FROZEN BOILED ABALONE MEAT remove shell and viscera, remove black lines
Features
1. Remove shell and viscera, after high temperature boiling, keep the strong sea umami flavor and a juicy texture.
2. High protein, low fat, balanced nutrition.
3. Abalone contains 18 kinds of amino acids, which are complete and rich in content.
4. Suitable for all kinds of cooking methods, excellent taste.
Basic Information
Frozen boiled abalone meat, remove shell and viscera is live abalone has been washed, blanched at high temperature, remove the shell, viscera and black lines, frozen at low temperature and locked in nutrients.
Abalone contains abundant protein, abalones have tonifying, complexion-beautifying, blood pressure regulating, liver-nourishing, vision-improving, yin-enriching, and heat-removing properties. In particular, their yin-enriching and vision-improvement properties are extremely potent, making them suitable for people with conditions such as poor vision.
“Captain Jiang” frozen abalone comes from Fuzhou Rixing Aquatic Food Co., Ltd’s 300 hm² breeding base, which is the largest breeding base of abalone and sea cucumber in China. The whole breeding process is guided by scientific and effective quality management system to achieve a scientific management. Our company forbids to use drug during breeding and avoids man-made pollution to make sure high quality and sanitary safety of raw material.
Recommended Recipe
Abalone in Sauce
After the abalone is thawed, draw cross with knife, add boiling water and cook for 30 seconds, then put into the ice water. Mix soy sauce, oyster sauce, salt, sugar, cooking wine, chili oil, cooked sesame seeds, ginger, coriander and so on. It is best to put the abalone in the prepared sauce and soak it for more than half an hour.
Abalone and Shrimp Porridge
Thawing out the abalone meat, peel off the shrimp, wash the rice and dry it. Boil the rice, wait for the rice to be soft and cook for about 30 minutes, add abalone and shrimp, and cook for another 30 minutes, add some salt to taste and serve.
