Sea crab is a special aquatic product. High moisture content, short production period. In order to prolong the time for the preservation of the sea and increase the value of its use, it is necessary to carry out manual treatment of fresh products of sea bream. After careful research and practical exploration over the past few years, while grasping the law of growth and fishing techniques of sea otters, we have also summarized and summed up the traditional sea crab processing techniques. First, preparations before processing are based on the growth of Haiyuan. The law, combined with the meteorological and hydrological conditions of the current year and the observed possession of the young cubs, can determine the Haiyuan resource forces and the catches of the current year, and in preparation for the scale of processing, various preparatory work before processing should be done. . (1) The construction of applicable stained pools may result in large-scale, large-scale processing and production if economic conditions permit. You should build the sea to stain the thief. It can be divided into three groups of head, two and three. It can also be made into a large pool, but it must be the same as the three pools. It should be divided into 1 to 2 pools and 2 to 4 pools. There are several tanks, three tanks, and spare tanks. Each tank must have a row of holes that can be exhausted at any time. Its capacity depends on the scale of production. The head of the pond can not be less than the daily processing volume. Conditional, the pool can be bricked. The inner wall is made of cement. If there is no condition, a simple pool can be dug on a slope with less land, and a plastic sheet can be used as a stain pool. To dig ponds for graves, it is convenient to consider rowing. In order to make fresh products into the pool to save labor and ensure product quality and convenient processing and operation, the stain pool should be built in a cool place close to the dock and no sun exposure, and the width of the pool should not be too large. (II) Other related preparations According to the scale of processing, we must first prepare enough salt and alum. The total amount of salt fall is 10% to 15% of fresh larvae, and the amount of pupa is o.6 to I.0%. If the proportion of fresh tadpoles and the temperature at that time is higher, the upper limit should be taken and the lower limit should be taken. In order to ensure product quality and improve the yield, the salt and alum used should be crushed to the end. In order to meet the requirements of the export of finished products, fresh marine products should be organized during the course of returning to and from fishing vessels, separating the umbrella body from the ribs of sea lice, and using seawater to wash off the blood stains at the mouth. In the process of transporting its umbrella parts into the processing site, first the fresh products of Qinglan and Tawny clothes are processed, the fresh products of the dark red clothes are removed from the red clothes, and then processed to prevent color pollution. Influencing the export standards, the oral wrist should be placed in a cool place until the tip of the tip of the wire is cut off. The processing time is 2-6 hours. The standard is that it can be used to remove the tip of the edge of the flap. Second, the actual operation of processing As the body of Haiyuan has a lot of water, the production period is also in the summer and autumn heat season. Therefore, the common alum and salt mixed pickling, the use of alum to protein coagulation, so that the body protein and other components of Haiyuan highly solidified, accelerated dehydration. (1) The finished product of the umbrella body part (the far skin) processing program is generally used for the domestic consumption of finished products, and the finished general purpose three-mass processing method is used for export. 1. Head lice. Most of the processing methods use pickle water to pickle or pick it up with a uniform cloth to remove it. Generally, no salt is used. The amount of yttrium used is 0.2% for o.2. The pickling time is usually 4-6 hours. 2. Two. Will be evenly placed in the pool after the head, put a layer of even skin and remove a layer of salt and salt mixture powder, with the amount of salt force through the head of the skin 15-20%, with the amount of force o. 4 - 0.6%, and finally the top of the pool is covered with mixed salted yttrium powder. The pickling time is generally 5-8 days. 3. Three miles. Will be evenly placed in the pool after the two mink. Put a layer of skin evenly to remove a layer of salt and salt mixture powder, with salt content of 20-30% after dipping, 0.1-0.2% of dipper, and finally mixed salt and powder. Cover pool items, picking time one side for 6-10 days, the standard is basically not when there is no live meat. (2) The processing of oral wrist (overdose) is performed in the northern part of the country with the exception of the second trimming method, and the general Sansui method is used in other areas. 1. Head lice. Most of the processing methods use pickle water to pickle or pick it up with a uniform cloth to remove it. Generally, no salt is used. The quantity of cesium is 0.6-o. 8%, pickling time is generally 2-4 hours is appropriate. 2. The second one. Will be evenly placed in the head after him, put on a layer of the head evenly remove a layer of mixed salted lotus root powder, with the amount of salt force through the head boring head l 0 - 15%, with a volume of 0.2 -0.4%, and finally cover him with a mixed salt and powder. The time for pickling is 69 for 5 to 10 days. 3. Three miles. After the two steamed breads are evenly placed in the pool, put a layer of steamed bread to evenly remove a layer of mixed salt and lead. The amount of salt is 8 to 12% after the second steamed bun, and the amount of sorghum is 0.1. 0.2%. Finally, the top of the pool is covered with mixed salted yttrium powder. The smashing time is generally 8 to 10 days. Third, the product quality and yield required fur skin round and complete shape, color white or light green onions, with a shiny, the better the better the quality of the gloss. It is not broken, has no holes, red, red spots, silt, and odor. The meat is tough and crunchy. The success rate should reach 12-16%; the skull shape is a three-dimensional coral shape, white or red, with light, the better the quality, the higher the brightness. The meat stick is intact, the tip of the edge flap has no whisker, there is no broken bar, sand, impurities and odor, and the meat is tender and crispy; the string is to reach 18-24%. In addition to meeting the above-mentioned requirements for product quality and yield, it is also necessary to do a good job of storage and quality assurance in order to meet the requirements for export earnings and domestic consumption.