Abalone processing steps
The fresh and harvested abalone will be washed with clean sea water to remove the sediment and other dirt on the surface. Use a special round-headed knife to insert from the thick part of the front end of the shell and the inner wall of the shell, cut the meat column and take out the shell, remove the connected internal organs, and wash the flesh. Be sure to wash the abalone well.
Mix the washed abalone meat with 6% refined salt, marinate in a basin or tank, take it out after 8 hours, gently rub in sea water to remove the residual melanin and mucus on the edge of the abalone meat, rinse and drain. First, pour seawater into the pot, and the ratio of water to abalone meat is 4:1. When the water is boiled to about 80°C, put the abalone meat into the pot, boil for about 6 minutes, then remove it and put it in cold sea water. In the middle, wash off the dirt, drain the water, and then you can dry it or push it into the drying room.
Abalone drying process
It is dried at a relatively low temperature of 30C-40 degrees, and the dried abalone has high quality, no cracking, good color and luster, good nutrients and good rehydration. Pay attention to temperature control during the drying process. If the temperature is too high, the dried abalone will be yellowish in color.