Tips on dry seafood 1. What are the common dry seafood?
Common seafood dry goods:
1, shrimp
High-quality dried shrimps in dry seafood are light yellow or reddish in color, bright and bright, light in salty taste, curved, large and uniform, dry, without shrimp shells and impurities.
2. Shrimp skin
The high-quality dried shrimp skin of seafood is light yellow in color, shiny, large and uniform in size (above 50px), complete in head and tail, dry and free of impurities, and light in salty taste.
3. dried oysters
The high-quality dried oysters of seafood dry goods are light yellow in color, fresh in luster, large and full in size, uniform in size, unbreakable, dry and fresh in taste.
4, dried razor clam
High-quality dried razor clam with dry seafood is light yellow in color, big and fat, unbreakable, fresh and light in taste, dry enough, clean and hygienic.
5, dried clams
The high-quality dried clams of seafood dry goods are pale white and yellowish in color, large and unbreakable, dry enough, fresh, light in salt and fresh in taste.
6. dried conch
The high-quality dried conch of seafood dry goods is light yellow and shiny in color, clean and free of internal organs, moderate in dryness, fresh and light in taste, free of peculiar smell and clean.
7. mussels
High-quality mussels with dry seafood are bright in red, yellow or yellow, and they are generally fat. The integrity rate of shellfish is 80%, the dryness is sufficient, the taste is light and slightly sweet, and there are no sundries and feet.
8. scallops
The high-quality dried scallops of dried seafood are yellowish in color, milky white, shiny, large and uniform in meat column, complete in shape, clear in fiber, hard without cracks and debris, light in salt and fragrant.
9. Dried squid
High-quality dried squid with dry seafood is light pink in color, translucent, clean and shiny, with a body length of over 500px, large and complete slices, slightly curled edges, hard to bend, and fragrant.
10, dried cuttlefish
High-quality dried cuttlefish with dry seafood is yellow-brown, translucent, clean and shiny, with a body length of more than 500px, large and complete slices, symmetrical and flat, dry and hard, and fragrant.
1 1, dried whitebait
High-quality dried whitebait with dry seafood is milky white in color, large and uniform in strips, straight, neat and dry, and rich in aroma.
12. dry sea cucumber
Dry sea cucumber, a high-quality seafood dry product, is large and hard, with less than 500g /35 sticks of Stichopus japonicus, dry and shiny, and no sand in the belly.
13. Fish maw
The high-quality fish belly of seafood dry goods is yellowish or milky white in color, translucent, large and complete in thickness, hard in dryness and audible in tapping.
14. Porphyra
High-quality laver with dry seafood is purple and shiny, dried into cakes, thin and compact, without sediment, and has the fragrance of laver.
15. dried abalone
High-quality dried abalone with dry seafood is pink or light yellow in color, shiny and translucent, large, complete and uniform in shape, firm, full, dry and fragrant.
16. Kelp
High-quality kelp with dry seafood is dark green and brownish green in color, with thick and tidy leaves, hard and tough, dry, free of impurities and sand, and rich in fragrance.
2. You don't know the common sense of seafood dry goods in life.
The secret of choosing Yaozhu.
Cantonese people like to cook the old fire soup, and they also like to add one or two scallops to the soup to make the soup more fresh and sweet. Besides being used as a soup ingredient, scallops can also be used with different ingredients to become a dish, such as Yuhuan (Jiegua) scallop breast, scallop steamed egg, preserved scallop radish cake, scallop braised pork gall, etc. Therefore, we are not unfamiliar with it. The original Yaozhu is divided into eight grades by weight: GL, LL, L, M, S, SA, SAS and 4S, with GL being the heaviest and largest, and 4S being the lightest and smallest.
In terms of varieties, Japanese scallop Nakatani has the best quality. The selection of Yaozhu depends first on whether its shape is original and whether the pits are deep enough, and then on whether its color is deep 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 column looks dark, soft and shiny, with deep pits and won't be loose (see the darker one on the right in the picture).
The size of Yao Zhu, of course, the bigger the better! Both of them are aged Japanese scallops, but the one on the right is darker in color and looks softer and brighter, with deep pits but not loose. Compared with the one on the left, the small scallop in the picture is scallop, a non-Japanese variety. Usually, it comes from mainland China or other Southeast Asian regions to mention the lac. Everyone must think of its rich collagen and protein. Its yin beauty effect is deeply loved by women and is of great benefit to women's postpartum conditioning and tonic. There are many kinds of gum, among which the most common ones are white gum made of white fish, duck gum made of perch and three kinds of the most precious ones made of sole.
White flower gum is one of the more common kinds of gum. Its flesh is very thin and its price is relatively cheap. The gum is relatively less thick than that of the flesh, so it 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 many glues there are in a catty. For example, if a catty can weigh seven glues, it is seven glues, and if it weighs six, it is six. Of course, the smaller the number of heads, the bigger the size, the most valuable and the best quality.
There are also two types 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 fresh sweetness, and vice versa.
The wild flower gum is rich in gum and the flesh tastes full, chewy, and tastes fresher and sweeter. The shellac from Brazil has the best quality.
The selection of flower gum depends not only on the number of heads, but also on whether the shape is intact and the flesh is thick enough. The thicker the flesh, the more gum, the fresher and sweeter the taste and the better the taste. In addition, it is necessary to leave whether there are oil stains on the flower glue. The smaller the oil stains, the better. It is best not to have oil stains, because the oil stains on the flower glue will make the flower glue smell oily.
Fish oil stains are the reddish spots on the body of the gelatin meat.
3. How do novices learn how to deal with dry seafood?
1, seafood dry goods are stored in the refrigerator.
After buying dry seafood, use a fresh-keeping box or a sealed fresh-keeping bag to put it in the fresh-keeping or refrigerating compartment of the refrigerator.
2. Dry seafood is stored in containers.
If you don't want to put it in the refrigerator, dry it as much as possible before sealing it. If the bought dry goods are a little damp but the climate is not good enough to be dried naturally, there is a quick way: put the dry goods in containers, put them in a microwave oven for 20~30 seconds, take them out and spread them on newspapers, let them cool completely (newspapers are needed, because this process will regain moisture, newspapers can absorb water), and then put them in better sealed cans such as Tupperware, seafood wholesale, and put them in a cool, ventilated and damp-free place, which can really prevent insects and mildew. If the dry goods are found to have tiny enzymes due to improper disposal, they can be wiped with a small amount of water with a toothbrush and dried. Remember not to bask in the sun, which will seriously affect the quality.
3, put into the refrigerator to choose a good sealed bag.
You can put it in the refrigerator after sealing, but you should pay attention to the odor, 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. Therefore, when sealing, we 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. It can be said that we can kill two birds with one stone.
Health tips:
Although dried seafood can be stored for a long time, it is recommended that it should not be stored for more than one year, because dried seafood may produce carcinogens if stored for a long time, so it is not recommended that you store it for a long time.
First, dry goods warehouse management
Usually dry goods, canned food, 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 and 2 1℃. For most raw materials, if they can be kept 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 air in the dry warehouse should be exchanged four times per hour. Lighting in the warehouse is generally 2 to 3 watts per square meter; If there are glass doors and windows, frosted glass should be used as much as possible to prevent direct sunlight from degrading 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 permitted range.
2, raw materials should be sorted and stored in turn, 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 at least 25 cm from the ground, away from the wall 10 cm, in order 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, warehousing raw materials need to indicate the purchase date, in order to facilitate the distribution in accordance with the principle of first in first out, regularly check the shelf life of raw materials, 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 with a cover, boxed, bagged raw materials should be placed on the pulley plate, to facilitate moving and handling. The raw materials contained in glassware should be protected from direct sunlight.
8. All toxic and easily contaminated articles, including pesticides, detergents, soaps and cleaning appliances, should not be placed in the dry warehouse of food raw materials.
9, control the number of people who have the right to enter the warehouse, and personal belongings of foreign units and employees should not be stored in the 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 to 10℃, and it can save energy by designing it next door to the deep frozen warehouse. Due to the temperature limitation of cold storage, it is impossible to keep the quality of raw materials as long as freezing, and inhibiting the growth of microorganisms can only be effective for a certain period of time, so special attention should be paid to the control of storage time. Raw materials for cold storage can be agricultural and sideline products such as vegetables, but also 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?
Knocking with sound 14, its color is light yellow and shiny, its color is light yellow, and its body is large and hard.
16, the dryness is sufficient, its color is light yellow or milky white, and the high-quality shrimp skin of dried seafood is fresh in taste. lansehaiyang, crumbs, translucent, hard and tough, and fresh in luster. The high-quality dry sea cucumber lansehaiyang of dry sea cucumber dried seafood is light white and yellowish in color, light in salty taste, hard in dryness, without impurities, and generally fat. /news/hc/ 125。
9. The salt is light and neat, free from sandy impurities, translucent, dry and shiny, the thickness of the film is dry and hard, unbreakable and hard, the color is pink or light yellow, it is dried into cakes, shiny and translucent: /news/hc/ 125, and the salt is light.
5. The high-quality dried clams are light in salty taste, the integrity rate of shellfish is 80%, the body length is more than 500px, the leaves are broad, symmetrical and flat, and the body shape is large and complete. The high-quality dried conch is dried conch seafood.
5. What are the dry seafood products?
1 dried fish
Dried fish refers to fresh fish that are fully dried. Degreased dried fish is made from high-quality fresh fish by high-temperature cooking, drying and other procedures, and all indicators meet the national standards.
2. scallops
Scallops are dried scallops. Rich in nutritional value, it has the functions of nourishing yin and tonifying kidney, regulating stomach and regulating middle energizer, and regular eating is helpful to lower blood pressure, lower cholesterol, tonify body building.
3. Fish glue
Fish glue refers to a kind of glue with strong adhesion obtained by boiling the skin, fins and bones of fish (such as cod, haddock or hake) with water.
4. Dried squid
Dried squid is made from fresh sea fish and dried squid, which is mainly produced in Nanhai, Haikang, northern Guangxi Zhuang Autonomous Region, Qinzhou, Dongshan, Jinjiang and Xiamen in China, Guangdong Province.
5, shark's fin
Shark fin is made by drying the fins of the shark's chest, abdomen and tail. According to the relevant regulations of China, dishes made by protected animals such as shark's fin are not allowed in official receptions.
Baidu encyclopedia-dried fish
Baidu encyclopedia-scallop
Baidu encyclopedia-yujiao
Baidu encyclopedia-dried squid
Baidu encyclopedia-shark's fin
6. Detailed introduction of all kinds of dried seafood, and high-score reward.
Dried squid
Market price: ￥29
Membership price: RMB 23.
Market price: ￥ 125
Membership price: ￥ 1 13 dried shrimp.
Market price: ￥0
Membership price: 0 mushroom.
Market price: RMB 38
Membership price: 33 laver
Market price: ￥28
Membership price: 26 mussels
Market price: RMB 32
Membership price: 27 shrimp.
Market price: ￥6 1
Membership price: 53 ground fish (bare land)
Market price: ￥28
Membership price: RMB 26.
Market price: ￥20
Membership price: ￥ 18, king of giant ginseng. Stichopus japonicus
Market price: ￥ 4,850
Membership price: 3880 dried cuttlefish.
Market price: ￥0
Membership price: 0 Haima
Market price: ￥ 2,625
Membership price: RMB 2100 dried kelp.
Market price: ￥0
Membership price: 0 dried abalone
Market price: ￥ 4,000
Membership price: 0 shark fin
Market price: ￥0
Membership price: 0 bird's nest
Market price: ￥0
Membership price: 0 chinese forest frog.
Market price: ￥ 1200
Membership price: 0 male dried fish
Market price: ￥0
Membership price: 0 dried eel.
Market price: ￥0
Membership price: 0 Balang dried fish.
Market price: ￥23
Member price: 0 Common sense of distinguishing dried seafood? (2): In addition, the authenticity of dry bird's nest can be identified by burning. True bird's nest will burst slightly after fire, foam after melting, smoke-free, odorless and white in gray; However, the fake bird's nest bursts and sparks after the fire, emitting black smoke and burning smell, and its ash is black and lumpy. It is better to distinguish abalone and squid with dry, delicate meat and a white powder film on the epidermis. Wet, powder film off the second, if there are spots, musty smell for inferior or deteriorated products.
Wang Bao: It's big, so it's worth serving. Its appearance is that the bottom is wide and flat, the abalone body is thick, the tail of the sucker is sharp, the pillow bottom is clear and beaded, and the color is dark brown. Gibbon abalone: Also known as Gibbon abalone. The Hirata Goro family is the best producer. The shape is a bit like an ingot, with a high pillow and a chewy head at the entrance. The top grade is the one with a long body and 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 a rope to dry, there are two holes on the left and right sides of the abalone. The taste is soft and smooth, and the old people like it. It is easy to chew and digest. Dried abalone in the Middle East: it is characterized by a large number of heads (that is, small size), generally 30 heads per catty, and 10~20 heads is considered as a large variety. Its color is obviously darker and duller than that of Japanese abalone, and the abalone body is covered with a thin layer of salt ash. Although it is unsightly and lacks fragrance, abalone meat is sticky and smooth, and its quality is relatively stable. Australian abalone: The shape is similar to that of Japanese abalone, but the pillow beads are irregular. 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. Hot-soaking method First, soak the sea cucumber in hot water for 24 hours (you can directly put it into the pot with cold water to boil, and then cover it for 4-5 hours), then take out the internal organs from the lower opening of the abdomen, then put in new water, cook for about 50 minutes on fire, and soak it in the original soup after 24 hours.
Second, the cold water foaming method, that is, the sea cucumber is immersed in clear water, and the hair is soaked in about 3 days; Take out laparotomy to remove intestinal impurities and peritoneum, then soak in clean water, and then process and eat after soaking soft. This method needs to change the water several times in hot weather, and always pay attention to whether it has softened.
When soaking sea cucumbers, do not 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, so it is not advisable to send too much at a time.
Usually use hot water to soak your hair, which is faster. To foam dry sea cucumber by yourself, you should first bake dry 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, cook it with clear water for half an hour, and then turn off the fire and soak it. Boil and soak every day for five to seven days 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 long cooking.
Sea cucumber is easy to rot when exposed to oil, so the utensils for soaking sea cucumber must be clean, especially to avoid oil-water contact with the sea cucumber that has not been completely foamed, otherwise the outer skin is still soft and rotten, but the inner layer is not good. Soaking method (1) Before eating, the dried Stichopus japonicus needs to go through a process of water-releasing, and the dried Stichopus japonicus will be changed into water-released Stichopus japonicus through water-releasing playback, and the playback rate of Stichopus japonicus is directly proportional to the quality of Stichopus japonicus.
Generally, the release rate of high-quality ginseng is above 1:6, and the thick cortex of ginseng meat is elastic and has high nutritional value. The specific operation process of playing back Stichopus japonicus is: washing → soaking in cold water → removing tendons in dirty walls → washing → playing back with hot water → storing pure water at low temperature → eating.
Operation and treatment: 1. Select a proper amount of dry finished Stichopus japonicus and put it in a container. After washing the charcoal ash and salt on the body surface of Stichopus japonicus, 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 dry finished Stichopus japonicus is soaked until it is wet and soft, take it out and cut it along the back (the original opening) with a sharp knife to remove the oral cavity (commonly known as teeth, that is, calcareous) and internal tendons in the dirty wall of Stichopus japonicus.
Soak in hot water at 100℃ for 6-8 hours, and then gradually cool to the natural temperature. 3 Pour out the soaked sea cucumber, cool it thoroughly and change it into purified water, and store it in the refrigerator at low temperature. It will rise at 0-8℃, and it can be eaten after 24-36 hours. The storage period should be within one week, and it is best to change the water once a day for eating.
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 Stichopus japonicus is edible and nutritious. Don't throw it away. You can cut the body and take out the inner ribs for soup. 3. Use a clean, oil-free special stainless steel pot for the sea cucumber container, and it is also good to use a covered basin with a diameter of 32cm and a depth of 8cm for water capacity, or use an economical and applicable casserole; 4, using pure water to send sea cucumbers is not only large but also best absorbed by the human body; 5. After the sea cucumber is cooked, soak it in purified water at 0℃ to 8℃ for 24-36 hours, and it will swell up to the maximum, which is easy to be absorbed by human body. 6. Pay attention to thermos flask for its good heat preservation effect, 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。
The protein and nutrients in sea cucumber are insoluble in water, and there is little loss of nutrients in the process of sea cucumber water development. 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-week. If it exceeds-week, it can be put into a low-temperature refrigerator and frozen with water, which can also play a fresh-keeping role. Attention should be paid to the following matters when soaking sea cucumbers: 1. The utensils and water quality used for soaking sea cucumbers should be clean, and oil, alkali and other easily polluted sundries should not be stained, because sea cucumbers are prone to rot when they meet oil and alkali.
2. Because of the variety and size of sea cucumbers, the soaking time is different, so it is necessary to check them frequently, pick out the good ones at any time, and continue to send the bad ones. Three practices of home-cooked sea cucumber In the past, sea cucumber was a valuable dish, but now it has entered the homes of ordinary people.
Maybe because I don't eat it often, I'm still unfamiliar with it. Today, I will teach you some home-cooked sea cucumbers.
Practice 1: The minced sea cucumber meat should be three-fat and seven-thin (that is, three-fat meat and seven-lean meat), cut the meat into the last pieces, and then blanch it. After the minced meat changes color, add soy sauce, water and a little sugar, then put the sea cucumber in and simmer it with slow fire until the soup tastes good. Practice 2: Spicy sea cucumber If you feel that minced 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 small tofu cut chrysanthemum into powder, mixed with egg white and starch and stirred into a paste; Cut the sea cucumber into small rice-like pieces, soak in water, and stir well in the egg white paste. Then, stir-fry the pan with onion and ginger, stir-fry it with tender tofu and serve.
This dish is especially suitable for the elderly.