How to save steamed crab roe, how to save crab after steaming

1. Wait for the crab to cool naturally, wrap it in plastic wrap and put it in the refrigerator, and it is best to eat it before noon the next day.

2. You can also pack the crab in a fresh-keeping bag, seal it and freeze it.

3. If you only keep cooked crabs for a short time, you can cover them with plastic wrap and place them in a cool and ventilated place.

It should be noted that the premise of room temperature storage is that the weather is relatively cold, and it can be kept fresh for up to 6-8 hours.

If you don't eat the steamed crab for a short time, you can freeze it, and it is recommended to let the uneaten crab cool first, then pour it into a bowl with the soup, wrap it in plastic wrap and put it in the refrigerator to freeze.

Short storage can be sealed with plastic wrap and placed in a cool and ventilated place. Generally, it can be kept fresh for 6-8 hours, provided that the weather is cold and the temperature is relatively low.

Long-term storage The crab can be put in the freezer.

Put the crab roe in a packaging bag and refrigerate it in the refrigerator, but it should not exceed three days at most, if it is put for a long time, it will not taste good if it exceeds the expiration date, and it will be better if you have an order that can be stored by vacuuming.

If you want to store it for a longer period of time, you should pick out the crab meat and crab roe separately, put them in a clean and airtight container, and then put them in the freezer for more than 1 month.

Put it in a plastic bag, seal it tightly and store it freezing.

Wrap in plastic wrap and freeze in the refrigerator.

Once cooled, wrap in plastic wrap and place in the refrigerator.

Put it in a bowl and wrap it in plastic wrap and keep it fresh in the refrigerator.

Pack in a crisper bag and place in the refrigerator.

1.Salty scorpions should be moisture-proof, and light scorpions should be moisture-proof and insect-proof.

2.Separate the dried scorpions into grades, and those with missing limbs and broken tails and those with smaller bodies should be stored separately from the high-quality scorpions with large intact bodies.

3.Wrap each kilogram of scorpions into 1 pack with moisture-proof paper, put them in a dry jar or plastic box, and cover them, put them in a ventilated and dry store, and strictly prevent rats.

Put it in the refrigerator to keep it fresh.

Do it well with plastic wrap and put it in quick freezing.

Put it on a plate and wrap it in plastic wrap and put it in the refrigerator.

It can be kept fresh or covered.

Wrap it in plastic film and you're good to go.

It is best to eat it in your stomach and preserve it.

The best way to preserve it is to eat it in your stomach.

Place in a clean, airtight container.

Eat in the stomach, in the pull out of the rake!

Store in the refrigerator and keep tightly sealed.

Keep in the refrigerator: store for 6-8 hours. Seal the crab with plastic wrap and store it in the freezer compartment of the refrigerator for 6-8 hours.

Put in the frozen layer: store for 1-2 days. Put the sealed crab in the freezer layer of the refrigerator and it can be stored for 1-2 days.

Cooked crabs should be eaten as early as possible to avoid spoilage. Once the crab is spoiled or has a peculiar smell, it can no longer be eaten, and the histamine substances released in the crab meat can easily cause human food poisoning. <

Keep in the refrigerator: store for 6-8 hours. Seal the crab with plastic wrap and store it in the freezer compartment of the refrigerator for 6-8 hours.

Put in the frozen layer: store for 1-2 days. Put the sealed crab in the freezer layer of the refrigerator and it can be stored for 1-2 days.

Cooked crabs should be eaten as early as possible to avoid spoilage. Once the crab is spoiled or has a peculiar smell, it can no longer be eaten, and the histamine substances released in the crab meat can easily cause human food poisoning.

What can't crabs eat with: 1. Cold food From the perspective of traditional Chinese medicine, crabs are cold foods, which will cause excess gastrointestinal cold after eating, and damage the digestive function of the gastrointestinal tract. Common cold foods are:

Watermelon, melon, melon, grapefruit, mangosteen, water chestnut, pear, melon, eggplant, cold drink, etc.

2. Foods with high vitamin C Crabs, shrimps, mussels, etc., are soft crustacean foods, which contain a certain amount of arsenic, which will react with vitamin C to produce harmful substances, although the content is very low, if it is often eaten like this, it will seriously damage the liver. Common foods high in vitamin C are: kiwifruit, kiwifruit, grapes, persimmons, oranges, grapefruits, etc.

3. Foods with high tannin content: crabs are high-protein foods, and they are all high-quality proteins, many fruits have a high content of tannic acid, and proteins will react with each other to form a complex that is difficult for the human stomach and intestines to digest. Common foods that are high in tannin are:

Persimmons, Junqian seeds, grapes, plums, pomegranates, tea.

4. High-fat food: Crab is a cold food, and fat-rich food cannot be eaten together, these two foods are prone to gastrointestinal discomfort, indigestion, diarrhea. Common high-fat foods are: avocado, big fatty meat, peanuts, etc.

5. Gas-producing food: There are also some foods rich in starch and cellulose, which will produce gas in the intestines after eating, and if you eat indigestible foods like crabs, it may affect gastrointestinal health. Common gas-producing foods include:

Sweet potatoes, black beans, yacon, etc.

If you don't plan to eat the steamed crab right away, you can store it in the following ways:

1.Refrigerator preservation: Place the steamed crab in an airtight container and store it in the refrigerator. Pay attention to separate the large tongs of the crab from the meat of the abdomen, otherwise it is easy to spoil, and the storage time should not exceed two days.

2.Cryopreservation: After the steamed crab is processed and cleaned, wrap the crab shell with fresh film and put it in the freezer for freezing.

Regardless of the storage method, it should be thoroughly warmed before consumption to avoid adverse effects on the digestive system.

Refrigerator storage: 6-8 hours. Seal the crab with plastic wrap and place it in the freezer compartment of the refrigerator.

Can be kept for 6-8 hours. Cryoline: Keep for 1-2 days.

Put the sealed crab in the freezer layer of the refrigerator and it can be stored for 1-2 days. Cooked crabs should be eaten as soon as possible to avoid spoilage. Once the crab goes bad or stinks, it can no longer be eaten.

Histamine released from crab meat can easily cause food poisoning.

Refrigerator storage: 6-8 hours. Seal the crab with plastic wrap and place it in the freezer compartment of the refrigerator. Can be kept for 6-8 hours.

Cryoline: Keep for 1-2 days. Put the sealed crab in the freezer layer of the refrigerator and it can be stored for 1-2 days.

Cooked crabs should be eaten as soon as possible to avoid spoilage. Once the crab goes bad or stinks, it can no longer be eaten. Histamine released from crab meat can easily cause food poisoning.

Preserve the steamed crabs and let them cool in the refrigerator for refrigeration and freezing. Neither refrigeration nor freezing time should be too long, otherwise bacteria can grow. The details are as follows:

If you don't finish it that night, you can wait for it to cool through, wrap it in plastic wrap and put it in the refrigerator to refrigerate. It can also be frozen if available. But cooked crabs stored in the refrigerator.

Don't do it later than noon the next day. When eating again, it is best to put some minced ginger to help sterilize. If you want to store cooked crabs for a long time, such as overnight.

Put the crabs in the freezer. Direct freezing is easy to make cooked crabs lose water, and when frozen, it can be frozen together with the soup for boiling crabs, which can maintain the umami of crabs.

Notes:

1. Although cooked crabs can be eaten overnight, they are not equivalent to safes when they enter the refrigerator, and cooked crabs that have been stored for too long are still easy to cause poisoning. In the leftover crab overnight, histidine will be broken down into histamine under the action of some microorganisms, and although it can kill pathogenic microorganisms when heated in the pot, it cannot destroy the toxins.

2. If there are no obvious symptoms of food poisoning after eating the crab overnight, on the basis of vomiting, it is also necessary to promote digestion, such as eating some acidic food, drinking more water, clockwise meat belly, etc., and the most extreme can also be enema and intestine lavage.