Introduction: Dried scallops are made from scallops and are delicious. Many people buy a lot of scallops but cannot finish them all. So what is the shelf life of scallops? How to preserve scallops? Below I will introduce to you the shelf life of scallops.

The shelf life of scallops

Dried scallops, also known as "Yuan Bei" or "Jiang Yaozhu", are shellfish and belong to the same family as scallops and scallops. When making scallops, only the stigma meat of fresh scallops is used for processing and sun-drying, while the shell edges and other parts are not used. Japan, China and Vietnam all produce scallops. Among them, Japanese scallops have the highest quality, followed by Chinese scallops and then Vietnamese scallops.

Dried scallops contain protein, fat, carbohydrates, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Dried scallops are rich in sodium glutamate and taste extremely fresh, compared with fresh scallops. , the fishy smell is greatly reduced. So how long is the shelf life of scallops?

Generally speaking, scallops need to be sealed and stored in a dry, cool and ventilated place. Another way is to seal them directly and put them in the freezer of the refrigerator for storage. If they are properly preserved, they can be stored as above.

How to choose scallops?

First of all, it depends on the size of the scallops. Generally speaking, the bigger the scallops, the more expensive they are. In terms of diameter, the difference between the largest and the smallest can be almost 5 or 6 times.

Secondly, look at the color. The surface of the scallops is golden yellow. When you break it open, if the inside is also golden or slightly brown, it is a sign of freshness. If there is a thin layer of white powdery attachment on the surface , it has been dried for a long time. Such scallops can be used to make soup and porridge, but when used for cooking, the taste will be slightly inferior.

In addition, it is about taste and weight. Good-quality scallops have a very fresh seafood flavor. If you tear a small strip and put it in your mouth, you can clearly feel the pure seafood flavor. In principle, the same volume It is better to choose drier ones. Heavier ones contain some moisture and are just weighed more. When purchasing, be sure to choose ones with complete particles.

There are some fake scallops on the market. The material used to make fake scallops is mainly starch, but it is difficult for starch to make muscle fibers like scallops. The muscle fiber tissue of real scallops is in the shape of vertical columns. If If the "scallops" you see have horizontal cracks and are granular, they must be fake.

Preservation method of scallops

After purchasing scallops, you should pay attention to the preservation method to avoid improper storage and deterioration of scallops. Chinese scallops are generally not dry enough and must be stored in the refrigerator as soon as possible. Once the plastic bag in which the scallops are stored will lose its sealing function, the remaining scallops should be placed in a tight bag before being placed in the refrigerator.

The fragrant Japanese Soya scallops contain more salt and should not be exposed to moisture to avoid deterioration. After opening the plastic bag in which the scallops are stored, it is best to put the remaining scallops into a tight-fitting bag before placing them in the refrigerator. The sweet Japanese Aomori scallops contain less salt and can be placed in a sealed container, such as a glass bottle, and stored out of direct sunlight or in the refrigerator.

Why do scallops change after being stored for a period of time?

You may find that after the scallops are stored for a period of time, the color will change from golden to dark yellow, or a thin layer of white substance will appear on the surface of the scallops. This is just a natural change after the scallops have been stored for a long time. , not moldy or spoiled, dark yellow and white frosted scallops are still edible.

Dried scallops with a stronger flavor may develop white salt frost after being stored for a period of time. Since scallops are processed from shellfish, after being stored for a period of time, the salt in the scallops will penetrate the surface and form a thin layer of salt frost, which is not mold.

Generally speaking, scallops with a stronger flavor will form salt frost after being stored for a period of time, but the color of the scallops will not change and remains golden. If the scallops with a sweeter taste are stored for a long time, the color will turn into a deep golden yellow, even almost earthy yellow, but there is generally less salt frost.

Some scallops will turn from golden to dark yellow, but they are not spoiled, so they are still edible.

The Compressed Way website reminds that most people are suitable for eating scallops, but it should not be excessive to avoid affecting the digestive function of the gastrointestinal tract, and children and gout patients should avoid it.