Abalone, in fact, is not a fish, but a kind of single-shelled shellfish, known in ancient times as peony or cassia. Because the shell is like an ear, some people call it the ear of the sea. There are about 100 species of abalone in the world, including mollusks, gastropoda, and buco. There are seven species of abalone in the coastal areas of China, and the abundance of Haliotis discus hannai and variegated abalone in the south are more common.
Discus abalone, shells large, oval, relatively thick, usually about 12.5 cm long shell, 3 cm high, 8-9 cm wide. The spiral layer is three layers, the top of the shell is blunt, slightly protruding from the surface of the shell, but lower than the highest part of the shell. From the middle of the second spiral layer to the edge of the body spiral layer, there is a row of rotating spiral ribs composed of protrusions and small holes, and the 4-5 ends of the spiral threads have openings and are tubular. The shell surface is divided into two rows of protrusions and small holes: the right part is wide, and the left part is long and narrow. The growth pattern is evident without large fold arms. Shell dark oasis with brown. The inner surface of the shell is silver-white, with a shiny color, oval shell, and the size of the body spiral. In general, the wooden plate is carried in the shallow sea with a depth of tens of meters under the tide. It is sucked by feet in the open tide, and the algae grows on the rocky reefs. It is nocturnal. The main food is brown algae and red algae, as well as foraminifera and polychaetes. Copepods and so on. Dioecious, mature at about age 3, spawning period from July to August, suitable water temperature between 20-25°C, fertilized eggs develop very quickly, tandem larvae are formed in about ten hours, and become pods in 6-10 days. Larvae. China's Yellow Sea and Bohai Sea have distributions, with Changshan Island and Ocean Island producing the most. Artificial seedlings have been successfully tested in recent years.
Variegated abalone, shell length 8-9 cm, height 1.8 cm, width 5.3 cm, oval, strong quality. The spiral layer is about three layers, with the top blunt from the top of the shell down from the middle of the second spiral layer to the end edge of the body spiral layer, about one row of more than 30 rows of raised and small holes arranged neatly and gradually. 7-9 holes on the edge of the layer are open holes, commonly known as nine hole abalone. The shells have irregular spiral ribs and fine growth lines. The inside of the shell is silver-white and has a pearl luster. The reproductive period is from April to June and the suitable water temperature is 17-28°C. It usually lives on submarine rocky reefs with a water depth of about 10 meters, especially in environments with high salinity, clear water, and algae. It is like eating fresh vegetables, sargassum, wakame, shizun and wolfberry. Moss and other seaweed. It is located in the southern part of the South China Sea in the South China Sea. In southern China, artificial breeding has been started. There are eel hangings and stone-building reef-building.
Abalone's vitality is strong. It absorbs on the rocky reef with a fattened stomach, and it has a very amazing ability to attach. According to scientific tests, an abalone with a length of about 15 centimeters can have an adhesion of more than 200 kilograms. Therefore, when an abalone must be prepared for the abalone, he should shovel it off the rocky reef with a shovel. If it is ready, It is to smash the purse shell, and she does not want to take it down.
Abalone's gastropod muscle hypertrophy, which accounts for about 40% of body weight, is the main part of the diet. Abalone is delicate and delicious, and it is a very precious seafood. In the eight flavors of seafood monopoly. Abalone is rich in nutrition. Each hundred grams of dried products contains 64 grams of protein, 2 grams of fat, 3 grams of sugar, and calcium, phosphorus, iron, and other minerals and various vitamins that the body needs.
Abalone is not only a valuable dish, but also useful in medicine. It has the functions of nourishing yin, tonics, regulating menstruation, moistening dryness, benefiting the intestine, and removing milk. There is a dazzling layer of pearl on the inside of the abalone shell. Used, but also precious raw materials shell carving process.
The processing season of abalone is generally summer and autumn. At this time, abalone is fatter and easier to harvest. The traditional processing of abalone is mainly processed into dried boiled products. Nowadays, most of them are processed freshly into frozen products or canned products. Now, several processing methods are summarized as follows:
(A) Dried abalone
1. Shelling. The fresh abalone that was collected will be washed with clean water to remove surface sediments and other contaminants. Holding a round-headed knife from the thick part of the front of the shell and the meat wall of the towel shell, cut off the meat from the shell, remove the attached internal organs, and wash the flesh.
2. Pickling: Remove the washed abalone meat with 6% salt and mix well, marinate in a pot or a jar, remove it after 8 hours, gently rinse in seawater, remove residual melanin and mucus from the edge of abalone meat, wash and drain.
3. Boil: Firstly inject seawater into the pot, and the ratio of water to abalone is 4:1. Wait until the water is boiled to about 80°C, put the abalone into the pot, boil it for about 6 minutes, then remove it and put it in the cold. Open the sea water, wash away the foam, drain the water, you can get out of the sun.
4. Out of the sun: Put the cooked abalone meat on a clean mat and place it on the clean mat. The abalone is large. Because the abalone is slow, it is easy to degenerate, so when it is out of the sun, it can be large. The abalone inclines 2-4 knives on the back, but cuts continuously to keep the slices large and the body is intact. This can accelerate drying and prevent spoilage. It can be sun dried 3-4 times a day until it is dry before it can be stored in the warehouse. When it is stored for half a month Afterwards, once out of the air, it is the finished product.
In some areas, the cooked abalone is lined with threads during drying, and is hung on a cross-shaped wooden rod and dried for about 4 days. It can be completely dried, but when it is worn, the abalone must be kept between A certain gap, do not rely too tightly, so as not to affect the drying.
5. Quality requirements: The product is light yellow in color, bright, fleshy, shiny, translucent, smell fresh, dry body is running without wave, a little white cream is better.
6. Foaming and eating methods: Abalone, which is regarded as the crown of seafood, is a rare treasure. Famous dishes such as chicken-scented abalone, money abalone, and seaweed abalone made with it are rare dishes on the table. When dry abalone is eaten, it must be foamed in advance. There are various methods. Here are some of the following:
(1) Borax and Alkali
A. First, wash the dried abalone meat with warm water, put it in a cold water pot and cook it slowly. The amount of water is suitable to submerge the abalone. When boiled for about half an hour, remove the abalone. The soup is served in a bowl for cooking. When used.
B cooked boiled meat and put it back into the pan. Add 15 grams of borax per 100 grams of abalone and 20 grams of alkali. The amount of water is moderate. Cook over low heat for 2-3 hours. When the fat is good, the abalone is soft and transparent, just like rich. When elastic jelly powder is removed, it can be removed.
C. After foaming, remove the abalone from the pot and rinse off the borax and alkali with water. Then dip it in the first soup and put it in the refrigerator.
(2) Shimizu hair: Soak the abalone with clear water and take it out after 10 hours. Wash away dirt, make it whitish, change it to boil, or put a small amount of water in the bowl, place it in the steamer, and soften it. Transparent and flexible jelly powder.
(3) Chicken soup: Abalone is soaked in clean water for more than 10 hours, washed, put into the casserole, add two hen legs, one fat (for pork and chicken), add onion, ginger, cooking wine, and add Filled with water, use a micro-fire for about 4 hours, in order to be able to squeeze it properly.
(b) Abalone Abalone abalone are scarce, relatively precious and are generally processed into frozen products. Frozen abalone is divided into frozen abalone and frozen abalone.
1. Frozen abalone meat (1) Shell washing: Wash the sand outside the abalone shell with seawater, separate the shell meat with a round-headed knife, and remove the viscera and thin film attached to the meat from the crown, and wash the mucus with water.
(2) Weighing loading plate: After the washed abalone has been drained for 10 minutes, it can be weighed quantitatively. The small plate is weighed in units of 0.5 kilograms or 1 kilogram to make the plate flat and beautiful.
(3) Quick freezing: The quantitatively assembled small plate is fed into the quick freezing room. When the temperature of the frozen product reaches -6 to -8°C, water is added to the plate to make an ice quilt, and the quick freezing time is preferably about 12 hours. When the temperature reaches -15°C, it can be released and released.
(4)Disengagement of the ice plated clothes: The frozen pork meat shall be taken out of the dish in a timely manner, and it shall be removed from the dish with a shower method. The plate shall be placed in a cold water of about 0-4°C after being removed from the plate. Do not exceed 3 seconds.
(5) Packing and storage: The frozen blocks that have been properly coated with ice should be immediately loaded with plastic bags, small boxes, and large boxes, and then stored in a freezer below -18°C.
2. Frozen Whole Abalone: ​​Frozen shelled abalone, known as frozen whole abalone. At present, this product is popular among hotels and guesthouses. At the banquet, cooked pork meat is placed in a dish and placed in a dish. At the same time, the diners can enjoy the beautiful shell of abalone while also slicing abalone.
The processing of frozen abalone is relatively simple. The fresh abalone is washed clean with seawater or fresh water, and is quantitatively packed into a 1 kg or 2 kg pan. The quick-freezing, removing, and refrigerating are the same as those of frozen abalone.
(3) Steamed abalone canned
1. Raw material treatment: Use fresh abalone, wash the sediment and other impurities with seawater or fresh water, cut the meat column with a round knife on the inner wall of the shell, remove the internal organs and film, wash, and put in 10Be' salt Soak in the liquid for 20 minutes and stir twice in the middle to make the salt evenly. The marinated mutton meat was washed clean with water and drained for 10 minutes before being weighed and canned.
2. The marinated abalone meat is regularly loaded into the tank, and then the quantitative liquid is added. The formula of the feed liquid is: clean water is added with 2% of refined salt, 0.5% of monosodium glutamate, and the amount of feed liquid is 1/3 of the tank height. It is appropriate. Canned after sealing.
3. Exhaust airtight: Heat the exhaust with steam in the exhaust box. Exhaust temperature is 105°C. Exhaust time is 30 minutes. Immediately after venting, seal can lid.
4. Sterilization: Sealed cans were sterilized in autoclave at a sterilization temperature of 113°C, heating time of 15 minutes, sterilization time of 60 minutes, cooling time of 15 minutes (15′-60′-15′/113°C), and cooling water when cooling. Cooling, when the temperature of the cans is reduced to about 45°C, the retort can be wiped.
5. Inspection: after sensory inspection of the vacuum degree and appearance after rubbing the can, the qualified person enters the insulation in the insulation warehouse (about 40° C. temperature) for about 7 days. The insulation library is checked again and the qualified person carries out the packaging.
6. Packaging: Packed in cartons, the trademark is generally not attached to the cans and is directly placed in the boxes to avoid impact and wear on the way. The cans are separated from the cans by corrugated cardboard. The cardboard is added between the upper and lower layers and the bottom and the top. It is sealed with swarf-making medium caustic soda, and it is fastened with its director's punching machine and tied with a plastic belt.
Discus abalone, shells large, oval, relatively thick, usually about 12.5 cm long shell, 3 cm high, 8-9 cm wide. The spiral layer is three layers, the top of the shell is blunt, slightly protruding from the surface of the shell, but lower than the highest part of the shell. From the middle of the second spiral layer to the edge of the body spiral layer, there is a row of rotating spiral ribs composed of protrusions and small holes, and the 4-5 ends of the spiral threads have openings and are tubular. The shell surface is divided into two rows of protrusions and small holes: the right part is wide, and the left part is long and narrow. The growth pattern is evident without large fold arms. Shell dark oasis with brown. The inner surface of the shell is silver-white, with a shiny color, oval shell, and the size of the body spiral. In general, the wooden plate is carried in the shallow sea with a depth of tens of meters under the tide. It is sucked by feet in the open tide, and the algae grows on the rocky reefs. It is nocturnal. The main food is brown algae and red algae, as well as foraminifera and polychaetes. Copepods and so on. Dioecious, mature at about age 3, spawning period from July to August, suitable water temperature between 20-25°C, fertilized eggs develop very quickly, tandem larvae are formed in about ten hours, and become pods in 6-10 days. Larvae. China's Yellow Sea and Bohai Sea have distributions, with Changshan Island and Ocean Island producing the most. Artificial seedlings have been successfully tested in recent years.
Variegated abalone, shell length 8-9 cm, height 1.8 cm, width 5.3 cm, oval, strong quality. The spiral layer is about three layers, with the top blunt from the top of the shell down from the middle of the second spiral layer to the end edge of the body spiral layer, about one row of more than 30 rows of raised and small holes arranged neatly and gradually. 7-9 holes on the edge of the layer are open holes, commonly known as nine hole abalone. The shells have irregular spiral ribs and fine growth lines. The inside of the shell is silver-white and has a pearl luster. The reproductive period is from April to June and the suitable water temperature is 17-28°C. It usually lives on submarine rocky reefs with a water depth of about 10 meters, especially in environments with high salinity, clear water, and algae. It is like eating fresh vegetables, sargassum, wakame, shizun and wolfberry. Moss and other seaweed. It is located in the southern part of the South China Sea in the South China Sea. In southern China, artificial breeding has been started. There are eel hangings and stone-building reef-building.
Abalone's vitality is strong. It absorbs on the rocky reef with a fattened stomach, and it has a very amazing ability to attach. According to scientific tests, an abalone with a length of about 15 centimeters can have an adhesion of more than 200 kilograms. Therefore, when an abalone must be prepared for the abalone, he should shovel it off the rocky reef with a shovel. If it is ready, It is to smash the purse shell, and she does not want to take it down.
Abalone's gastropod muscle hypertrophy, which accounts for about 40% of body weight, is the main part of the diet. Abalone is delicate and delicious, and it is a very precious seafood. In the eight flavors of seafood monopoly. Abalone is rich in nutrition. Each hundred grams of dried products contains 64 grams of protein, 2 grams of fat, 3 grams of sugar, and calcium, phosphorus, iron, and other minerals and various vitamins that the body needs.
Abalone is not only a valuable dish, but also useful in medicine. It has the functions of nourishing yin, tonics, regulating menstruation, moistening dryness, benefiting the intestine, and removing milk. There is a dazzling layer of pearl on the inside of the abalone shell. Used, but also precious raw materials shell carving process.
The processing season of abalone is generally summer and autumn. At this time, abalone is fatter and easier to harvest. The traditional processing of abalone is mainly processed into dried boiled products. Nowadays, most of them are processed freshly into frozen products or canned products. Now, several processing methods are summarized as follows:
(A) Dried abalone
1. Shelling. The fresh abalone that was collected will be washed with clean water to remove surface sediments and other contaminants. Holding a round-headed knife from the thick part of the front of the shell and the meat wall of the towel shell, cut off the meat from the shell, remove the attached internal organs, and wash the flesh.
2. Pickling: Remove the washed abalone meat with 6% salt and mix well, marinate in a pot or a jar, remove it after 8 hours, gently rinse in seawater, remove residual melanin and mucus from the edge of abalone meat, wash and drain.
3. Boil: Firstly inject seawater into the pot, and the ratio of water to abalone is 4:1. Wait until the water is boiled to about 80°C, put the abalone into the pot, boil it for about 6 minutes, then remove it and put it in the cold. Open the sea water, wash away the foam, drain the water, you can get out of the sun.
4. Out of the sun: Put the cooked abalone meat on a clean mat and place it on the clean mat. The abalone is large. Because the abalone is slow, it is easy to degenerate, so when it is out of the sun, it can be large. The abalone inclines 2-4 knives on the back, but cuts continuously to keep the slices large and the body is intact. This can accelerate drying and prevent spoilage. It can be sun dried 3-4 times a day until it is dry before it can be stored in the warehouse. When it is stored for half a month Afterwards, once out of the air, it is the finished product.
In some areas, the cooked abalone is lined with threads during drying, and is hung on a cross-shaped wooden rod and dried for about 4 days. It can be completely dried, but when it is worn, the abalone must be kept between A certain gap, do not rely too tightly, so as not to affect the drying.
5. Quality requirements: The product is light yellow in color, bright, fleshy, shiny, translucent, smell fresh, dry body is running without wave, a little white cream is better.
6. Foaming and eating methods: Abalone, which is regarded as the crown of seafood, is a rare treasure. Famous dishes such as chicken-scented abalone, money abalone, and seaweed abalone made with it are rare dishes on the table. When dry abalone is eaten, it must be foamed in advance. There are various methods. Here are some of the following:
(1) Borax and Alkali
A. First, wash the dried abalone meat with warm water, put it in a cold water pot and cook it slowly. The amount of water is suitable to submerge the abalone. When boiled for about half an hour, remove the abalone. The soup is served in a bowl for cooking. When used.
B cooked boiled meat and put it back into the pan. Add 15 grams of borax per 100 grams of abalone and 20 grams of alkali. The amount of water is moderate. Cook over low heat for 2-3 hours. When the fat is good, the abalone is soft and transparent, just like rich. When elastic jelly powder is removed, it can be removed.
C. After foaming, remove the abalone from the pot and rinse off the borax and alkali with water. Then dip it in the first soup and put it in the refrigerator.
(2) Shimizu hair: Soak the abalone with clear water and take it out after 10 hours. Wash away dirt, make it whitish, change it to boil, or put a small amount of water in the bowl, place it in the steamer, and soften it. Transparent and flexible jelly powder.
(3) Chicken soup: Abalone is soaked in clean water for more than 10 hours, washed, put into the casserole, add two hen legs, one fat (for pork and chicken), add onion, ginger, cooking wine, and add Filled with water, use a micro-fire for about 4 hours, in order to be able to squeeze it properly.
(b) Abalone Abalone abalone are scarce, relatively precious and are generally processed into frozen products. Frozen abalone is divided into frozen abalone and frozen abalone.
1. Frozen abalone meat (1) Shell washing: Wash the sand outside the abalone shell with seawater, separate the shell meat with a round-headed knife, and remove the viscera and thin film attached to the meat from the crown, and wash the mucus with water.
(2) Weighing loading plate: After the washed abalone has been drained for 10 minutes, it can be weighed quantitatively. The small plate is weighed in units of 0.5 kilograms or 1 kilogram to make the plate flat and beautiful.
(3) Quick freezing: The quantitatively assembled small plate is fed into the quick freezing room. When the temperature of the frozen product reaches -6 to -8°C, water is added to the plate to make an ice quilt, and the quick freezing time is preferably about 12 hours. When the temperature reaches -15°C, it can be released and released.
(4)Disengagement of the ice plated clothes: The frozen pork meat shall be taken out of the dish in a timely manner, and it shall be removed from the dish with a shower method. The plate shall be placed in a cold water of about 0-4°C after being removed from the plate. Do not exceed 3 seconds.
(5) Packing and storage: The frozen blocks that have been properly coated with ice should be immediately loaded with plastic bags, small boxes, and large boxes, and then stored in a freezer below -18°C.
2. Frozen Whole Abalone: ​​Frozen shelled abalone, known as frozen whole abalone. At present, this product is popular among hotels and guesthouses. At the banquet, cooked pork meat is placed in a dish and placed in a dish. At the same time, the diners can enjoy the beautiful shell of abalone while also slicing abalone.
The processing of frozen abalone is relatively simple. The fresh abalone is washed clean with seawater or fresh water, and is quantitatively packed into a 1 kg or 2 kg pan. The quick-freezing, removing, and refrigerating are the same as those of frozen abalone.
(3) Steamed abalone canned
1. Raw material treatment: Use fresh abalone, wash the sediment and other impurities with seawater or fresh water, cut the meat column with a round knife on the inner wall of the shell, remove the internal organs and film, wash, and put in 10Be' salt Soak in the liquid for 20 minutes and stir twice in the middle to make the salt evenly. The marinated mutton meat was washed clean with water and drained for 10 minutes before being weighed and canned.
2. The marinated abalone meat is regularly loaded into the tank, and then the quantitative liquid is added. The formula of the feed liquid is: clean water is added with 2% of refined salt, 0.5% of monosodium glutamate, and the amount of feed liquid is 1/3 of the tank height. It is appropriate. Canned after sealing.
3. Exhaust airtight: Heat the exhaust with steam in the exhaust box. Exhaust temperature is 105°C. Exhaust time is 30 minutes. Immediately after venting, seal can lid.
4. Sterilization: Sealed cans were sterilized in autoclave at a sterilization temperature of 113°C, heating time of 15 minutes, sterilization time of 60 minutes, cooling time of 15 minutes (15′-60′-15′/113°C), and cooling water when cooling. Cooling, when the temperature of the cans is reduced to about 45°C, the retort can be wiped.
5. Inspection: after sensory inspection of the vacuum degree and appearance after rubbing the can, the qualified person enters the insulation in the insulation warehouse (about 40° C. temperature) for about 7 days. The insulation library is checked again and the qualified person carries out the packaging.
6. Packaging: Packed in cartons, the trademark is generally not attached to the cans and is directly placed in the boxes to avoid impact and wear on the way. The cans are separated from the cans by corrugated cardboard. The cardboard is added between the upper and lower layers and the bottom and the top. It is sealed with swarf-making medium caustic soda, and it is fastened with its director's punching machine and tied with a plastic belt.
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