Food safety tips: How to eat crabs during the Mid-Autumn Festival?

The rice is fragrant and the chrysanthemum is yellow; the autumn breeze makes the crab's feet itchy

However, crab meat is known to be cold in nature

Choose crabs: freshness first

The crab family is huge

Statistics show that there are about hundreds of crab species in China

Both river crabs and sea crabs are high-protein foods rich in vitamins and minerals

Crab roe and crab paste are the fattest and most fragrant parts of a crab because they are rich in fat and cholesterol of crabs

Picking crabs is a technical job

There are five practical tips to test whether a crab is full of vitality

Crab: The weight of the crab, the heavier the fatter

Pinch: Use your thumb and index finger to pinch the back of the crab and shake it lightly.

Tease: If the crab's eyes are teased with the hand, it reacts immediately, which means that it is full of vitality

Turning: Turn the crab over and make its abdomen up to the sky.

Look: Look at the back of the shell, which is black-green and shiny is a crab with thick flesh

Eating crabs: the most beautiful steamed

Crab is the most nutritious and delicious

Stir-fry with scallion and ginger for steaming, and cook with chili in oil

The purpose of steaming is not only to keep fresh, but also for safety

Crab is a delicacy on the tip of the tongue for many people, and in the process of eating, it is also exquisite to explore the soft waxy crab yellow, crystal clear crab paste, and delicious crab meat under its hard shell
.
First uncover the navel, then lift the lid, and then eat the mound (body), and finally, eat eight feet and double claws.
.
.
These very professional eating methods contain the crab-eaters' attention to food and the pursuit of the taste of life.

.

For experts, they pay more attention to food safety
.
To this end, experts remind consumers to pay special attention to the following two points
.
First of all, pay attention to the cleaning and processing of crabs
.
In the process of crab processing, remember to remove the gills, stomach, heart, and intestines of the crab
.
These parts are the organs of the crab's breathing and excretion.
Dirt and bacteria must be removed, and gloves must be worn when cleaning the crabs, especially those with damaged skin, and do not touch seafood or seawater
.
Secondly, pay attention to sterilization with the help of flavor enhancement
.
Crab is salty and cold in nature
.
While ginger is warm in nature, it has the effects of warming the middle and dispelling cold and detoxification.
Vinegar can be seasoned and sterilized.
So when eating crabs, you can dip it in ginger juice and aged vinegar
.

Crab is delicious, but it is a high-protein, high-purine, and high-cholesterol food, so you have to do what you can when you eat it
.
The Chinese Diet Pagoda (2016) compiled by the Chinese Nutrition Society suggests that normal people should not eat more than 2 crabs (approximately 4 taels) each time.
This will not cause excessive protein, increase the burden on the digestive system, and will not Excessive intake of environmental pollutants in aquatic products
.
In addition, although senior foodies generally advocate that crabs should be eaten alone and should not be paired with other things, from the perspective of nutritional balance, it is recommended that crabs be eaten with cereals and vegetables
.

At the same time, because the nature of crabs is cold, the following six categories of people need to be cautious when eating crabs, and it is better to eat less or avoid eating
.

People with weak physique, poor spleen and stomach functions, and insufficient gastric acid secretion are easily attacked by pathogenic bacteria in crabs and have symptoms of discomfort
.
In addition, some people feel gastrointestinal discomfort after eating crabs because it is difficult to digest the protein in them
.

People with allergies, people who are prone to eczema, and people who are allergic to seafood such as shrimps and crabs should not eat crabs, so as not to induce disease or aggravate the condition
.

People with colds, colds and fever should not eat crabs, because their gastrointestinal function is relatively weak at this time, unable to digest and absorb the high protein in crabs, and are prone to gastrointestinal discomfort
.

People suffering from hyperlipidemia, hypercholesterolemia and biliary diseases should not eat crabs, especially crab yellow and crab paste
.

Patients with gout and hyperuricemia should not eat crabs during acute attacks, especially soups and soups made from crab meat or crab yellow
.

The elderly and infants should not eat crabs
.
The function of the digestive system of the elderly is declining, and the development of the digestive organs of young children is not perfect, and their digestion and absorption capacity is not as good as that of young adults.
Therefore, eating crabs should be based on tasting
.
Special attention should be paid to babies before ten months of age.
Do not eat crabs, because high protein will increase the burden on the baby’s liver and kidneys
.

Keeping crabs: the difference between raw and cooked

Since crabs are rich in protein, they are easily attacked by bacteria even after they have been cooked
.
Experts recommend cooking crabs according to the amount, making them and eating them as much as possible while they are hot
.
If a meal is not finished, it can be refrigerated in time, and it can be eaten after thorough heat sterilization
.
If you buy too many crabs and can't eat them all at once, you can refer to the following methods to store them
.

Method 1: Containment in a container
.
If the crabs you bought need to be temporarily stored for 3 to 5 days, you can heat the tap water for 2 hours first, and then put it in a cool place to lower the water temperature and remove the bacteria in the tap water
.
Then, put the water and crabs into a larger and deeper plastic water basin or bucket.
Be careful not to make the water too deep.
Use the depth at which the crabs can stand up and breathe on the surface of the water
.
If you need to store it for a long time, it is recommended to put a small amount of small fish and shrimp in the water
.

Method 2: Store the crabs in the refrigerator
.
Choose energetic crabs, tie up the crab’s feet, or put the crabs in a breathable mesh bag, and then tie the pockets tightly.
This is all to limit the crab’s activities to reduce the crab’s metabolism and physical exertion, and then put it In the freezer of the refrigerator, keep the temperature at 5 to 10 degrees, and keep it covered with a wet towel
.
The important point is, don’t forget to soak it in cold water the next day to let it drink a little water, and don’t let it get dehydrated
.
In addition, crabs must be checked every day, and crabs with insufficient vitality must be eaten in time
.