星级主厨挑选干鲍的4大标准！

Top Chef’s 4 criteria for selecting Dried Abalone!

俗话说，一口鲍鱼一口金。鲍鱼自古以来就在历代中式菜肴中占有”唯我独尊”的地位，其中以干鲍身价最高，上等干鲍每斤动辄过万。既然干鲍那么名贵，那你知道如何辨别、挑选好干鲍吗？

As a Chinese saying goes, one mouthful of abalone is one mouthful of gold. Since the time of ancient dynasties, abalone has earned the status of “pinnacle” in the Chinese cuisine. Especially “Dried Abalone”, it has the highest value. Since Dried Abalone is so expensive, do you know how to distinguish and select them?

众所周知，鲍鱼以加工形态有“干鲍”和“鲜鲍”之分。“干鲍”是将新鲜鲍鱼煮熟后进行自然晒制而成，不会受到保鲜剂的腐蚀，完整保留了营养价值，其价格远远高于鲜鲍鱼。

Abalone can be divided into “Dried Abalone” and “Fresh Abalone”. “Dried Abalone” is made by cooking fresh Abalone and then sun-dried. They are not corroded by preservatives thus retained their full nutritional value. Their price is much higher than that of fresh Abalone.

“干鲍”烹制一般需时较长，要用精制的顶级上汤反复煨味，使“干鲍鱼”能够充分吸收其它物料的味道，故香味浓郁，肉质甘腴；高级原只“干鲍”，更讲求个大、肉丰和“溏心”。

“Dried Abalone” generally takes a long time to cook. It is necessary to simmer repeatedly with rich soup stock, so that the “Dried Abalone” can fully absorb the essence of seasonings and achieve rich aroma and sweetness. High-end “Dried abalone” are large, meaty, and with the center of it remain tender, not hardened.

 

1、辨别真假 Authentication

由于干鲍鱼在市面上的售价不菲，因此有部分无良商贩，用一文不值的“干石鳖”冒充“干鲍鱼”出售，以此牟取暴利。故在选购干鲍鱼时一定要小心，以免上当。

Because Dried Abalone is sold at a high price in the market, some unscrupulous vendors use the worthless “dried stone turtle” to sell as “Dried Abalone”, making huge profits. So, make sure not to get cheated when buying Dried Abalone.

市场上出售的干鲍鱼已去壳，外形略似艇状，有一面非常光滑，即为鲍鱼的足底部分。而“石鳖”也有发达的足部，足底也是平的，因此稍作加工即可用来冒充鲍鱼，但只要仔细辨别就会发现，“石鳖”因肉体较薄，晒干后会收缩弯曲，且其足的边缘很粗糙。而“假鲍鱼”与“真鲍鱼”的最大的区别在于，前者背部中央有8片壳板，加工晒干时虽被剥掉，但总会留下明显的印痕。所以，凡是背面有8道明显深印痕迹的“鲍鱼”，便是“假鲍鱼”无疑。

Dried Abalones sold in the market have been shelled and have a slightly boat-like appearance, with one smooth side which is the bottom part of the Abalone. The “Stone Turtle” also has well-developed feet, and the bottom of their feet are flat, thus just a little processing can be made to imitate abalone. However, as long as you inspect them carefully, you will find that the “Stone Turtle” will shrink and bend after drying because of its thin body. And the edges of its feet are rough. The biggest difference between “fake Abalone” and “real Abalone” is that there are 8 shell patterns in the center of the back of Stone Turtle. Although they are peeled off during processing and drying, they always leave obvious marks. Therefore, any “Abalone” with 8 obvious deep marks on the back is undoubtedly a “fake Abalone”.

 

2、辨别好坏 Identifying the Quality

优质鲍鱼从色泽观察，鲍鱼呈米黄色或浅棕色，质地新鲜而有光泽；从外形观察，鲍鱼呈椭圆形，鲍身完整，个头均匀，干度足，表面有薄薄的盐粉，若在灯影下鲍鱼中部呈红色更佳；从肉质观察，鲍鱼肉厚，鼓壮饱满，新鲜。

Observed the color of high-quality Abalone, it is beige or light brown, and the texture is fresh and shiny. The Abalone is oval in shape, the body is complete, the head is shaped evenly, the dryness is thorough, and the surface has a thin salt residue. The quality is even better if the middle part of the Abalone has a red hue when observe under the the light. As for the meat quality, the Abalone is thick, plump and fresh.

而劣质鲍鱼的特征，从颜色观察，其颜色灰暗、褐紫，无光泽，有枯干灰白残肉，鲍体表面附着一层灰白色物质，甚至出现黑绿霉斑；从外形观察，体形不完整，边缘凹凸不齐，个体大小不均和近似“马蹄形”；从肉质观察，肉质瘦薄，外干内湿，不陷亦不鼓胀。

The characteristics of inferior Abalone are that the color is grayish, brownish, or purple, dull, with dry gray and white residual flesh, a layer of gray-white substance attached to the surface of the abalone, and even black and green mold spots. The body shape is incomplete. The edges are uneven, the individual size is uneven and appears sort of “horseshoe-shaped”. The meat is thin, dry on the outside and wet on the inside, also neither sunken nor bulging.

另外，鲍鱼也有新旧之分，刚干制后售出市场的称为“新水”，存放一、两年以上的称为“旧水”，新水色泽较浅，鲍鱼味不浓，起“溏心”不足。

In addition, Abalone is also divided into old and new. The freshly Dried Abalone is called “New Water”, and the ones that has been stored for more than one or two years are called “Old Water”. The New Water has a lighter color and does not smell strong.

干鲍鱼的质量等级，主要以其产地、种类及个头的大小来划分。从鲍鱼的个头来讲，特优级干鲍鱼为500克2～4头，特级500克6～8头，一级500克10～12头。选择干鲍鱼时，以个头大小均匀、肉质厚实、表面洁净、体干坚硬、无异味者为佳。

The quality grade of Dried Abalone is mainly divided by its place of origin, type, and size. In terms of the size, the ultra-premium grade Dried Abalone are 2 to 4 heads combined to weight 500 grams; premium grade are 6 to 8 heads combined to weight 500 grams, and the “1st grade” which is the 3rd highest level, are 10 to 12 heads combined to weight 500 grams. When choosing Dried Abalone, it is better to have uniform size, thick meat, clean surface, hard body, and no peculiar smell.

 

3、挑选方法 Selection Method

主厨挑选干鲍的4大标准包括：大小、形体、颜色和新旧。
Top chefs select Dried Abalone according to 4 criteria: size, shape, color, and old or new.

1、大小 Size

鲍鱼不管何种形式，都是越大越好。俗称“千金难买两头鲍”。一般，每斤12—15头的鲍鱼属中上品，2 ~ 4头属高档品。

No matter what form of Abalone, the bigger the better. There’s a Chinese saying: “It is difficult for buy two Abalones with a thousand-dollar worth of gold”. Generally, 12-15 heads of Abalone per catty are considered top grade, and 2 ~ 4 heads are ultra-premium grade.

2、形体 Body

当然，形体完整也很重要，没有缺口或裂痕的品质好；鲍身肥美，底板宽的比瘦长型的品质好；在灯光下，中间呈现一度红色，则品质更好；而形如马蹄、鲍身内呈现黑点的为劣等品质。

Of course, the shape is also very important. The quality is considered good without gaps or cracks. The Abalone with a plump body and a wider base is better than the elongated one. Under the light, the quality is better if the middle is reddish. The ones shaped like a horseshoe or with black spots are of inferior quality.

3、颜色 Color

鲍鱼的颜色与死亡时间有关。色泽愈暗，说明死亡时间愈长，新鲜度也愈差。有时表面会有小星点，说明风干时不彻底，外干内湿所致，质也略次。上品鲍鱼应通体干爽，表层略泛白色粉状物（实为盐霜），对光照看，中央通透，甚至略显透明为好。

The color of Abalone is related to the time of its death. The darker the color, the longer the death time and the worse the freshness. Sometimes there are small star points on the surface, indicating that the air-drying is not thorough, and the quality is slightly worse due to dryness on the outside and wetness on the inside. The top-grade abalone should be completely dry, with a slightly white powdery surface (actually salt frost), and the center should be transparent to light, or even slightly transparent.

4、新旧 “New or old”

干鲍越“旧”越值钱。干鲍放置2年以上，颜色便由半透明肉色转为咖啡色。旧鲍鱼味更浓更香，且会有“溏心”效果。

The older the Dried Abalone, the more valuable it is. When Dried Abalone are left for more than 2 years, the color will be changed from translucent flesh-colored to brown. The taste of old Abalone is stronger and more fragrant and will have a “tender center” effect.

所谓“溏心”是指鲍鱼经干制涨发做成菜，咬上去鲍鱼有软糖心般的口感，甚至还略有粘牙般的感觉。这是品位鲍鱼的最高境界，一般新品鲍鱼是没有这种口感的，这是鲍鱼陈化的结果。

The so-called “tender center” means that when the Abalone is soaked and cooked, the Abalone has a soft chewing candy – like texture when biting on it, and even has a slight “sticking to your teeth” feeling. This is the highest level of the taste of Abalone. Generally, new Abalones do not have this kind of taste profile and mouthfeel. This is the result of aged Abalone.

德成行鲍鱼

4. 干鲍泡发步骤 Steps for soaking Dried Abalone

1、 将干鲍鱼表面洗干净后，浸泡在干净无油的容器内，加入足量的纯净水(水要没过干鲍鱼)，泡发24~48小时，中途换3~4次水；

After washing the surface of the Dried Abalone, soak it in a clean and oil-free container, add sufficient pure water (the water should be cover the Dried Abalone), soak for 24 to 48 hours, and change the water 3 to 4 times in the middle;

2、泡发2天后取出洗净，用剪刀将鲍鱼蒂和肠剪掉，用毛刷或牙刷将鲍鱼刷干净，去除杂质和细沙。

After soaking for 2 days, take it out and wash. Use scissors to cut off the Abalone stalk and intestines. Use a brush or toothbrush to clean the Abalone to remove impurities and fine sand.
3、清洗干净后的鲍鱼，放入干净无油的锅中，加入足量的纯净水，大火煮10分钟，小火再煮20分种(此时如果鲍鱼还很硬，可以多煮一刻钟)，熄火焖至自然冷却，让其自然舒展。

After cleaning the Abalone, put it in a clean oil-free pot, add enough purified water, cook for 10 minutes on high fire, and cook for another 20 minutes on low fire (at this time if the abalone is still very hard, you can cook it for another quarter of an hour ), turn off the heat and simmer until it cools naturally and let it stretch naturally.

4、将煮过的鲍鱼捞出放入干净的盒子中，加入纯净水盖上盖子，放入冰箱保鲜层，继续泡发2~3天左右，期间可以换2-3次水。

Remove the boiled Abalone and put it in a clean box, add purified water, cover the lid, and put it in the fresh-keeping layer of the refrigerator. Continue to soak for about 2 to 3 days, during which time you can change the water 2-3 times.

5、完成以上步骤，检查鲍鱼是否还有硬芯，若还没泡好，可重复第4步或延长第4步的泡发时间，直至泡发完成。

After completing the above steps, check whether the abalone still has a hard core. If the abalone has not been soaked, repeat step 4 or extend the soaking time of step 4 until the soaking is completed.

 

注意事项（Suggestions） ：

1、泡发用到的所有容器要干净无油无盐无碱无味，不能用铁制容器，鲍鱼遇铁器颜色会变黑。

All containers used for soaking hair should be clean, oil-free, salt-free, alkali-free, and odorless. Iron containers cannot be used. The color of Abalone will turn black when it encounters ironware.

2、用刷子清洗鲍鱼时动作要轻柔，以免破坏鲍鱼的肉质。

Be gentle when cleaning the Abalone with a brush, so as not to damage the Abalone meat.

3、泡发过程中尽量选用纯净水，这样可以让鲍鱼发泡效果更好。

Use pure water during the foaming process to make the Abalone foam better.

4、泡发时全程低温，建议放在0-5℃的冰箱保鲜层内进行，以防变质。

The whole process of soaking is low temperature; it is recommended to put it in the fresh-keeping layer of the refrigerator at 0-5 ℃ to prevent deterioration.

5、鲍鱼个体差异不同，泡发后鲍鱼是否有硬芯，需要每个的用手检验。

The individual differences of Abalone are different. Whether the Abalone has a hard core after soaking, you need to check each by hand.

6、不同产地的鲍鱼，泡发时间需根据实际情况适当增减。

For Abalone from different origins, the soaking time should be increased or decreased according to actual conditions.

 

5、靓干鲍美食推荐 Recommended delicious dried abalone

品质越好的干鲍，涨发的时间反而短，质量稍差的干鲍，更需要耐心地以火候来补救。在烹制中，可用牙签插入鲍鱼，至一半深，轻轻提起，鲍鱼慢慢跌落，则说明恰到火候，掉不下来则太硬，提不起来则太酥。

The better the quality of Dried Abalone, the shorter the soaking time. The lower quality Dried Abalone requires patience to heat them. During cooking, insert a toothpick into the Abalone until it is half deep, lift it gently, and the abalone slowly falls. It means that the Abalone is just right. It will be too hard if it does not fall, and it will be too crisp if it cannot be lifted.

德成行干鲍鱼，甄选自中国无污染海域自然生长优质鲍鱼，经多道工序轻盐淡干，人工挑选，保证干净无杂质。色泽金黄，肉质肥厚，鲍香浓郁，嫩滑粘牙。

TAK SHING HONG Brand Dried Abalone are selected from highest-quality Abalone grown naturally in China’s pollution-free waters. They are lightly salt-dried through multiple processes and manually selected to ensure cleanliness so there’re no impurities. The color is golden brown, the meat is plump, and the scent is fragrant. It is tender, slightly chewy and gives a “sticking to the teeth mouthfeel!

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