The best season for making dried abalone is autumn, when the humidity is low. It is necessary to ensure the indoor temperature and humidity, maintain proper ventilation, and take dried abalone outdoors for ventilation when necessary. Special attention should be paid to climate change at the beginning of the collection, and it will gradually stabilize after the third month, so it can be stored in a container. Generally, it is best to use a sealed glass dish as a container, and it should not be damp. After that, it needs to be dried once a year, so that the fine powder with white surface is in the best state when drying.
Generally, it takes nearly one year for dried abalone to be processed and collected in a short time, and the longest time is more than several years. The color of dried abalone preserved for one year and several years respectively is obviously different. The color of dried abalone with short storage time is lighter, and with the increase of storage time, the color of dried abalone becomes more and more rich, even brown, crimson, brown and so on.
Dried abalone combined with special soup will taste delicate, and the mellow taste will overflow in the mouth, which is memorable. This series of complicated processes makes dried abalone much more expensive than fresh abalone and canned abalone.
At the current price, a fresh abalone is up to several hundred Hong Kong dollars, while dried abalone is much more expensive, and the most expensive dried abalone can reach 25,000 Hong Kong dollars.
Ps: After being dried for more than 2 years, the color of abalone with a heart-beating net changes from translucent flesh color to brown color, and it begins to have a heart-beating effect. It is precisely because of the heart-beating effect that abalone tastes stronger and more fragrant. At this time, abalone has the characteristics of soft, smooth, refreshing, elastic, mellow, thick and fragrant.