Classification by color

Green edge is full: the lips are green, the meat is tender and rich, and it is mostly used for frozen abalone or soup.

Black edge is full: the lip is black. This abalone can be sold as fresh abalone, and the meat is fragrant and sticky.

Brown-edged abalone: its lips are brown, and it is famous for its strong flavor and color. It is mostly used as dried abalone.

Classification by place of origin

Japanese dried abalone: three kinds of abalone produced in Japan: net abalone, jipin abalone and Hemp abalone, which are the most famous and known as the king of abalone. Japan is known as the king country of abalone, and the technology of making abalone is quite exquisite.

Net abalone: produced in Aomori Prefecture, Japan, it is a top-notch abalone. It originated in Chiba Prefecture, Japan. Due to seawater pollution, the quality produced in Aomori Prefecture is better now. Its oval shape is brown, the abalone edge is small, and the abalone is beady. It is soft and smooth when cooked, golden in color and rich in flavor. It is called net abalone because it can be seen with a net pattern when cut with a knife. It is sun-dried by Huagu, one of the world famous abalone teachers.

Jipin abalone: produced in Iwate Prefecture, Japan, and made by another famous abalone teacher, Hirata Goro, this abalone is small (slightly smaller), shaped like an ingot, with a high pillow and a pale color. It tastes fragrant and refreshing.

Hemp abalone: produced in Otaki, Aomori Prefecture, Japan, made by master Xiong Fa, an abalone teacher. This kind of abalone is the smallest, with two holes on its left and right sides, because it grows in cracks in rocks and is caught by fishermen with hooks and dried by seaweed. However, these have also become the signs of "Hemp". The meat of Haliotis diversicolor is tender and smooth, and the flavor is strong. Together with the first two, it constitutes the "three famous abalone" in the world.

South African dried abalone: produced in South Africa, its quality is the best dried abalone in the world after Japanese dried abalone. It is close to Japanese dried abalone in terms of shape, meat quality, taste and fragrance, and its price is much cheaper than Japanese dried abalone, so it is a favorite dish for dieters.

In addition, China, Europe, Canada, the United States, the Middle East, Australia and other regions have abalone production, but its quality can not be compared with Japanese and South African abalone. The better abalones are: abalone with hemp, abalone with jipin, abalone with Japanese net, etc. People often eat abalone from South Africa, abalone from Australia, and fresh abalone from Dalian, China.

(2) Green edges are full by color: the lips are green, the meat is tender, and the taste is rich, which is mostly used for freezing abalone or boiling soup. Black edge is full: the lip is black. This abalone can be sold as fresh abalone, and the meat is fragrant and sticky. Brown-edged abalone: its lips are brown, and it is famous for its strong flavor and color. It is mostly used as dried abalone.

(3) Classification of dried abalone by performance: it is an abalone that has been dried and processed. Its characteristics are that it can be transported after a long shelf life, and its taste and taste are better than those of fresh abalone. Its production method: after the abalone is caught ashore, it is completely taken out of the shell by people, soaked in salt water for about half a day, then washed with cold and hot water, then boiled with salt water, then baked with charcoal fire to dry, and then placed in the sun. It will take at least one month to dry the abalone in the shade, and repeat these two actions. Therefore, the key points of the drying process of abalone are shelling, cleaning, cooking and exposure, which directly affect the quality of dried abalone.

Frozen fresh abalone: It means that fresh abalone is shelled and quickly frozen, while some frozen abalone in the market is made of dead abalone, and the meat texture will be destroyed and the weight will be reduced after thawing. Therefore, it is difficult to master the quality of abalone.

Fresh abalone: refers to fresh abalone, which is directly cooked and eaten in a living state.

Canned abalone: also known as soup abalone, it is named because there is soup in the can. It is to can fresh abalone immediately after treatment to maintain stable quality. Operating procedures: shelling and cleaning, adding salt water, vacuum canning and high-temperature sterilization and cooking. Because it is easy to eat and does not need to be cooked, it can only be heated (for domestic use).

In addition, there is a kind of vacuum composite plastic bagged abalone similar to canned abalone, which is transparent and visible, which is convenient for consumers to choose (it can be stored for about two years).

Classified by sales form

Dried abalone: dried abalone, characterized by long shelf life, can be transported easily, and its taste and mouthfeel are better than those of fresh abalone. Its production method: after the abalone is caught ashore, it is completely taken out of the shell by people, soaked in salt water for about half a day, then washed with cold and hot water, boiled with salt water, then baked with charcoal fire to dryness, and then dried in the sun, reaching the point of walking away. It will take at least one month to complete these two actions repeatedly, so the key points of abalone drying process are shelling, cleaning, cooking and exposure, which directly affect the quality of dried abalone.

Frozen fresh abalone: It means that fresh abalone is shelled and quickly frozen, while some frozen abalone in the market is made of dead abalone, and the meat texture will be destroyed and the weight will be reduced after thawing. Therefore, it is difficult to master the quality of abalone.

Fresh abalone: refers to fresh abalone, which is directly cooked and eaten in a living state.

Canned abalone: also known as soup abalone, it is named because there is soup in the can. It is to can fresh abalone immediately after treatment to maintain stable quality. Operating procedures: shelling and cleaning, adding salt water, vacuum canning and high-temperature sterilization and cooking. Because it is easy to eat and does not need to be cooked, it can only be heated (for domestic use).

In addition, there is a kind of vacuum composite plastic bagged abalone similar to canned abalone, which is transparent and visible, which is convenient for consumers to choose (it can be stored for about two years).

(3) Classification by origin

Japanese dried abalone: three kinds of abalone produced in Japan: net abalone, jipin abalone and Hemp abalone, which are the most famous and known as the king of abalone. Japan is known as the king country of abalone, and the technology of making abalone is quite exquisite.

Net abalone: produced in Aomori Prefecture, Japan, it is a top-notch abalone. It originated in Chiba Prefecture, Japan. Due to seawater pollution, the quality produced in Aomori Prefecture is better now. Its oval shape is brown, the abalone edge is small, and the abalone is beady. It is soft and smooth when cooked, golden in color and rich in flavor. It is called net abalone because it can be seen with a net pattern when cut with a knife. It is sun-dried by Huagu, one of the world famous abalone teachers.

Jipin abalone: produced in Iwate Prefecture, Japan, and made by another famous abalone teacher, Hirata Goro, this abalone is small (slightly smaller), shaped like an ingot, with a high pillow and a pale color. It tastes fragrant and refreshing.

Hemp abalone: produced in Otaki, Aomori Prefecture, Japan, made by master Xiong Fa, an abalone teacher. This kind of abalone is the smallest, with two holes on its left and right sides, because it grows in cracks in rocks and is caught by fishermen with hooks and dried by seaweed. However, these have also become the signs of "Hemp". The meat of Haliotis diversicolor is tender and smooth, and the flavor is strong. Together with the first two, it constitutes the "three famous abalone" in the world.

South African dried abalone: produced in South Africa, its quality is the best dried abalone in the world after Japanese dried abalone. It is close to Japanese dried abalone in terms of shape, meat quality, taste and fragrance, and its price is much cheaper than Japanese dried abalone, so it is a favorite dish for dieters.

In addition, China, Europe, Canada, the United States, the Middle East, Australia and other regions have abalone production, but its quality can not be compared with Japanese and South African abalone.