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. (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 meat marinated for 8-10 hours, and then use seawater to wash away the melanin and mucus from the edge of the stomach and then drain the water. Boiled: first in the pot by adding seven full of fresh water, until about 80 °C into the abalone, boil 3-4 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 3-4 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: First grade product: Large and fat body, each with a diameter of 3.3 cm or more, flat body shape, reddish flesh, dry feet, smooth, slightly moist, slightly white, fresh and light. 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.
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