Dried scallop, also known as scallop, Yuanbei, jade and mother-of-pearl, is the scallop (mother-of-pearl and the clavipedal order Heterostyla scallop family shellfish) of the closed-shell muscle of the back of the sun processed into a kind of seafood food raw materials. Because of the delicious and nutritious, many people like to eat, its and shark's fin, bird's nest, sea cucumber, abalone, fish roe, fish lips, fish maw and called the sea eight treasures. As I said before, dried scallop is the closed-shell muscle of scallop, so it has high protein content, about 54%, which is 3 times of the protein content in chicken, while the crude fat content of which is about 5 %, and it is also rich in minerals and fatty acids. Therefore, dried scallop meets the nutritional value of "high protein, low fat" pursued by modern people, and is a very healthy food.

Dried scallops are rich in a variety of amino acids, mainly including glutamic acid, glycine, aspartic acid and alanine, threonine, valine, lysine, etc., both flavor amino acids and essential amino acids. As we know, the main ingredient of chicken essence and monosodium glutamate, which are used to enhance the freshness of dishes, is monosodium glutamate, and the highest content of dried scallops is glutamic acid. It is also due to the richness of amino acids that together create the unique taste characteristics of dried scallops with sweetness in freshness. The traditional Chinese diet mainly consists of grains as the source of protein, and lysine is the limiting amino acid in grains, so the human body is easily deficient in lysine. And lysine has the effect of promoting the growth of the body, promoting the nervous system, promoting the absorption of calcium, and improving immunity, so eating more dried scallops in moderation can improve the efficiency of protein utilization.

Dried scallops contain about seventeen fatty acids, including six saturated fatty acids, six monounsaturated fatty acids and five polyunsaturated fatty acids. The highest content of unsaturated fatty acids is DHA (yes, it is commonly known as "brain gold" east and west), at the same time, EPA content is also very high. DHA and EPA have the effect of lowering cholesterol, blood clots and anti-atherosclerosis. According to research, it also has the function of inhibiting tumor growth.

Dried scallops are also rich in minerals, being rich in sodium, potassium, magnesium, phosphorus and calcium. Since dried scallops are seafood, they are high in sodium and potassium, followed by magnesium and phosphorus. Moderate consumption of dried scallops can supplement magnesium and phosphorus these elements.

In short, dried scallop has high nutritional value, and in Chinese medicine, it can nourish yin and tonify the kidney, regulate the middle and lower the qi. However, good wine should not be greedy, delicious and not too much, due to its high sodium content, for some people who limit sodium intake (such as patients with high blood pressure), must pay attention to moderate consumption.

Many people only know that dried scallops are delicious, but do not know what good nutritional value of dried scallops, today I will tell you about the nutritional value and benefits of dried scallops, like to see you can first click a header attention.

To know what good nutritional value dried scallops have, you first have to know what nutrients they have.

Laboratory studies [1] showed that the moisture, ash, crude protein and crude fat contents of dried scallops were 18.72%, 14.43%, 53.92% and 5.01%, respectively. Ash in food mainly refers to inorganic salts and oxides, and generally speaking, the higher the ash content in food, the higher the mineral content. Among the mineral elements in dried scallops, the content of sodium is the highest, amounting to 5,284.51 mg/kg, the highest content of fatty acids is DHA, with a content as high as 26.75%, the mass fraction of essential amino acids in dried scallops is 38.37%, and the flavor-presenting amino acids account for 46.06% of the total amino acids, and the nutritional composition of dried scallops is the highest in protein, which accounts for 53.92% of the total mass, and it is about three times the protein content in chicken (the protein content in chicken is roughly 19.3% [2]), followed by water, which accounts for nearly 19% of the total mass, and the lower moisture content means a higher content of dry matter, which also means that the nutritional value of dried scallops is higher. Overall, dried scallops are a healthy marine food ingredient with a high protein content and a wide range of minerals and fatty acids but a relatively low fat content, which means that it is an"High protein, low fat."of healthy food.

When we evaluate the nutritional value of a food, its protein should not only contain a complete range of essential amino acids, but also the ratio between the essential amino acids should be appropriate, preferably in line with the needs of the human body, because this is the most completely absorbed, the nutritional value is also the highest.

The amino acid scoring criteria model recommended by the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) was used here for evaluation. The test [1] revealed that dried scallops contain 17 common amino acids, with glutamic acid being the highest, followed by glycine, aspartic acid and leucine, and cystine being the lowest. The six flavor-presenting amino acids contained in dried scallops mainly include: glutamic acid, glycine, aspartic acid and alanine, and their composition and content largely determine the freshness of dried scallops, which is the reason why dried scallops taste very fresh. The total amount of essential amino acids in dried scallops is higher than the FAO/WHO standard, and the score of lysine is very high. Lysine is the limiting amino acid in grains, and the south usually eats rice, which is the main food of grains, so a little bit of dried scallop is usually eaten.Can increase the efficiency of protein utilization。

Next we analyze the fatty acid composition in dried scallops.

Dried scallops contain a total of 17 kinds of fatty acids, including 6 kinds of saturated fatty acids, 6 kinds of monounsaturated fatty acids, polyunsaturated fatty acids, 5 kinds of polyunsaturated fatty acids, in addition to the dried scallops in the DHA (docosahexaenoic acid, commonly known as the brain gold) and EPA (eicosapentaenoic acid, known as the "vascular scavenger") content is higher, indicating that dried scallops is a high nutritional value of food. A high nutritional value of food, but it should be noted that eating dried scallops can not play the role of brain and treatment of cardiovascular diseases, because we usually eat a very limited amount, not up to the clinical dose of treatment.

Overall, dried scallop is a flavorful, high protein, low fat food with high nutritional value. Eating a little dried scallop on a regular basis can replenish essential nutrients and make up for the lack of lysine brought about by eating grains.

bibliography

[1] XU DANPING,PASSING WENTING,ZHENG ZHENXIAO, et al. Nutritional evaluation and analysis of key flavor components of dried scallops[J]. Chinese Journal of Food, 2016(12).

[2] Yang, Yuexin. Chinese food composition table book I [M].2 ed. Beijing:Peking University Medical Press,2009:122.

Author：Liao Yuzheng Zhao Lichao

Thanks for the invite 🎈 We have a saying in our native land: you guys are the ones who eat well, yo! Eat mountain treasures and sea food! It refers to the fact that people are better off and eat as much rare food as they can.

Seafood products were extremely rare in our area, but now with better transportation, it is easy to eat seafood and seafood products! Dried scallops are rich in minerals, rich in glutamic acid.Protein, carbohydrates and many other nutrients.

Fresh flavor, little fishy taste! Suitable for malnutrition, prolonged illness, weakness, loss of appetite and indigestion.Can be consumed by the general public.
I have fewer opportunities to make seafood products, I occasionally pound sea cucumbers, and the only way to get seafood is to eat it at a hotel. (Photo: cell phone casual!)

Dried scallops are dried scallop products, that is, a variety of scallops of the closed muscle, pry open the shell inside the cylindrical substance. It has many aliases, and the commonly known "scallops" are actually dried scallops.

Many people only know that dried scallops are very fresh, but do not know that there is so high nutritional content, do not look at that small body inconspicuous, nutritional content with sea cucumbers, shark fins comparable. Containing protein and its richness, is the sea shrimp, beef and other meat 3 to 5 times, and is a high-quality collagen, is conducive to the body's absorption and conversion. Therefore, it is suitable for most people to eat, why do you say so?

Because of the low calorie of dried scallops, only 264 calories per one hundred grams, equivalent to 1/10 of bacon, and the fat content is only 1/20 of bacon, so it is a low-calorie, low-fat, high-protein nutritious food for people who want to lose weight and fitness, dried scallops is a good choice.

The key is the flavor and its freshness, can be all kinds of food, cooking soup and porridge, stir-fry vegetables to make stuffing and so on. Do you know why dried scallops are so delicious? Mainly from the role played by the sodium glutamate contained, in layman's terms, monosodium glutamate is also the main ingredient of monosodium glutamate, so dried scallop is also a natural seasoning, cooking soup and congee when adding dried scallop, there is no need to add chicken essence, monosodium glutamate to adjust the freshness.

It should be noted that dried scallops contain monosodium glutamate which can be decomposed into glutamic acid, excessive intake will be decomposed into harmful substances under the action of intestinal bacteria, affecting the metabolism of brain cells. The appropriate serving size is no more than 80 grams per serving, and children should reduce the amount of each serving, dried scallops are high protein food, children due to the immaturity of the digestive system, it is very easy to pile up the food, resulting in indigestion, and may even cause skin rashes. In addition, gout patients should not eat.

In addition to high protein, dried scallops are also rich in calcium, phosphorus, iron and 18 kinds of amino acids, of which 8 are required by the human body, as well as various trace elements. So it is reasonable to say that it is not worse than sea cucumber and bird's nest.

Let's take a look at the main benefits of dried scallops:

1. It has the functions of nourishing yin and tonifying the kidney, tonifying and strengthening the body, harmonizing the stomach and spleen, and improving autoimmunity.

2, treatment of dry mouth and sore throat, dizziness, dizziness, weak spleen and stomach effects.

3, lower cholesterol, lower blood pressure, soften blood vessels, prevention of atherosclerosis, hypertension and other symptoms, there is a certain anti-cancer and anti-cancer effects.

She Kitchen (end)

"Three days after eating, still feel chicken and shrimp tasteless", said the dried scallop, it has "scallop, Jiang Yaozhu, Ma Jiaozhu, Yuan Bei" a variety of names. In the eight treasures of sea food, dried scallops belong to one of the treasures, the flavor is extremely delicious.

Nutritional value of dried scallops

Dried scallops come from the closed-shell muscle of the scallop, which has a high protein content of about 54%, which is three times the protein content of chicken, while the crude fat content of about 5 %, but also rich in minerals and fatty acids, with nourishing yin, tonifying the kidneys, regulating the middle, the lower qi, and benefit the five viscera.

1, the highest content of dried scallops is glutamic acid, amino acid, which creates the fresh flavor of dried scallops.

2、 Dried scallops are rich in various amino acids (aminoacetic acid, glutamic acid, alanine), but also rich in nucleic acids (such as hypromellose) and amino acid secondary products (such as oxalic acid phosphate), oxalic acid phosphateIt can protect the heart muscle and enhance the heart function, it has a protective effect on the liver and intestines, and it plays an important role in the repair of the body's immune function.

Lysine facilitatesPromote the growth of the body, promote the nervous system, promote calcium absorption, improve immunity of the role of moderate consumption of dried scallops can play a role in liver protection and liver protection, and is conducive to lowering cholesterol, blood clots.

3, dried scallops contain more B2, can prevent the lack of B2 due to keratitis.

4, dried scallops are rich in iodine, iodine deficiency caused by goiter, hypothyroidism has a certain effect, while hyperthyroidism is prohibited.

5, dried shellfish, flat, sweet and salty flavor, can tonify the kidney and nourish yin, so people with kidney yin deficiency can always eat.

Selection of Dried Scallops

1, the color is bright yellow, can not turn black or white, to have a white frost of fresh flavor is stronger.

2. Shape as complete as possible, short cylindrical, firm and full, with dry, hard flesh.

3. Do not have incomplete cracks.

4, dried scallops in high quality and fresh, light yellow, such as the size of a child's fist; small grains of the second, the color blackened in the second. The longer the dried scallop is put, the worse it is.

5, the best dried scallop is Japan's Jiang Yaozhu, large brown grain. Dalian dried scallop second, yellow-white, dry hard body, smell has a clear flavor. Vietnam dried scallop is the cheapest, yellow soft body, high salt content.

Storage and cooking of dried scallops

Dried scallops should be stored in a cool corner or in the refrigerator after you buy them. If properly stored, dried scallops can last up to six months in the refrigerator. Before cooking, dried scallops should be soaked in warm water to soften them, or softened by steaming them in a small amount of water with yellow wine, ginger and green onion.

Fall is perfect for a simple "dried scallop and seaweed corn kernel soup."

Ingredients: dried scallops, seaweed, sweet corn, egg white, winter melon

Steps:1, nori tear small pieces, sweet corn to take the grain, cleaning, winter melon peeled and scooped, washed and cut into small dices, dried scallops soaked in warm water in advance, eggs to take the egg white.

2, pot of water to boil, first put sweet corn kernels, scallops rolling boil, and then put the winter melon, seaweed, to be cooked all the ingredients, stir into the egg white, a little salt to taste can be enjoyed!

Spanish jasmine (Jasminum grandiflorum)

1, dried scallops and salami can not be eaten together.Dried scallops are rich in amines and salami is rich in nitrite salts, and the two foods eaten together will combine to form nitrosamines, which are harmful to the human body.

2, children, gout patients should not often eat dried scallops.

Although I'm from a landlocked northern province, I grew up eating and cooking, so I know a bit about dried scallops.

Dried Scallops:It is a seafood product that is a dried product of scallops.Scallops, also known as sea scallops, its shell, meat, pearl layer is a treasure, its meat is delicious, nutritious, its "closed-shell muscle" dried into dried scallops, is one of the famous "eight treasures". Dried scallops are extremely nutritious.

First, it is rich in monosodium glutamate, which has a delicious flavor and is less fishy than fresh scallops.

Second, rich in protein, the content of up to 61.8%, chicken beef shrimp 3 times, the content of minerals is much higher than shark fins, bird's nest.

Third, dried scallops contain a variety of minerals, such as calcium and zinc, the mineral content than bird's nest and shark's fin are more than the high blood pressure, diabetes has a very good relief.

Fourth, dried scallops are rich in amino acids (aminoacetic acid, glutamic acid, alanine), but also rich in nucleic acids (such as hypromellose) and secondary products of amino acids (such as oxalic acid phosphate).

Because it has so many nutritional values, eating dried scallops can help lower blood pressure and cholesterol, but also diuretic swelling, promote the spleen, improve immunity, tonic fitness.

First of all, thank you for your question. Dried scallop is the dried product of scallop, its taste, color and form are comparable to sea cucumber and abalone. The nutritional value of dried scallops is relatively high, for example, dried scallops contain high protein, low fat, and rich in sugar, a variety of vitamins and calcium, phosphorus, iron and other minerals. Dried scallop has the ability to nourish yin and tonify the kidney and stomach, treat dizziness, dry throat and thirst, consumption, coughing up blood, spleen and stomach weakness, etc. Eating often helps to lower blood pressure, lower cholesterol, tonic fitness. In addition, it also has anti-cancer, soften blood vessels, prevent arteriosclerosis and other effects. It can also be used to make soup and porridge. Dried scallop contains more B2, which is good for preventing stomatitis due to lack of B2. However, excessive consumption of dried scallops will affect the digestive function of gastrointestinal motility, resulting in food stagnation, difficult to digest and absorb. Dried scallops are high in protein, which may cause skin rashes if consumed in excess. In addition, the monosodium glutamate contained in dried scallops is the main ingredient of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc. Under the action of intestinal bacteria, it is transformed into toxic and harmful substances, which will interfere with the normal metabolism of the brain's nerve cells, and therefore it must be consumed in moderation, and must not be eaten in excess. Dried scallops, flat, sweet and salty flavor, can replenish the kidney and nourish yin, so the kidney yin deficiency should be eaten often. Finally, it is recommended to go to the regular chain of large supermarkets or counters to buy dried scallops, to ensure freshness, hygiene and other quality and safety.

I hope the above answer can help you.

The authoritative interpretation of Pharmaceutical Affairs, unauthorized reproduction, plagiarism will be punished.

Dried scallops are a good thing, not cheap, and have many other names, such as scallop, Yuanbei. In fact, this piece of dried scallop looks very thick meat, is the shell of the closed-shell muscle. Eat up very Q elastic, used to make soup flavor is also very delicious, after all, people are one of the eight treasures of the sea.

Dried scallops are very nutritious, and since they are a muscle, the abundance of protein is a no-brainer. The many essential amino acids contained in dried scallops, especially glutamic acid, are like monosodium glutamate (MSG), a source of freshness and flavor.

Besides protein, dried scallops are also rich in unsaturated fatty acids. This thing is very rich in seafood, we also often recommend pregnant women to eat some seafood, can intake enough unsaturated fatty acids, also known as DHA, to help the baby brain development. And dried scallops are also rich in trace elements and minerals. Like potassium, magnesium, phosphorus, calcium, these are essential for the human body.

Thanks for the official invitation. What are the nutritional benefits of dried scallops? This baby does not eat small animals, haha, but had to answer some questions involving animals, here temporarily to Du Niang supplemented the relevant knowledge, to share with readers and friends. Dried scallop has the function of regulating the stomach and neutralizing the middle, nourishing Yin and tonifying the kidney.

For those with loss of essence and blood, deficiency of organs and qi, consuming dried scallops can relieve symptoms such as unfavorable urination, weak spleen and stomach, shortness of qi and tiredness, and has the effect of tonic and fitness.

As a foodie, this baby is more interested in how to eat it, even though I don't eat it. Here to give you a reference. Prepare 2 taels of dried scallops, remove the old tendons, clean them and put them in a bowl, and steam them over high heat for one hour. Frying pan heating, put in the lard, minced ginger, minced green onion. Stir fry a few times, pour in the stock, dried scallops and cleaned mushrooms.

Put more if you like mushrooms, less if you don't. Then add salt, cooking wine, simmer for ten minutes, drizzle with sesame oil and serve.

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Dried scallop is also known as scallop, river mother-of-pearl, etc., is China's "eight treasures" one of the dried scallop commonly used, such as scallops, Xia Yi Bei closed-shelled muscle made of the general dry products for the light yellow color, because of the taste of the dried scallop is particularly delicious, so many people like to eat.

Dried scallops is also one of my hometown of Dalian's specialty seafood, due to the unique conditions, almost this kind of seafood as daily snacks to eat, even when pregnant relatives and friends sent are dried scallops diced, tamarind, etc. In addition to as a snack, but also used to make soup. The ancients praised the dried scallop "three days after eating, still feel the chicken and shrimp tasteless" dried scallop is not only fresh flavor, nutrition is also more rich, dried scallop is rich in high-quality proteins, vitamins and minerals, must be amino acid content is also very high. The content of zinc in every 100 grams of dried scallops is 11.69 mg, selenium content is 20.22 mg. Because of the high content of various amino acids in dried scallops, so dried scallop soup flavor is more delicious. Since dried scallops are dried products, they need to be soaked before making congee or soup.

The soaking process of dried scallops should first be soaked in cold water for about 20 minutes, wash off the surface dust, remove the sinews, add water and ginger, green onion, wine in a container and steam for 1-2 hours, until it can be twisted into a silky remove, macerated with the original soup to be used. Of course, if you feel that this soaking process is troublesome, you can also wash and throw directly in the pot of porridge, soup, but life needs a sense of ceremony, so the formal process of processing a little, will eat a different flavor.

Zhao Suhua National Level II Public Nutritionist / Senior Pastry Chef / Director of Dalian Nutrition Society / Lecturer of Nine Dimensions Health College / Participant of Wang Xingguo Nutritional Special Training Class I / Second Prize of the First Nutritionist Competition of Dalian / Member of Liaoning Nutritional and Culinary Commission