(1) Processing methods.
Remove meat from shells: Wash the impurities on the surface of the shells with seawater, and then use a round-headed knife to peel the shells and take the meat.
To get viscera: Cut abdomen with abdomen and rinse off after removing internal organs.
Pickling: Add 5% to 8% of the weight of the abalone and marinate for 8 to 10 hours. Wash the melanin and mucus on the rim of the stomach with seawater, then drain.
Boiled: first in the pot by adding seven full of fresh water, until about 80 °C into the abalone, boil 3 to 4 roll out, wait until the soup cool with the original detergent to remove the foam, Lek to the water.
Drying: Put cooked boiled meat on a clean bench, spread it and dry it, dry it 3 to 4 times a day until it is dried. After half a month of storage and drying in the air, it is a finished product.
(2) Specification quality:
A product: body large and thick, each diameter of 3.3 cm or more, flat shape, pale flesh, dry feet, run without tide, a little white, fresh and light, shiny.
Secondary products: large fleshy body, dark red color, lower gloss, insufficient dryness, no odor.
Third grade products: small body, thin, dark red color, mildewy or slightly insects, no smell.
Bao Xi is accustomed to the smooth flow of seaweed and reefs. Bao abdominal muscle hypertrophy, accounting for about 40% of body weight, protein content of more than 24%. Baorou is tender, crispy, smooth, fresh and delicious. The Shandong cuisine, which is made of Bao as the main ingredient, is known as “Shabu-shabu†and “Abalone shell abaloneâ€. Abalone meat is also a nutritious tonic, with rickets to disease, regulating the body's physiological function.