Chijia Red lives under water or rocks with aquatic plants and sediments from intertidal zone to water depth 10 ~ 15m. It belongs to coastal settlement species, and is found in all parts of China coastal areas, with Penglai being the most famous. The Records of Penglai County (published by Qilu Bookstore and edited by the Historical Records Compilation Committee of Penglai City, Shandong Province, 1995) summarizes the natural situation of Chijiahong in Penglai. Records of Penglai County and Continued Records of Penglai (Volume 5: Records of Food in the 12th year of Guangxu reign of Qing Dynasty, 1886) record that Penglai has been rich in entomology since ancient times. Penglai Folk Collection (20 10, Volume II, edited by Song Yaowu) records on page 46 1-462 that Chijiahong is a kind of crab produced along the coast of Penglai. Crustaceans, the head and breastplate are wide and oval, with hard crustaceans, thick claws, fierce and aggressive, short spines on both sides and four steps at the back end; The fourth pair of legs are flat and paddle-shaped, which is suitable for swimming. The abdomen is flat and the shell is thick and particularly hard. The abdomen of male crab is triangular, commonly known as "pointed navel", and the abdomen of female crab is round, commonly known as "round navel". I like to live in low-tide rocks and algae-dense areas. It is purplish brown at birth and crimson after cooking. It is said that it is limited to the bay around Penglai Long Island, and it tastes extremely delicious. The most popular way to eat red nails is ginger and crab. Wash the red onychomycosis without any seasoning, steam or boil it in a pot, and add Jiang Mo and vinegar. In addition to cooking and steaming, there are many ways to eat, such as fried crab and fried crab meat. Chijiahong can also be eaten dry. Fresh Chijiahong is steamed, peeled and dried, which is called "crab rice". When there is no fresh goods in late winter, it is used to make soup, and it is delicious. It will be unforgettable after eating.
The head and breastplate are transverse oval, with thick claws at the front end and three pairs of walking feet and a pair of swimming feet at the back end. The abdomen is flat and clings to the ventral surface of the head breastplate. After cooking, the color is bright and purple, and the meat is tender and delicious.
territorial scope
The origin of "Penglai Chijiahong" is: Beigou Town (Houying Village, Niejia Village, Beiwangwei Village, Luanjiakou Village and Xiazhupan Village), Penglai Pavilion Street (Xizhuang Village, Lingezhuang Village and Mozhikou Village) and Xingang Street (Jiaogezhuang Village, Jujube Sun Jia Village, Wanzikou Village, Zhaogezhuang Village, Tongjing Village and Li Yingzi Village). Geographical coordinates are120 34 ′ 35.86 ″ east longitude ~121.01′ 08.22 ″ north latitude 37 43 ′ 57.52 ″ ~ 37 52 ′ 08.04 ″. The protected breeding area is 65438 0.0000 hectares, with an annual output of 500 tons.
Product quality characteristics
1. External sensory characteristics: "Penglai Chijiahong" is a kind of marine crab, belonging to crustaceans, Portunus, Portunus and Acipenser. The scientific name of Chijiahong is Japanese sturgeon, commonly known as Chijiahong, Zigai, Shijiahong, Houshanhong and Stone Crab. It is a large-scale marine edible crab, whose abdomen and leg edges are red when fresh, and its carapace is blue-gray and bright red when ripe, hence the name "Chi Jiahong". The characteristics of red armor are that the head and breastplate are transverse oval, with thick claws at the front and three pairs of walking feet and a pair of swimming feet at the back. The abdomen is flat and clings to the ventral surface of the head breastplate. The abdomen of male crab is triangular, and that of female crab is round. The head and breastplate are transverse oval, with hard shell and thick claws. The crab claws are also very special, thicker and harder than other crabs. 2. Intrinsic quality index: rich in protein and trace elements such as zinc and selenium. Every 100g of crab meat contains protein1.2-14.3g, fat 1.9-3.3g, zinc 46.3-49.7mg/kg and selenium 0.1. 3. Quality and safety regulations: Production and operation shall be carried out in strict accordance with the technical requirements mentioned in the above-mentioned "specific production methods", and People's Republic of China (PRC) Food Safety Law, People's Republic of China (PRC) Agricultural Products Quality and Safety Law and GB 18406.4-200 1 shall also be strictly implemented. According to the requirements of the above standards, formulate quality management rules, strengthen and improve the quality management system, and ensure the quality and safety of Penglai Chijiahong.