论文部分内容阅读
鲍鱼的外壳与内部软体部分各器官是不对称的,它的壳多呈耳状,所以有的地区方将鲍鱼称为“海耳”。鲍鱼壳上左侧整齐地排列着7~9个小孔,故古时被称为“九孔螺”。鲍鱼分干品和鲜品。对于鲜食鲍鱼,选料甚为讲究,软体部分个大、饱满肉厚为上品。活鲍鱼肉质软嫩且富有弹性,经烹调加工后,既保留了原有鲜味又脆嫩爽口。在烹饪鲜鲍鱼之前,必须用小刷子蘸清水洗净其足部吸盘上的黑膜和泥沙。刷至白色时,用小刀紧贴软体和壳之间,轻稳推移(以防肉破),将鲍肉挖出,然后摘去内脏,用清水洗净。鲜鲍鱼肉质韧而细嫩,所以在烹饪
Abalone shell and internal software parts of the organ is not symmetrical, its shell and more ears, so in some areas abalone called “sea ear ”. On the left side of the abalone shell neatly arranged 7 to 9 holes, so in ancient times known as “nine hole snail ”. Abalone dry goods and fresh products. For fresh abalone, choice of materials is very particular about the software part of a large, full flesh top grade. Live abalone tender and supple meat, after cooking, both retain the original flavor and crisp tenderness. Before cooking fresh abalone, you must wash the black film and sediment on its foot sucker with a small brush of water. Brush to white, with a knife close between the software and the shell, the smooth transition (to prevent meat broken), dig out the abalone meat, and then pick off the internal organs, washed with water. Fresh abalone tender and tender meat, so cooking