After cleaning, weighing, plastering, freezing, and ice coating, the fresh abalone can be packed and stored in a refrigerator below -18 °C. Pen, fun, pavilion www. biquge。 The main forms of frozen abalone are quick-frozen fresh abalone in shell, quick-frozen abalone, and quick-frozen abalone fillet. Frozen abalone has a long shelf life and is a relatively common form of sale in the market today. If you have never eaten live abalone, you can buy frozen abalone, and take it out and thaw it when you eat it.

Dried abalone is a very valuable food. Affected by the regional climate, the processing technology of dried abalone in different places is different, but it generally needs to go through a series of complex and careful treatments such as drying, salting, boiling, drying, hanging and drying, which is also the reason why the price of dried abalone is extremely expensive. Processed dried abalone requires a process of storage and ripening, and the longer it is left out, the more unique the flavor will be. In the process of drying and preservation, the physicochemical properties and tissue structure of abalone have changed, and the internal effect of warming has appeared, which greatly exceeds that of fresh abalone in terms of texture.

Canned abalone

Canned abalone, also known as soup abalone, has become the main processing and sales method of abalone in Europe, America, Australia and other countries because it is easy to carry, easy to eat, has a long shelf life, and can maintain the flavor of fresh abalone to a certain extent. The general processing technology is: fresh abalone meat collection, cleaning, shaping, seasoning, canning, sterilization. In addition, ultra-high pressure technology is used to process fresh abalone to achieve the effect of sterilizing fresh food, and the treatment conditions are 600MPa and 20min. In recent years, China's canned abalone processing industry has developed, but the level of industrialization is not developed, such as the removal of abalone black mucus and the existence of high water loss rate, hard texture, poor taste, black meat and other problems after high temperature sterilization, which has limited the competition and development of abalone processing industry in our province and even in China, which is a problem that needs to be solved urgently at present, and it is also the foothold of this paper.

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In the Buddha jumping over the wall, there are more expensive delicacies, all of which can be said to have high nutritional value.

Among them, shark fin (shark fin) is the filamentous cartilage in the shark's fin, which is a seafood treasure processed from the shark's fin. Human consumption of shark fin has led to a significant decline in shark populations, which has posed a threat to the natural ecology.

Scientific studies have found that shark fin is as nutritious as pig's trotters. The main nutrient of shark fin is collagen, but its nutritional value is similar to that of pig's trotters, chicken skin, fish skin, etc. Although shark fin contains a high amount of collagen, there are still some differences in its amino acid composition compared with human protein, and the essential amino acids it contains only account for 20.5% of the total amino acids. And collagen lacks tryptophan and cannot be converted into complete protein. In short, shark fin has no obvious nutritional value compared to pig's trotters, but it is very expensive.

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Scientific studies have found that shark fin is as nutritious as pig's trotters. The main nutrient of shark fin is collagen, but its nutritional value is similar to that of pig's trotters, chicken skin, fish skin, etc. Although shark fin contains a high amount of collagen, there are still some differences in its amino acid composition compared with human protein, and the essential amino acids it contains only account for 20.5% of the total amino acids. And collagen lacks tryptophan and cannot be converted into complete protein. In short, shark fin has no obvious nutritional value compared to pig's trotters, but it is very expensive.

Sharks are cartilaginous fishes with flippers that resemble fans. From the perspective of modern nutrition, shark fin (i.e. cartilage) does not contain any nutrients that the human body is prone to lack or high value.

Shark fin is edible because shark fins contain a vermicelli-like tendon that contains about 80% protein, fat, sugar, and other minerals. Shark fin is a precious cooking ingredient, but its nutritional value is not high, because the protein contained in shark fin lacks an essential amino acid (tryptophan) and is an incomplete protein.

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Shark fin is produced in a wide range of areas and varieties, but from the shape of the swelling of the hair, it can be simply divided into two categories: row fins and loose fins.

Row wings are also known as abalone wings, skirt wings or group wings, such as five sheep slices, green slices, tooth picking wings, etc., and take a certain shape preservation method when the hair rises, so that the wing needles are connected together through the soft periosteum. The finished row of wings is fan-shaped comb-shaped, complete in shape, beautiful and generous, and is the preferred raw material for making shark fin dishes.

Loose fins are made by swelling with thin shark fins, and the fins are separated from each other in the shape of fans. Because the name of loose wings should not be used on festive occasions or wedding banquets, it is sometimes referred to as raw wings in the name of the dish. After the wings are well developed, they should be simmered to taste before they can be used to make dishes.

The wings are generally thick and the periosteum is hypertrophied, so they need to be simmered for a long time in a special thick soup to absorb the flavor, while loose wings only need to be simmered slightly with the soup. They also differ in terms of the pairing and styling of the dishes.

According to the growth part of shark fin, it can be divided into dorsal fin, pectoral fin, anal fin and caudal fin.

The spinal wing is taken from the dorsal fin of the shark, which is mostly triangular and similar in color on both sides like the hook wing, and the spinal wing needle is shorter, which is mostly used for wrapping wings;

The hook wing is taken from the tail fin of the shark, and the whole fin is boneless, so the number of the processed is the highest, the fin needle is thick and long, and the price is also the most expensive, and it is mostly used for loose wings;

The fins are mostly elongated, and the color of the two sides is different, that is, yin and yang;

According to the color of shark fin, there are six kinds of yellow, white, gray, green, black, mixed (yellow-white), among which yellow, white and gray are better.

According to the shark fin, due to the different origins and baking methods, there are also freshwater fins and saltwater fins.

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The ancients called sharks mackerel, fish past, also written as sand fish, and also known as sea wolf, swallowing boat, swallowing mountain.

But the earliest processed shark products were fish skin and lips. During the Song Dynasty, shark skin and shark lips were once famous in the food world. When Yang Yanling's "Yang Gong's Records" praised the anchovy, he believed that Jiang Jiazhu, sand fish, red swim bladder and the like "can all be north", and the sand fish mentioned here only refers to its skin and fish lip products. After the shark skin is processed and finely cut into shreds, it is called shark skin, which is very precious, Mei Yaochen has been gifted by a friend, and wrote a poem "Answering the National Heritage Shark Skin", which reveals some information about this treasure, and its "Wanling Collection" volume 29 contains its poems: "Sea fish sand and jade skin, golden fish." Hold away to enjoy the guests, how can you use the sword? Give the poor food a few rare, and Jun Ai has been widespread. In the end, when the rice sunflower weed, this taste is not owed. "Some people think that shark fin was on the altar of food in the Song Dynasty, but they mistake shark skin for shark fin.

In fact, the history of processing shark fin in China is not long, and it was only since the Ming Dynasty that people discovered shark fins. Generally speaking, the processing of shark fin raw materials must first go through relatively complex treatment. The processing of shark fins has been described in ancient texts, first of all, shark fishing is inherently dangerous, because sharks are fierce and can attack humans.