Dry abalone processing

Dry abalone processing

Bao Xi is accustomed to the smooth flow of seaweed and reefs. Bao abdominal muscle hypertrophy, accounting for about 40% of body weight, protein content of more than 24%. Baorou is tender, crispy, smooth, fresh and delicious. The Shandong cuisine, which is cooked with Bao as its main ingredient, is known as “Shabu-shabu” and “Abalone shellfish abalone”. Abalone meat is also a nutritious tonic, with rickets to disease, regulating the body's physiological function.
1, processing methods.
Remove meat from shells: Wash the impurities on the surface of the shells with seawater, and then use a round-headed knife to peel the shells and take the meat.
To get viscera: Cut abdomen with abdomen and rinse off after removing internal organs.
Pickling: Add 5% to 8% of the weight of the abalone and marinate for 8 to 10 hours. Wash the melanin and mucus on the rim of the stomach with seawater, then drain.
Boiled: first in the pot by adding seven full of fresh water, until about 80 °C into the abalone, boil 3 to 4 roll out, wait until the soup cool with the original detergent to remove the foam, Lek to the water.
Drying: Put cooked boiled meat on a clean bench, spread it and dry it, dry it 3 to 4 times a day until it is dried. After half a month of storage and drying in the air, it is a finished product.
2, specifications and quality.
A product: body large and thick, each diameter of 3.3 cm or more, flat shape, pale flesh, dry feet, run without tide, a little white, fresh and light, shiny.
Secondary products: large fleshy body, dark red color, lower gloss, insufficient dryness, no odor.
Third grade products: small body, thin, dark red color, mildewy or slightly insects, no smell.

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