Welcome to the little prince of seafood~
Hello, good afternoon, big friends, did you have fun on Children's Day yesterday?
Half of the little prince's circle of friends yesterday was parents taking children to Children's Day, and half of them were couples showing affection. Which one do you belong to?
Although we have grown up, the little prince believes that everyone has always maintained their original intention and will work hard in the days to come. The little prince will also accompany you in the future, for everyone to popularize seafood tips and bring you delicious seafood recipes.
Next, let's take a look at the article that Xiao Wang shared for everyone today
<h1>What are scallops? </h1>
Scallops, also known as sea scallop clams, belong to the mollusk phylum, scallop family, and are an important shellfish breeding species in China.
The shape is mostly disc or fan-shaped; there are ears in the front and back of the top of the shell, the ears are equal or unequal, and most of the right shell has obvious filament holes and fine ctenophores under the front ear of the right shell.
More than 50 species have been found along the coast of China. Among them, ctenophore scallops are important cultivated shellfish in the northern coast of China, with large yield and high economic value, and the dried products of scallop columns are called "dry scallops", which are precious sea treasures.
<h1>What are the varieties of scallops? </h1>
There are many kinds of scallops, there are about 45 kinds of scallops distributed along the coast of China, of which in 2015, the main species of marine aquaculture in china's major provinces are ctenophore scallops, bay scallops, Ezo scallops and luxurious ctenophore scallops.
One: ctenophore scallops
Ctenophora scallops grow faster and are delicious and nutritious. In the northern coast of China, the growth quantity is large, the yield is high, and it is an important breeding and fishing object. The shells of ctenophore scallops are very beautiful, and they are often used as raw materials for crafts such as shell carvings.
Two: Bay scallops
The fleshy part of the bay scallop is full of fat, delicious taste, and grows very fast, which is a good breeding object. It has formed a large-scale marine aquaculture industry along the northern coast of China and achieved high economic benefits.
Three: Ezo plate scallops
Ezo scallops are not only fatty and delicious, but also large, fast-growing and high-yielding, making them the most economically valuable group of molluscs. Therefore, it has long attracted the attention of coastal countries, such as Japan, which has a history of aquaculture production for many years, and has developed faster in recent years, with a total output of more than 100,000 tons per year.
<h1>What are the processed scallops? </h1>
In recent years, people have gradually increased the development and utilization of scallop resources, mainly focusing on the reuse of scallop processing waste, that is, the reuse of scallop by-products.
The forms of such products are diverse, and common scallop deep processing products are scallop sauce, scallop sauce, scallop soy sauce and so on.
One: scallop sauce
The researchers used the bioprotinase hydrolysis method to extract scallop skirt to produce scallop sauce. The resulting scallop sauce is bright in color, unique in flavor and delicate in taste. The researchers also combined bioenzymatic digestion technology with aspergillus fermentation technology to produce scallop sauce rich in nutrients and typical flavor. The scallop sauce is mainly based on scallop skirt as raw material, made by Aspergillus oryzae and soybean meal, and neutral protease and table salt are added, inoculated with salt-tolerant tetracoccus, and fermented in a constant temperature incubator.
Two: scallop sauce
Scallop sauce is a kind of seafood condiment prepared by mixing and sterilizing scallop bean sauce as the main raw material, with various seasoning accessories and emulsifier compounding, blending and sterilization. The researchers took scallop bean paste sauce, sugar, monosodium glutamate, white vinegar and spice sauce as the main influencing conditions, and through the response surface experiment, the best process conditions for scallop sauce were finally determined: 31% scallop bean sauce sauce, 14.72% sugar, 1.01% monosodium glutamate, 4% white vinegar, 30% spice juice, and the products produced were bright in color, salty and moderate, and outstanding in umami.
Three: Scallop soy sauce
With the development and utilization of marine resources, the skirt of scallops is applied to the brewing of soy sauce due to its high protein content, and the scallop soy sauce produced meets the relevant national standards and has the aroma of soy sauce.
Using scallop skirt, soybean meal and wheat as the main raw materials, the researchers first used a mixture of multiple strains to make koji, and then fermented by mixing yeast high-salt dilute fermentation method, and finally produced and developed scallop soy sauce with high quality and unique flavor. The researchers used scallop skirt, soybean meal, bran and wheat as the main raw materials, and first used a mixture of multi-bacterial species to make koji, and then used low-salt solid fermentation to make scallop skirt soy sauce.
<h1>How to pick fresh scallops? </h1>
One: Live scallops
First of all, you should choose scallops with a consistent shell color and gloss and uniform size, and you can't choose too small, otherwise the edible value is not large due to less meat. Then look at whether the shell is open, the live scallop will be closed by external forces, and the dead scallop that cannot be closed after opening cannot be selected.
Two: the purchase of chilled scallops
It is necessary to see whether the appearance is white, and then look at the yield of pure scallop meat after thawing, the size and uniformity of the particles, whether there is more crushing and the degree of freshness, in order to decide whether to choose.
The general yield is about 70%, the color is white, the particles are large and full, the freshness is high, there are no broken particles, or no more than 10 crushed scallops per 500 grams are qualified.
In this article, the little prince briefly introduces the types of scallops, processed products and how to select fresh scallops.
Food health is very important to us, so we must ensure that food is safe and hygienic and clean before eating. We should not eat spoiled seafood and not use unclean hygiene products.
We know that there are many ways to cook scallops, such as steamed scallops, stir-fried scallops, garlic scallops and so on. Which of these are your favorites?
(You can tell me in the comments below the article)
This Friday, the little prince wants to introduce the cooking method of garlic scallops to everyone, you must come to see Oh!!!
(Some of the text and pictures in the text come from the Internet)