(1) live abalone
Some regional people like to eat live abalone, the kind of just salvaged the best, transport 1 to 2 days can also be, China has not yet introduced quality standards for live abalone. In Japan and other regions of abalone for raw food, abalone meat do not cut into 3 ~ 4 mm thick slices, the requirements of the meat is crisp and tender but not tough. Not accustomed to eating raw abalone, to braise or cook with meat.
(2) Frozen abalone
Frozen abalone is made after simple processing of fresh abalone, including cleaning, weighing and loading, freezing, tray ice coating can be packaged into the warehouse, and put into -18 ℃ below the refrigerator for storage. The main commodity forms of frozen abalone are frozen fresh abalone in shell, frozen abalone, frozen abalone slices. Frozen abalone has a longer shelf life and is suitable for people close to the interior.
(3) canned abalone
Canned abalone, also known as soup abalone, because of its easy to carry, easy to eat, long shelf life, can to a certain extent to maintain the flavor of fresh abalone. The general processing technology is: fresh abalone meat picking, cleaning, shaping, flavoring, canning, sterilization. In recent years, China's abalone canning processing industry has developed, but the level of industrialization is not developed, such as the removal of abalone black mucus and high temperature sterilization after the existence of high water loss, hard texture, poor taste, black meat and other issues have not been well resolved, which also allows consumers can not really taste the abalone taste and texture, which also restricts the competition and development of China's abalone processing industry, is the current problem that needs to be solved urgently.
(4)Dried abalone
My favorite food is dried abalone. Dried abalone is quite a valuable food. Affected by the regional climate, different places dry abalone processing technology is different, but generally need to go through drying, salting, boiling, drying, hanging sun and a series of complex and careful processing, which is the cause of dry abalone price is extremely expensive. The finished dried abalone needs a process of storage and maturation, the longer it is left, the more chic the flavor. During the process of dry storage, the physicochemical properties and organization of abalone change, and the internal coagulation effect occurs, which is excellent in texture and taste.
Different from the canned abalone is that the dry abalone is more focused on processing the taste of abalone, the freshness of the soup, a great lock of abalone nutrients as well as the taste is not lost, the famous domestic dry abalone maker World Chef Yang Guanyi in the Hong Kong Fu Lin Hotel started the Aichi abalone, dried abalone for the ancient method of potting can be described as a superior product.