A New Approach to the Freezing Preservation of Blue Crab.

摘要

Based on experimental studies the following steps are recommended for the freeze presevation of blue crab meat. Use only live crabs - chlorinate the crabs in 200 ppm free chlorine for 30 minutes. Steam cook so that each crab is exposed to live steam for 8 minutes. Cool crabs in cold water. Do not store overnight. Deback, snap off all appendages and clean each core of visceral remnents under running water. Quick freeze each core using food grade freon, CO2 or nitrogen. Cores must be frozen to about -18C before being packaged. Seal securely. Store at as low a freezer temperature as possible, preferably -30C or lower. (Author)