Dalian Abalone

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Dalian is the main producing area of ​​Chinese wrinkled abalone. Wrinkle plate abalone, commonly known as "four-hole abalone" and "abalone", is a high-quality variety in Baoke and has the reputation of "the crown of seafood". Its meat is tender and nutritious, and it has been one of the "Bai Zhen Ba Zhen" since ancient times. In the early years of the Europeans, abalone was also used as a fresh and edible food, and it was hailed as "soft gold on the table."

History and Culture In ancient times, it was a tribute to the feudal dynasties of the past. In the contemporary era, it is an indispensable treasure of the state banquet. Abalone fills dry and nourishes the liver. As early as years ago, Europeans had regarded abalone as a fresh and edible food, which was hailed as “soft gold on the table”; during the Qing Dynasty, there was a so-called “full abalone” in the court. According to the data, when the pilgrimages of the officials from all over the coastal areas were pilgrimages, most of them tribute to the abalone as a gift, a bureaucratic tribute to abalone, a seven-product bureaucrat to tribute a seven-headed abalone, and so on, the abalone and the bureaucratic taste are linked to each other. The value of "the crown of seafood". Chinese medicine said that the effect of abalone can flatten the liver and yang, relieve heat and eyesight, stop thirst and pass through; attending liver heat upside down, dizziness, bone steaming heat, barium cataract, hypertensive fundus hemorrhage. There are many varieties of abalone, and there are many varieties in the world. They are also called "Da Bao" and "Nine-hole snail". In ancient times, they were called "鳆" or "squid". Their Latin names can be translated as "Hail". The English name can be translated as "ears". Most of the production areas are concentrated in Australia, Japan, Mexico, Canada, North Korea, South Africa, New Zealand, South Korea and China's Dalian, Taiwan, Fujian, Shanwei, Zhanjiang and other countries and regions; more "Tusheng Bao" and "cultured abalone" Points. Of course, the "bone and abalone" meat quality and taste are much more delicious than the "cultured abalone". Nutritional value Abalone, known as the "sea of ​​the crown", has been one of the "eight treasures" of seafood since ancient times. There are many coastal islands in Dalian, with reefs, mild climate and rich bait, which is very suitable for abalone habitat and reproduction. The abalone produced here accounts for 70% of the national production. Abalone is one of the most valuable sea treasures. The meat is tender, fresh and not greasy. It is rich in nutrients, clear and strong, and it is good for cooking and soup. Beijing Beihai Imitation Restaurant is famous for its Chinese and foreign cuisines. Abalone meat contains fresh spirits I and baicalin II, which have a strong inhibitory effect on cancer cells. The shell of abalone, the Chinese medicine is called stone cassia, because it has the effect of clearing eyes, the ancient book is also called "Senecio." Stone Cassia also has the effect of clearing heat and calming the liver, nourishing yin and yang, and can be used to treat dizziness, high blood pressure and other inflammation. The colorful pearl layer of the abalone shell can also be used as a raw material for the ornament and the shell carving process. Abalone identification method Any "abalone" with obvious deep marks on the back is a fake abalone. To distinguish the "good and bad" abalone, the first is the identification of high quality abalone. From the color, the abalone is beige or light brown, and the texture is fresh and shiny. From the shape, the abalone is oval, the body is intact, the head is even, and the dryness The foot has a thin salt powder on the surface. If the abalone is red in the middle of the light, the abalone is thick and full and fresh. The characteristics of inferior abalone, from the color observation, its color is gray, brown, dull, with dry and gray residual meat, a layer of grayish white matter adhered to the surface of the abalone, and even black and green mildew spots; from the shape, the shape is incomplete, The edges are uneven, the size of the individual is uneven and approximate "horseshoe shape"; from the meat quality, the meat is thin and thin, the outside is dry and wet, and it does not swell or bulge.

Dalian abalone quality technical requirements (1) breeding marine environment. It is located at 120°58' to 123°31' east longitude and 38°43' to 40°12' north latitude. The average temperature of seawater is 12.1 °C, the highest is 25 °C, and the lowest is 1 °C. The tidal range is 1.5 meters to 2 meters (maximum 4 meters to 4.5 meters). The salinity has a uniform vertical distribution with an average of 30% to 32% and a pH of 7.9 to 8.3. The brown algae and green algae are rich in resources, the water flows smoothly, the water quality is clear, the reef bottoms, and the winter does not freeze, the water depth is less than 50 meters. (2) Production process. 1. Artificial abalone: ​​(1) pro-bow selection. In the natural sea area or artificially cultured water body, 3 to 4 years old individuals with full soft body, strong vitality and no damage are selected. (2) Nursery management. The cultivation density is 30 to 40 pieces/m3. After the pro-bow enters the pool, the water temperature in the pool in the first 3 days is the same as the water temperature in the harvesting ground. After that, the temperature rises gradually, and the temperature rises from 1.0 °C to 1.5 °C every day. When it is 15 °C, the temperature is kept constant for 2 days, then it is raised to 20 °C to promote ripening, and above 7.6 °C to be effective. The accumulated temperature of 700 to 1300 ° C? d mature, can induce spawning. Use fresh seaweed or wakame as bait and feed once a night. The daily feeding amount is 30% to 35% of the weight of the pro-bow. Change the whole amount of water every day for 1 time. Take the bottom one time each morning and evening, and increase the number of suctions in the later stage. Disinfect 1 time every 7 days. Continuously inflated, 100L/m3.h. The illuminance is less than 800Lx. 2. Seedling cultivation: (1) Egg collection. Ultraviolet irradiation of seawater induces egg collection with a density of 50 to 70 grains/ml. (2) Incubation. The density is 15 to 20 particles/ml, and the water temperature is 20 to 22 °C. After adding the semen for 10 minutes, the eggs should be washed in clean sea water and washed 8 to 10 times. (3) Cultivation. The density is 3 to 4/ml, and the water is changed 3 times a day, each time changing 100%. Continuous micro-inflating, the illumination is below 500Lx. When the seedlings have head tentacles and balance capsules, the seedlings are placed. Gradually increase the amount of inflation, each time changing water 1/2, water temperature 16 ° C to 20 ° C, illumination 1000 to 2000 Lx. 3. Cultivation of juvenile abalone: ​​(1) transplanting seedlings. When the seedling shell is 5 mm or more in length, it is peeled off from the seedling board and transferred to a corrugated board at a density of 1,500 to 4,500 pieces/m2. (2) Management. Natural water temperature, continuous 24h flat flow of water. The illumination is 1000 to 4000 Lx. When the water temperature is below 15 °C, the bottom of the pool is cleared once every 4 to 5 days; when the temperature is 15 to 20 °C, the bottom of the pool is cleared once every 3 days; when the temperature is above 20 °C, the bottom of the pool is cleared once every 2 days. Continuously inflating a large amount of gas with a diffuse stone. The microparticles are used in the early stage of the bait cultivation, and the particles are used in the later stage. The daily feeding amount is 5% to 7% of the weight of the juvenile abalone, and the bait is fed once a night. 4. Abalone formation: (1) Bottom broadcast proliferation. Bottom broadcast: Select the appropriate sea area, from early May to mid-October, the water temperature is above 8 °C, and the diver will dive and spread. Juvenile abalone shell length u0026gt; 3cm, density is 10 pieces / m2. Management: Algae proliferation in areas where algae grow sparsely. Clear starfish and other enemy creatures. Regularly and regularly conduct tracking and monitoring, and master the distribution, density, growth rate, survival, etc. of abalone, and determine the water temperature. Harvest: When the abalone shell reaches 7cm or more, the diver will catch it. (2) Scorpion farming. Conditions: Select a suitable sea area (the water depth of the sea area at low tide should not be less than 10m). The distance between the rafts is 5 m to 15 m and the pitch is 2.0 m to 2.5 m. The grower mainly adopts a multi-layer cylindrical cage with a cage diameter of 60 cm, and the layer spacing is 12m to 15cm, and each layer is 6 to 12 layers. The baby abalone from 1cm to 1.5cm is stocked in 180 to 200 pieces per layer; from 3cm to 5cm, it can be stocked in 60 to 80 pieces. The water layer is placed between 6m and 10m. Management: The bait is fed with seaweed such as fresh kelp and wakame. It can also be fed with high-quality flakes and bait in accordance with NY 5072-2001. The residual bait must be reclaimed ashore to remove enemy organisms and attachments. The aquaculture water layer should be adjusted in time according to the growth and wind and waves of the abalone, and the caged operation of the mussels, barnacles and oysters should be avoided as much as possible. Harvest: Harvest can be carried out when the shell length reaches 5.5 cm or more. 5. Dry abalone processing: cleaning: remove the live abalone, wash it with clean sea water for 2 to 3 times, then soak it with 7% to 8% saline for 12 hours, remove the mucus and wash. Cooking: The abalone is boiled in filtered seawater for 4 h, and all black membranes are removed after cooling. Drying: Set up the net to dry. Can not be dried at one time, should be exposed to a period of time, and then cover for a while. Apply for 6d time to dry. Plastic surgery: dry the abalone into a flat shape. (3) Quality characteristics: 1. Live abalone: ​​abalone shell is oval, greenish brown or tan, silvery white in the shell, green, purple, pearl and other luster, fleshy yellowish, elastic, protein ≥14. 2. Dried abalone: ​​shiny, transparent; full-bodied, full-bodied; delicious, with a special aroma; moisture ≤ 20%.

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Producers within the scope of protection of Dalian abalone geographical indication products may submit an application to the Dalian Municipal Bureau of Quality and Technical Supervision for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.