Dried razor clams production method 1. Wash the razor clams: dig up the razor clams from the tidal flats and wash them in seawater manually or with a razor clam washing machine.
2. Soak and vomit sand: put the washed razor clams into baskets, each basket is about 14 to 15 kilograms, and place them in 2 to 3% dilute salt water (or seawater mixed with fresh water, the specific gravity is 1.007 to 1.010, depending on the sea area) to rest and vomit.
Sand for 2 to 3 hours, wash and remove from the basket.
3. Cook: Make a fire, pour a basket of razor clams into the pot, do not add water, and cover the pot.
If the razor clams are very fat, add a large bowl of water.
Cook until the steam comes out in a straight line from the lid. Cook for about 5 minutes more. Open the lid and stir once from bottom to top to heat the razor clams evenly. When the razor clam juice boils again and the shells open, they are cooked. Remove them immediately.
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4. Peeling: After picking up the cooked razor clams, use a manual or shelling machine to peel off the shell.
5. Meat washing: Meat washing is done manually or in a meat washing machine.
When washing meat manually, several buckets should be prepared. The buckets should be filled with clean water or clarified razor clam brine, and a bamboo basket should be placed at the mouth of the bucket to hold the razor clam meat.
When washing the meat, dig it out with your fingers. If you are already pregnant, use your fists to wash it; the water should be changed frequently until there is no sediment and impurities attached to the razor clam meat, then pick it up and drain it.
6. Sun-drying: Spread the dried razor clam meat on the bamboo curtain. Turn it carefully when drying. Do not let the meat stick to the bamboo curtain, otherwise the razor clam body will be broken when turning.
Dried razor clams are generally dried in the sun until they are firm, the meat is light yellow, and the water pipes are stiff, then they can be dried or placed in a pot and roasted over warm fire.
It needs to be turned at any time during drying, but the quality of dried razor clams produced by baking is worse than that of sun-dried razor clams.
7. Packaging: After drying the razor clams in the sun, place them in a cool place to dissipate residual heat, and then package them in grades.
The dried razor clams of good quality are completely free of sediment and impurities, and are dry and light yellow; the flesh of dried razor clams of poor quality is dull and dark brown in color, with sediment stuck to it, and the body is small and incomplete.
Put the graded dried razor clams into wooden boxes or sacks and place them on wooden racks. Check and dry them at any time to avoid moisture and mildew.
In summer, borers are prone to occur. For every 100 kilograms of dried razor clams, 2 to 3 kilograms of garlic cloves can be spread evenly inside the dried razor clams to prevent them from being eaten by moths.
Introduction to raw materials Dried razor clams, also known as dried razor clams, are dried razor clam meat products.
The razor clam is called Yue in Fujian, dragonfly in Zhejiang, and Liaoning, Hebei, Shandong and other places. It belongs to the class of lamellibranchs.
Its shape: There are two shells on the outside. The shell is crisp and thin, dark brown, with stripes on the surface, and is rectangular. There are two slender straws extending out of the shell, which are used to absorb food and excrete.
There is also a flat ax foot trailing below.
The low-tide areas along my country's coast are evenly produced, and there are also many artificial breedings in various provinces.
Nutritional analysis: Razor clam meat is rich in protein, calcium, magnesium, iron, selenium, vitamin A and other nutrients. It is delicious, has high nutritional value and has the function of tonifying deficiency.
Suitable people: The general population can eat it. 1. Suitable for people with postpartum weakness, hot and thirsty, damp and hot swelling, dysentery, drunkenness, etc.; 2. People with spleen and stomach deficiency and diarrhea should eat less.
Therapeutic effects: razor clam meat is sweet and salty, cold in nature, and enters the heart, liver, and kidney meridians; it has the effects of nourishing yin, clearing away heat, removing irritability, and detoxifying alcohol; it can treat postpartum weakness, irritability, thirst, dampness and hot water swelling, dysentery, and drunkenness.
It has a certain therapeutic effect.
Remarks: Good-quality dried razor clams are large and complete, with thick flesh, light yellow color, dry texture, fresh smell, less salty taste, no brokenness, and no sediment impurities; poor-quality dried razor clams are small in size and have an irregular shape.
Complete, with dark brown color, mud on the surface, strong salty taste and bad smell.
----------------------------------Recipe for roasted pork with dried razor clams: 350 grams of pork belly, 150 grams of dried razor clams, and 50 slices of cooked bamboo shoots
grams, a little minced green onion and minced ginger, 1 tablespoon soy sauce, about 1 tablespoon sugar, 3 teaspoons Shaoxing wine, appropriate amount of cornstarch.
1. Wash the dried razor clams and place them in a bowl, add water (to submerge the raw materials), steam them in a basket and take them out. Pick up the dried razor clams and place them in the clean water. Stir them with chopsticks to remove any impurities.
Steam the raw juice of dried razor clams, filter and set aside.
2. Scrape and wash the pork belly with skin, cut it into 1 cm thick rectangular slices, put it in a pot, add an appropriate amount of water, bring it to a boil over high heat, skim off the foam, switch to low heat and cook until it is 50% tender, then add
Add minced ginger, sugar, Shaoxing wine, soy sauce, refined salt, bamboo shoot slices, dried razor clams and original juice. Continue to cook until tender. Thicken with cornstarch water. Remove from the pot and put on a plate. Sprinkle with minced green onions.
-------------------Dried razor clams and stewed potatoes. The method of stewing dried razor clams and potatoes is very simple. Just follow the recipe step by step and you will definitely enjoy a delicious dish.
Stewed potatoes with dried razor clams is one of the very distinctive dishes in the Chinese Fujian cuisine. Stewed potatoes with dried razor clams are made with dried razor clams as the main material. The main cooking method is stew. The taste is unique. Follow the Meishijie website to provide you with the recipe.
Give it a try, I believe you will succeed!
Ingredients: Dried razor clams, potato · Operation: 1. Wash 20 grams of dried razor clams, add 200 grams of water, soak them and steam them for 30 minutes to release the flavor.
2. Peel and wash 500 grams of potatoes, cut into squares with a diagonal knife and put in a bowl.