Why is dried abalone golden yellow, while fresh abalone has many black spots?

Many abalones have black spots or black, such as abalone with black edges. Black only exists on the surface and can be removed by washing. Another reason is that the blood of abalone contains hemocyanin, which will make canned fresh abalone black. In order to please consumers, some factories add edta or sulfur dioxide bleach to make the meat in cans look more beautiful. Dried abalone has no such problem. Due to the drying process, dried abalone may be golden brown.

Abalone is regarded as the treasure of health preservation, and its processing forms are "dried abalone" and "fresh abalone". "Dried abalone" is divided into "light dried abalone" and "salted dried abalone"; "Dry abalone" to "light dried abalone" tastes good, requiring good quality, density, thickness, meat, fragrance and fragrance; Tasting "fresh abalone" is about the fresh and delicious meat of abalone, which is the most fat in May every year. 10 and 1 1 month, the meat became thinner.

"Dry abalone" usually takes a long time to cook. It needs to be tasted repeatedly with refined soup, so that the "dried abalone" can fully absorb the taste of other materials, so it has rich flavor and sweet meat; The best of the original "dried abalone" is more big, fleshy and "sugar heart". Abalone can be regarded as a treasure of health. Besides distinguishing "true and false" abalone, we should also recognize the difference between "good" abalone and "bad" abalone.

Characteristics of high-quality abalone: color observation: abalone is beige or light brown with bright and shiny texture; Shape observation: Abalone is oval, with complete body, even head, sufficient dryness and fine salt powder on the surface. If abalone is red in the middle of light and shadow, so much the better. Meat quality observation: abalone is thick, full and fresh.

Characteristics of low abalone: color observation: its color is gray, brown, dull, with dry gray residue, a layer of gray white material attached to its body surface, and even black-green mildew spots;

How to choose abalone: from the appearance observation: the shape is incomplete, the edge is uneven, and the individual size is uneven, similar to "horseshoe shape"; Observation of meat quality: the meat quality is thin, dry outside and wet inside, not swollen. The grade of abalone is divided by the number of "heads". Every horse is called "2", "3", "5", 10 "and" 20 ". The cheaper the price, the higher the price; The so-called "rich people can't buy double-headed abalone."

Outside the abalone's body, it is covered with a thick calcareous shell. It is a right-handed spiral shell with an ear-shaped shell. Its Latin scientific name can be called "sea ear" because its shell is shaped like an ear. In addition, there is a row of spiral protrusions on the shell of abalone, which gradually increases from the top of the shell to the ventral surface.