Dear Members
I am looking for comments from all of you regarding the Techniques behind making of "Crab Base" out of water from Crab steaming, by steaming of Crab shell, back etc.
The points include, How we can make a Crab base by utilizing the water from fresh blue crab steaming , How can be make the water more concentrate, purify and make thicker and shelf stable.
I searched for Crab base and found products , but not the processing technique.
Please share your thoughts
Sincerely
Jophi K Jose
Just a simple process in mind to get most concentrated crab stock,
Take a fresh crab, remove unwanted parts, put it in a closed vessel with 3-4 level water and some boiling chips, start heating slowly and reach up to 90 deg C, keep boiling under condensation up to 4 hours (min.), filter it and concentrate by evaporate, make sure the flavour remains in the concentrate, may use vacuum, add flavour enhancers and other additives to preserve, final product store at room temperature and observe periodically.