Yeongdeok snow crab is a crab belonging to the snow crab family. It is the largest crab in Korea. It has long legs and big body, so it tastes good. Yeongdeok snow crab is big, but in fact, the name snow crab is not given because of the legs are long like bamboo and have a joints.
The Yeongdeok Snow Crab that the king loved
The following record of Yeongdeok snow crab is in the Yangchonjip by Kwon Geun, a politician and scholar at the end of Goryeo. In 930 AD, King Taejo Wang Geon defeated Gyeon Hwon in Byeongsan Seowon near Hahoe Village in Andong, and in addition to local officials in Andong, the Yeonghae Park Clan, who managed the territorial sea at the time, helped fight as a local force. At this time, Wang Geon passed Yeonghae and Yeongdeok and went to Gyeongju, and it is said that Wang Geon first ate Yeongdeok snow crab in Chayu Village, Gyeongjeong-ri, Chuksan-myeon. Since then, Yeongdeok snow crab, which was recognized for its outstanding taste, has been established as a genuine product served on the king's Surasang until the Joseon Dynasty.
Chayu Village, the beginning of Yeongdeok Snow Crab
Chayu Village, Gyeongjeong 2-ri, Chuksan-myeon, Yeongdeok-gun, Gyeongsangbuk-do, is well known as Yeongdeok Snow Crab Original Village. It is said that Cha Yu-ri became the original village of Yeongdeok snow crab as follows. In the second year of King Chungmok's reign (1345), the 29th King Chungmok of Goryeo, the first Vice Governor Jeong Bang-pil was appointed to visit this village, which is a natural village in Gyeongjeong-ri, Chuksan-myeon, and a mountainous area of snow crabs. Since then, it is said that the village was named Chayu because the group of Yeonghae Busa crossed the pass in a cart. Another origin is that it was called Chayu Village because the Yeonghae Busa, who was patrolling the jurisdiction, stayed another day in this village against the special taste of the true snow crab. On the hill of the port of Gyeongjeong-ri, there is a sign stone for 'Daege Original Village,' which was built in April 1999.
Habitat Environment and Food of Yeongdeok Snow Crab
Snow crabs are widely distributed on the east coast of Korea, and in the case of Japan, they are often caught in the southwest sea of Sea of Japan. It is also distributed in the Okhotsk Sea, Kamchatka, Bering Sea, Alaska Sea and Greenland. However, the East Sea of Korea and the Japanese Islands are mainly distributed at a depth of 200-400m on the west coast.
The habitat of snow crabs is sandy or mud with a depth of 200-400m. Water temperatures are resistant even at water temperatures higher than 0-13°C, but resistance to high temperatures is very weak, so they mainly live at cold temperatures below 3°C
Snow crabs are relatively omnivorous, such as crustaceans (crabs, shrimp, etc.), small fish, cephalopods (squid, octopus, etc.), and polymorphs (dog worms, etc.).
Characteristics of Yeongdeok Snow Crab
|a hard shell||The exoskeleton, which is a hard shell, serves as an excuse to firmly protect the organs in the body from the outside|
|Eyes||It has a compound eye made by collecting a number of small eyes, and eyes on a protruding snow bag, so its function is free and its action is very diverse.|
|Mouth||With a pair of large jaws and two small jaws, there are a total of three pairs of jaws, and they move busily, breaking and swallowing food.|
|Legs||The joints are wide and the joints underneath bend in only one direction, making it easier to walk sideways|
|the distinction between males and females||When you turn the torso upside down, the triangle-shaped scab at the bottom is a male if it's a triangle or a female if it's a circle|
Red snow crab
The appearance of red crabs (red crabs) is similar to Yeongdeok snow crabs. If you look closely, the body of the red snow crab is crimson, and both the back and belly are red, but in the case of Yeongdeok snow crab, the back is close to orange and the belly is slightly yellow, but it is close to white. In terms of morphological characteristics, the two rows of granular protrusions on the side behind the shell are combined into one row in the case of red snow crabs, but the snow crabs lead to two rows to the front edge. Another distinction is that in red snow crabs, there is one small thorn each on the left and right sides near the maximum width, but in the case of snow crabs, there is no such small thorn.
|Sortation||Yeongdeok SnowCrab||Red snow crab|
|taste||It's a bit sweet, light, and chewy||It tastes salty and the meat is a bit soft|
|skin||full of skin||It's a bit fat and moist|
|Habitat environment||It lives on a continental shelf 200-300 m||Dwelling at depths between 700 and 2,000 m|
|Prohibited period||6. 1. ~ 10. 30.||7. 10 ~ 8. 20. (Gangwon-do 6. 1. ~ 7. 10.)|
|Peel||Soft||Hard and firm|
|note||Domestic Market||Most of them are exported to foreign countries after processing.|
You too Snow crab
Recently, a considerable amount of so-called Neoggae crab, which is thought to be a variant of Yeongdeok snow crab, has been captured in coastal waters. Neodo snow crab is presumed to be a natural hybrid of Yeongdeok snow crab and red snow crab (red snow crab), but it also has morphologically intermediate characteristics, and the depth of distribution that inhabits is also intermediate between Yeongdeok snow crab and red snow crab. In Yeongdeok, it was also called Cheongge before it was announced as Neogae by the National Institute of Science. Red snow crab and Yeongdeok snow crab have a significant difference in taste and value. In particular, with the reduction of the fishing grounds due to the Korea-Japan fisheries agreement, the quality is somewhat lower than that of Yeongdeok snow crabs, but the discovery of the resources of Neogae crabs, which are much more commercially available than red snow crabs, is significant. The current law does not separately classify Neogaege, which is believed to be a variant of snow crab, but it is processed in accordance with Yeongdeok snow crab.
|Characteristics||Snow crab||You too Snow crab||Red snow crab|
|external color||Back (orange), belly (white)||Back (crimson), belly (light red)||Back (crimson), belly (crimson)|
|posterior tilt angle form of the scalpelothorax||have a gentle inclination||have a sharp inclination angle is steep||have a sharp inclination angle is steep|
Chitin is a substance that is widely distributed in the shells of crustaceans and insects, fungi and mushrooms, and is mainly obtained from the shells of crustaceans, and is the only animal dietary fiber on Earth with a structure very similar to cellulose. Therefore, it has the characteristics of this dietary fiber and the unique characteristics of adsorbing fat and heavy metals, so its use value and applicability are highly expected.
Chitosan is a natural polymer material obtained by deacetylating (D/A) chitin under high temperature and strong alkali conditions and combined with 5,000 or more glucosamine. The most ideal chitosan is chitosan containing 100% glucosamine residues. In other words, it refers to 100% D.A. treatment of chitin (refined system 100%), which is generally called chitosan if it is more than 60%, and the domestic standard is 70% and 80% in Japan.
Chitosan oligosaccharides are obtained by hydrolysis of polymer chitosan. In other words, it is easy to absorb chitosan, a polymer substance of more than 5,000, as a key to the quality of chitosan oligosaccharides, and more than 5,6,7 sugars are attracting attention as they are known to have excellent medical effects and are also being developed as a cancer treatment.
|10 kinds of phosphorus, magnesium, manganese, etc|
|Crab shell ingredients||Protein||
|W fat (3 types) cholesterol protein||
|Ingredients that make amino acid taste (18 types)||thyroxine histidine||
|Vitamin||Nycin, riboflavin, vitamin B, and 8 other types||
|Glycine betaine||Betaine people||
History of the Snow Crab Processing Industry
Due to the withdrawal of Korean ships from Japanese waters due to the 'New Korea-Japan Fisheries Agreement,' fishing grounds have been reduced, and the processing industry is facing the biggest recession due to absolute lack of catch due to overfishing and rising sea temperatures.
Korean ships entered the Japanese waters and operated, and the processing industry also repeated the boom and bust periods depending on the catch.
Our fishing boats were in a standoff until 1988 when they drove out Japanese fishing boats. However, as fishing boats and processing plants increased and processed foods were exported to Japan, the United States, and Europe, it emerged as a filial industry for acquiring foreign currency.
In 1976, the Fisheries Promotion Agency conducted a test operation, and from 1977, used crab fishing boats were imported into Japan and operated. However, it failed due to worsening profitability due to large fishing boats, and as this situation repeated until the 1980s, it was forced to stop due to lack of processing technology.
The fishing of red snow crabs is a deep-sea fishing industry, and fishing is possible only when fishing gear and equipment are equipped at a considerable level. Therefore, there was no active fishing until the 1960s at the technology level of coastal fishing in Korea. After the Korea-Japan Fisheries Agreement, Japanese ships were exclusively caught in Korean waters from 1965 to 1985.
the snow crab processing industry
fuselage(part) (the raw material part of Crab Meat)
Steam it at 100°C, cook it, and then cool it to cut the leg, body, and claw legs, and divide it by parts. In addition, the legs, body, and tongs are used separately. Among the proteins of red snow crab, not only essential amino acids but also unsaturated fatty acids and taurines are contained a large amount.
Take a good shell, steam it, cook it, wash it, select the undamaged one, and process it separately. In general, in the case of processing, gratin is produced by mixing 15 kinds of ingredients such as crab meat, potatoes, onions, milk cheese, macaroni, and paprika powder, and other products are exported as gratin and dish substitute to Japan and Europe.
The intestines of king crabs have been used as raw materials for herbal and high-quality cosmetics since ancient times, but the contents were thick and easy to deteriorate. Now, marinated crab is collected, washed and concentrated to prevent impurities, and used as a product.
Red crabs are steamed and cooked during the processing process, and at this time, crabs are also concentrated in boiled water and used as a flavoring for crab sticks. It is also used as a sauce for dishes such as udon and fish cake by adjusting the concentration level in various ways.
Crab peel (shell)
Since the skin of red king crabs contains the most chitin, which is the raw material of chitosan, it is supplied to the chitosan processing plant, and some are used as livestock feed, so red king crabs are a very useful resource that is used without throwing away by-products. Red snow crabs are also increasingly running out of resources and new products are being developed, so they should avoid low-priced exports by mass production and increase added value by making high-quality products.
How to steam snow crabs
Usually, the steaming time varies depending on the size and type. Steaming the backdal snow crab for 20 minutes and the male crab for 10 to 15 minutes is enough. At this time, when measuring the time, it can be calculated as the time after steaming.
Crab must be soaked in lukewarm water before being put into the pot and then put in after confirming that they are dead. Steaming live crabs as they are causes the body to twist, causing the legs to fall and the crab in the body to pour out.
Pour water into the pot and steam the snow crabs. At this time, you must make sure that the crab's stomach is facing up so that the crab does not flow out even if hot steam enters
How to steam Yeongdeok snow crabs deliciously
Step1Pour hot water into your mouth before steaming snow crabs.
Step2When putting the snow crab in a steamer, make sure that the abdomen is up.
Step3Crabs have a unique fishy smell, so it's good to add a little bit of Jeongjong.
Step4Place the fragrant pine needles on the crab's belly and wrap them with hemp.
Step5Steam in a steamer for 5 minutes on low heat, 10 minutes on high heat, and 5 minutes on moxibustion. (Do not open the lid in the middle.)