Razor clam is a kind of seafood, and its main components are water, protein, lipids, vitamins and minerals. After freezing, water will turn into ice and protein will be denatured, but it will not affect its nutritional value and practicality, so razor clam can be frozen.

Fresh razor clam should not be frozen for a long time, because the small ice crystals inside will turn into large ice cubes, which will destroy the protein fibers inside the razor clam and affect the taste of the razor clam. So it has been a long time to keep 15 days. Scalded razor clam is put in the freezer, so bacteria are not suitable for breeding, so the storage time can be longer, exceeding 15 days or even 3 months. It should be noted that when preparing for eating, it is best to thaw at low temperature in order to ensure the taste of its meat.

Processing of dried taro

Soak and spit mud. Soak the washed razor clam in a container filled with seawater or salt water (the water should be salty, and razor clam is easy to spit out sediment). Generally, after soaking for 2-3 hours, take it out and drain it.

Boil the razor clam, add water to the iron pot, boil the water in the pot, pour in the cleaned razor clam, and stir the razor clam evenly with a spatula; Immerse them all in water, then cover them and boil them with high fire. When they are cooked for 12 minutes to 15 minutes, you can pick up a few clams from the pot with a sieve and shake them gently with your hands. If the razor clam can fall off automatically, it means that the razor clam in the pot is ripe. Speed up the shelling.

Cooking time should be strictly controlled. If cooked for too long, the meat will become tough and aging, and the nutrition will be easily lost in the soup, causing great losses. At the same time, the color of meat will be brown, which will affect the quality of goods. After the shelled razor clam is taken out of the pot, it should be roasted and peeled with fire, otherwise the shell and meat will not fall off easily. At the same time, the "black" attached to the edge of the mantle should be peeled off to keep the meat color clean and beautiful.

Cleaning Because there is a lot of mud in the razor clam, it must be removed. When washing the razor clam, you can put the razor clam meat into clean light salt water, pinch the outer membrane of the razor clam body with your fingers, gently squeeze out the mud in the body, soak it in light salt for 18 ~ 15 minutes, and drain the water. After the dried meat is washed. Generally, it can be dried in about 3 days on sunny days. Dry meat (water content 1 1%) is hard, and the water pipe is extremely brittle. Please handle it carefully to prevent it from breaking and affecting the product quality.