Rich in sodium glutamate, it has a very obvious effect on freshness and flavor enhancement. It is also rich in alanine, glutamic acid and other amino acids, and the content of protein is as high as 60%.
In addition, scallops contain vitamin B2, calcium, phosphorus, iron and other nutrients, and the mineral content is far above shark's fin and bird's nest.
Extended data
Identification method
Pay attention to the color of Yaozhu when purchasing. The surface is golden yellow, and the inside is golden yellow or slightly brown when it is broken, which is a sign of freshness; If there is a thin layer of white powder on the surface, it will air dry for a long time. This kind of yaozhu can be used to make soup, but the cooked taste is far less than fresh; Observe whether the surface is complete.
Scallop: It is a dried product of the adductor muscle of scallop, which is produced in the coastal areas of China. Its nicknames are "meat column", "meat tooth" and "sea thorn".
Phyllostachys pubescens: It is a dry product of bamboo muscle, which is produced in coastal areas of China and Japan. Its other names are Phyllostachys pubescens, Phyllostachys pubescens trunk, Zonggu, Jiaodai, Haihong, Majiazhu and so on. Its columnar muscle is bigger than scallop, but its muscle fiber is thicker and its flavor is worse than scallop.
Riyuebei: Fresh products are also called "Riyuebei", "Daibei" and "Feibei". The high-quality products in scallops are the dry products of the obturator muscles of the scallop family, which is named because one side of the shell is rosy and the other side is pale yellow. It is mostly produced in the coastal areas of Beihai, Guangxi, and was used as a tribute in ancient times.
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