626 



MARINE PRODUCTS OF COMMERCE 



meat and neutralizing the effect of the acid dip given later in the packing operation. 

 The crabs are dumped into the tanks of boiling water and cooked for an average period 

 of 20 minutes. 



"Some packers precook the crabs in a steam chest for about the same length of time 

 at a temperature from 212 to 220° F (100 to 104.4° C). More of the flavor of the meat 



LIVE CRABS DRESSING 



IN BOXES REMOVING 



SHELLS 



TABLE FOR PICKING 

 OUT MEAT 



Fig. 29-9. Flow sheet for 

 the procedure in canning 

 dungeness crabs. 



PRESS AND 

 DRAIN 



G AND 



G MACHINE 



HORIZONTAL RETORTS 

 FOR PROCESSING 



(^Courtesy U. S. Fish and Wildlife 

 Service) 



'^T 



WATER SPRAY 

 COOLING 



is believed to be retained by this process, but packers who use tlie boiling-water cook 

 claim the meat is more readily picked from the shells. 



"The crabs are given to the pickers immediately after cooking as the meat is removed 

 more rapidly and completely if picked before the crabs have cooled. In picking the 

 workers break the shell on the legs with a small wooden mallet, then pound the shell of 

 the body against the pan in which the meat is to be picked; this loosens and releases the 

 meat without breaking it into small flakes. Body meat and leg meat are kept separate, 

 and about equal proportions of each are obtained. Unlike the crab meat of the Atlantic 

 Coast the leg meat is considered as the higher grade. 



"The picked meat is dipped in a dilute acetic acid solution for about 1 minute. This 

 solution is made up in the proportion of 2 ounces of 28-per cent acetic acid to 1 gallon 

 of water. Following this treatment it is washed in fresh water and dipped in a 100° 

 salinometer brine. The meat is then pressed to remove excess moisture, drained, and taken 

 to the filling tables. 



"Dungeness crab is packed in cans of 3 sizes: "half flats," "pound flats," and "No. 2" 

 cans, with net weights of 6/2, 13, and 17 ounces respectively. All cans are lined with 



