Live lobster frozen or refrigerated, can live lobster be frozen directly

Live lobsters can be stored in the refrigerator, but refrigeration is not recommendedIt needs to be stored in the freezer, you can wash the fresh live lobster with water, then put the lobster into a container, and pour clean water, the amount of water is just enough to bury the lobster, and seal the plastic wrap.

Then put it in the freezer with the basin to freeze it, so that it will last longer.

Morphological characteristics. The lobster has a thick cephalothorax, a hard shell, a colorful color, a short abdomen, a body length of generally between 20 and 40 centimeters, and a weight of about kilograms, which is the largest type of shrimp. The heaviest can reach more than 5 kilograms, and is known as the lobster goby.

The body is thick cylindrical, dorsoventrally slightly flattened, cephalothorax developed, thick and spiny, with a pair of powerful supraocular spines on the anterior margin**, with a closed gill compartment.

The abdomen is short and thick, the posterior part is curled towards the ventral surface, and the tail fan is wide and short. Lobsters have hard, segmented exoskeletons.

One or more of the five pairs of legs are often deformed into chelicera, and one side of the chela is usually larger than the contralateral one. The eye is located on a movable stalk. There are two pairs of long antennae. The abdomen is long, with multiple pairs of swimming feet, and the tail is fin-shaped for swimming, and the tail and abdomen are curved to propel the body forward.

After the live lobster is bought, it can be placed directly in the water basin, add a little salt, pour a few drops of cooking oil, do not feed anything, and can be kept for two or three days, which can not only keep the lobster fresh, but also make the lobster spit out the sediment in the body.

Storage method 1: It is better to store in a foam box, the plastic foam box is both breathable and windproof, and the shrimp are lined up with the belly down (the belly is easy to die) Each box puts about 30 pounds of lobster, rinse it clean with water, and then add snowflake ice (smash the ice cubes) and add 4 -5 pounds of ice per box, and finally cover the lid and put it away. Do this with ice once in the morning and once in the evening.

This method of storage can store lobsters for 5 days to 1 week.

Storage method 2: After rinsing the lobster, pour it directly into the pool or glass tank with an air pump to inject oxygen. Don't put too much lobster. Change the water in the morning and evening. This method of storage allows lobsters to be stored for 5 -10 days.

It depends on how long it will last, generally it will be refrigerated for a short time, and frozen for a long time.

Live lobsters should be kept frozen in the refrigerator and it is not recommended to put them in the freezer compartment of the refrigerator. Before storing, wash the fresh lobster with water, then put the lobster in a container, pour in clean water, the amount of water is just over the lobster, then wrap it in a layer of plastic wrap, and then put the container into the freezer to freeze.

Live lobsters can be kept in the refrigerator for a longer period of time, and the refrigerator layer is not suitable for lobsters. Although live lobsters can be frozen in the refrigerator, it is best to keep them in a larger container with an appropriate amount of water, which can be stored for a period of time and ensure the freshness of the lobster.

If you must put live lobsters in the refrigerator to freeze, you can put the lobster in a plastic foam box, and then put in some crushed ice, add ice twice a day, generally this method can be stored for 5-7 days.

Generally, boiled lobster is more suitable for refrigeration in the refrigerator, and there is no problem with this kind of lobster placed for 1 2 days, but not more than two days, otherwise it is easy to spoil and affect eating.

After the lobster dies, it can be eaten, but make sure that the lobster is freshly dead. If the lobster dies for a long time, it cannot continue to eat, and this lobster has a large number of bacteria in its body, and even if it is cooked at high temperature, it cannot kill the bacteria.

Lobsters are seafood, so they are not easy to preserve, and they are easy to breed bacteria, so freezing live lobsters directly in the refrigerator can inhibit the growth of bacteria, thereby extending the shelf life of lobsters.

The types and contents of nutrients in lobsters are no less than those of livestock and poultry meat, and the nutrients in various shrimps are almost the same. All kinds of shrimp contain high protein and low fat, and the protein content accounts for about 16% to 20% of the total, and the fat content is less. And the fat contained is mainly composed of unsaturated fatty acids.

The best storage for crayfish is to freeze it after cooking, which will not loosen the meat.

1. Crayfish can be stored in the freezer compartment of the refrigerator for about 20 days.

Crayfish is rich in protein, the protein in crayfish is easy to be decomposed by bacteria to produce cadaverine and histamine, although the freezer can inhibit the growth and reproduction of bacteria, but bacteria will still exist, generally crayfish can be stored in the freezer for about 20 days.

2. Crayfish can be frozen raw and cooked.

Raw crayfish can be stored in the freezer compartment of the refrigerator, but the crayfish will freeze to death after a long time of freezing, which will affect the taste of the crayfish to a certain extent. If the crayfish is frozen, you can separate the crayfish from the soup, drain the frozen crayfish and put it in a fresh-keeping bag or crisp-keeping box, and then store it in the refrigerator freezer.

3. After frying, the crayfish can be stored in the refrigerator for 2-3 days, and if it is put in the freezer, it can be stored for about a week.

The low temperature in the refrigerator can inhibit the breeding and reproduction of bacteria to a certain extent, so as to extend the shelf life of crayfish to a certain extent.

4. Crayfish can be eaten after freezing.

Fresh crayfish is not easy to preserve, and if you freeze fresh crayfish, the storage time will be extended, and the crayfish can be eaten for a long time.

The crayfish that have been processed dead are in the frozen layer, which can alleviate the situation of a large number of bacteria breeding after the crayfish have died. The production of cadaverine and histamine is reduced, making it less likely to cause allergies.

Cooked crayfish are generally better stored in the refrigerator for a short period of time, but they can also be stored in the freezer.

Notes:

1. The time required for crayfish thawing is related to the thawing method.

If the time is not urgent, you can put the crayfish in the refrigerator 12 hours in advance to thaw, which will take a long time; You can also rinse the frozen crayfish directly with water, and then put the crayfish in the water to thaw, which takes 1-2 hours.

2. Seafood food is best eaten fresh to be nutritious and delicious. After a night of storage, many bacteria will grow, and eating will cause diarrhea, it is best to use up the meal, not more than 6 hours. And if you want to eat overnight, the premise of eating must be guaranteed to be not rancid and not spoiled.

In addition, it must be reheated, and it must be heated sufficiently.

OK. Lobsters are kept in the refrigerator under the freezer strip of the starvation hail, which can extend its shelf life.

The temperature of the refrigerator refrigerator is generally maintained between 3-8 °, at this temperature it is impossible to completely inhibit the breeding of bacteria and microorganisms, put the lobster in for a long time, resulting in the lobster and other foods in the refrigerator to have a cross-smell, it is recommended to keep it for about 2-3 days; If it is placed in the freezer, it can be stored for a long time, and the rotten and withered sails are generally about half a month, and the time should not be too long.

The taste of frozen meat will be more chai, because the moisture is less, which is due to the fact that the temperature of our ordinary household refrigerator cannot reach minus 25 degrees and below, so during the freezing process, the water loss is great. Crayfish can also be put in the refrigerator to freeze, but our ordinary household refrigerator will also encounter the embarrassment of turning shrimp meat into firewood.

Lobster freezer method

Live lobsters are generally recommended to be stored in the cold and freezer room, first clean the lobster, and then put it in a metal basin filled with clean water, as long as the water in the metal basin can cover the lobster, and then put it into the freezer together, when the water and the lobster and shrimp are frozen together, take out the basin, put it at room temperature for a while, pour out the frozen lobster shrimp, pack it in a fresh-keeping bag, seal it, and put it in the refrigerator for freezing.

Lobsters can be frozen in the refrigerator. After the lobster cavity is cleaned, you can put it in the refrigerator with a fresh-keeping bag and put it in the refrigerator for freezing, the temperature of the refrigerator freezer is generally about -18, and the lobster can be put into the refrigerator to inhibit the growth and reproduction of bacteria and other microorganisms, and prolong the preservation time of the lobster.

However, it is not recommended to freeze the lobster in the refrigerator for too long, otherwise the nutrients of the lobster can be lost and the taste may deteriorate.

It is best to put lobster in a separate compartment in the refrigerator, separated from other foods, so as not to disturb other foods, especially cooked foods.

Do not store the cooked lobster for a long time, it is easy to breed bacteria after a long time of storage, and it is easy to cause discomfort to the body when eaten again, so it is best to eat it within 2 hours after cooking.

Lobsters can be frozen and preserved.

The dragon nasong shrimp is a common name for the species under the lobster family of the Molluscausta class of the phylum Arthropods, and it can be stored in the refrigerator.

Under the condition of refrigerator freezing, it can help to inhibit the growth of lobster bacteria and microorganisms, thereby prolonging its shelf life, and can also retain the umami taste of lobster, so lobster can be frozen in the refrigerator.

How to preserve lobsters:

1. At room temperature, use plastic foam boxes for storage. Arrange the lobster belly side down neatly, each row of a layer, rinse with water, cover the lid, and store it for 7 days.

2. After rinsing the lobster, put it into a pool or glass tank with an air pump to oxygen, put less lobster, change the water in the morning and evening, this method can be stored for 5 to 10 days.

3. Put the lobster in the freezer and refrigerate it, which can be stored for about 1 month.

Generally, the crayfish is cleaned first, and then put it in a metal basin filled with clean water, as long as the water in the metal basin can cover the shrimp, and then put it into the freezer together, when the water and the shrimp are frozen together, take out the basin, and after putting it at room temperature for a while, pour out the frozen shrimp, pack it in a plastic bag, seal it, and put it in the refrigerator for freezing.

How to buy crayfish.

1. Crayfish washed with shrimp powder often look very clean and the color is also very bright. However, the crayfish and shrimp claws after being corroded are easy to fall off, and if the crayfish and shrimp claws on the table are generally less, the possibility of using shrimp powder is relatively large, so the crayfish that have fallen off the crays should be eaten with caution.

2. Look at whether the crayfish lives in clear water, look at the back, red and clean, acceptable, and then open it to see the belly fluff and the hairs on the claws, if it is white and neat, it is basically raised by clean water.

3. After all, crayfish are aquatic animals that eat the carcasses of humus, and bacteria and toxins will only accumulate more and more in the body, so people try to buy crayfish that have just grown up. When buying, you should look at the color of the skin: old lobsters are either red and black or red with iron cyan, while green and strong lobsters have a natural and healthy luster.

Then touch the shrimp shell with your hand, the iron hard is old, and the elastic one like a fingernail is the one that has just grown up and changed the shell, so try to buy a soft-shelled crayfish.

4. The crayfish in most restaurants is prepared and served on the table. Before eating crayfish, it is best to take a look at the crayfish body: if the tail is curled, it means that it was alive before it was put into the pot.

If the tail is straight, it means that it is dead before it is put into the pot. Dead crayfish are not edible and may cause lead poisoning. In addition, the head of the lobster is easy to absorb heavy metals and bacteria, so it is best to remove the head when eating.

How do you freeze lobsters to keep them fresh? Put what you bought in the water. Both the water and the lobster are poured in bottles of mineral water and frozen in the refrigerator so that the frozen lobster is very fresh.