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Index Category
Num Date Index Chg. Chg. %
1 2015-01-11 92.78 0.00 0.00%
2 2015-01-04 92.78 0.00 0.00%
3 2014-12-28 92.78 0.00 0.00%
4 2014-12-21 92.78 0.00 0.00%
5 2014-12-14 92.78 0.00 0.00%
6 2014-12-07 92.78 0.00 0.00%
7 2014-11-30 92.78 -0.29 -0.32%
8 2014-11-23 93.08 -1.77 -1.90%
9 2014-11-16 94.85 0.00 0.00%
10 2014-11-09 94.85 0.00 0.00%

特徴

産地:It lives near mud bottom or rocks of the intertidal zone to a depth of 10-15m where there are aquatic plants. It is one of coast living species. It is widely distributed in all seas of China seas and offshore areas of Japan, Korea and Southeast Asia.
特徴:Processing:
Procedures: raw fish fresh keeping → cleaning → grading and picking → banding → panning → QC → freezing → pan shedding →weighing →packaging → storing.
Operation Notes:
1.Preparations before processing: collecting, shipping and processing must be in good coordination; timely processing is required when crabs are collected. Processing factories must examine the quality carefully when fresh raw crabs are delivered to the shop; Process the received the crab as soon as possible in order to ensure the quality. If crab cannot be processed instantly, immediate measures should be taken to keep them fresh.
2.Cleaning: brush crabs with soft nylon or bristle in fresh water with wild temperature, while brushing, crabs must be handled with care, remember not to chip crab legs. Remember to clean sunken section, mouth side, ,navel, crab shell edges and big claws. Meanwhile, open the navel cover to squeeze out crab excrement. Do not immerse crabs in water or rinse the crabs mouth with tap water.
3.Picking: according to quality standards for export, crabs must be clean with reddish navel standing out. On both sides are yellow roe. Inside the navel, the color should be flesh pink and there should be no yellow flowing substance.
Eliminating: eliminate the following substandard crabs: pink crabs whose whole belly is obviously pink jade, with dark navel and flesh pink crab meat; oil crabs whose body is noticeably yellow and black and with no crab roe; black mouth crab whose mouth is black, green, purple or yellow; water carapace crabs whose body is thin and with little roe and there’s much water inside the carapace.
5.Grading: separate single pincer crabs from double pincer ones, then weigh them one by one. Then put the selected crabs into the freezing pan with 2 specification labels on which grades and groups are written.
6.Banding: close two pincers and swimming and walking feet, use two rubber bands to tie two swimming feet at the bottom respectively and coil twice. Swimming and walking feet should be placed tidily, and the whole crab should be banded tightly like a shuttle.
7.Panning: pan the crabs with labels tidily according to different specifications. Crab's mouth should be upward and belly diagonal up.
8.QC: panned crabs must be examined and checked by professional QC staff, meanwhile, substandard and low quality crabs should be eliminated.