Hokkaido dried scallops, the product of Japanese origin
This product has no added chemicals or preservatives. The best choice for soup and seafood porridge, it tastes fresh and sweet, with excellent taste. The nutritional value of dried scallops. 1. Dried scallops are rich in protein, carbohydrates, vitamin B2 and calcium, phosphorus, iron and other nutrients, protein content up to 61.8%, three times as much as chicken, and fresh shrimp. 2. Rich in minerals, its content is much higher than shark's fin, bird's nest. 3. Dried scallops are rich in glutamic acid, and the taste is extremely fresh, compared with fresh scallops, the fishy smell of dried scallops is greatly reduced.
Note：After being stored for some time, a layer of white frost may appear on the surface of dried scallops. This frost is actually composed of components from the seawater contained in the fresh adductor muscles. As the fresh adductor muscles dry, the water from the seawater gradually evaporates. The alkaline substances in the seawater, after prolonged exposure to air, form mannitol. Therefore, this layer of white frost on dried scallops is a normal phenomenon and is safe to eat
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