Minzheng abalone comes from dongshan island, an important abalone breeding base in coastal fujian province. It has a high standard of fresh water quality and feeds natural food such as asparagus. The cultivation method of natural growth has contributed to the high quality of minzheng abalone.
Throughout the year, fujian is always only in season is fresh abalone, abalone normal survival rate as high as 95%. Carefully selected high-quality eight-head bao bao, weighing 55-60g, with thick and elastic meat, complete and round and full individual, bao bao meat and shell are closely linked, presenting the most complete and fresh ultimate seafood.
In order to put an end to shell change, bubble medicine, add ice, water injection and other hidden dangers, fujian is strictly control the shrinkage rate of less than 10%, in the processing technology to use the unique blanching patent technology, blanching bao fish to eight mature, for the customer close cook off the excess water, the real figure a try to know. Blanching after the 80% mature abalone through the quick-frozen preservation refrigeration package, has firmly locked the fresh taste of abalone. After opening the bag, only need to cook for about 3 minutes to eat, convenient and quick.
It is the most popular breed of breeding in the world at present. It is widely distributed from southern Japan, South Korea, coast of China, Philippines, Indonesia, Australia, Thailand and India to the east coast of Africa. China's coastal annual February - April and August - November two spawning period.
Astaxanthin content of the shrimp is about 20% higher than that of ordinary shrimp. Astaxanaxin is one of the most powerful antioxidants, and by itself significantly improves shrimp survival and spawning rates, as well as resistance to harsh environments. Similarly, eating shrimp high in astaxanthin can significantly improve atherosclerosis and other diseases in humans and animals.
Minzheng abalone juice in the selection of materials is strictly selected enough to directly sell fresh abalone, supplemented by free-range fangshan old hen, fresh ribs and Japanese imports dried shellfish and other high quality food materials together to boil, refused to add flavor, pigment, meat king, abalone paste, seafood powder and other additives, the real material from the source to ensure the quality of abalone juice.
In terms of production technology, minzheng emphasizes the traditional technology of caldron boiling with slow fire and simmering for 24 hours. The inheritance of the ancient method shows more ingenuity. Is different from the common room temperature packaging on the market, after completion of abalone sauce stewing, fujian is choosing the rare form of quick-freezing encapsulation refrigeration, will firmly locked bao juice taste delicious, compared to traditional normal packing is more fresh and pure, also to avoid the high temperature and high pressure loss of the original nutrition and taste, without processing canned flavour, maintain the authenticity of the ingredients.
2. fo tiao qiang
Buddha jump wall, formerly known as full altar incense, fu shou quan, fuzhou, fujian province, is a local cuisine, fujian cuisine. Buddha jump wall usually choose abalone, sea cucumber, fish lip, yak skin glue, oyster mushroom, hamstring, mushroom, cuttlefish, conpoy, quail egg and so on together, add stock and shaoxing wine, simmer system.
Buddha jump wall in the process of simmering almost no fragrance, but when simmering into open altar, just slightly opened the lotus leaf, there are fragrant, straight into the heart and spleen. Sheng out of the soup thick brown, but thick and not greasy. When eating wine aroma and a variety of aroma mix, fragrance floating four, rotten but not rotten, taste infinite.
Min zheng selected more than 10 kinds of delicacies, to create the most weight of 1500 grams of Buddha jump wall, for 6 to 8 people together to eat. To this end, fujian is selected more than a dozen kinds of delicacies, including commercial specifications of fresh abalone, Japanese imports of dried shellfish, sea cucumber, silver thread, flower glue and other rare seafood materials, supplemented by duck palm, mushroom, white mushroom and other delicacies essence, really restore the fujian cuisine should be the first "noodles".
Minzheng Buddha jump wall new products also maintain a consistent concept of fast food, can be heated aluminum foil box for customers to choose a variety of cooking methods, not only can be poured into the pot normal fire cooking, can also be directly split off the aluminum foil rely on boiling water cooking, or defrost attached plastic wrap through the microwave. Compared with ten hours of cooking, the cooking time of minzheng Buddha jumping over the wall is greatly shortened to 20-30 minutes, which can enjoy a gluttonous feast for 6-8 people.
3. Ready-to-eat canned abalone
Minzheng instant canned abalone, the selection of fujian lianjiang live fresh abalone, through the shell, offal and other procedures after simmering system, to achieve Q elastic refreshing, fresh soft and smooth taste. The essence of fresh abalone is also contained in every drop of fragrant abalone juice. In addition, the abalone juice is enriched by the addition of high-quality ingredients such as free-range pension hens, Japanese imported dried shellfish and fresh ribs.
In terms of production technology, minzheng emphasizes the traditional technology of caldron boiling with slow fire and simmering for 24 hours. The inheritance of the ancient method shows more ingenuity. Throughout the process, fujian is committed to no preservatives, flavor, color and other additives, after 120 degrees of high temperature sterilization, sealed canning, really do the old and young, eat more assured.
The swimming crab is found in Japan, Korea, the Malay archipelago, the red sea and most of the coast of mainland China. The fishing season is spring and autumn, the fishing season is long, the yield is high, the body is big meat, the taste is delicious, the nutrition is rich. Shell can be used as medicinal materials, but also can be extracted chitin, widely used in a variety of industries. Swimming crab is the most important Marine crab in China, with great economic significance.
The crab foot meat is made of crab claws grown in the waters of the Taiwan strait of fujian province. The 360g package contains about 36 pieces of crab-foot meat, enough to make a bag of 7-10 swimming crabs.
On raw material selection, fujian is strictly selected fresh sea crabs harvested from ocean fishing, head fat, fresh and juicy, sweet and elastic meat. After shelled, the crabfoot meat has to be quickly frozen in a low temperature after sterile vacuum packaging, which keeps the delicacy and nutrition of the crab firmly locked. When eating, it only needs to be defrosted and then heated.
On the nutritional value, each 100 grams of swimming crab crab meat contains 14 grams of protein, 2.6 grams of fat and a variety of minerals, has the effect of promoting blood and removing silt. Due to its soft and elastic meat, it is suitable for the old people, children and people with high work pressure to supplement protein.
2. Soft cephalopods
Squid is distributed in shallow tropical and temperate seas, and is commonly found in bohai sea, south of fujian, Taiwan, guangdong and guangxi. Squid is rich in protein and amino acids needed by human body, calcium, phosphorus, iron, copper, zinc, B vitamins and iodine are also rich, with the functions of nourishing Yin, nourishing deficiency and nourishing skin, treating anemia, inhibiting cholesterol, relieving fatigue, restoring eyesight, improving liver and so on.
Fujian is squid fishing from zhangzhou dongshan island, in the subtropical Marine monsoon climate, summer without heat, winter without cold, warm dongshan island is really a seafood hotbed. After the squid sea is caught on shore, the fresh state of quick-frozen preservation immediately, as far as possible to retain the original squid fresh delicious and Q spring taste.