China abalone, shark's fin, bird's nest and sea cucumber service process and training program.

abalone

Soft cooking materials. Primitive gastropods belonging to the phylum Mollusca. Kun in ancient times, also known as mirror fish, mullet, abalone, nine-hole snail and thousand-light mile, commonly known as ear patch, pot-laying, sea ear and nine-hole, often inhabit the seabed with algae and rocks. It has a thick calcareous ear-shaped shell with a row of protrusions and small holes at the edge, which is a channel for breathing and excretion, and the tentacles in the body also protrude from these small holes, about 4-9. This shell is Chinese herbal medicine concha Haliotidis.

I. Diversity

There are about 100 species of abalone in China. There are Haliotis discus hannai (also known as Haliotis discus hannai, Haliotis discus hannai) and Haliotis discus hannai along the northern coast of China. There are Haliotis diversicolor (also known as Haliotis diversicolor and Chang Jie), Haliotis diversicolor, Haliotis diversicolor, Haliotis diversicolor and Haliotis diversicolor. From July to August every year, the water temperature rises, and abalone reproductively moves to the shallow sea, commonly known as abalone going to bed. At this time, it is rich in meat, developed gonads and the most fat, which is the best harvest season. There is a saying in the fish proverb that "abalone is fat in July". The quantity of natural abalone is small, so it is expensive. Since 1970s, artificial breeding has been successful and the output has increased steadily.

There are three kinds of abalone supplied in the domestic market: the first kind is fresh, which can be divided into fresh and quick frozen. Fresh products are only available in the place of origin, and they are the most delicious when used, only in coastal areas; Frozen products are for non-producing areas. These two cooking methods are suitable for frying, frying, mixing and frying. The dishes are original, crisp and delicious, especially the seasonal products are more prominent. The second category is canned products, which are made by cooking fresh abalone and can be eaten directly or after further cooking. Generally, dry-roasted, stewed, roasted, fried and other dishes are used, or soup and cold dishes are used, which have a softer taste and are slightly inferior to fresh ones. The third category is dried abalone, which is made by cooking fresh abalone and drying it in the sun. Generally 15 kg of fresh abalone produces one kg of dried products. There are two kinds of dry products and salt products. The latter is made of salt in order to dehydrate fresh abalone as soon as possible. Of the two, the quality of light-dried products is better. Authentic dried abalone, complete in shape, uniform in size, yellowish in color, slightly seafood-flavored and translucent, also known as abalone; If the color is dark, opaque, with hoarfrost on the surface, or with a soft feeling, it is also called grey abalone, which is of inferior quality. Dried abalone sold in the market has the habit of counting by the number of heads, with 2, 3, 5, 10 and 20 heads per 500g. The smaller the number, the more expensive the price, so there is a proverb that "it is difficult to buy two abalones with money".

Second, cooking applications

Dried abalone is as hard as a stone and needs to swell before cooking. The swelling methods include evaporation, boiling, alkaline water and sofa swelling. Abalone after wool processing is milky white and thick and smooth.

When abalone is cooked, it can be mixed with various meat and vegetarian ingredients to make various flavors, which is suitable for many cooking methods, such as frying, frying, frying, cooking, frying, pasting, steaming, stewing, roasting, boiling, stewing, dipping, soaking, pickling and mixing. After the development of famous chefs, many local famous dishes have been created and become a feast. For example, Beijing Pot Collapsed Abalone Box, Liaoning Xianbeiyuan Abalone, Shaanxi Xue Ying Abalone, Gansu Braised Abalone Sliced, Shandong Oiled Abalone, Original Shell Roasted Abalone, Jiangsu Chicken Porridge Abalone, Sichuan Pearl Crispy Abalone, Guangdong Braised Abalone Sliced in Oyster Sauce, Fujian Braised Abalone, Tan Jiacai Braised Abalone Sliced in Oyster Sauce, and Daqian Abalone in Meizhou Dongpo Restaurant.

Third, nutrition and health care.

Fresh abalone contains about 19g of protein per 100g, and contains more than 20 kinds of amino acids, so it has high nutritional value. Traditional Chinese medicine believes that abalone is salty and warm, and has the effects of nourishing blood, softening liver and dredging collaterals. It is often used for amenorrhea due to blood dryness, hypogalactia and liver cirrhosis due to blood deficiency.

Fourthly, that production step of abalone hair:

1, soak in cold fire for two to three days.

2. Soak in warm water until soft.

3. Use boiled water to deodorize and deodorize.

4. Wash abalone, remove sand and wash with water.

5. Cook old chicken, steak, chicken feet, red meat, chicken oil and low fire for 20 hours, then collect juice with high fire for 4 hours, and add oyster sauce, crystal sugar, chicken powder, soy sauce and miso to taste.

6, sealed with plastic wrap, preservation.

Bird’s Nest

Processing of cooking raw materials for livestock and poultry products. Also known as bird's nest dish, swallow dish, golden thread, swallow house, bird's nest dish, swallow root, swallow lamp and so on. This is a nest built by Jin Siyan, an agile bird, and some swallows of the same genus in a cave by the sea. There is colloidal liquid in the nest. Sometimes the nest is mixed with undigested seaweed, fish and shrimp residue and feathers. Because of its high nutrition and nourishing function, it has always been regarded as a precious tonic and a rare cooking material. In ancient times, there was a saying that "incense has dragon saliva, vegetables have bird's nest", and later it was listed as "eight treasures" as a tribute of past dynasties. The bird's nest produced in Dazhou Island, Wanning County, Nanhai Province, China is a treasure of the East. Southeast Asian countries such as Thailand also produce.

I. Variety and quality

Bird's nest is divided into three categories: cave swallow, cuoyan and processed swallow.

Dongyan is a natural bird's nest collected from caves, which can be divided into four types:

(1) Bai Yan. The nest built by swallows for the first time is pure in texture, with few magazines, neat and symmetrical in shape, white and bright in color, and half-bowl-shaped. The length is about 6.5 ~ 10 cm, the width is 3 ~ 5 cm, the wall thickness is 0.3 ~ 0.5 cm, and the weight is about12 g. The root is small and thin, slightly fragrant, and the swelling substance is high. It is the best product. Most commodities are smoked, whitened and depilated.

② Mao Yan. A bird's nest built after the first bird's nest was taken off. Because it was built in a hurry, it is asymmetrical in shape, with many impurities and gloomy in color. Also called Grey Swallow, the quality is not as good as that of Bai Yan.

③ Blood swallow. The second nest is finished, the spawning season is near, and the third nest is built. The shape of the nest is irregular, with more impurities such as hair and algae, and occasionally purple-black bloodshot. The quality is not as good as that of Mao Yan, and the price is low.

④ Hongyan. When the bird's nest was built on the rock wall, it was infiltrated and dyed by red exudate, and the whole body was uniform dark red. Rich in minerals, low yield, good nutrition and dietotherapy, it is regarded as a treasure by doctors, and the commodity price is higher than that of Bai Yan. Also known as blood swallow.

Second, promoting swallow refers to the nest built indoors by artificially raised swallows, which is neater and brighter than Dongyan, but the actual application effect is not as good as Dongyan. Japan calls it an edible cave swallow.

There are two kinds of processed inkstones: one is inkstone cake, which is soaked in Mao Yan to remove impurities such as seaweed and hair, and then glued with seaweed to weigh the cake.

Texture close to Bai Yan; Yan cake, also known as Yan tiao, is the residue of bird's nest. The grades are mixed together, and the proportion is different. The quality depends on the specific situation.

In addition, there are two kinds of bird's nest to distinguish: one is artificial bird's nest, which is made of seaweed and is white and dull in color and texture.

Rough and hard, with obvious seaweed flavor, easy to identify; One is fake bird's nest, made of starch, etc. , hairless or slightly hairy, white or even like silver thread, which can be confused and difficult to recognize by the senses, so pay special attention.

Identify bird's nest, first identify the true and false. After confirming that it is a real bird's nest, it will be classified and graded. Generally, the appearance is required to be complete.

, well-proportioned, flawless, dry and slightly fragrant. Two touching voices. If it becomes soft, the quality will be affected.

Second, cooking applications

Bird's nest must be raised before cooking, including alkali, steaming and soaking.

Single alkali method

Heat and soak the bird's nest in a soup bowl until it is soft, then remove impurities such as swallow hair with tweezers, rinse it with clear water for 2 ~ 3 times (keep the shape tidy), and then soak it in cold water; Pour off the water before use, and mix the bird's nest with the alkaline noodles. Generally, 50g of bird's nest is made of alkaline noodles1.5g (if the bird's nest is old, 2.5g of alkaline noodles can be used), and boiled water is added for extraction; The bird's nest is raised, half of the alkaline water is poured out, and then it is extracted with boiling water for 3-4 times until the volume expands to 3 times of the original product, and it can be crushed by hand twisting. Then rinse with clear water to remove alkali and soak in cold water for later use. Dry the water with a dry cloth before cooking.

Secondary evaporation

First, soak the bird's nest in water at 50℃, then soak it in water at 70℃ until it swells, then take it out, remove feathers and impurities with tweezers to protect it from being broken, rinse it twice in water, scald it with water at 80℃, wash it, put it in a bowl, and take it out after steaming with low fire until it is soft and waxy.

Sanpaofa

Soak the bird's nest in cold water for two hours, take it out, put it in a white dish, remove feathers and impurities with tweezers, then put it in a boiling water pot and cover it for about half an hour. If the required softness cannot be reached, it can be soaked in boiling water for half an hour, and then taken out and soaked in cold water for later use when applicable. Put it in a boiling water pot and cook for about 2 minutes. This method is suitable for soup dishes, because the bird's nest is still simmering in the cooking process, so it should not be too full when soaking, so as to avoid the bird's nest rotting and losing its strip and soft waxy taste.

When making bird's nest, we should adjust the water temperature and the time of making bird's nest according to the season and the tenderness of bird's nest. It should be checked and adjusted frequently to prevent the hair from leaving a hard core or causing dissolution. Soak the prepared bird's nest in cold water for use, but it should not be stored for a long time. Use it as soon as possible. The water and tools for moistening the bird's nest should be clean, and oil should not be stained, otherwise it will affect the hair quality.

The bird's nest is made of soup, which can be sweet and salty, and can also be stewed occasionally. When cooking pickles, we should pay attention to clear but not thick, pure but not miscellaneous. Because it has no taste, it should be prepared with soup or salty ingredients. When using meat, try to use clean meat, not greasy. It should also be noted that the taste of bird's nest is soft or tender, and the taste of ingredients should be smoother and less reversed. There are many kinds of bird's nest dishes in various cuisines, which are usually used as the main course of banquets.

Third, nutrition and health care.

Dried bird's nest contains 49.9% protein, 30.6% carbohydrate, little fat, and contains calcium, phosphorus, potassium, sulfur, aminoethyl sugar and similar mucins. Chinese medicine believes that bird's nest is sweet and flat, and it enters the lung, stomach and kidney meridians, and has the effects of nourishing yin, moistening dryness and benefiting qi.

Fourth, storage

Bird's nest is expensive, and the international market price is close to gold. Therefore, the purchased bird's nest must be preserved in addition to paying attention to preventing false purchases, because it is easy to get moldy when it is wet. Generally, it can be packed in clean wooden cases or aluminum suitcases, lined with moisture-proof protective layer and moisture absorbent, sealed and placed in a dry place. Check in time in mildew season. Good cold storage effect and tight packaging can prevent moisture from entering. When the temperature is about 5℃, it can be stored for a long time and stored in a small amount at home. It can be wrapped in plastic bags, sealed and placed in a container with lime to prevent deterioration.

Five, bird's nest hair system:

1, soak in cold water for 2-3 days, and change the water two or three times a day.

2. Soak in warm water for two days and change the water two or three times a day. During hair styling, remove oil stains and rinse with water every day.

3. Select soft swallows to remove hair and impurities.

Bake for another 30 minutes with hot water and take a shower with cold water.

5. Sub-package, each weighing 30g, and keep frozen.

China Rana chensinensis ointment

Snow cream, also known as frog oil, frog oil and frog oil, is the cooking material of livestock and poultry, and is the fat attached to the ovary and fallopian tube of female China Rana chensinensis in China or Heilongjiang. Most of them are dry, although irregular and massive, with a length of about 1 ~ 1.8 cm, a width of 1 cm and a thickness of about 0.5 cm. Yellow-white, with fatty luster, and occasionally with gray or white membranous epidermis, it feels greasy. It is best to be big and fat, without blood, membrane and impurities. Mainly produced in Northeast China, with Jilin producers being the most famous.

Dry Oviductus Ranae must be soaked before use, and the volume can be increased by 10- 15 times after soaking. When cooking, it is advisable to use methods such as boiling, stewing, stewing, steaming and stewing, and the firepower should not be too strong. Seasoning can be sweet or salty. Dessert dishes, such as sweet chicken oil with rock sugar, can be mixed with lotus seeds, lilies, tremella, sago (starch extracted from willow trees in Xigu, Indonesia, cooked in boiling water, stirred evenly, rolled into small round particles and baked), and mixed with aromatic materials such as roses and osmanthus flowers. Pickled vegetables, such as chicken-mashed frog oil and clear soup frog oil, have no obvious taste and must be accompanied by soup or the above fresh ingredients.

Oviductus Ranae has high nutritional value, contains protein, fat, phosphorus, sulfur, vitamins A, B, C and hormones, and has a good nourishing effect. Traditional Chinese medicine believes that it is sweet and salty, has the functions of tonifying kidney, nourishing essence, moistening lung and nourishing yin, and has rehabilitation effects on postpartum and post-illness weakness, emaciation and neurasthenia.

Because it is easy to absorb moisture, a small amount of storage must be sealed in a dry place, and it is best to line it with a wetting agent to prevent moisture regain and deterioration.

Production steps of China Rana chensinensis:

1, soaked in cold water and swollen and soft.

2. Soak in warm water to be transparent.

3, to black film and impurities.

Soak in hot water for half an hour.

5. Add yuan, add Shaoxing wine and ginger juice, simmer for 5 minutes on low heat to remove fishy smell, and then soak.

6. Keep it in a fresh refrigerator in water.

shark's fin

Raw materials for aquatic products processing and cooking. Dry products of cartilage fins such as sharks, rays and mackerel. Also known as shark's fin, sand shark's fin and golden cabbage. Include dorsal fin, pectoral fin, anal fin and caudal fin. It is mainly supported by cartilage in fin (also called pterygoid tendon and pterygoid needle). Used in all cuisines in China, it is a precious cooking material. As one of the "eight treasures", they are often used as the first course of banquets. There is a saying in Guangdong that "there is no seat without wings".

I. Classification

There are many kinds of shark fins, and the names of the north and the south are very different, so there is no unified classification. The parts of commonly used fins are divided according to whether they are processed or not and the shape of the processed products, and also according to the types of fish. In addition, there is also a classification according to the appearance color of shark fins. Such as "Yellow Wing, White Wing and Lan Yi". Due to different fin parts, harvesting and processing methods and fish species, there are many product names and classification methods, but the common classification method is based on fin parts, processed or not, the shape of processed products and fish species.

One is to classify according to the position of fins.

① dorsal wing. Also known as blade wing, ridge wing, top shark, etc. Regular triangle, less meat, longer wings and the best quality.

2 chest wings. Also known as ventral wing, green wing, paddle wing, wing wing and so on. It is in the shape of the Yangtze River Delta, with a pair of left and right sides, protruding outward, cyan, concave inward, grayish white or grayish yellow. The meat has many wings and few tendons, thick tendons, soft and waxy taste and medium quality.

③ Abdominal wing and buttock wing. Also known as green wings and purse-string wings. This is a blunt triangle. The mass is the same as that of the chest wing.

Four tails. Also known as hook tail, hook tail, measurements and so on. It is fishtail-shaped, fleshy and bony, with short and few wing ribs and the lowest quality.

According to the processing or not or the shape of the processed product.

Shark fins are all dry goods. The drying process can be divided into two types: processed wings and unprocessed wings:

Unprocessed wings are called original wings, that is, after the fins are cut off, the wings are white and clean without peeling or removing sand (sand is sand scales attached to fish skin, also called shield phosphorus). According to the different rinsing water, it can be divided into two types: salt water wing and fresh water wing. What is washed with seawater is salty wings, also called salty parallel imports, which have salty taste and high yield, but are not resistant to storage; Rinse with clear water is the clear water wing, which is also commonly known as light parallel imports, with white color and good quality. They are stored, but the output is very low. Most of the original wings are supplied in complete sets, so they are also called nest wings, which are divided into the following six types: concubine wings, sand wings, Shapo wings, colorful wings, medium-colored wings and small miscellaneous wings.

Processing fins are generally fins with many ribs and few bones. Remove the meat attached to the base of the fin, and make it through soaking, heating, mud removal, bone removal, fin picking, glue removal, bleaching and drying. According to the processing method and the shape of the finished product, it can be divided into the following types: bright wings, large wings, long wings, green wings, velvet wings and clean wings.

Three according to the classification of fish species

① Yellow meat wings and yellow meat tail wings. Made of the fins of a sawfish with sharp teeth.

(2) group wing and tail wing. Made of the fin of Xu's plough ray.

(3) batch knife wing, green wing, hook tail wing, hook tip wing. Made from fins of Japanese sharks, black sharks, salar sharks, platypus sharks, black sharks and great blue sharks.

④ White-winged elephant ears, white-winged elephant ears and white-tailed elephant ears. Made from the fins of a three-pointed cone-toothed shark.

⑤ Elephant ear wing, elephant ear knife wing and elephant ear tail wing. Made from the fins of a flat-headed Hana shark.

6 shark wings, shark green wings, shark tail wings. Made of fins of basking sharks.

⑦ Flower deer wings. Made of pectoral fins of wrinkled-lipped sharks and leopard sharks.

⑧ Blade wing approved by ridge, anti-white and green wing, and tail wing with ridge hook. Made from the fins of hammerhead sharks.

Pet-name ruby flying tiger wing, flying tiger tail. Consists of the fins of the round plough ray.

Attending white wing. Made from the fins of white sharks, green sharks and albacore sharks.

Second, the quality identification and storage

Dorsal fin is the best shark fin, which generally contains a layer of fatty fleshy body, with layers of ribs arranged and rich in colloid; Under the pectoral fin, the skin is thin, the ribs are short and thin, and the texture is soft; The makers of ventral fin and gluteal fin are small in size and poor in quality, and caudal fin is the worst.

The unprocessed original wing is top grade, with huge body, thick wing plate, dry identity, clean and slightly smooth surface, no curling edge, short and clean wing root, no moth-eaten mouth and strange smell.

Treated (desanding, deboning, etc. Wing Jie is a top-grade product with few appearance defects, thick and long wing ribs and bright colors.

The storage of shark fins must be moisture-proof and moth-proof. Salt water wings are easier to absorb moisture and regain moisture, especially pay attention to it. Before collection, it should be fully dried, packed with moisture-proof paper or plastic bags, sealed tightly, and placed in a cool place in Gao Shuang. Mildew season or summer, it is best to refrigerate at low temperature. Check it regularly during storage, and handle it in time if it is found to be damp or moth-eaten. Dry those that are wet; Insect eaters should flap their wings in the sun and then pack and collect them. It is generally found that after being eaten by insects, it is best to eat it in time to prevent losses caused by insects.

Third, cooking applications.

Although shark fin is complicated to make, there are roughly two steps: one is swelling, adding flavor and cooking into dishes. One is to directly cook the dish after swelling.

Shark fin expansion step

1, soak in cold water for three days, eat with water, and change water at intervals.

2. After the shark's fin is soaked soft, put it in hot water for about one minute and steam it in a bamboo basket for 6-8 hours.

3. Soak in cold water, remove the meat and sand, take out the pure wing needle, soak in cold water for one night, change the water and steam 1 hour. After cold water shock, put it in the fresh-keeping freezer and change the water twice a day (once in the morning and once in the evening).

Erfuwei

Shark fin itself is tasteless, so it is very important to enhance its flavor. Some cooking methods add flavor to cooking; Some cooking methods must be seasoned before cooking. The first seasoning method is: divide the prepared shark fin into 750 ~ 1000g portions, and each portion is clamped with bamboo grates or wrapped with gauze; Chicken, duck, scallop and pork elbow are used as soup materials, onion, ginger, cooking wine and salt are added, and water is added to stew into fresh soup; Add shark's fin to this soup and stew for 5-7 hours. Take out the soup and nourish the wings with the original soup for later use. Soup can be changed according to different tastes, such as ham and crab meat.

Three cooking

The cooking of shark fin is mainly roasting and frying, and it can also be stewed, steamed, simmered and made into soup. Seasoning has a wide adaptability and can produce a variety of flavors. The shark's fin dishes in various places include: casserole shark's fin in Beijing, braised shark's fin in Tan Jiacai, Sansi shark's fin in Shaanxi, braised shark's fin in Guangdong, Tuanan shark's fin in Hunan, fried shark's fin in Fujian, shark's fin in Taiwan Province, braised shark's fin in Sichuan, shark's fin in safflower sauce and steamed shark's fin in papaya. In addition, there are shark's fin with crab roe and shark's fin with chopped chicken.

Fourth, nutrition and health care.

The feeding site of shark fin is mainly cartilage in cartilage fin, which is composed of chondrocytes, fibers and matrix. Organic components mainly

It is composed of a variety of protein, such as cartilage mucin, collagen and chondrosclerosis protein. Shark fin cartilage contains more collagen and looks like gluten. It can expand and soften when heated until it becomes animal glue. Therefore, it is necessary to master the temperature and time when making, so as to achieve moderate hardness and prevent gelatinization.

Dry shark fin contains about 83.5g of protein per 100g, but it belongs to incomplete protein due to the lack of tryptophan. When cooking, you should pay attention to ingredients with high tryptophan content, such as meat, chicken, duck, shrimp, crab and scallop. To achieve nutritional complementarity. In addition, every 100g of dry shark fin contains about 146mg of calcium, 194mg of phosphorus and 15.2mg of iron. It has the functions of reducing blood fat, resisting arteriosclerosis and anticoagulation, and has certain curative effect on coronary heart disease when eaten properly. Chinese medicine believes that shark fin is sweet and salty, and has the effects of benefiting qi, appetizing and tonifying deficiency.

a kind of sea cucumber

Sea cucumber, also known as Liaoshen, Sea Rat and Grey Ginseng, is delicious and refreshing. It is one of the best varieties in the competition. The body is nearly cylindrical, with blunt rounded ends and a length of 20 ~ 40 cm. The abdomen is relatively flat, and there are 4 ~ 6 rows of meat spines on the back. Body colors are tan, dark brown, green brown and reddish brown.

Stichopus japonicus is produced in Shandong coastal area of China, Liaodong Peninsula coastal area, South Korea and Japan. Choose a good sea cucumber. Quality requirements: fat body, thick meat, straight bones, no residue on the body surface, and no meat tight at the buckle of the meat cutter before turning it out. It is best to use pure dry meat, fat meat, light, prickly and light parallel imports.

Hair system of Stichopus japonicus:

1. Wash and rinse the sea cucumber first.

2. Soak in cold water for 2-3 days, change water frequently, keep it clean and prevent pollution.

3. Soak in warm water for 1-2 days until it becomes soft and saturated. If it is not soft, continue to soak in cold water.

4. Bake it in hot water until it swells, remove the intestines and sand by laparotomy, and soak it in cold water for one night.

5. Bake in hot water for 2 hours, then put in the refrigerator after showering.

Note: change the raw water every time you take the sea cucumber and keep it clean. When it is stored every day, it should be replaced sooner or later and sealed.

Cooking method

When sea cucumber is cooked, it is usually grilled, roasted, braised and steamed, or it can be cooked to make soup. Adapt to a variety of spices, such as salt, sauce, hot and sour, spicy, sweet and sour, oyster sauce, sand tea, strange taste, fish flavor and so on. In addition to full use, it can also be processed into segments, strips, blocks, slices, diced, shredded and shredded. In addition to being the main ingredient, it can also be used with other ingredients to make various dishes.

Only those who are familiar with it can talk about the process. Get to know each other.