What are the nutritional values ​​of dried scallops? How to choose dried scallops

Dried scallops are dried products of fresh scallops. Although they are air-dried seafood, the fishy smell is reduced, but the nutritional value is not reduced at all. In addition, dried scallops are a very precious Chinese medicinal material in traditional Chinese medicine. What other nutritional values ​​does it have? You may wish to open the article below to see if you know it?

Contents of this article

1. What are the nutritional values ​​of scallops?

2. How to choose scallops

3. How to clean scallops

What are the nutritional values ​​of scallops?

The nutritional value of dried scallops is very high, which can be seen from its top position in the world of nourishing ingredients. Dried scallops contain a variety of nutrients necessary for the human body. They are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. Among them, the protein content is as high as 61.8%, even higher than the high-protein chicken, duck and fish that many people often eat. In addition, the mineral content in dried scallops is also far higher than that of shark fins and bird's nests. Where does the extremely delicious taste of dried scallops come from? It turns out that its inconspicuous "little body" also contains rich sodium glutamate, which is the main component of MSG, so the taste of dried scallops is always mouth-watering. At the same time, it also contains rich nucleic acids, such as inosinic acid; byproducts of amino acids, such as bezoar phosphate.

Dried scallops are dried products of fresh scallops. Although they are air-dried seafood, the fishy smell is reduced, but the nutritional value is not reduced at all. Dried scallops are a very precious Chinese medicinal material in traditional Chinese medicine. Traditional Chinese medicine believes that it has the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle, and can treat dizziness, dry throat and thirst, consumptive cough and blood, weak spleen and stomach, etc. Therefore, medical research has shown that regular consumption of dried scallops can help lower blood pressure, lower cholesterol, and nourish the body. In addition, dried scallops also have many effects such as anti-cancer, softening blood vessels, and preventing arteriosclerosis. It is rich in various minerals that are beneficial to the human body. No wonder dried scallops are a high-quality ingredient comparable to abalone!

How to choose scallops

1. The color is bright yellow and cannot turn black or white. The ones with white frost have a stronger flavor.

2. The shape should be as complete as possible, short and cylindrical, firm and full, with dry and hard flesh.

3. There should be no incomplete cracks.

4. The best and freshest dried scallops are light yellow in color and about the size of a child's fist; the smaller ones are second best, and the darker ones are third. The longer the dried scallops are stored, the worse they become.

5. The best quality is Japanese scallops, which are large and brown. Dalian scallops are second, yellow-white, dry and hard, with a fresh aroma. Vietnamese scallops are the cheapest, yellow and soft, with a higher salt content.

How to clean scallops

1. After buying the scallops, first rinse the mud and sand off the scallops with clean water.

2. Prepare a knife, preferably a Western-style knife. Insert the knife into the scallop and cut it in half, while also cutting the scallop meat inside. When you open it, you will see that there is meat on both sides of the scallop.

3. Use a dinner knife to place the bottom of the scallop close to remove the scallop meat completely (the knife must be placed close to the bottom of the scallop to completely remove the scallop meat).

4. After separating the dried scallops from the shellfish meat, clean the shellfish meat first. Use a knife to remove the internal organs of the shellfish meat, that is, the black stuff. Then put the shellfish meat into a clean large bowl, add a little salt, soak it in salt water for two or three minutes, and stir it clockwise with chopsticks, so that the mud and sand on the surface of the shellfish meat can sink to the bottom of the bowl.

5. Take out the shellfish meat and pour out the water in the bowl. Put an appropriate amount of cornstarch in the bowl, then put the shellfish meat into the bowl and gently rub it with your hands. The cornstarch will completely remove the remaining sand in the shellfish meat. Finally, wash it again with clean water, and the shellfish meat will be completely clean.