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Prevent shrimp crab easy open lid canned meat tender:

1. When processing canned shrimp crab should choose fresh raw materials, reduce the pollution of soil microorganisms on food.

2. Ensure the canned sterilization temperature and time in line with the operation procedures.

3. The available ice in the process of machining methods to decrease the temperature of shrimp, crab meat, prevent deterioration.

Before 4. Canned shrimp should be in 1% citric acid and 1% salt mixture soak 1 ~ 2 min, to prevent softening has certain effect.