In terms of nutritional value, the nutritional value of dried abalone is also higher than that of fresh abalone. After cooking, air drying and sun drying, abalone produces chemical reaction, producing a large number of amino acids and Bao Su, which can enhance human body's resistance, improve human metabolism and have certain anti-cancer effect. Because the meat quality also changes, nutrition is more conducive to human absorption.

The production of dried abalone requires high quality of fresh abalone. One 1.5 kg of fresh abalone can only get about 0.25 kg of dried abalone after processing. This is also one of the reasons why dried abalone is expensive. The whole set of brewing and making technology accumulated by people for a long time removes the astringency of dried abalone, makes the fresh abalone taste better.

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It is recommended to put the dried abalone in the refrigerator, and it is also recommended to put it in the refrigerator for frozen storage. However, it can only be stored for a long time without moisture, so the refrigerator needs a certain constant humidity. Secondly, the dried abalone can be wrapped in multiple layers such as fresh-keeping bags, plastic wrap and aluminum foil paper, and then packed in cartons to prevent it from being spoiled by moisture. The dried abalone is brittle, so when stored in the refrigerator, you should reduce turning, handle it gently, and don't press heavy objects on it.