| 摘要 |
Live crabs are placed in a tank containing deoxygenated fresh water and citric acid. The crabs are then placed in containers having perforated side walls in layers and conveyed into cooking unit containing heated brine and citric acid solution. The solution is agitated ensuring circulation around the crabs. The crabs are then cooled in a solution of chilled brine and citric acid. The cooked and cooled crab is then cleaned and washed and inedible crab meat is removed. The crabs are then graded, packed, pasteurised and stored. |
