Often active in shallow sea beaches, because of its delicious meat and other characteristics, it is often made into seafood products. Razor clam is a kind of living creature in the ocean, belonging to a mollusk, which is mostly distributed in coastal cities such as Ningbo, because freshwater rivers flow into the ocean all the year round in coastal cities, and the salinity of seawater is suitable for razor clam growth.
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Processing method of dried razor clam
1, dried and cooked dried and raw dried. The processing method of cooked dried razor clam is to wash fresh razor clam with fresh water, put it in a boiling water pot, cover it, boil it, stir it once, then cover it, boil it, take it out of the pot, peel off the shell and take the meat, wash it in water again, filter out the water and spread it out evenly to dry.
2. Generally, after three days of exposure, the meat turns pale yellow, the water pipe becomes hard, and it can be 80% to 90% dry. In rainy days, it can be dried in a drying room, or salted with salt (salt dosage: 5-7 kg/100 kg). When it is sunny, it can be washed away and dried. The processing method of raw dried razor clam is to directly peel fresh razor clam meat and sun it into dried products without cooking. Compared with the cooked dried ones, the raw dried ones are more delicious, nutritious, valuable and less labor-consuming.
3. The dried finished product is yellow in color, dry, unbroken and fragrant in smell. Dried taro is hard in texture and needs to be steamed and boiled before cooking. The dried dried taro is yellow in white, smooth, soft and tough, and is often used as an ingredient in dishes, soups and porridge to enhance taste and freshness. It can also be used as a main ingredient, but it is slightly inferior to fresh products in color, taste and tenderness.
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