How to store pike crab in the refrigerator? Can you keep pike crab in the refrigerator

First find a foam box of the right size according to the length, width and height of the refrigerator freezer compartment, then tie the legs and feet of the swimming crabs, put them into the foam box one by one, and then add water to put the surface of the pike crab on the box. Finally, cover the foam box and place it in the freezer compartment of the refrigerator.

Usually, live pike crabs can be frozen in the refrigerator for about a week, but cooked pike crabs can only be frozen in the freezer for 1-2 days. Dead and spoiled pike crabs are not to be eaten and should be discarded in a timely manner. Because after the death of the pike crab, if not handled properly, the histamine in the crab's body will break down to produce toxic substances, such as histamine.

Even high-temperature disinfection does not eliminate this substance. People who eat degraded crabs are prone to food poisoning and allergies. Wait for a response.

You can also keep them in the bathtub temporarily. In this way, the barracuda crab can usually last for more than 7 days or even longer, and the survival rate is about 95.

The first thing to do is to clean the tub, pour it into the live crab, and add water. The water level is just below the pike crab, but the pike crab can breathe when it moves, and you can also feed small amounts of small fish and shrimp depending on the storage time and quantity.

Barracuda crab is a type of sea crab, the meat of the pike crab is delicious and has high nutritional value and economic value.

In our daily life, the best time to eat pike crabs is from August to November every year, in the modern market, although you can buy pike crabs at any time, some of them are artificially farmed, so if you want to eat the most delicious and fatty natural pike crabs, it is recommended that you buy them from August to November every year, and the pike crabs eaten at this time are more delicious and also great.

1. Tie the feet and pliers of the live pike crab with a rope to prevent it from running around.

2. Then put it into a basin, and cover the basin with a damp cloth to keep it moist.

3. Then put it in the refrigerator and refrigerate.

4. If the quantity is relatively large, then it is recommended to steam it.

5. Put it in a crisper box and store it in the refrigerator.

The dead crab is steamed first, then stored directly in the refrigerator and reheated when eating. The live crab is tied with a rubber band, placed in a foam box, and stored in the refrigerator. When saving, put some ice cubes in the box at the same time.

The reasons for this are:

Dead crabs are particularly easy to dehydrate, not steamed, and if they are frozen directly, it is particularly easy to cause dehydration of crab meat, and after thawing and steaming, the crab shell will become empty. Steaming and then freezing can effectively lock in the water, although there will be water analysis when reheating, but the amount of precipitation is much less than the former. Dead crabs should not be refrigerated, as they will volatilize and spoil.

Because crabs are cold-blooded animals, live crabs can be stored in a cold room. When storing, the crabs are neatly stacked in a foam box or bamboo frame, put some ice cubes in it, and cover it with a towel, and the crabs can be stored for a week.

The above methods are also suitable for the preservation of river crabs.

Different pike crabs are stored in different refrigerators

Live pike crabs are tied with a rubber band, placed in a foam box, and kept in the refrigerator. When saving, put some ice cubes in the box at the same time. The dead pike crab is steamed first, then directly stored in the refrigerator and reheated when eating.

How to pick a pike crab

1. Pinch the navel, the fat crab is relatively strong, and generally can't be pinched in, and the thin crab is very soft, and it will be flattened in a pinch.

Note: The action should not be too heavy, and it will be pinched when encountering thin crabs. In addition, please do a good job of covering up when pinching, generally stall owners are not very willing to let you pinch, because it is relatively easy to die after pinching crabs (referring to thin ones).

You should press your thumb against the crab cover and your middle finger on your navel while you are waterlogged from the water.

2. Turn the crab over to see the dew, on the belly side, the fat crab dew is deeper, and the thin dew is shallow. Generally we are talking about deep old knots, which have grown strong.

3. Look at the last toe of the crab, the foot of water skiing. The fat ones will come out on the transparent side of the crab cover, and the thin ones will be flattened.

The home practice of pike crab

3 pike crabs, washed.

2.Remove the shells and cut into four pieces each

3.Wrap in a layer of cornstarch, fry in an oil pan and set aside.

4.Ingredient collection.

5.Heat the oil in a pan, stir-fry the ginger, garlic slices, shallots, green and red peppers, and Sichuan peppercorns until fragrant, add the garlic sprouts, and fry the onion for 1 minute.

6.Put in the fried crab, add oil, light soy sauce, sugar, salt, cooking wine, add an appropriate amount of water, bring to a boil over high heat, and cook over medium-low heat for 5 minutes.

Tips: When stir-frying green onions, ginger and garlic, add chili sauce and bean paste, and the finished product tastes good. Of course, you don't need to add salt and dark soy sauce, otherwise it will be too salty.

Because the survival time after leaving the water is different, the preservation methods of crabs and pike crabs are naturally different. If you can't eat fresh hairy crabs, you can tie them up and put them in the refrigerator fresh-keeping room to store them directly, and they will be fresh for a few days. In the case of pike crabs, this method is not applicable.

Fresh pike crabs are frozen directly in the refrigerator, which can easily cause the crabs to eventually become "empty shell crabs", leaving only the shell and not eating the meat. So, how do you preserve fresh pike crabs? How do you store pike crabs?

2 methods, simple and practical, interested friends can collect their own.

1. Add water to freeze the method.

If you want to perfectly ensure the good taste of fresh pike crabs, it is best to choose the method of freezing with water. The method is very simple, prepare a small box, stack the crabs one by one next to each other (you can tie the crab legs in advance), and then add water to it until the water is completely submerged in the crabs, then cover the lid and put it in the freezer compartment of the refrigerator to freeze. Take it out and thaw it before serving and cook it the way you like.

This method, which is currently used for long-distance transportation and sales, can ensure the freshness of the pike crab to the greatest extent, and at the same time does not affect the taste of the meat.

"Jelly" pike crab is not suitable for steaming, and it is best to use it for stir-frying.

2. Freeze after steaming.

This method is suitable for many families, and there is no need to worry about wasting the pike crab that you can't eat at once after steaming. Seal it directly in a plastic bag, store it in the refrigerator freezer, and store it for a week until the meat is still very fresh.

When steaming pike crabs, there are two things to note:1After the crab is cleaned, the stomach is facing up, and the water is boiled and steamed on high heat for 12-20 minutes; 2.

After steaming, the shuttle must be cooled and immediately put into the refrigerator to freeze, so as to maintain the fresh taste of the crab to the greatest extent. This method has many advantages, and there is no need to worry about the uneventful spoilage of fresh pike crabs during the thawing process.

To preserve the crab, you can't put it directly in the refrigerator, the 2 methods are simple and practical, and it will be fresh for a week!

First of all, find a foam box of the right size according to the freezer compartment of your refrigerator, then tie the legs and feet of the crabs, put them tightly into the foam box one by one, and then add water from the surface of the crabs to the box. Finally, cover the foam box and put it in the freezer compartment of the refrigerator.

The specific steps are as follows:

1.Fresh crab with a toothbrush gently brush the shell.

2.After brushing, rinse with clean water and set aside.

3.Take the steamer and put clean water, after the water boils, put the crab shell downside down and put it upside down on the steaming drawer, and steam on high heat for 15 minutes.

4.Turn off the heat and open the lid of the pot and let the steamed crab dry.

Live pike crabs.

1. Wash the live pike crab.

2. Prepare a plastic box with an appropriate amount of salt water in it.

3. Then put the pike crab inside, and the water level should not be lower than the pike crab.

4. After that, cover the lid lightly, leaving some gaps.

5. Finally, put the crab in the refrigerator and store it.

Tips: The brine of the pike crab is preserved for a long time, and some gaps in the lid are left to allow the pike crab to breathe oxygen.

Dead pike crabs.

1. Wash the dead crabs.

2. Then prepare a crisper box.

3. After that, put the pike crab in it.

4. Finally, put the crab in the refrigerator freezer for preservation.

Tips: Under the condition of freezing in the refrigerator, it can better inhibit the growth of bacteria in the barracuda crab, and secondly, remember not to store it for too long, store it for about 2-3 days.

I bought some pike crabs and put them in the refrigerator when I got home, so I would like to ask how long the crabs can be kept in the refrigerator.

Barracuda crab 1 How long can the pike crab be refrigerated.

Live pike crab for about 1 week.

The refrigerator refrigeration temperature is relatively low, which is more in line with the ambient temperature of the pike crab life, if it is well preserved, the pike crab has strong vitality, and it can generally be stored for about a week.

Cooked pike crab for 12 hours.

If the pike crab has been cooked, then it is not very long to keep it, it is generally recommended not to exceed 12 hours, because the pike crab is rich in protein, it is easy to breed bacteria and deteriorate, if the storage time is too long, it will also produce toxic histamine components, so the cooked pike crab should not be stored for too long, otherwise it will not only taste worse, but also may cause physical discomfort.

2. Whether to keep the crab frozen or refrigerated.

It is recommended to refrigerate better.

It is generally recommended to refrigerate the pike crab for preservation, because the temperature of the frozen layer is too low, which will lead to a large loss of water and nutrients in the pike crab, the meat quality will become firewood, the umami will decrease, and the taste will deteriorate, so it is generally not recommended to put the pike crab in the freezer; However, if the crab cannot be eaten in a short period of time, it is recommended to steam it before storing it in the refrigerator.

3. Can you still eat frozen pike crab for a few months?

Not recommended for consumption.

Although frozen preservation of pike crab can inhibit the reproduction of bacteria to a certain extent, but can not play a complete role in inhibition, there will still be bacteria breeding during the preservation period, if the pike crab has been frozen for several months, it may have bred a large number of harmful bacteria, or even has deteriorated, for the sake of health and safety, it is generally not recommended to continue to eat.

4. How to store live pike crabs in the refrigerator.

Steps: 1. Tie the feet and tongs of the live pike crab with a rope to prevent it from running around.

2. Then put it into a basin, and cover the basin with a damp cloth to keep it moist.

3. Then put it in the refrigerator and refrigerate.

4. If the quantity is relatively large, then it is recommended to steam it.

5. Put it in a crisper box and store it in the refrigerator.

When you can't finish eating the crab, don't put it in the refrigerator directly, take an extra step, the crab is still alive.

Yes, but after a long time, the meat will dry out less. If it is directly frozen when it is alive, it can ensure the umami and ensure that the meat will not dry out, which is no different from fresh.

Prepare a basin, put in cold water, add a little salt, not too salty. Pure water is the best, tap water has disinfectant and other ingredients, crabs are raised to death with tap water relatively quickly, if it is pure water with salt to survive longer. The depth of the water allows the crab shell to be exposed outside the water.

This is suitable for short-term storage.

Put the crab in the pot and cook: the hairy crab should have its belly upward, put the boiled and cooled crab in the refrigerator, and take it out to heat it when you want to eat it, which is suitable for long-term storage.

If it is fresh or has been cooked pike crab, in the summer, it is best to eat it on the same day, it is really not finished, just put the frozen one do not put it in the refrigeration, in winter, you can not put it in the refrigerator, generally put it for three days without any problem. If it's canned, you can just refrigerate it if you can't finish it. It is best to wrap it in plastic wrap when putting it in the refrigerator, so as to maximize the freshness of the crab.

Don't tell me it's a live pike crab.

Can be refrigerated.

If the temperature of the frozen layer is too low, it will lead to a large loss of water and nutrients in the pike crab, the meat quality will become firewood, the umami will decrease, and the taste will deteriorate, so it is generally not recommended to freeze the pike crab; However, if the crab cannot be eaten in a short period of time, it is recommended to steam it and then store it in the refrigerator.

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.

1. Tie the feet and pliers of the live pike crab with a rope to prevent it from running around.

2. Then put it into a basin, and cover the basin with a damp cloth to keep it moist.

3. Then put it in the refrigerator and refrigerate.

4. If the quantity is relatively large, then it is recommended to steam it.

5. Put it in a crisper box and store it in the refrigerator.