Abalone, as a kind of precious food, has always been one of the necessary dishes for the upper class family dinner. But what you don't know is that the quality of abalone can be divided into good and bad. Today, I'll teach you how to judge the true and false abalone?
Abalone, like other shellfish, has a hard shell, but the shell part of abalone shell is very small, the shell mouth is very large, and there is a small hole on the edge (commonly known as' nine hole snail '). It has developed feet and flat soles. The dried abalone on the market has been shelled. It looks like a boat and has a very smooth side, which is the sole of abalone.
The 'soft shelled turtle' also has developed feet and flat sole, so it can be used as abalone after a little processing. However, as long as you carefully distinguish it, you will find that 'soft shelled turtle' will contract and bend after drying because of its thin body, and the edges of its feet are very rough.
The biggest difference between 'fake abalone' and 'real abalone' is that the former has a shell plate in the middle of its back. Although it is peeled off when it is processed and dried in the sun, it always leaves obvious marks. Therefore, any Abalone with obvious deep impression on the back is a fake abalone.
In addition to distinguishing 'true' and 'false' abalone, we also have to recognize 'superior' and 'inferior' abalone. First of all, it is the identification of high-quality abalone. From the color observation, abalone is beige or light brown, and the texture is fresh and shiny; from the appearance observation, abalone is oval, the body is complete, the head is uniform, the dryness is enough, and there is thin salt powder on the surface. If the abalone is red in the middle of the lamp shadow, it is better.
From the meat quality observation, abalone meat thick, drum strong full, fresh. The characteristics of inferior abalone, from the color observation, its color is dark, brown purple, no luster, dry gray white meat, abalone body surface attached with a layer of gray white material, and even black green mildew; from the appearance observation, inferior abalone body shape is incomplete, uneven edge, uneven individual size and similar to 'horseshoe shape'; from the meat quality observation, the meat is thin, dry outside and wet inside, not sinking or bulging.