Dried abalone production method

Abalone is also known as the general cap, which was known in ancient times as "skull." Its shell Chinese medicine is called "Shi Jueming." Abalone meat contains protein, fat, and various minerals. It is high economic value. Since ancient times, it has been hailed as one of the “eight treasures” in the sea, and it has the effect of nourishing yin and suffocating the flesh, lungs and lungs. Production method 1. Wash the shell: The fresh abalone that was captured was washed with seawater to remove impurities and sediments from the shell surface. If a small quantity cannot be processed on the same day, the net seawater can be used to keep it alive. The water can be changed twice a day until a large quantity is processed in batches. When processing, it is usually heated in a hot water bath and then shelled by hand. In case of sticky shells, the muscles of the sticky shell parts should be removed first, then the whole grain should be peeled off, and then the visceral mass should be cut off. 2. Marinated and cooked: Abalone is light and top grade. After shelling, add 7 to 8 kg of salt per 100 kg of abalone, marinated for 8 to 12 hours. Then remove the rinse and remove the melanin and mucus from the edge of the fish's feet. Rinse with clean water and then soak for 3 to 4 hours to make it light. Then place it in a hot water pot and heat it for 20-30 minutes. Cooked and then picked up placed in the basket, and then even the basket into the pot soup dipping, so that it removes sediment. 3. Desalting and drying: Cooked abalone after cooking, in order to make its taste more light, should be placed in fresh water basin, gently scrub to remove surface impurities and mucus residue. Then remove and drain the water and spread it evenly on the bamboo mat to expose it to the drying room or dry it in the drying room. After 1 to 2 days, steam it and then turn it over again. Generally sunny sun 4 to 5 days dry. 4. Storage: Abalone stem is a moisture-removable product, dried and then stored in a plastic bag or a wooden box lined with moisture-proof paper. When it is eaten, it can be shredded directly and stewed. It can also be used as a seasoning to cook high-grade dishes. It is generally delicious with chicken, duck, pork, simmered and boiled soup. Since abalone is a boiled product and should be cooked with other foods, it should be boiled until it matures. Then, the abalone fillets and silk should be put in, and then the slow-fired boiled and boiled can be used to keep the pan clean. Avoid boiled for a long time so as not to affect the flavor. Product Features Abalone dried products are oval-shaped "Yuanbao ingot" shape, protruding in the middle, taste is excellent.

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