Heat: 84/ kcal per100g.
Nutritional effects: delaying aging, preventing cancer, protecting blood vessels, clearing liver and improving eyesight.
Appropriate collocation: bamboo shoots, potatoes, mushrooms, garlic; Avoid eating: Abalone is less taboo, but gout patients should not eat more seafood.
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Introduction to abalone
Abalone, shark's fin, fish belly and sea cucumber are also called the four seafood in China: the abalone we eat every day mainly comes from artificial farming, and abalone has high requirements for habitat. Wild abalone mainly inhabits the coastal areas with clear seawater and abundant algae. The main food of abalone is kelp and asparagus, and the color of abalone shell will also be related to the food we eat.
Abalone is easily mistaken for a shell, but because it has only one shell, it is actually more like a snail and belongs to Gastropoda. Abalone also has eyes and teeth, but it is not easy to be found: the biggest feature of abalone is the strong adhesion between abdomen and feet. An abalone with a length of 10cm has an adsorption force of 100 kg and can be firmly adsorbed on coastal rocks.
The History and Allusions of Abalone in China
Abalone has a very long history, and its edible history in China can be traced back to the Western Zhou Dynasty. In ancient times, abalone was also called mullet. In the past, abalone was once a general term for pickled fish, and it was not until the Ming Dynasty that mullet changed its name to abalone.
Qi Huangong in the Spring and Autumn Period, Wang Mang who established a new dynasty between Han Dynasty, Cao Cao in the Three Kingdoms Period and Su Shi in the Northern Song Dynasty were all loyal fans and promoters of abalone. Su Shi also wrote "Squid Trip" for abalone, in which he wrote that "both males steal from the Han family and have different hobbies". Among them were Wang Mang in the Western Han Dynasty and Cao Cao in the Eastern Han Dynasty. Su Shi used abalone to tease them for stealing Chinese. You can also see the abalone at that time.
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Common abalone species
Haliotis discus hannai: Haliotis discus hannai is a common abalone in northern China, mainly distributed in Dalian, Liaoning, Long Island, Shandong and other nearby waters. In addition, it is also distributed in Japan, the Korean Peninsula and other sea areas. The shell surface is dark green and brown, and there are 3-5 small holes in the shell.
Green wrinkled Haliotis discus hannai: Also known as "Huang Jinbao" in the market, it mainly comes from Fujian. It is a new abalone variety obtained by crossing Haliotis discus hannai and China green abalone. The largest individual of this variety can grow to 1kg, which is called domestic abalone.
Red abalone: the largest variety of abalone, generally about 10-20CM, and the red abalone can grow to about 30cm. The shell is red or dark red, which is often distributed in California waters, also known as California red abalone.
Black gold abalone: New Zealand online celebrity abalone, which is adsorbed on volcanic rocks on the seabed of New Zealand all the year round. There is a black film containing a lot of minerals on the surface of meat feet, which is also edible; Although there are many black and gold abalones, they are hard to catch, and there are sharks around.
Blue-edged abalone: Abalone shell presents a very beautiful starry blue, which is a very rare and precious abalone variety, mainly produced in the deep sea of New Zealand.
Black-lipped abalone and green-lipped abalone: It comes from Australia and is the most common abalone species in Australia. Abalone meat has a very obvious color around it.
Color characteristics, big body and thick flesh, with 7-9 holes in the shell.
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Introduction of dried abalone
Abalone bought in the market can be divided into fresh abalone and dried abalone. Fresh abalone is shelled, pickled, cooked and dried to become dried abalone. There is a legend that only 10 kg of fresh abalone can be dried into 1 kg of dried abalone: dried abalone is richer in taste because of the removal of water, and the production process of dried abalone is complicated and time-consuming, so the price is relatively high.
What is the heart of abalone?
During the drying and fermentation of dried abalone, part of protein is transformed into gel, which makes the center in a non-concentrated semi-liquid state, which can better highlight the taste of abalone. It is one of the important signs of first-class dried abalone. The method of making hearts is also an important secret of abalone merchants.
Three largest abalone species in the world
Jipinbao: It is relatively small, so it is named after the shape of an ingot. It is the most famous in Iwate Prefecture, Japan.
Hemp abalone: also known as nest hemp abalone, it has a small boat shape and is produced in Damu, Aomori Prefecture, Japan.
Net abalone: you can see the net pattern of abalone when you cut it with a knife, which is the most famous in Qingshan County, Japan.
Remarks: The three famous abalone in the world refer to dried abalone, and the test is more about the skills of abalone dealers in handling abalone.
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What do you mean by the number of abalone heads?
Abalone has a special unit of measurement called Sima Jin, 1 Sima Jin = 604.79g, and the number of abalones refers to how many abalones are contained in 1 Sima Jin. For example, 1 Sima Jin has 6 abalones, so it is 6 abalones. The less abalone, the bigger abalone and the more expensive it will be! As the saying goes, a thousand dollars can't buy a double-headed abalone, which is why abalone is called-ocean soft gold.
Processing of abalone and delicious food
Foaming technology of dried abalone
Step 1: Choose a clean container, soak the abalone in purified water, seal the plastic wrap and put it in the refrigerator for about 24 hours. The water needs to be changed every 8 hours. Step 2: Put the soaked abalone into boiled pure water, and then turn to low heat for half an hour. After the cooked abalone is cooled, the teeth and residual internal organs in the abalone are removed. Step 3: put the processed abalone into pure water and repeat the operation of step 1 to soak the abalone.
About the delicacy of abalone
The practice of abalone is very diverse, which can be steamed and braised, or boiled in soup and porridge. In Fujian, there is a classic abalone dish-Fotiaoqiang, which is mainly abalone with more than ten kinds of ingredients, showing the authentic flavor of Fujian cuisine.
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Nutritional value of abalone
Abalone has high nutritional value, and is rich in protein, vitamins, minerals and other nutrients: 30%-50% of protein is collagen, which helps to beautify.
Abalone has a complete range of amino acids and a reasonable proportion: in addition, abalone is rich in fatty acids, and unsaturated fatty acids account for the majority. Brain gold DHA can promote the growth and development of human nerve cells, and EPA can protect blood vessels and prevent vascular diseases such as atherosclerosis. Abalone also contains iron, calcium, zinc, magnesium, selenium, germanium and other minerals and polysaccharide active ingredients, which can help the human body to prevent cancer and improve the body's resistance.
Special use of abalone shell
First of all, abalone shells are hard and the main component is calcium carbonate. However, scientists found that the abalone shell is more than 3,000 times harder than calcium carbonate, because the organic protein in the abalone shell gathers calcium carbonate like a ceramic tile, which can release its strength well when it is impacted by external force. Scientists apply this principle to bulletproof vests.
Secondly, although abalone shells can't be eaten directly, they can be used as medicine after grinding. In traditional Chinese medicine, they are also called concha Haliotidis, which has the function of clearing away heat and calming the liver. In fact, many seafood shells have other functions, such as crab shells can be used as surgical sutures and so on.