How do I store fresh scallops? How do live scallops stay fresh?

Seafood scallops are called senbei in the north.

There are generally two shapes of seafood scallops, one is longer, the other is rounder, and the longer scallops belong to the Jiangyao family.

Whereas round bands belong to the scallop family. It can not only be eaten fresh, but also made into dried products, which is also very popular in the north, and there are more scallops in coastal areas, so it is generally fresh, after all, dried products do not have the umami of seafood. Its meat is very smooth, and the taste is very delicious, smooth and juicy.

Whether it is steamed, fried, cold or soaked in oil, it is very delicious, and the nutritional value is also very high, and it is one of the more precious seafood.

Seafood scallops also have the effect of lowering cholesterol, it can help the body inhibit the synthesis of cholesterol in the liver, and accelerate the excretion of cholesterol, so many people have a refreshing and pleasant feeling after eating seafood bags, and will feel full of vitality. Seafood scallops are also monoshells, and scallops contain a large amount of physiologically active substances that can improve congestive heart failure.

Helps our heart circulate.

And it also has the effect of strengthening the brain, so it is a good tonic for the elderly, and it can also prevent Alzheimer's disease.

Since his medicinal value is so high, of course, it is not cheap, so what to do with the seafood scallops that we usually don't eat? It would be a shame if it was left to break like that. If the bag of seafood is not finished, it depends on whether it is alive or dead, and if it is dead, it should be placed in clean water, and the amount of water should be submerged in it and placed in the refrigerator to refrigerate.

If the seafood scallops are still alive, they should simulate the environment in the sea, add a little salt to the water, and continue to put them in the upper cold room with a higher temperature, and the refrigerated seafood bag can live for about 3 to 5 days, which can retain its freshness. I think this is more troublesome, you can also choose to boil the water, and then put the seafood scallops into the pot, blanch and freeze, and the next time you eat, just take it out and thaw it, which is very convenient.

Scallop is a type of seafood that is called fresh shellfish in the north. A strap, a round muscle inside a large fresh shell. The shellfish itself is very rich in umami, no need to add monosodium glutamate when cooking, and it is not advisable to put more salt, so as not to lose the umami taste, and the mud sausage in the shellfish is not suitable for consumption.

After you buy the tape and keep it home, you can wrap it in plastic wrap and keep it in the refrigerator for a day or two. Or it can be stored frozen for a longer time.

What is a scallop What kind of seafood is a scallop.

Although seafood is rich in nutrients, it should not be eaten too much. Affected by marine pollution, seafood often contains toxins and harmful substances, and excessive consumption is easy to make the body feel unwell. If not eaten properly, food poisoning can occur in severe cases.

Therefore, it is necessary to pay attention to the appropriate amount of seafood to eat, generally once a week. Press the seafood meat with your hands, if the meat is firm and elastic, it will not sink deeply, which means it is fresh. Then touch the surface of the meat to see if there is mucus, no mucus indicates high freshness.

Step 1: In order to ensure the original umami of the scallops, we need to first use a container that can be put in the microwave oven to pack the cleaned frozen scallops, then cover the container mouth with a layer of plastic wrap, prick a few small holes with a toothpick, you can tie a few more, put them in the microwave oven and heat them over low heat for two minutes, the second step: heat the oil in the wok, put in a small amount of ginger, shallots and garlic slices, if you like to eat chili peppers, you can chop the millet pepper and fry it with oil until fragrant, add salt and seafood soy sauce, and add corn flour to thicken!

Step 3: Pour in the microwave heated scallops and stir well.

Lotus root is a popular ingredient, rich in protein, vitamins and some mineral elements, which can bring a lot of nutrients to the human body and has high edible value. If there is no cut lotus root, it can be stored at a suitable temperature for about a week, and if it is an cut lotus root, you need to cover the incision with plastic wrap, so that it can be kept fresh for a week.

Refrigerated preservation: The lotus root belt is packed in a fresh-keeping bag and placed in the refrigerator for refrigeration and storage, which can be stored for more than a week, but do not wash it before preservation, otherwise it will affect the preservation time.

Soak in water for preservation: Put the purchased lotus root directly into a bucket or basin, and then fill it with an appropriate amount of water to submerge it. It can be stored for about 7 days without discoloration and deterioration.

People in Hubei and Anhui like to eat lotus root the most. In fact, in ancient times, there was the habit of picking lotus roots, such as the "Lotus Root Silk Vegetables" recorded in the "Compendium of Materia Medica" is the so-called lotus root belt today. When cultivating Zilian in Chizhou City, Hubei and other places in Anhui, it is generally planted once and planted for three consecutive years.

From the second year onwards, because the plants in the field are too dense, the lotus root belt is harvested, which actually plays a role in thinning the seedlings. Therefore, the lotus root belt is a by-product of the cultivation of the lotus root. In addition, some farmers use lotus root (lotus lotus) to harvest lotus roots.

The scallop is brackish water aquaculture, if you buy it back and don't kill it, you can soak it in light salt water and then put it in the refrigerator! Low-temperature light salt water can be stored temporarily!

Scallops are cultured in both brackish and freshwater. If you don't kill them after buying them, you can soak them in the brine and put them in the fridge to refrigerate! Low-temperature light salt water can be stored temporarily!

Scallops are grown in both brine and fresh water, and if you don't kill them after buying them, you can soak them in brine and put them in the fridge to cool! Low-temperature light salt water can be stored temporarily!

The process of absorbing new phenomena and new knowledge is often a process of assimilating or even reconstructing the new knowledge structure. Therefore, the content of the interactive experience should combine students' existing knowledge and common but unnoticed phenomena in their daily life, which can arouse their curiosity and sense of subjectivity, and generate a desire to explore "why didn't I notice in the past", or "I can change it."

Biopreservatives are generally divided into three categories: one is extracted from natural animals and plants, such as tea polyphenols, allicin, etc.; the second is products extracted from the microbial industry, such as lactic acid streptococcin, lysozyme, etc.; The third is the first product prepared by artificial methods in the animal, such as chitosan.

1) Tea polyphenols are the general name of the polyphenols catechins, anthocyanins, phenolic acids and flavonoids in tea, which are the main components of tea. In recent years, tea polyphenols have been widely used in the preservation of hairtail fish, and the effect is good. Su Hui et al. found that with the increase of the concentration of tea polyphenols, the TVB-N value and pH value of the fish decreased respectively, and the freshness effect of the treated fish was significantly better than that of the control group, and the total number of colonies reached CFU G after 1 week, and the TVB-N value was also shown in the second freshness, indicating that the tea polyphenols had strong antioxidant ability and inhibition ability to bacteria, and could prolong the freshness of the hairtail.

2) Chitosan is a polymeric sugar obtained by deacetylation of chitin. In the preservation of hairtail fish, it is mainly due to the formation of a semi-permeable film on its surface, which leads to the disorder of bacterial metabolism, resulting in the death of bacteria and playing a bactericidal role. After treating the hairtail fish with chitosan concentration of 1%, it was found that the treated hairtail had the best preservation effect, which could prolong the first-grade freshness by 2 4 days and the second-class freshness by 5 6 days, and had a long shelf life.

The higher the chitosan concentration, the better the preservation effect, the acid-soluble chitosan effect is better than the water-soluble effect, and the sour taste is properly handled in the preservation, so that the biological preservative can exert the maximum preservation effect.

3) Streptococcin lactis has the effect of delaying the formation of botulinum toxin and bacillin in the process of fish preservation, and is widely used in the preservation of hairtail fish. When the treated hairtail fish was stored at 4 o'clock, it was found that the concentration of lactic acid streptococcin was the best preservation effect, and the TVB-N value of 1 week was 23 mg 100 g, which reached the secondary freshness, and the quality of the fish did not change significantly.

4) Lysozyme, also known as globulin, can break the glycosidic bond between N-acetylglucose and acetylmuramic acid in peptidoglycan in the cell wall. Gong Ting et al.'s research showed that the hairtail fish treated with g l solution could still reach the second-grade freshness standard after 1 week of storage. As an enzyme, lysozyme grasps its enzymatic characteristics and gives full play to its optimal range of action.

Enzymatic preservation has its own advantages, the enzyme itself is non-toxic and tasteless, the enzyme has specificity to the substrate, the catalytic efficiency is high, and the temperature, humidity, pH and other conditions are required, which will not cause unnecessary chemical changes and will not affect the quality of the hairtail itself.