Abalone meat is soft, tender, and smooth, with a rich and delicious taste, which is deeply loved by consumers. Learning to choose abalone and its products is a prerequisite for safe consumption. What are the types of abalone products in the phylum Gastropoda of the genus abalone mollusks. The main edible part is the abdominal and foot muscles of abalone, which are rich in protein and have low fat and cholesterol content. In addition to fresh abalone, there are also live frozen abalone, frozen boiled abalone, dried abalone, and ready to eat abalone products on the market. Frozen abalone is made by washing fresh abalone and directly freezing it. Frozen boiled abalone is usually made by washing, shelling, removing dirt, and teeth from fresh abalone, followed by low-temperature boiling and quick freezing. Dried abalone is made from fresh and live abalone, live frozen abalone, or frozen boiled abalone as raw materials. It is processed through processes such as shelling, visceral removal, tooth removal, black film removal, cleaning, salting or non salting, cooking, drying, and shaping. Instant abalone can be divided into various product forms such as canned abalone and frozen instant abalone. Canned abalone is generally made from dried abalone as raw material, which is stewed at low temperature for a long time and then sterilized at high temperature. It can be stored at room temperature; Frozen ready to eat abalone is processed by removing the shell, cleaning, dirt, and black film from fresh or frozen abalone, followed by low-temperature maturation and flavoring, effectively preserving the fresh and tender taste of fresh abalone. The key points to making a reasonable purchase are that consumers should purchase abalone and its products sold by legitimate merchants, and pay attention to the following aspects when making a purchase. Fresh abalone? When selecting, the main consideration should be freshness. Abalone should be chosen with a complete shell (edges can be slightly damaged), clean and free of mud, natural color, and obvious growth lines. The abdominal and foot muscles should be light yellow or brown, elastic and have strong adsorption power. The surface should have a sticky gel like texture, and there should be no spots. If abalone's abdominal and foot muscles turn white and there is no response when touched, and it smells fishy, it indicates insufficient vitality and freshness. Do not choose it. Abalone products? When making a purchase, it is important to look at the product label and identification. Whether the packaging is complete, whether there is product name, manufacturer, production date, shelf life, storage conditions, as well as clear identification of origin and variety on the label. Do not purchase abalone products with incomplete product information. In addition, dried abalone should be chosen with a complete body shape, uniform size, and a dry and non greasy surface. Dried abalone is usually light yellow or light yellow brown, and high-quality dried abalone is usually semi transparent and glossy. As the storage time prolongs, the color of dried abalone will undergo a certain degree of browning, which is a normal phenomenon. When selecting, it is important to choose materials that are hard and not soft. If the tissue is too soft or has an odor, it is not recommended to purchase them. Scientific consumption should remember fresh abalone? It is advisable to consume it as soon as possible after purchase, and it is not recommended to freeze it. Before consumption, it is necessary to remove the shell, dirt, and wash. Abalone meat can be added to the prepared seasoning for steaming, or various dishes can be cooked together with other ingredients as needed. According to the different sizes and specifications of abalone, the cooking time can be controlled within 2-5 minutes, and the time should not be too long to avoid affecting the taste. Live frozen abalone, frozen boiled abalone? It should be frozen and stored, and the consumption method is basically the same as fresh abalone. It is necessary to pay attention to the product consumption instructions and pay attention to the cooking time. Instant abalone? It should be stored according to the conditions specified on the label. Canned abalone can be opened and eaten immediately. Frozen and ready to eat abalone should be thawed before consumption. Both can also be cooked and consumed as needed. Dried abalone? It is advisable to store in a cool, dry, and dark place. It is better to refrigerate in the refrigerator after sealing, and it is necessary to soak hair before consumption. When soaking, take dry abalone and place it in a clean container. Add sufficient amount of pure water and soak it in a refrigerated environment at 4 ℃ for 24-48 hours. Change the water every 24 hours until it is soft and without any hardness. Dried abalone needs to be heated for a long time before its texture becomes soft and sticky. To shorten cooking time, a pressure cooker can be used. After high-pressure treatment, abalone can be directly cooked in high soup, sliced and dipped in seasoning for consumption, steamed with garlic vermicelli, or braised in brown sauce. (Lai Xin She)