1, shipped at 5℃ ~10℃, the temperature difference should not exceed 2℃, and ventilation is needed to keep it moist and prevent fish activities; The crab species to be transported are placed in crab cages or sealed cages, and then the crab cages or cages are put into rivers or micro-flowing water to be hoisted for more than 4 hours, and then they are shipped after the feces in their intestines are emptied. In this way, the survival rate of transportation within 24 hours can reach more than 95% (up to 98%).
2. To maintain the original temperature, the temperature difference should not exceed 5℃ (use ice to cool down if necessary). Short-distance transportation can use soaked cattails, and pay attention to avoid squeezing on the way; Long-distance transportation needs to shorten the time as much as possible and use well-ventilated bamboo baskets for storage.
3. When packing, first lay a layer of mud or cattail bag on the bottom of the basket, and then stack the live crabs one by one.
4. Cover and tie it tightly after filling it to prevent crawling. If you put some water-absorbing materials in the crab group to moisturize, the effect will be better. In addition, in order to prevent the wind from losing moisture, it is necessary to use sacks and other things to keep out the wind, so that the survival rate within 24 hours can reach more than 95% (up to 98%).
Extended data
1. After the seafood and aquatic products prepared with suitable artificial seawater arrive at the destination, they should be cleaned first, and those who are dead, seriously injured and sick should be removed, and then washed. The washing method is to wash the seafood with fresh water or 1ppm potassium permanganate solution 1 min or disinfect it with 0.2ppm carbendazim.
If the tap water in the city is used as the water source for keeping seafood, it must be exposed to the sun or dechlorinated by chemical methods before use. The dechlorinated water is adjusted to the required salinity with deep seawater or solid seawater, which is made into artificial seawater, which can be used to store seafood.
2, control the appropriate water temperature
Water temperature is an important factor for seafood preservation, which is generally controlled at the lower limit of the appropriate temperature range to slow down its metabolism. The appropriate water temperature for seafood is generally kept at 18℃- 15℃. When the temperature rises, the oxygen content in water will decrease, which will affect the change of water quality and cause hypoxia. The increase of water temperature will also promote the growth and reproduction of bacteria in water.
Therefore, when the temperature is too high, it is unfavorable to the living organisms, and it is easy to cause diseases and losses. When the water temperature is too low, it will affect its survival rate, so we should try to raise the water temperature.
Baidu encyclopedia-preservation of aquatic products
Baidu encyclopedia-seafood
Baidu Encyclopedia-Transport Skills for Keeping Crabs Alive