Tips for dried seafood 1. What are the common dried seafood?
Common seafood dry goods:
1, shrimp
The high-quality shrimp skin in dried seafood is yellowish or reddish in color, bright and salty, curved, large and uniform, dry and free of shrimp shells and impurities.
2. Shrimp skin
The high-quality shrimp skin of seafood is yellowish in color, shiny, large and uniform (above 50px), complete in head and tail, dry and free of impurities, and light in salty taste.
3. dried oysters
High-quality oysters with dry seafood are yellowish in color, bright in color, large and full in size, uniform in size, not easy to break, and dry and fresh in taste.
4. dried clams
High-quality dried razor clam with dried seafood is yellowish in color, large and fat, unbreakable, fresh and light in taste, dry enough, clean and hygienic.
5. dried clams
High-quality dried clams with dry seafood are pale white and yellowish in color, big but unbreakable, dry enough, fresh, salty and delicious.
6. dried conch
The high-quality dried conch of seafood dry goods is light yellow and shiny in color, clean and free from internal organs, moderate in dryness, fresh and light in taste, free from peculiar smell and clean.
7.mussels
High-quality mussels with dried seafood are red, bright, light yellow or light yellow, which are generally plump. The integrity rate of shellfish is 80%, the dryness is sufficient, the taste is light and sweet, and there are no impurities and no feet.
8. scallops
The high-quality scallops of dried seafood are light yellow in color, milky white, shiny, large and uniform in meat column, complete in shape, clear in fiber, hard and crack-free, light in salt taste and fragrant.
9. Dried squid
Dried high-quality dried squid with seafood is light pink in color, translucent, clean and shiny, with a body length of more than 500px, large and complete slices, slightly curled edges, and strong fragrance.
10, dried cuttlefish
High-quality dried cuttlefish with dried seafood is yellowish brown, translucent, clean and shiny, with a body length of more than 500px, large and complete slices, symmetrical flat, dry and hard, and rich flavor.
1 1, dried whitebait
High-quality dried whitebait with dried seafood, milky white in color, large and uniform in rope, straight, neat and dry, and rich in aroma.
12. dry sea cucumber
Dry sea cucumber is a kind of high-quality dried seafood, which is big and hard, with less than 500g /35 sea cucumbers, dry and shiny, and no sand in the belly.
13. Fish maw
High-quality dry seafood belly is yellowish or milky white in color, translucent, thick and complete, dry and hard, and can be heard by knocking.
14. birdbath
High-quality laver with dried seafood is purple and shiny, dried into cakes, thin and dense, without sediment, with the fragrance of laver.
15. dried abalone
High-quality dried abalone with dried seafood is pink or light yellow in color, shiny and translucent, large and complete, uniform in shape, solid and full, dry and fragrant.
16. Macroalgae
High-quality kelp with dry seafood is dark green and brownish green in color, neat in leaf thickness, hard and tough, dry, free of impurities and sand, and full of fragrance.
2. You don't understand the common sense of dry seafood in life.
The secret of choosing Yaozhu.
Cantonese people like to make old fire soup, and they also like to add one or two scallops to the soup to make it sweeter. Besides serving as soup, scallops can also be mixed with different ingredients to become a dish, such as Yuhuan scallop breast, scallop steamed egg, scallop preserved radish cake, scallop braised pork gall, etc. Therefore, we are no strangers to it. The original Yaozhu was divided into eight grades by weight: GL, LL, L, M, S, SA, SAS and 4S, among which GL was the heaviest and the lightest and the smallest.
In terms of varieties, the quality of Japanese scallop Nakagawa is the best. The selection of Yaozhu depends firstly on whether its shape is original and whether the pit is deep enough, and secondly on whether its color is deep enough and dry enough.
Lin Sheng said that the aged Yao Zhu is of good quality, rich and sweet taste, plump meat and rich taste. A high-quality old Yao Zhu looks dark, soft and shiny, with a deep pit and won't loosen (see the black one on the right in the picture).
The size of Yao Zhu, of course, is the bigger the better! Both are aged Japanese scallops, but the color on the right is darker, which looks softer and brighter, with deep pits but not loose. Compared with the picture on the left, the little scallop in the picture is a scallop, not a Japanese variety. Usually, it comes from Chinese mainland or other Southeast Asian countries to mention lac. Everyone will think of its rich collagen and protein. Its nourishing yin and beauty effects are deeply loved by women, which is of great benefit to women's postpartum conditioning and tonic. There are many kinds of glue, among which the most common are white glue made of white fish, duck glue made of perch and three most precious kinds of sole glue.
White flower chewing gum is a kind of common chewing gum. Its meat is very thin and the price is relatively cheap. Gum is relatively not as thick as pulp and is suitable for stewing fresh milk. Flower glue, like abalone, is calculated by weight and number of heads.
"Head count" is actually an industry term, which means how much glue there is in a catty. For example, a kilo can weigh seven glues, which means seven glues, and six is six. Of course, the smaller the number of heads, the larger the volume, the most valuable and the best quality.
There are also two kinds of flower gum: breeding and wild, of which wild flower gum is the best. The flower gum made from cultured fish swim bladder has less gum, soft meat and insufficient sweetness, and vice versa.
Wild flowers are rich in gum, and the pulp is full and chewy, which makes it more fresh and sweet. The quality of shellac in Brazil is the best.
The choice of flower gum depends not only on the number of heads, but also on whether the shape is complete and the pulp is thick enough. The thicker the pulp, the more gum, the fresher and sweeter the taste, and the better the taste. In addition, whether there are oil stains on the flower glue should also be left. The smaller the oil stain, the better. It is best not to have oil stains, because the oil stains on the glue will make the glue smell oily.
Fish oil stains are red spots on gelatin flesh.
3. How do novices learn how to deal with dried seafood?
1, dry seafood in the refrigerator.
After buying dried seafood, put it in a fresh-keeping box or sealed fresh-keeping bag in the refrigerator or freezer.
2. Dry seafood is stored in a container.
If you don't want to put it in the refrigerator, try to dry it before sealing it. If the dry goods you buy are a little damp but the climate is not good enough to dry naturally, there is a quick way: put the dry goods in a container, put them in a microwave oven for 20~30 seconds, take them out and spread them on a newspaper, let them cool completely (newspapers are needed because this process will regain moisture, and newspapers can absorb water), and then put them in well-sealed cans such as Tupperware and seafood wholesale, and put them in a cool, ventilated and moisture-proof place, which can really prevent insects and mildew. If the dry goods are found to have tiny enzymes due to improper handling, you can wipe them with a toothbrush dipped in a small amount of water and dry them. Remember not to bask in the sun, which will seriously affect the quality.
3. Choose a sealed bag when you put it in the refrigerator.
You can put it in the refrigerator after sealing, but pay attention to the smell, which I have a deep understanding of. I remember once I accidentally punctured my bag when I put the puffer fish in the refrigerator, and then the refrigerator was full of strange smells. So when sealing, you must choose a good quality or thick sealed bag, which can not only ensure the freshness of dry goods, but also ensure the hygiene and cleanliness of the refrigerator. You can kill two birds with one stone.
Health tips:
Although dried seafood can be preserved for a long time, it is recommended not to keep it for more than one year, because dried seafood may produce carcinogens if stored for a long time, so it is not recommended to keep it for a long time.
First, dry goods warehouse management
Usually dry goods, canned goods, rice noodles and other food raw materials are stored in dry goods warehouse. Although the storage of these raw materials does not need refrigeration, they should be kept relatively cool. The temperature of dry goods warehouse should be kept between 18 ~ 2 1℃. For most raw materials, if they can be stored at 10℃, the preservation quality will be better. The relative humidity of dry goods warehouse should be kept between 50% and 60%, and the grain raw materials can be lower to prevent mildew. Ventilation has a great influence on the temperature and humidity of dry goods warehouse. According to the standard, the dry warehouse should be ventilated four times an hour. The lighting in the warehouse is generally 2 to 3 watts per square meter; If there are glass doors and windows, try to use frosted glass to prevent direct sunlight from reducing the quality of raw materials.
Specific practices of dry goods warehouse management:
1. A thermometer and hygrometer with good performance should be installed in the dry goods warehouse, and their temperature and humidity should be checked regularly to prevent the temperature and humidity in the warehouse from exceeding the allowable range.
2, raw materials should be classified storage, to ensure that each raw material has its fixed position, easy to manage and use.
3, raw materials should be placed on the shelf, ensure that raw materials from the ground at least 25 cm, from the wall 10 cm, so as to facilitate air circulation and cleaning, and keep the shelf and the ground clean at any time to prevent pollution.
4. Raw materials should be stored away from tap water pipes, hot water pipes and steam pipes to prevent damp and damp heat mildew.
5. The warehousing raw materials need to be marked with the purchase date, so as to be distributed according to the principle of first-in first-out, and the shelf life of raw materials should be checked regularly to ensure the quality of raw materials.
6, dry goods warehouse should be cleaned and disinfected regularly to prevent and put an end to pests and rodents.
7, plastic barrels or canned raw materials should be sealed, boxed and bagged raw materials should be placed on the pulley plate, easy to move and carry. Raw materials in glassware should avoid direct sunlight.
8. All toxic and easily contaminated articles, including pesticides, detergents, soaps and cleaning utensils, should not be put in the dry warehouse of food raw materials.
9, control the number of people who have the right to enter the warehouse, foreign units and employees' personal belongings should not be stored in dry goods warehouse.
Second, the cold storage management
Cold storage is to inhibit the growth and reproduction speed of microorganisms and bacteria in fresh raw materials at low temperature, maintain the quality of raw materials and extend their shelf life. Therefore, the general temperature should be controlled at 0 ~ 10℃, and it can save energy by designing next door of deep freezing warehouse. Due to the temperature limit of cold storage, it is impossible to keep the quality of raw materials as long as they are frozen, and the inhibition of microbial growth can only be effective for a certain period of time, so special attention should be paid to the control of storage time. The raw materials for cold storage can be agricultural and sideline products such as vegetables, as well as meat, poultry, fish, shrimp, eggs, milk and processed finished or semi-finished products, such as various desserts and soups.
4. What are the dry seafood products?
Percussion 14, light yellow and shiny, light yellow, big and hard.
16, sufficient dryness, light yellow or milky white in color, high-quality dried shrimp skin with fresh taste. Blue ocean, clastic, translucent, hard and tough, bright luster. Dry sea cucumber's dried seafood is high-quality dry sea cucumber blue ocean, with light white and yellowish color, light salty taste, hard and no impurities, and average fat: /news/hc/ 125.
9. The salt is light and neat, without sandy impurities, translucent, dry and shiny, the thickness of the film is dry and hard, but it is not broken and hard, the color is pink or light yellow, and it is dried into cakes, shiny and translucent: /news/hc/ 125, and the salt is light.
5. High-quality dry clams are salty, the integrity rate of shellfish is 80%, the body length is over 500px, the leaves are broad, symmetrical and flat, and the body shape is large and complete. High quality dried conch is dried conch seafood.
5. What are the dry seafood products?
1, dried fish
Dried fish refers to completely dried fresh fish. Degreased dried fish is made from high-quality fresh fish by high-temperature cooking, drying and other processes, and all indexes meet the national standards.
2. scallops
Scallops are scallops. Rich in nutritional value, it has the functions of nourishing yin, tonifying kidney, harmonizing stomach and middle energizer, and it is helpful to lower blood pressure, lower cholesterol and strengthen the body if eaten regularly.
3. Fish glue
Fish glue refers to a kind of glue with strong adhesion obtained by boiling the skins, fins and bones of fish (such as cod, haddock or hake) with water.
4. Dried squid
Dried squid is made from fresh marine fish and dried squid, and it is mainly produced in Nanhai, Haikang, northern Guangxi Zhuang Autonomous Region, Qinzhou, Dongshan, Jinjiang, Xiamen and other places in China.
5, shark's fin
Shark fins are made by drying the fins on the chest, abdomen and tail of sharks. According to the relevant regulations of our country, dishes made by protected animals such as shark fin are not allowed to be used in official reception.
Baidu encyclopedia-dried fish
Baidu encyclopedia-scallop
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Baidu encyclopedia-dried squid
Baidu encyclopedia-shark's fin
6. A detailed introduction of all kinds of dried seafood, as well as a high score reward.
Dried squid
Market price: ￥29
Membership price: RMB 23 yuan.
Market price: ￥ 125
Membership price: ￥ 1 13 shrimp.
Market price: ￥0
Membership price: 0 mushrooms.
Market price: 38 yuan.
Membership price: 33 pounds
Market price: ￥28
Membership price: 26 pounds
Market price: 32 yuan.
Membership price: 27 shrimps.
Market price: ￥6 1
Membership price: 53 (bare land)
Market price: ￥28
Membership price: RMB 26 yuan.
Market price: ￥20
Membership price: ￥ 18, Wang Zheshen. Stichopus japonicus
Market price: ￥ 4,850
Membership price: 3880 dried cuttlefish.
Market price: ￥0
Membership price: 0 hippocampus
Market price: ￥ 2,625
Membership price: 2 100 dried kelp.
Market price: ￥0
Membership price: 0 dried abalone
Market price: 4,000 yuan
Membership price: 0 shark fin
Market price: ￥0
Membership price: 0 bird's nest
Market price: ￥0
Membership price: 0 China Rana.
Market price: ￥ 1200
Membership price: 0 dried male fish
Market price: ￥0
Membership price: 0 dried eel.
Market price: ￥0
Member price: 0 dried fish of Balang.
Market price: ￥23
Membership price: 0 Common sense of distinguishing dried seafood? (2): In addition, the authenticity of dried bird's nest can be identified by burning. Real bird's nest will explode slightly when it meets fire, and it will be foamed after melting, smokeless and tasteless, with white ash; However, the fake bird's nest burst and sparked after the fire, emitting black smoke and burnt smell, and its ashes were black blocks. Abalone and squid are better with dry and tender meat and a white powder film on the skin. Wet, powder film falls off twice, if there are spots and musty smell, it is inferior or deteriorated product.
Wang Bao: it's big, so it's worth it. Its appearance is wide and flat bottom, abalone body is thick, sucker tail tip, pillow bottom is clear and beaded, and the color is dark brown. Gibbon abalone: also known as gibbon abalone. Hirata Goro's family is the best producer. The shape is a bit like an ingot, with a high pillow and a chewing head at the entrance. Top grade is the kind of long, crystal color.
Haliotis diversicolor: also called Haliotis diversicolor. The Kumagaya family is the best producer. The body is relatively flat and thin, and because it is strung together with ropes to dry, there are two holes on the left and right sides of abalone. The taste is soft and smooth, and the old people like it. It is easy to chew and digest. Middle East dried abalone: characterized by a large number of heads (that is, small heads), generally 30 heads per catty, and 10~20 heads are considered as a large variety. Its color is obviously darker and darker than that of Japanese abalone, which is covered with a thin layer of salt ash. Although abalone meat is unsightly and lacks fragrance, its meat quality is sticky and smooth, and its quality is relatively stable. Australian abalone: similar in shape to Japanese abalone, but with irregular pillow beads. Dried abalone should be soaked in water for many days, which is tough and not enough.
7. What are the main varieties and production methods of dried seafood?
Cooking method 1. In the hot soaking method, the sea cucumber is soaked in hot water for 24 hours (it can be directly put into a pot and boiled in cold water, and then covered for 4-5 hours), and then the internal organs are taken out from the lower mouth of the abdomen, then fresh water is added, boiled for about 50 minutes, and soaked in the original soup after 24 hours.
The second is the cold water foaming method, that is, the sea cucumber is soaked in clear water for about 3 days; Take out the intestinal impurities and peritoneum by laparotomy, and then soak them in clear water until they are soft before processing and eating. This method needs to change the water several times in hot weather, and always pay attention to whether it softens.
When soaking sea cucumbers, don't be contaminated with oil, alkali and salt, otherwise it will hinder the water absorption and expansion of sea cucumbers, reduce the yield, and even make sea cucumbers melt, rot and deteriorate. The prepared sea cucumber can't be frozen, otherwise it will affect the quality of sea cucumber, and it is not advisable to send too much at a time.
Usually, it is faster to soak your hair in hot water. To soak dry sea cucumber yourself, you should first dry the sea cucumber on the fire, and then soak it in warm water for one night, which will help the dry lime on the skin to fall off.
The next day, gently brush the epidermis with a soft brush, boil it in clear water for half an hour, and then turn off the fire and soak it. Boil for five to seven days every day until the sea cucumber is soft and swollen. Although the procedures are cumbersome, there are no additives in the process, which is not only safe and hygienic, but also not delicious after cooking for a long time.
Sea cucumbers are easy to rot when exposed to oil, so the utensils for soaking sea cucumbers must be clean, especially to avoid oil-water contact with sea cucumbers that have not been completely foamed, otherwise the outer skin will be soft and rotten, and the inner layer will be bad. Before eating by soaking method (1), dry sea cucumber needs to go through a process of releasing water, and dry sea cucumber will become a released sea cucumber through releasing water, and the playback rate of sea cucumber is directly proportional to the quality of sea cucumber.
Generally, the release rate of high-quality ginseng is above 1:6, and the cortex of ginseng is thick and elastic, which has high nutritional value. The specific operation process of playing back sea cucumber is as follows: washing → soaking in cold water → removing dirty ribs → washing → playing back with hot water → preserving pure water at low temperature → eating.
Operation processing: 1. Select a proper amount of dried sea cucumber and put it in a container. Wash the charcoal ash and salt on the surface of sea cucumber and soak it in cold water. Change the water 1~3 times a day, and taste it after 2~3 days until the water is not salty. 2. After the dried sea cucumber is soaked until it is wet and soft, take it out and cut it along the back (original opening) with a sharp knife to remove the mouth (commonly known as teeth, that is, calcium) and internal tendons in the dirty wall of sea cucumber.
Soak in hot water at 100℃ for 6~8 hours in a heat preservation container, and then gradually cool to natural temperature. 3 Pour out the soaked sea cucumber, thoroughly cool it and replace it with pure water, and store it in the refrigerator at low temperature. 0-8℃ will rise, and it can be eaten after 24-36 hours. The shelf life should be within one week, and it is best to change water once a day.
Remarks: 1, the salt must be soaked clean, otherwise the sea cucumber will not penetrate; 2. The inner wall (five ribs) in the belly of sea cucumber is edible and nutritious. Don't throw it away. You can cut open your body and take out the ribs inside to make soup. 3. Use clean and oil-free special stainless steel pot for sea cucumber containers, and the covered basin with a diameter of 32cm and a depth of 8cm has a good water holding capacity, or use an economical and applicable casserole; 4. Sending sea cucumbers with purified water is not only large in quantity but also best absorbed by human body; 5. After the sea cucumber is cooked, it will be soaked in pure water at 0℃ to 8℃ for 24-36 hours, which will expand to the maximum and be easily absorbed by the human body. 6. Pay attention to the good heat preservation effect of the thermos, so the high temperature time is about 6-8 hours (the specific time is appropriately adjusted according to the specifications, origin and body wall thickness of the sea cucumber). 7。
Protein and nutrients in sea cucumber are insoluble in water, and little nutrients are lost during the development of sea cucumber water. 8。
The best time to eat sea cucumber is on an empty stomach half an hour before meals. 9。
The storage period of hair parameters should be within-weeks. If it is more than-weeks, it can be put into a low-temperature refrigerator and frozen with water, which can also play a fresh-keeping role. Pay attention to the following matters when soaking sea cucumber: 1. The utensils and water quality used for soaking sea cucumbers should be clean, and oil, alkali and other easily contaminated sundries should not be touched, because sea cucumbers are prone to decay when exposed to oil and alkali.
2. Because the varieties and sizes of sea cucumbers are different, the soaking time is different, so it is necessary to check them frequently and pick out the good ones and the bad ones at any time. Three methods of home cooking sea cucumber In the past, sea cucumber was a valuable dish, but now it has entered the homes of ordinary people.
Maybe I'm not familiar with it because I don't eat it often. Today I will teach you some home-made sea cucumbers.
Practice 1: minced sea cucumber meat should be three fats and seven lean meat (that is, three fats and seven lean meat), cut the meat into the last few pieces, and then blanch it. After the minced meat changes color, add soy sauce, water and a little sugar, then add sea cucumber and simmer with low fire until the soup tastes good. Practice 2: Spicy sea cucumber If you think that the broken sea cucumber is not enough to eat, you can also add dried Chili or Chili oil and mix it with Sichuan Pixian bean paste to make spicy sea cucumber.
Practice 3: sea cucumber tofu cut chrysanthemum into powder, mixed with egg white and starch and stirred into a paste; Cut the sea cucumber into small pieces the size of a grain of rice, soak them in water and stir them evenly in the egg white paste. Then, stir-fry the onion and ginger, stir-fry with tender tofu, and serve.
This dish is especially suitable for the elderly.