Frozen crab processing process

Material selection→cleaning→classification→bundling→quick freezing→packing→finished product→refrigerator

(b) Operational points

1 Select quality fresh female crabs, normal carcass color, no black spots and other metamorphic color, no odor, good fatness, crab yellow, individual integrity, allowing minor hook injuries. Double pods or single pods are acceptable, and the stepping and swimming feet allow for a total of 3 deficiencies, but they must not be concentrated on one side. 2 Wash the crab with clean water, pick up the umbilical brush to remove dirt, and weigh it after draining. (3) Each of the oyster crabs is divided into three grades of 100200 g, 201300 g, and 301 g each, and the single crabs are weighed in groups of 100200 g each. 4 Use two rubber bands to tie the two sides of the crab and their feet firmly, place them in small plastic bags, and then quickly freeze in the pan. 5 The freezing temperature is below -25°C. When the temperature of the crab reaches -15°C, it is packed out. 6 The cartons are pre-cooled in advance, and the frozen crabs are packaged. The inner bottom of the cartons is hot with the top liners. Packed into the storage -18 °C refrigerated.

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