Can seafood also be injected with water? Seafood black curtain: Abalone weight 34% after water injection
Wuhan evening news
seafood can also be injected water? Have you ever met these seafood scenes? Reporter measured: the razor clam flooding after water injection of 29%
summer is a good time to eat seafood, skin shrimp, razor clam, conch, crab, shrimp... Are all tempting food. Recently, the netizen found that one of the razor clams bought in the seafood market was boiled all water. A friend of seafood was asked to find the black curtain, which could be soaked in low salinity water.
5 28, the reporter made a group of seven hour field tests at the Wuhan store of box horse. The results showed that 9.amp was used, and the razor clam and abalone were 29% and 34%, respectively, after soaking in the low salinity water of permil for seven hours.
low salt soaked seafood will be puffy
users on micro-blog pictures, placed in only half the standard salinity (standard salinity 18.amp; permil) half of the water (9.amp; permil low salinity water), and 2064 grams of razor's weight to 2854 grams in a few hours.
and at noon yesterday, the reporter used 9.amp in the Wuhan box Ma Shou Yi store field test; the razor clam and abalone were 29% and 34% more than before soaking after seven hours of permil low salinity water immersion.
Yuan Liang, director of Wuhan seafood purchasing, said that this phenomenon is the principle of penetration. Organisms living in seawater live in high concentrations of seawater, with higher cell salinity. When salinity is reduced or fresh water is replaced, when the salinity of the outside is lower than the salinity of the cell, the cell absorbs water and the weight of the seafood increases. The longer the seafood is cultured in low salinity water, the more the weight will increase. The taste will become dry and tasteless, and it will be more likely to die than normal seafood.
normally, in the normal 18.amp that is equivalent to the salinity of the sea water, the seafood in the permil salt water environment will slowly discharge the silt and dirt in the body, and the consumers can still live for several days. Soak in 9.amp; the seafood in the permil salt water environment is like a haze shrouded in the same breath, low energy, high mortality, and the consumer is not able to get home for half a day.
only a few seafood after water absorption
in this water process, only a few seafood will have obvious changes in appearance after water absorption, carefully observed to see the clue. Boston lobster is a kind of seafood that changes more obviously. The puffy lobster will be bloated and the meat behind it will show up. After immersion in low salinity water, abalone activity will be reduced, meat will become soft, no Q sense. The abalone without drinking water will suck each other. Fingers will feel the abalone's meat is Q. When the razor clams soak in low salt water, the body will shrink into the carapace. The meat will soften and the touch will be soft.
Yuan Liang reminding people to pay attention to whether a variety of seafood in the supermarket has the salt, temperature and other standards of aquaculture in order to avoid the low salt soaked seafood.
salmon can look at
and for the recent concern of salmon, Yuan Liang reminds consumers to try to buy salmon with raw food qualification in Norway and the packaging. Now there are many salmon producing areas in the world, and the best in Norway. The salmon, which is sold by a box of horses, can be shipped from Norway to China within 72 hours. It is much better than the cold and fresh air transport technology, which is much better than the taste and nutritional value of the salmon. Although the naked eye can not see the difference between air and Sea Salmon, you will know that meat quality is different after eating once.