popular science of abalone in seafood | abalone knowledge &; Nutritional value

calories: 84/kcal per 1 grams.

nutritional effects: delaying aging, preventing and treating cancer, protecting blood vessels, clearing liver and improving eyesight.

it should be matched with: bamboo shoots, potatoes, mushrooms and garlic; Avoid food: Abalone is less taboo, but people with gout should not eat more seafood.

Things about abalone (1/5)

Introduction about abalone

Abalone, together with shark's fin, fish belly and sea cucumber, is called the four major seafood in China: the abalone we eat every day mainly comes from artificial farming, and the abalone has high requirements on its habitat. Wild abalone mainly lives in the coastal areas with clear water and abundant algae. The main food of abalone is kelp and asparagus, and the color of abalone shell will also be related to the food we eat.

Abalone is easily mistaken for a shell, but because it has only one shell, it is actually more similar to snails and belongs to Gastropoda. Abalone also has eyes and teeth, but it is not easy to be found: the biggest feature of abalone is the strong adhesion of its abdomen and feet. An abalone with a length of 1cm can adsorb up to 1 kilograms and can be firmly adsorbed on the rocks on the coast.

The history and allusions of abalone in China

Abalone has a very long history, and its edible history can be traced back to the Western Zhou Dynasty. In ancient times, abalone was also called mullet. Previously, abalone was a general term for pickled fish, and it was not until the Ming Dynasty that mullet was renamed abalone.

Qi Huangong in the Spring and Autumn Period, Wang Mang, who established a new dynasty between the Han Dynasty, Cao Cao in the Three Kingdoms and Su Shi in the Northern Song Dynasty were all loyal fans and promoters of abalone. Su Shi also wrote "The Squid Line" for abalone, in which it was written that "the two males all stole from the Han family, and their hobbies were different". Among them, Wang Mang in the Western Han Dynasty and Cao Cao in the Eastern Han Dynasty were two males, and Su Shi used abalone to tease them about stealing from the Han Dynasty.

Things about abalone (2/5)

Common abalone species

Haliotis discus hannai: A common abalone in northern China, which is mainly distributed in Dalian, Liaoning, Long Island, Shandong and other nearby waters, and also distributed in Japan, Korean Peninsula and other waters, with a dark green-brown shell surface and 3-5 small holes in the shell.

green abalone: also known as "Huang Jin Bao" in the market, it mainly comes from Fujian, and it is a new abalone variety obtained by Chinese scientists by crossing Haliotis discus hannai and green abalone. The largest individual of this variety can grow to 1 kg, which is called domestic abalone.

red abalone: the largest variety of abalone, generally about 1-2CM, and the red abalone can grow up to about 3cm. The shell shows that it is red or dark red and is often distributed in the California sea area, also known as California red abalone.

Black golden abalone: online celebrity abalone in New Zealand, which is adsorbed on volcanic rocks under the sea in New Zealand all the year round. There is a black film containing a lot of minerals on the surface of meat feet, and this black film can also be eaten. Although there are many black golden abalone, it is difficult to catch them, and there are sharks around.

Blue-edged abalone: Abalone shell shows a very beautiful starry blue, which is a very rare and precious abalone species, mainly produced in the deep sea of New Zealand.

abalone with black lips & Green-lipped abalone: It comes from Australia and is the most common abalone species in Australia. Abalone meat has obvious color characteristics around it, and it is large and thick with 7-9 holes in its shell.

Things about dried abalone (3/5)

Introduction of dried abalone

Abalone bought in the market can be divided into fresh abalone and dried abalone. Fresh abalone becomes dried abalone after shelling, pickling, boiling in water, drying in the sun, etc. There is a legend that only 1 kg of fresh abalone can dry 1 kg of dried abalone: dried abalone is more rich in taste because of water removal, and the process of making dried abalone is complicated.

what is the heart of abalone?

protein is partially converted into gel in the pot during the drying and fermentation of dried abalone, which promotes the center to be in a non-condensed semi-liquid state, which can highlight the taste of abalone more. It is one of the important signs of the first-class dried abalone. The making method of the heart is also an important secret of abalone merchants.

The three largest abalones in the world

Jipin abalone: smaller, named after its shape like an ingot, is the most famous in Iwate Prefecture, Japan.

Haliotis diversicolor: also known as Haliotis diversicolor, it is small and boat-shaped, and it is produced in Otaki, Aomori Prefecture, Japan.

net abalone: you can see the net pattern of abalone by cutting it with a knife, which is most famous in Qingshan county, Japan.

Remarks: The three famous abalone in the world refer to dried abalone, and the test is more about the abalone processing skills of major abalone merchants.

Things about abalone (4/5)

What do you mean by the number of abalones?

Abalone has a special unit of measurement, which is called Sima Jin, and 1 Sima Jin = 64.79g. The number of abalones refers to how many abalones are contained in 1 Sima Jin. For example, if there are 6 abalones in 1 Sima Jin, it means 6 abalones. The smaller the number of abalones, the larger the abalone. As the saying goes, a thousand dollars can't buy a double-headed abalone, which is why abalone is called-ocean soft gold.

Abalone processing and delicious food

Soaking process of dried abalone

Step 1: Select a clean container, soak the abalone in pure water, seal the plastic wrap and put it in the refrigerator for about 24 hours, and change the water every 8 hours. Step 2: Put the soaked abalone in boiled pure water, boil it and then turn to low heat for half an hour. After the boiled abalone is cooled, remove the abalone.

Food about Abalone

Abalone fish can be steamed, braised or boiled in soup and porridge. In Fujian, there is a classic abalone dish-Fotiaoqiang, with abalone as the main course and more than ten kinds of ingredients, which shows the authentic flavor of Fujian cuisine.

Things about abalone (5/5)

The nutritional value of abalone

Abalone has a high nutritional value and is rich in protein, vitamins, minerals and other nutritional elements: 3%-5% of protein is collagen, which can help to maintain beauty.

There are various amino acids in abalone, and the proportion is reasonable. In addition, there are abundant fatty acids in abalone, and unsaturated fatty acids account for most of them. Brain gold DHA can promote the growth and development of human nerve cells, and EPA can protect blood vessels and prevent vascular diseases such as atherosclerosis. Abalone also contains minerals such as iron, calcium, zinc, magnesium, selenium, germanium and polysaccharide active ingredients, which can help the human body to prevent cancer and improve the body's resistance.

The special use of abalone shell

First of all, the abalone shell is very hard, and its main component is calcium carbonate, but scientists found that the abalone shell is more than 3, times harder than calcium carbonate, because the organic protein in the abalone shell aggregates calcium carbonate like a ceramic tile, which can release the force well when it is impacted by external force. Scientists applied this principle to bulletproof vests.

Secondly, although abalone shells can't be eaten directly, they can be used as medicine after grinding. In Chinese medicine, they are also called concha Haliotidis, which has the functions of clearing away heat and calming the liver. In fact, many seafood shells have other functions, such as crab shells can be used as surgical sutures and so on.