1, the difference in taste: cooked and frozen is better, because the gravy is delicious. The raw king crab will produce ammonia during long-term freezing, and it will smell like urine after a long time. Crabs, basically don't have much meat after two days of freezing. Even if there is meat, it is the same as cotton, and it will be frozen out after a long time.
The cooked frozen king crab is the king crab caught ashore, which is immediately boiled in boiling water and then frozen at-18℃. Cooked freezing technology is a widely used method in the field of seafood food, which not only keeps the freshness of fresh king crabs, makes the delicacy difficult to lose, but also facilitates distribution.
2, the difference in practice: cooked and frozen into a simple king crab egg porridge or steamed to eat better. Frozen king crab is suitable for cooking braised pork, fried pork and so on. But they are all delicious and nutritious.
Extended data
Defective identification of king crab
(1) The meat is blue-undercooked or not thoroughly cleaned, and the dead crab rate is too high during transportation. The dead crab rate should not exceed10%;
(2) The crystallization of crab meat indicates that it is slow to refreeze or freeze after thawing;
(3) The crab meat is too salty-the crab meat is not cooled enough before freezing;
(4) Low fullness-the fullness of red and blue king crabs is not less than 80%, and that of golden king crabs is not less than 70%;
(5) The net weight is not allowed (10kg loading 10% ice-coated clothing weight is 1 1 kg);
(6) The number of crab legs and crab tongs does not match. For example, a 20-pound king crab with a classification of 9/ 12 should have18 ~ 24 crab legs, plus a corresponding number of crab pliers;
(7) Too much damage. The damaged products in a 20-pound crab product should not exceed1~1.5 pounds.