabs, can you not be empty.

Barracuda crabs will die if they are bought and put in the water. Barracuda crabs are sea crabs that generally live in saltwater and have weakened survivability after being separated from seawater, so they are easy to die after being salvaged. To preserve crabs in the refrigerator, choose vigorous crabs, tie the crab's feet to reduce the physical exertion of the crabs, and then put them in the refrigerator of the refrigerator at a temperature of 5-10 degrees, and cover them with a wet towel for preservation.

Barracuda crabs will die if they are bought and put in the water. Barracuda crabs are sea crabs that generally live in saltwater and have weakened survivability after being separated from seawater, so they are easy to die after being salvaged. To preserve crabs in the refrigerator, choose vigorous crabs, tie the crab's feet to reduce the physical exertion of the crabs, and then put them in the refrigerator of the refrigerator at a temperature of 5-10 degrees, and cover them with a wet towel for preservation.

Due to the long freezing time, the crab meat becomes hard and the water analyzes the phenomenon, and after thawing, the crab meat tissue will be soft and rotten, and the phenomenon of reduction, but generally there will be no complete disappearance of the meat, unless the frozen pike crab itself is not a live crab, and the internal meat has already rotted and cavitated before freezing, and then continue to freeze**. <

Due to the long freezing time, the crab meat becomes hard and the water analyzes the phenomenon, and after thawing, the crab meat tissue will be soft and rotten, and the phenomenon of reduction, but generally there will be no complete disappearance of the meat, unless the frozen pike crab itself is not a live crab, and the internal meat has already rotted and cavitated before freezing, and then continue to freeze**.

Due to the long freezing time, the crab meat becomes hard and the water analyzes the phenomenon, and after thawing, the crab meat tissue will be soft and rotten, and the phenomenon of reduction, but generally there will be no complete disappearance of the meat, unless the frozen pike crab itself is not a live crab, and the internal meat has already rotted and cavitated before freezing, and then continue to freeze**.

Barracuda crab is commonly known as "white crab" in some places. Because the cephalothorax is a shuttle, it is called a shuttle. The ** of the carapace has three protrusions, so it is also called "three-wart pike crab", which belongs to arthropods.

Males have a pointed and smooth umbilicus, with long chelae and a bluish shell surface; The female has a round umbilicus with villi hairs, and the shell surface is ochre or spotted. The crab meat is fat and delicious, has high nutritional value and economic value, and is suitable for temporary breeding and fattening of seawater. cephalothorax fusiform, almost twice as wide as long; The cephalothorax surface is covered with fine granules, with 2 granular transverse embankments and 3 verrucous protrusions; forehead with 2 sharp teeth; The anterior lateral margin has 9 acute teeth, and the terminal teeth are long and spiny, protruding outward.

chelicerae stout, longer than cephalothorax; The long nodes are prismatic, and the male long nodes are more slender, with 4 acute spines on the anterior margin.

Barracuda crab is a more common crab in life, it has more ways to eat, can be steamed to eat, can be fried to eat, can also be boiled to eat, etc., many people will buy pike crab back, it is generally recommended to buy fresh better, so that the meat quality is more delicious, the nutrition will be a little higher, it is not recommended to buy frozen pike crab, this kind of most of them are dead.

Buy fresh and tasty.

Usually when buying ingredients, we choose fresh, live, which will taste better and taste more delicious. Barracuda crabs are no exception.

Barracuda crabs belong to the seafood category, so we should try to buy those that are alive so that they will taste better. Most of the frozen pike crabs have died. In fact, they don't taste very good when they are bought.

It feels like a bit of a waste of money. It's best to buy other fresh seafood outright. After all, the ** of the pike crab is quite expensive.

It is advisable to buy those live crabs, they will taste better. However, live crabs will also be more expensive. You should decide based on your financial situation.

Once you've bought it, you should eat it. If you leave them out for too long, their taste will change and they won't taste good in the end.

3.When buying a pike crab, you should buy a crab shell that is cyan and has a certain shine on the surface. In addition, you should also look at its belly and choose white. This kind of pike crab is relatively fresh.

1.Barracuda crabs are salty and cold and are scavengers. When eating, you need to dip ginger vinegar juice to catch a cold and kill bacteria. It is not appropriate to eat it alone.

2.The gills, sandbags, and internal organs of pike crabs contain a lot of bacteria and toxins that must be removed when eaten.

3.Drunken crabs, pickled crabs, and other crabs that are not fully cooked should not be eaten. They should be steamed and boiled before eating. Cooked crabs are stored for too long and should not be eaten.

4.Barracuda crab should not be eaten with tea. It is forbidden to drink tea while eating crabs and for 1 hour after eating crabs.

5.Don't eat raw or undercooked crabs. Although there is a folk saying that crabs are eaten raw and shrimp are eaten raw, this is not advisable.

6.Patients with urticaria, allergic asthma and atopic dermatitis, especially children, the elderly and pregnant women with allergies, should not consume.

7.Barracuda crab contains a lot of protein and high cholesterol, so you can't eat too much at once.