The methods for storing and preserving crabs for a long time are as follows:
1. Refrigerate storage: Clean the crabs thoroughly, air dry them, and then place them in a fresh-keeping bag or container. Secure the bag tightly or cover it with a lid. Place the bag or container containing crabs in the refrigerator compartment and keep the temperature between 5-10 ℃. This can extend the shelf life of crabs, usually for 2-3 days. But crabs will gradually lose their vitality during the refrigeration process, and their taste and flavor will also be affected.
2. Cryopreservation: For crabs that require long-term preservation, freezing can be chosen. Clean the crabs thoroughly, let them dry, and then place them in a sealed bag or container. Place the bag or container containing crabs in the freezer compartment of the refrigerator and keep the temperature below -18 ℃. Frozen crabs can be stored for a long time, usually up to 1-2 months. But freezing can damage the cell structure of crabs, affecting their taste and nutritional value, and the taste may change slightly after thawing.
3. Other preservation methods: Aquaculture method: Place crabs in water, add a small amount of salt and oxygen to maintain their vitality and freshness. But it is necessary to pay attention to the control of water quality and temperature, and regularly replace the water. This method is suitable for short-term storage and can generally keep crabs alive for 2-3 days. Saltwater soaking: Soak the crab in salt water for 10-15 minutes, then remove and drain the water, and place it in the refrigerator compartment. This method can extend the shelf life of crabs to 3-5 days. Straw wrapping: Wrap the crab in straw and place it in the refrigerator compartment. This method can also maintain the freshness of crabs, which can generally be stored for 3-5 days.
Regardless of which method is used to preserve crabs, the following points should be noted:
Ensure that the crabs are fresh, free from odors or spoilage before storage.
During storage, avoid squeezing or colliding crabs to avoid affecting their survival time and quality.
Regularly check the condition of crabs. If there is any odor, discoloration, or death, it should be dealt with immediately and avoided from consumption.
The storage environment should be kept clean, dry, odorless, and avoid high temperatures and direct sunlight.
Try to avoid frequently opening the refrigerator door to minimize the impact of temperature changes on crabs.