What is a big scallop? Scallops are something

Detailed introduction of the practice and nutritional knowledge of dried scallops Alias: scallops, scallops, conpoy, Jiang scallops, vest pillars, honey dices, horn scallops Tips for use: 50 100 grams of hair products each time Introduction to the knowledge of scallops:

Dried scallops are made of the closed shell muscle of several shellfish such as Jiang jae shellfish, sun and moon shellfish, etc., which are short cylindrical, light yellow, and have column tendons on the side of the body, which is one of the famous seafood "eight treasures" in China, and is a precious aquatic food. The ancients said: "Three days after eating, I still feel that the chicken and shrimp are boring."

It can be seen that the freshness of the scallops is extraordinary. Nutritional analysis of dried scallops: dried scallops contain protein, fat, carbohydrates, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients, dried scallops are rich in monosodium glutamate, the taste is extremely fresh, compared with fresh scallops, the fishy smell is greatly reduced.

Scallop Supplemental Information:1Excessive consumption will affect the motor and digestive function of the stomach and intestines, resulting in food stagnation and difficulty in digestion and absorption; 2.

Dried scallops are high in protein, and eating too much may trigger a rash; 3.Monosodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc., which are converted into toxic and harmful substances under the action of intestinal bacteria, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation; 4.Good quality scallops are dried, the particles are complete, the size is uniform, the color is light yellow and slightly shiny; 5.

The storage of dried scallops should be protected from moisture, heat, sunlight, and insect bites. Dried scallops are suitable for people: the general population can eat 1

Suitable for spleen and stomach weakness, lack of qi, malnutrition, long-term illness and body weakness, loss of five organs, spleen and kidney yang deficiency, frequent urination on Chinese New Year's Eve, hyperlipidemia, arteriosclerosis, coronary heart disease, loss of appetite, indigestion, various pain patients, after radiotherapy and chemotherapy, suitable for diabetes, lupus iris lupus, Sjögren's syndrome and other yin deficiency constitution. 2.Children and patients with gout should not eat.

Therapeutic effect of dried scallops: dried scallops are flat in nature, sweet and salty in taste; It has the effects of nourishing yin, tonifying the kidney, regulating the middle and lower qi, and benefiting the five organs; **Dizziness, dry throat and thirst, tuberculosis coughing up blood, weak spleen and stomach and other symptoms, regular food helps to lower blood pressure, cholesterol, and nourish fitness. Guidance on how to make dried scallops:

1.After removing the column tendons, the scallops are mostly used with other raw materials to cook, which is suitable for cooking steamed, grilled and other dishes; 2.Before cooking, the scallops should be soaked in warm water, or steamed with a small amount of water and rice wine, ginger and green onions, and then cooked; 3.

The method of soaking the scallops is to peel off the old tendons on the scallops in advance, wash off the sediment, put them in a container, add cooking wine, ginger slices, green onions, and broth, and steam them in the upper drawer for 2 3 hours.

Dried scallops, also known as scallops or scallops, are the ingredients with a very high consumption rate of the Chinese New Year, which is a kind of dry goods made by peeling off the adductor muscles and washing and drying them after boiling.

Dried scallops contain protein, fat, and carbohydrates, and have an extremely fresh taste, and the fishy smell is greatly reduced compared to fresh scallops.

Preparation of dried scallops.

1. Scallop porridge.

Ingredients: dried scallops, rice wine.

Method: (1) Place the scallops.

Two or three large grains, with the back of the knife to beat into fine wires. 2 tablespoons of oil, add shredded ginger and dried scallops and stir-fry until dark brown, add a little rice wine and set aside.

2) After the porridge in the crockpot is boiled, pour the fried dried scallops into the same pot, stir constantly, and wait until the porridge is viscous and the color of the dried scallops turns light yellow.

4) Put the porridge in a bowl, add a little chopped green onion, salt, and a few drops of sesame oil to make a delicious dish.

Scallop porridge can be added with white radish, or sea rice, or kelp, or preserved eggs, or shredded chicken, or minced meat, or crab roe, or red dates. Wait, make a variety of scallop porridge, you can enjoy it to your heart's content!

2. Carrot and scallop soup.

Ingredients: 300 grams of carrots, 50 grams of dried scallops, 5 grams of salad oil, 6 grams of chicken fat, 10 grams of starch (corn), 2 grams of chicken broth powder, 2 grams of salt, 1 gram of pepper.

Method: (1) First peel the carrot, clean it, and cut it into slices with a knife;

2) Add cold water to the pot, put the carrot slices in, and boil for about 5 minutes.

3) Drain after passing through cold water;

4) Wash the scallops with cold water first, and then soak them in warm water for 20 minutes;

5) Stir the carrot slices with a blender, stir into carrot puree, pour out and set aside;

6) At the same time, crush the soaked scallops by hand for later use;

7) Heat the salad oil in the pot, add the broth, then pour in the carrot puree and scallops, add the chicken powder, salt, boil, then add pepper, stir well;

8) Thicken with 25 grams of wet starch (10 grams of starch plus water), and finally add chicken fat and stir well, then you can serve;

3. Scallop winter melon soup.

Ingredients: 1000 grams of winter melon, 5 dried scallops, 2 slices of ginger, 3 cups of water (hot water), 1 teaspoon of salt, half a tablespoon of cooking wine.

Method (1) Peel the winter melon, remove the seeds, and slice it. Soak the scallops in 1 2 tablespoons of seasoning cooking wine and 4 tablespoons of water for 4 hours and remove them.

2) Add the scallops, ginger slices, and hot water to the container, cover and heat over 800w heat until 1 minute after boiling.

3) Add winter melon and salt, cover and heat over 800W heat for 15 minutes.

Scallops are shell meat that is dried and then turned into scallops. The taste is delicious, but the flavor is rich in protein and very tasty.

Scallops are dried products of scallops.

Dried scallops, i.e. dried products of scallops, are made from the dried adductor muscles of scallops. Scallops are mainly distributed in the Bohai Sea, the Yellow Sea, the South China Sea and other waters, and have been artificially cultivated in large quantities.

The scallops are of high quality and fresh, pale yellow in color, the size of a child's finger. The smaller ones are second, and the ones with black colors are second. The longer the scallops are left unfazed, the worse it is. Good quality scallops are dried, the particles are complete, the size is uniform, the color is light yellow and slightly shiny; Register.

Some people like to eat scallops but may not necessarily choose, scallops are mostly imported products, when purchasing, you should pay attention to: the color is bright yellow, can not turn black or white, there is a strong umami taste of hoarfrost; The shape is as complete as possible, short cylindrical, firm and full, and the flesh is dry and hard; Don't have incomplete cracks.

Morphological characteristics of scallops

The shells are mostly disc or fan-shaped; There are ears anterior to and behind the top of the shell, the two ears are equal or unequal, and most of the right shell has obvious filamentous foramen and fine ctenophores below the anterior ear. Shell masks are carved with radial ribs or concentric sheets. The obturator muscle marks are obvious, the coat marks are simple, and there is no water pipe; The internal ligament, which is located in the triangular ligament groove below the top of the shell.

More than 50 species have been found along the coast of China.

Ctenophora scallop is an important cultured shellfish in the northern coast of our country, the yield is very large, the economic value is high, the dried products of the scallop column are called "dried scallops", which is a precious sea treasure.

Scallops are a food (made from the adductor muscle of scallops) and are the dried products of scallops. The nutritional value is very high, with the function of adjusting the stomach in the future, it can improve the symptoms of dizziness, dry throat and thirst, weak spleen and stomach, and regular food helps to lower blood pressure, cholesterol and fitness. <

1. Dried scallops are a kind of food (made from the adductor muscle of scallops) and are dried products of scallops. The nutritional value is very high, it has the function of nourishing yin and replenishing yang, and regulating the stomach, and can change the limbs Lu this good dizziness, dry throat and thirst, deficiency and coughing up blood, spleen and stomach weakness and other symptoms, regular food helps to lower blood pressure, cholesterol, and nourish fitness.

2. The nutritional value of dried scallops is very high, and it contains a variety of essential nutrients. First of all, dried scallops contain a large number of rich and diverse amino acids, such as glycolic acid, alanine and glutamic acid, and it is also rich in nucleic acids, such as hypoflavony; by-products of amino acids, such as bezoar phosphate; A wide variety of minerals, such as calcium and zinc. It is worthy of being a high-quality ingredient comparable to abalone and sea cucumber.

Scallops are a food (made for the adductor muscles of scallops) and are dried products of scallops. It has the function of nourishing yin and tonifying the kidney, and regulating the stomach, and can ** dizziness, dry throat and thirst, deficiency and coughing up blood, weak spleen and stomach and other symptoms, regular food helps to lower blood pressure, lower cholesterol, and nourish fitness.

01 The nutritional value of dried scallops is very high, and it contains a variety of essential nutrients. First of all, dried scallops contain a large number of rich and diverse amino acids, such as glycolic acid, alanine and glutamic acid, and it is also rich in nucleic acids, such as hypoflavony; by-products of amino acids, such as bezoar phosphate; A wide variety of minerals, such as calcium and zinc. It is worthy of being a high-quality ingredient comparable to abalone and sea cucumber.

02 Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, and the protein content is as high as 3 times that of chicken, beef and shrimp. The mineral content is far higher than that of shark fin and bird's nest. Dried scallops are rich in monosodium glutamate and have an extremely fresh taste.

Compared to fresh scallops, the fishy smell is greatly reduced. It is recorded that dried scallops also have anti-cancer, soften blood vessels, and prevent arteriosclerosis.

03 Pharmacological effects.

Anti-tumor effect, the amount of food protein part of Ezo scallop heart liver 20mg kg dose was injected into mouse S180 sarcoma, and tumor inhibition reached North after 3 days; 20mg kg intravenously for 2 days, the tumor inhibition rate was reached; It has a cytotoxic effect on L57-178Y lymphocytes; 4-20mg kg was given to mice intravenously for 4 days, and the activity of peritoneal and alveolar macrophages in vivo was the largest. However, it has almost no inhibitory effect on Meth-A fibroids. After 5 weeks of injection of scallop ligament extract into mouse tumor cells, the cancer completely disappeared. To promote growth, the dried products of scallops were fed to the rats after weaning for 28 days (the feed contains 10% of the protein), and the body weight growth rate was compared with that of the control group.

Metabolic experiments have proved that the protein in scallops is easy to digest, absorb and store.

04 Other effects: A mixture of troponin was isolated from the striatal muscle of Japanese ctenophora kwoda, which had an inhibitory effect on ATPase.

Toxicity, the shell of the scallop contains paralytic highly toxic substances, the content of which is generally less than 4 mu g, and the highest content is 11 mu g.

05 Excessive consumption will affect the motor and digestive function of the stomach and intestines, resulting in food stagnation and difficulty in digestion and absorption. Dried scallops are high in protein, and eating too much may trigger a rash; Monosodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc., which are converted into toxic and harmful substances under the action of intestinal bacteria, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation;

Scallops are a food that is made from the adductor muscle of scallops.

Scallops are a dried product of scallops, which is extremely nutritious and contains a variety of nutrients needed by the human body. First of all, dried scallops contain a large and rich variety of amino acids, such as alanine, aminoacetic acid and glutamic acid, and also rich nucleic acids, such as hypoflavonic acid; by-products of amino acids; A wide variety of minerals. When we choose dried scallops, we try to choose bright yellow in color and hoarfrost; Choose scallops that are as complete in shape as possible, firm and plump, and have hard flesh.

Scallop is a mollusk under the scallop family and is an important shellfish species in China. The main nutrient of the edible part of scallops is protein, which is similar to shrimp and fish, and is an important aquatic food that integrates medicine and food nourishment.