Why are frozen crabs cheap, and why are frozen crabs still sold when dead crabs are poisonous

Why frozen crabs are cheap is not fresh.

Preparation of frozen sea crabs.

1. Spicy crab.

Ingredients: Frozen sea crab.

Seasoning: green onion, salt, sugar, white wine, dried chili, ginger, cooking wine, vinegar, Sichuan pepper, chicken essence, edible oil.

Method: 1. Put the crab in a utensil and add an appropriate amount of liquor, remove the gills, stomach and intestines after the crab is drunk, and cut it into pieces;

2. Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices;

3. Sit in the pot and light the fire and put the oil, when the oil is hot to three percent, add Sichuan pepper and dried chili pepper to fry the spicy fragrance;

4. Add ginger slices, green onions, crab pieces, pour in cooking wine, vinegar, sugar, salt and stir-fry evenly.

2. Boiled crabs.

1. Buy frozen sea crabs and wash them;

2. Boil water;

3. Wait for the water to boil and put in the crabs, about 10-15 minutes;

4. Wait for the crabs to float and cook for 2-3 minutes;

5. Then take it out and wait until it is cooler to eat;

6. When eating, you can use garlic and ginger to make a sauce and dip it;

7. The soup can also be put in the refrigerator and cooked in the future;

8. If you buy a lot of crabs at one time, you can also put them in the refrigerator after cooking them (if you can't finish them).

Because frozen crabs are not nutritious in the first place, and frozen food does not taste very good, he makes a lot of them, he is not like fresh ones, so it is cheap.

The reason why frozen crabs are sold is because the frozen crabs on the market are all processed, and some of the internal organs in the crabs are removed and cleaned before freezing**, so frozen crabs are not poisonous, so they can be eaten.

The components of crabs are rich in protein, among which the content of female gonads is as high, which is the highest protein content in fresh products. And the crab has a complete range of protein amino acids, and the essential amino acid score is. It has been determined that every 100 grams of crab edible part contains grams of protein, grams of fat, 182 milligrams of phosphorus, 126 milligrams of calcium, milligrams of iron and rich in vitamin A and vitamin B1.

On the Internet, I learned that some people say that dead crabs are not edible, but we will often find that some frozen crabs are sold in supermarkets. Some crabs live in the sea, and the salt content of crabs is very high, and freezing crabs can also effectively slow down the decay rate of crabs, so they can be eaten. But you must pay attention to the time, if the time is too long, you must not eat again, otherwise it will bring great harm to your body.

Dead crabs cannot be eaten because there is a lot of water in the crab's body, and after the crab dies, it will immediately appear to rot. If you eat hot at this time, it will also bring great damage to your body, and abdominal pain may occur.

phenomenon. If you are pregnant, there is still a high possibility of miscarriage, so most people will not choose to eat dead crabs, and the taste of dead crabs is not particularly good. Like some people who have a poor stomach, after eating dead crabs, they will have violent diarrhea, and this diarrhea may last for a long time.

But nowadays we often find meat and crab pots in the streets and alleys.

It is impossible to say that all the merchants who make meat and crab pots use live crabs. Therefore, we can also judge that if the crab dies on the same day and is immediately refrigerated in the refrigerator at low temperature, it can be eaten. There are also some crabs that are refrigerated in a low-temperature environment by the merchant in the case of unnatural death, for example, the crab is not dead, but the merchant knocks the crab unconscious and then puts it in the refrigerator to refrigerate.

If you feel that the taste of the crab is a little weird, don't eat it anymore, after all, the crab is also likely to bring some damage to your body after eating. When we have diarrhea after eating, we must seek medical attention in time to avoid causing discomfort to ourselves.

Because the frozen crabs in the supermarket are frozen quickly, they are quickly frozen at low temperatures before they die, which can ensure that there will not be many bacteria breeding after death.

Because it's cheaper, and they usually tell consumers that crabs are frozen while they're alive. So there's no risk.

Because frozen crabs are edible and meet hygiene standards, frozen crabs are also sold in supermarkets.

It is better to steam and freeze.

If the crab at home cannot be eaten in time, it should be frozen in the refrigerator, then it is best to put it in the refrigerator after steaming, because the temperature of the refrigerator freezer is relatively low, and the raw crab is directly frozen, then it is easy to cause the crab meat to be frozen, and secondly, it will also lead to the reduction of the nutritional value and edible value of the crab.

Because crab is a food with a relatively high water content, low temperature will freeze the moisture in the crab meat, and the meat will be destroyed for a long time, so it is recommended that the crab is steamed and then frozen.

How to choose crabs:

1. Look at the fullness.

Although there are more crabs now, not all crabs are full, so when you buy crabs, you can choose the fleshy ones, you can open the crab navel, if there is yellow in it, then the meat is full, if it is white, then such crabs are not full enough.

2. Look at the color.

When choosing crabs, you need to look at the color, it is generally recommended to choose crabs with blue-black shells, shiny, full umbilicus, and white abdomen; If the crab shell is yellow, then it is not advisable to pick it.

3. Look at chelicerae.

When choosing crabs, you should choose a complete one, one pair of pincers and one of 8 legs, because the meat quality of crabs with chelicerae may be affected.

4. Look at vitality.

When selecting crabs, it is recommended to choose high vitality, turn the river crab over, belly to the sky, if the crab can quickly use the chelicerae to bounce back back, indicating strong vitality, can be preserved; If it can't be turned back, the vitality is poor, and the storage time can't be long.

The reason why cooked frozen king crab is so cheap is that the king crab has died, and the merchant is afraid that it will not be able to sell it for spoilage.

Generally, I go to the seafood market to choose fresh king crab to buy and eat, and to choose king crab, we should observe the color of the back shell, the color is black and green, and the meat of king crab with luster is thick and delicate. The yellow color of the back shell indicates that the king crab is lean and has less meat. When selecting king crabs, you can place them with their backs facing up to observe the shape of the abdominal navel, which is prominent to indicate that the crab meat is more fat, while the shriveled umbilicus of the abdominal land indicates that the crab meat is less fleshy and is in the stage of poor growth.

Fresh king crabs will respond quickly when touched, and after peeling the shell and removing the fascia in the fresh state, the crab meat still retains elasticity, but the king crab that has died or is dying will not react when touched, and the flesh after peeling is looser and less elastic. Dead king crabs spoil quickly, and merchants usually sell them as mature frozen crabs to reduce losses.

Preparation of garlic king crab:

Prepare king crab legs, garlic, ginger, green onion, chili paste, salt and oil. Thaw the crab legs and cut them into pieces of the appropriate size; Peel and slice the garlic, slice the ginger, and cut the green onion into coarse cubes; Heat the oil, add garlic, ginger, green onions, chili sauce and stir-fry until fragrant, then add crab legs and an appropriate amount of salt and stir-fry; Add an appropriate amount of water, cover and simmer for 10 minutes, then use high heat to evaporate the excess water.

Fresh crabs can generally be frozen in the refrigerator, but it should be noted that the freezing time should not be too long, it is best not to exceed 24 hours, if the freezing time is too long, fresh crabs may die due to low temperature and lack of oxygen, and it is easy to cause crabs to dehydrate for too long, and the high pie will reduce the food value and taste.

Crabs belong to cold-blooded animals, generally when the temperature is low, there will be a self-protection mechanism, frozen in a short time, most of the crabs can survive after thawing, if the time is too long, it is easy to deteriorate and nourish bacteria, and it is not suitable to continue to eat.

Most of the frozen crabs in the supermarket are quick-frozen in the factory through special equipment, which can make the flavor of the crabs unchanged, and the freezing equipment at home is only conventional freezing, which is not suitable for long-term storage of crabs, and it is best to eat them as soon as possible.

After the frozen fresh crab is heated, there may be serious dehydration of muscle tissue, severe loss of juice, etc., which will affect the taste of eating.