From crab seedlings to adult crabs, hairy crabs have to undergo 18 shelling times in their lives to grow into a fat and fat hairy crab. A hairy crab goes to the table, and this road is inseparable from the efforts of the four major craftsmen who are senior and professional in the industry. They keep the ingenuity, crab raising, crab inspection, crab binding, crab tasting strict control of every link, they use rich experience and professional ability to ensure that each hairy crab quality is the best!
No.1 Crab keeper: Raise crabs as children
They are all crabs in a lake, and the growth environment is almost the same, but the most irreplaceable thing about really raising hairy crabs is people. Crab farmers, generations are crab farmers, each has more than 15 years of crab farming experience, they have strict standards for hairy crabs, only use the authentic Yangtze River water system of the Chinese river crab seedlings, so that all crab seedlings can be traced, from the source to control the quality of hairy crabs, carefully selected natural bait to raise good crabs, meat fat, yellow feet, cream full.
▲ After raising hairy crabs for so many years, I know how to raise the best
Crab master every day to drive a fishing boat with hundreds of pounds of fish and shrimp snails to feed the crabs, bending over, grabbing feed, throwing ... Seemingly simple feeding, but behind it is hard work. From spring to autumn, rain or shine, such bends are as high as 1,000 times a day.
They understand that to raise crabs well, they must carefully cultivate aquatic plants, strictly control the density of stocking, and choose the most suitable food at different seasons and weathers. In the spring, summer and autumn seasons, the bait is more than ten kinds of natural feeds such as fish and shrimp, snail aquatic grass, corn, and pumpkin. This is an experience passed down from generation to generation, following the ancient method of crab farming, innovating ecological breeding technology, and feeding according to the scientific feeding of hairy crabs in their growth cycle. Without relying on a little additive, the quality and safety of hairy crabs are ensured from the source, and the crabs are still raised to rhubarb.
Although troublesome, but for the sake of a good crab, the crab keeper is willing to do so.
▲ Although breeding is prosperous, it does not dare to save labor, and although it is expensive, it does not dare to reduce material resources
In addition to careful care, crab farmers regularly monitor water quality according to the growth stage of hairy crabs and real-time water quality, take 18 °C as the limit, and raise and lower the water level according to temperature changes to ensure the appropriate temperature for the growth of hairy crabs.
Every period is "calculated" to achieve high-quality and excellent crabs. 180 days of meticulous feeding to live up to the delicious and waiting!
No.2 Crab Inspector: Every crab is inspected
In the selection of hairy crabs, crabs pursue excellence, and specially hire crab pickers with more than ten years of working experience to pick full and fresh crabs. Crabs are in the hands of the master, where the rust is yellow and which piece is red, it is reasonable and orderly, and every crab that is caught must first be inspected by an experienced crab inspector.
As long as the master pinches it, he knows that the crab is full or not; Take a look and discern at a glance whether the hairy crab is missing arms and legs; Upside down, hairy crabs know it; Flip over, green back white belly golden claw yellow hair, responsive is better; Knock, the shell echo is crisp and powerful, thin and crisp and tough, steaming to have a taste. As long as there is one item that does not meet the standards, it is put back into the lake to continue to grow.
More than ten years of experience has been perfectly interpreted in the sharp eyes of crab inspectors. Elimination of crippled crabs; Select only full-aged crabs; Selected good products; Crab inspector re-selection, 4 strict selection is indispensable. The national food safety agency has repeatedly inspected and the quality has been adhered to in the last journey. After layers of tests, the crabs have danced all the way and run amok.
No.3 Crab tying: Crab binding is a technical job
After 180 days of careful feeding and layers of selection, hairy crabs can finally come out of the lake after being screened by crab inspection masters! However, after leaving the lake, it is necessary to go through another screening, and the crab master will carefully check again whether there are any fish that have slipped through the net, and then weigh and classify and bundle. No matter how much hairy crabs with their teeth and claws dance, they cannot escape the fate of being "kidnapped" by the crab kidnappers.
A crab, three vanilla, "vertical three horizontal two", a pair of rough but flexible hands, one hand to catch the crab to close the crab leg, the other hand to pull out the vanilla rope, horizontal and vertical around three circles, vanilla rope is easy to break, so the strength of the pinch must be accurate, but also pay attention to avoid the crab's eyes. Tied hairy crabs, the tip of the last claw can also be freely retracted, the eyes are flexible, in order to withstand transportation and preservation.
Crab Yuan insists on using vanilla to bind crabs, this imported vanilla weighs no more than 3g, the texture is shallow, environmentally friendly and healthy, and the fragrance of vanilla when steaming crabs helps to remove the fishy smell. Spending time on seemingly unimportant ropes is out of respect for food and diners.
The crab tying master looks like a mechanical flowing repetitive gesture, hidden skill intentions, flipping up and down, interpreting his ordinary craft story. Just so that when you open the Crab Ring Hairy Crab Gift Box, every hairy crab is alive and visible.
Steamed crabs, because they are tied with vanilla, hairy crabs carry a hint of grass aroma, fresh but not fishy, fat but not greasy. Crab meat is delicious, eaten in the mouth, fresh with sweetness, sweet in the yellow, the moment of entrance, is the crab farmer all the way to accompany the comfort, but also for the year-old diners, the most sincere courtesy.
No.4 Crab tasting master: a bite of crab, fresh for a year
The most important purpose of crab tasters is to provide consumers with good crab taste. By carefully observing the tightness of the crab meat at each stage, the color and fullness of the crab yellow, the taste of the whole and details, and the thinness and brittleness of the crab shell, they judged the problems that occurred during the growth of hairy crabs. Every month, it is necessary to test, eat, analyze, and test in the crab research room to evaluate the quality of hairy crabs at all stages, provide guidance and suggestions for crab farmers, including water quality testing, aquatic grass density adjustment, fresh food nutrition balance, etc., and timely improvement and management to ensure that each hairy crab meets the standards of the crab.
▲Ensure the stable high quality of each crab
In addition to selecting excellent crabs with excellent quality, complete morphology, and strong crab feet. It is also necessary to use a variety of crab tasting methods to judge: some can make eight crabs, dismantle layer by layer, and eat a hairy crab out of the cultural heritage, which can be described as a crab tasting. There are also raw and heroic, one bite and one bite raw and fierce mouth, not stuck to the form only for the mouth to leave a full mouth of crab Wu Zhuangyuan. Whether it is eaten by wen or martial arts, the crab-shaped hairy crab is worth tasting.
In addition to meeting the standards on the outside, a good crab must also have perfect taste and texture. Crab tasting is a delicate work, a culture, a kind of fun, and a kind of enjoyment. Only the same batch of hairy crabs that have been carefully tasted and judged by crab tasters and judged good or bad will be delivered to the tables of all consumers. Delicious to see, quality to eat.
From crab selection, crab raising, crab binding, crab inspection to crab tasting, inheriting ancient methods, innovating ecological breeding technology, adhering to not only the original intention of "raising good crabs and selling good crabs", but also the consistent adherence to the quality of crabs.