Molluscs, Bivalvia, fan Dulbecco. Shell, like fan, named. A variety of shell color, bright beauty. Adductor muscle hypertrophy, post-processed as dried scallops. "Mostly inhabit the shallow seabed, with enough wire to attach to the rocks.
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No. 2
Fan Dulbecco marine bivalve mollusks in one, its shell was radiation rib, edges waveform, envelope edge of monocular and Health have developed a great adductor muscle, edible; that generally do not close the shell shell , but can use shell to open and close while swimming.
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No. 3
【Phonetic】: shàn bèi Scallops as filter feeders, the size of food choice, no choice but to types of skills. The right size of food into the mouth with the cilia of the swing, improper foot groin particles from the body. The speed of food intake and water treatment, water treatment rate is the lowest point of the night 1-3. Therefore, the maximum food intake at night. The main food for the organic detritus, suspended micro particles in seawater and plankton, such as diatoms, two flagella of algae, copepods, etc.; Second, there is algae spores, bacteria and so on. The types of food composition and the type of environment is consistent. Scallops and mussels, pearl, just as with enough wire attached to rock or sandy bottoms in shallow water of life, usually to the right of the next shell, shell left on a tile on the seabed. Do not usually active, but feel that the environment is not appropriate, can take the initiative to put off enough wire to do a lesser extent, swimming. Especially the young scallops, with the rapid opening and closing of shellfish water, swimming rapidly, which is rather exceptional bivalves. Scallops generally low tide does not come out when the dew, so comparing it bother fishing. In China's coastal areas, mainly in the northern scallop fishing, and only slightly north of Shandong Province, east Shidao Chu Long Island and the Bohai Sea Island two most famous places. Scallop shell color variety, ribbed neat appearance, is making a good material for handicrafts shell carving. To the sea to work, travel or rest of the people, liked to collect some scallop shells as a souvenir for a friend. 】 【Scallops (chlamys farreri) Variety source: Yellow Sea Characteristics: These are Mollusca, cheek flap classes, different Zhu head, fan Beca, scallops are; living in 3m ~ 3 0m rocks and sandy and gravelly seabed; filter feeders, feed mainly phytoplankton; temperature range of a 1.5 ℃ ~ 25 ℃; suitable salt range of 16 ‰ ~ 43 ‰; spawning period in May to June; wide use, the meat tender, delicious, high economic value. Natural Health is a type of sea area. Suitable for the vast waters especially in the north coastal aquaculture. Attached to scallop business life, full silk material developed. Into a shell of up to 8 cm high or more. Shell due to right foot before the ear has obvious holes and several pieces of fine silk named after tooth comb. Shell surface growth lines fine, with a thickness ranging from radiological rib; left about 10 shell, right shell of about 20, the ribs on a small irregular spines. 】 【Bay scallop (ar-gopecten irradians) Variety of sources: from the United States in 1982. Characteristics: Mollusca, bivalves classes, different column head, fan Beca, scallops are. Fan-shaped shell, two shells were almost the same ear after the ear is greater than before, before there is sufficient raw silk below the ear hole. A radiation surface of the shell ribs 18, leaving it dark brown or brown shell. Growth temperature range of 5-30 ℃, the optimum growth temperature 18-28 ℃. 【】 Scallop (patinopecten yessoensis) Variety source: imported from Japan in 1982. Characteristics: These are filter-feeding bivalves, Mollusca, bivalves classes, different column head, fan Beca, scallops are. Fan-shaped shell, right shell more prominent, yellow-white, left a little flat shell, shell smaller than the right, was purple-brown. Article table radiation shell 15-20 ribs, both sides of the shell with a light foot wire ear hole. Natural distribution of water depth 6-60m, for the gravel substrate. For the cold-water scallop shell, the growth temperature range of 5-20 ℃, breeding spawning water temperature 5-9 ℃. Natural growth of the largest individual of up to 20cm, weight 900g, artificial breeding 17-23 months, the individual average shell length of up to 10cm, weight 100-150g, meat is delicious, high nutritional value. 【】 Chlamys nobilis (chlamys nobilis) Shells appear before purple-brown, light red, brown or purplish red cloud markings, shell height and shell length of about equal. Radiation ribs large, about 23. Produced in the southern South China Sea and East China Sea, is a warm water shellfish. Since the low-water line to the deep sea are distributed.
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Introduction〗 〖scallops
Also for escallop, fan shell, or comb shell. Fan Beca (Pectinidae, especially the scallop Pecten are 〔〕) of the marine bivalve molluscs. Undergraduate about 50 genera and subgenera and 400 other species. Worldwide distribution, found in the intertidal to the deep sea. Fan-shaped shell, but the butterfly hinge line straight, both ends of a butterfly's wing prominent. Size of about 2.5 to 15 centimeters (1 to 6 inches) or more. Smooth or ribbed shell radiation. Ribs smooth, scaly or tumor-like protrusion, the color red, purple, orange, yellow to white. The following shell paler, more smooth. Has a large adductor muscle. Mantle edge of the students who have eyes and short tentacles, tentacles can feel the changes in water quality, shell-shaped opening in time as Chuilian between the two shells. Scallop common in sand or fine gravel in clean water. Feeding on small organisms. By cilia and mucus to collect food particles and move the entrance. Able to swim, bivalve intermittently slap, spray water, by means of its reaction to promote itself forward. Fertilized eggs and sperm into water. Free swimming larvae hatched and then fixed to the bottom of larvae development, and some can crawl movement. Larvae after the formation of the foot silk gland to fixation on the otherness. Some life-long attachment life, and some half-way and free swimming. Starfish is the most important predators, will be surrounded by the wrist, with the tube foot adsorption to shell open, pulls out the stomach to digest the soft flesh of its shell. Primitive man and the scallop shell as a ready vessel. Middle Ages, pilgrims scallop (P. jacobaeus) shell pattern as a religious symbol (St James the chapter.) Scallop adductor muscle large edible, mainly grown in northeast Massachu_set_ts and Georges Shoal Bay of Fundy (New Brunswick - Nova Scotia.) Sea scallops (Placopecten magellanicus, the giant scallop, sea scallop) produced in New England and eastern Canada, where common species there are bay scallops (Aequipecten irradians), covered scallops (A. opercularis) is the consumption of shellfish British Isles, but also as a bait. Scallop has two shells, the size is almost equal to the shell surface is generally purplish brown, beige, brown, red brown, apricot, gray and so on. Shell much like its fan, so it was natural to get the name of the scallops. Inner shell surface is white, the muscles of the edible parts of the shell. Only one scallop adductor muscle, so it belongs to a single column class. Adductor muscle color white, delicate, delicious and nutritious. Adductor dried after the "scallops", was included in one of eight treasures. Widely distributed in waters around the world to the most abundant species of tropical sea. China has found that about 45 species, of which the north and south of the scallop Chlamys nobilis and long rib Sun Moon Bay is an important economic species.
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Category〗 〖scallops
〖扇贝分类〗
〖扇贝分类〗
Scallops are mollusks door (Mollusca), Bivalvia (Lamellibranchia), wing subclass (Pterimorphia), pearl head (Pterioida), fan Beca (Pectinidae)
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Habits〗 〖scallops
〖扇贝习性〗
Scallops as filter feeders, the size of food choice, no choice but to types of skills. The right size of food into the mouth with the cilia of the swing, improper foot groin particles from the body. The speed of food intake and water treatment, water treatment rate is the lowest point of the night 1-3. Therefore, the maximum food intake at night. The main food for the organic detritus, suspended micro particles in seawater and plankton, such as diatoms, two flagella of algae, copepods, etc.; Second, there is algae spores, bacteria and so on. The types of food composition and the type of environment is consistent. Scallops and mussels, pearl, just as with enough wire attached to rock or sandy bottoms in shallow water of life, usually to the right of the next shell, shell left on a tile on the seabed. Do not usually active, but feel that the environment is not appropriate, can take the initiative to put off enough wire to do a lesser extent, swimming. Especially the young scallops, with the rapid opening and closing of shellfish water, swimming rapidly, which is rather exceptional bivalves.
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〗 〖Use value
Scallops generally low tide does not come out when the dew, so comparing it bother fishing. In China's coastal areas, mainly in the northern scallop fishing, and only slightly north of Shandong Province, east Shidao Chu Long Island and the Bohai Sea Island two most famous places. Scallop dish with scallop shells produced various colors, ribbed neat appearance, is making a good material for handicrafts shell carving. To the sea to work, travel or rest of the people, liked to collect some scallop shells as a souvenir for a friend. Scallops delicious, nutritious, and sea cucumber, abalone par, tied for the seafood in the three treasures. Scallop adductor muscle is developed, is the main raw material used to make scallops. Since the 70 years since our country has in Shandong, Liaoning coastal areas farmed scallops. Farmed scallops, scallops can be shortened maturity, high yield, harvest is also more convenient.
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〗 〖Scallop species
〖扇贝种类〗
〖扇贝种类〗
〖扇贝种类〗
Scallops, is one of China's major coastal shellfish, scallops produced in the world, there are 60 varieties, about half of our country. Common scallop Chlamys farreri cultured species are the bay scallops and scallops. 】 【Scallops (Chlamys farreri) Variety source: Yellow Sea Characteristics: These are Mollusca, cheek flap classes, different Zhu head, fan Beca, scallops are; living in 3m ~ 3 0m rocks and sandy and gravelly seabed; filter feeders, feed mainly phytoplankton; temperature range of a 1.5 ℃ ~ 25 ℃; suitable salt range of 16 ‰ ~ 43 ‰; spawning period in May to June; wide use, the meat tender, delicious, high economic value. Natural Health is a type of sea area. Suitable for the vast waters especially in the north coastal aquaculture. Attached to scallop business life, full silk material developed. Into a shell of up to 8 cm high or more. Shell due to right foot before the ear has obvious holes and several pieces of fine silk named after tooth comb. Shell surface growth lines fine, with a thickness ranging from radiological rib; left about 10 shell, right shell of about 20, the ribs on a small irregular spines. 】 【Bay scallop (Ar-gopecten irradians) Variety of sources: from the United States in 1982. Characteristics: Mollusca, bivalves classes, different column head, fan Beca, scallops are. Fan-shaped shell, two shells were almost the same ear after the ear is greater than before, before there is sufficient raw silk below the ear hole. A radiation surface of the shell ribs 18, leaving it dark brown or brown shell. Growth temperature range of 5-30 ℃, the optimum growth temperature 18-28 ℃. 【】 Scallop (Patinopecten yessoensis) Variety source: imported from Japan in 1982. Characteristics: These are filter-feeding bivalves, Mollusca, bivalves classes, different column head, fan Beca, scallops are. Fan-shaped shell, right shell more prominent, yellow-white, left a little flat shell, shell smaller than the right, was purple-brown. Article table radiation shell 15-20 ribs, both sides of the shell with a light foot wire ear hole. Natural distribution of water depth 6-60m, for the gravel substrate. For the cold-water scallop shell, the growth temperature range of 5-20 ℃, breeding spawning water temperature 5-9 ℃. Natural growth of the largest individual of up to 20cm, weight 900g, artificial breeding 17-23 months, the individual average shell length of up to 10cm, weight 100-150g, meat is delicious, high nutritional value. 】 【Scallop Chlamys (Chlamys nobilis) Shells appear before purple-brown, light red, brown or purplish red cloud markings, shell height and shell length of about equal. Radiation ribs large, about 23. Produced in the southern South China Sea and East China Sea, is a warm water shellfish. Since the low-water line to the deep sea are distributed.
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〗 〖Food value
Whether in the East or West, recipes, scallops are a very popular shellfish. There are two types in the scallop meat, one is reserved scallop muscles, white, very sensual, the other is located in the restrained muscles around the meat, red and very soft. Typically, the scallop meat in the muscles as ingredients just take restrained, while the surrounding red meat were discarded. In Western diet, the scallop is often the treatment is through butter fried, or wrapped with fried bread flour. Usually accompanied by semi-dry in the consumption of white wine. Recipes in Europe, edible scallop quiche will be added, or cooked food was used as an appetizer. Recipes in the East, the Japanese like to scallops coupled with their food with sushi and sashimi, and Chinese people eat scallops mainly in Guangdong, the Guangdong people like to drink soup with scallops.
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〗 〖Scallops practice
1. Steamed scallops with garlic fan Ingredients: Wash the scallops and cut off half of the number, fans, garlic, ginger and a little spring onion Scallop burning spices: salt, soy sauce (optional), vegetable oil Approach: very simple. Fans with water till soft, garlic, ginger, onion mince, mix them together, add salt, you can also add the right amount of soy sauce. Fans of the marinated meat shop in the shell, the scallops into the plate. Steam for about 5 minutes stamp out, topped with a little oil and you're done tomorrow. 2. Garlic scallops Wash scallops cut open pickers, Shell also wash stand. Shell placed dish, turn to flesh water sediment scouring the net, _set_ shell, minced garlic, soy sauce, vinegar, salt, monosodium glutamate harmonic (according to personal taste), pour the meat. Steam into the drawer. Boil 3 - 5 minutes can be. Worth a try. 3. Shun Chi Chun General commercial scallops, meat removed, the release of water in one direction stir with chopsticks, sediment deposition from the will, sometimes will stick more to buy back the sand, will have to be carefully cleaned, especially the edge of some flesh, not easy to clean, be patient shout! In fact, garlic has a most simple way: Wash fresh scallops out of the dirt, brush toothbrush available. Put in a steamer and steam, turn a small fire after the fire to open two or three minutes to get out, after the steamed scallop shell side removed, placed in the dish, even topped with garlic, pan must . This garlic is garlic wok had burst inside. (That is, iron Guo Lifang in a little oil, garlic in the pan sliding about, you can put some chicken, salt and other spices, but also letting go, I usually put a little bit of red pepper before frying, add garlic) 4. Steamed scallops Materials: a pile of fresh scallops, fans into a small, green onions, ginger, if, soy sauce, cooking oil, chili sauce Approach: first to prepare noodles, cook in boiling water, rinse in cold water after the next, _set_ aside. Cleared the scallops, onion ginger strips, put some onion ginger silk on the scallops, on the steamer steam. Can also be used if no other apparatus steamed steamer. White scallop meat until you can, do not steam too long, scallop meat will shrink. 5-10 minutes of my experience, fans can be covered after Zhuangpen, shop or under the scallops with the preferences. I like to shop at the top, and the scallops to eat. Meanwhile, the pan into the oil, add the remaining onion ginger and a little bit of hot sauce until the flavor out, into the soy sauce, steamed scallops will be added when I left the scallop juice, heated to boiling, poured directly on the scallops. Steamed scallops with garlic fan plus fan personal preferences, combined with scallops of different texture to stimulate chewing of different feelings. Try it, simple but rich in flavor, can be comparable to restaurants like the first soak Oh, the directly on the cleaned scallops, then add the tempeh, add some salt to the appropriate (8 can be too much), put steam into the cage. Fire, 3 minutes. Turn off the heat, nausea 2-3 minutes on it. Lobster steamed scallops to get it! There are ways, my own home neighborhood last week's. Wash scallops. Steamed into the cage (as above). Meanwhile, the other to take a small bowl, scoop the two tsp Capsicum, together with the chopped green onion. Heat the oil pan after the oil quickly into the bowl. Then pour in the steamed scallops. Haha, it becomes a scallop garlic shallot oil capacity. In fact, were supposed to content chop the garlic, but even that trouble. Plus, even Capsicum loves to eat, but this chili is the addition of the garlic in the original volume. So lazy. Unexpectedly, the taste surprisingly good. 5. Japanese scallop liquor boring Important: Always use a brush to carefully brush scallop shells clean, but also the shell side of shell similar to the foot beard pulled out by hand. If the shell feet to stay on top, it is impossible to make delicious scallops. Practices: 1, the parsley leaves and stems separated, the leaves chopped. 2 garlic cut into pieces. 3, the election of a relatively deep pot. The scallops into them first, then add onion, add celery stalk Ruhe Lan 4, into the minced garlic, and finally into the pepper, lemon juice, white wine, 2 tablespoons butter. 5, cover and cook over medium heat used. 6, with frequent shaking the pan. 7, until the shells open when the scallops to remove all of the scallops in the soup by adding 2 tablespoons of butter, boil. 8, then scallops back into the pot, evenly scattered in the top of the chopped parsley into the celery leaves. 6. Wild Mushroom Queen scallops Change the past practice of scallops, the scallops tender braised meat, cut into filamentous bacteria by hills, green pepper and silk, the taste is more sweet. 7 Hong BBQ scallops [Material / seasoning] scallops with garlic sauce 8 1 / 3 cup [Production process] (1) Wash and drain scallops, into a baking dish. (2) and then into the scallops with garlic sauce, each placed in 1 / 2 tablespoons good order 8. (3), first preheat the oven 200 ℃, add scallops, roast about 20 minutes, until cooked, remove the folder, into the dish can be eaten. (In addition to the shrimp, squid, scallops and vegetables within the same emissions, and then topped with sauce, grilled, or baked scallops out, along with other seafood stir-fry into assorted condiments, pour in the rice, the color, flavor and taste .) Other accessories such as garlic, herb butter white sauce, milk cheese, Hong pepper. . . So have a charm! Here are some of the characteristics of scallops barbecue sauce: 1 garlic spices: garlic, green onion, coriander, soy sauce, sugar, sesame oil Approach: the minced garlic, soy sauce, sugar, sesame oil, water into the bowl and mix well, pour in the pot to boil, simmer for 6 minutes Gaixiao, make garlic sauce; 2 Hong Soy Sauce: butter 5 grams, 5 grams of salt, sugar 10 grams, 3 g soy sauce, broth, 5 g (fresh scallop with a natural sweetness will, so best to be a simple sauce, otherwise it will cover up the original ingredients taste. appropriately added soy sauce, soy promise to become more fragrant seafood.) 3 Law of Hong spices: pepper 5g, ginger appropriate, garlic 2 tablespoons (30g), crushed red pepper 1 teaspoon (5g), rice wine 1 tablespoon (15ml), soy sauce 1 tablespoon (15ml), 1 tablespoon soy sauce ( 15ml), broth 3 tablespoons (45ml), the oil amount. The first heat over medium heat oil, saute ginger, piecemeal, after the fire, transferred to rice wine, soy sauce, soy sauce stir cook evenly. Do not remove the ginger off the fire, soup pot for the sauce. Stir in the pepper flavor oil, crushed garlic, crushed red pepper, and oil is spread evenly with a spoon can be placed on each scallop. (Tips: red pepper scallops mainly to a more beautiful, the amount of not more than, otherwise it will affect the flavor of seafood itself. Might as well put some garlic, very tasty.) 4 New Zealand style - Herb Butter Grilled Cheese (recommended exotic flavor ~ but more complicated =。=|||) Preparation: Preheat oven to 220 degrees. Ingredients: 6 scallops (medium size) 10 grams butter, garlic 15 grams, 20 grams of cheese, salt 1 tsp (about 4 grams), white pepper 1 / 2 tsp brandy (or white wine) 2 tsp (10ml) Practices: 1, the scallop shell with a knife and knocked the knife along the scallop (that group is the center round white meat) side and connected to the local scallop shell cut, remove that shell, remove the scallops of the internal organs, water wash , dry for later use. (This step can also do it, please buy comrades scallops) 2, with a little salt, pepper, brandy would Scallops marinated for 10 minutes. 3, the garlic, crushed with garlic press garlic, and butter heated in a microwave oven with a half minutes or so, so melted butter, garlic flavor burst. 4, in garlic butter sauce add salt and pepper, garlic butter sauce evenly on the scallops. 5, shredded cheese, spread evenly on scallops (the amount of cheese depends entirely on their own preferences) 6 Preheat the oven to 220 degrees, place the scallops, roasted up and down about 13 minutes, until cheese color can be. ps: 1, if no brandy can be replaced with white wine, wine is not recommended. 2, the shell itself is very delicious, so best not to put MSG when cooking and the like, so as not to destroy natural flavor, salt, and do not put in more. 3, because the garlic dish requires very delicate, so the garlic with the pressure better. 4, the cheese can be _select_ed according to their own tastes. 5, with a pan melt butter, saute garlic can, save trouble, I just use a microwave oven. 6, each of the oven temperature is not the same, so observe the furnace.
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〗 〖Nutritional Analysis
Molluscan shellfish in a delicious scallop, with a serum cholesterol lowering effect with Intel too 7 - cholesterol and 24 - methylene cholesterol, which both inhibit the synthesis of cholesterol in the liver and speed up the excretion of the unique role of cholesterol, so cholesterol decreased. Their cholesterol-lowering efficacy than the commonly used steroid drug Valley stronger. After people eat shellfish, often a refreshing feeling, which is no doubt that lifted some trouble symptoms is beneficial.
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Appropriate population〗 〖
General population can eat 1. Suitable for high cholesterol, high blood lipid physical persons and those with goiter, bronchitis, stomach and other diseases; 2. Many shellfish are fat things, a chronic disease should Shensi; shellfish multi cold, so the spleen Deficiency should not eat.
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〗 〖Cooking guide
Very tasty shellfish themselves, do not add MSG when cooking, and it is not much salt, so as to avoid loss of flavor anti-shellfish unfit for human consumption in the gut of mud. Normal color of fresh flesh and glossy, no smell, touch a smooth hand feeling, good elasticity; not fresh flesh color, diminish or dull, sour taste, feel sticky, poor flexibility. Fresh red shell was brown or light brown, shiny, good elasticity; not fresh red shell greyish yellow or light green, dull, inflexible. Do not eat undercooked shellfish, so infected with hepatitis and other diseases.
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〗 〖Nutrients
Per 100 grams Energy 60 kcal Protein 11.1 g Fat 0.6 g 2.6 grams carbohydrates 140 mg cholesterol Riboflavin 0.1 mg 0.2 mg niacin Mg of vitamin E11.85 Calcium 142 mg Phosphorus 132 mg 122 mg potassium 339 mg sodium Magnesium 39 mg 7.2 mg iron Zinc 11.69 mg Selenium 20.22 mcg Copper 0.48 mg Manganese 0.7 mg The above data refer to from China Centre for Disease Control and Prevention, Nutrition and Food Safety, written by the "China Food Composition Table (2002)." The above figures are for reference only and shall not be used for other purposes.
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Marine life
扇贝 海洋生物
Scallops Scallops along the coast of Shandong China one of the famous seafood treasures, especially in the Bohai Sea in the archipelago by the middle of a long hill is particularly well-known scallop. As the name implies, a scallop shell shape because it is very much like a folding fan to fan named. Because it lives in the sea, so people also called "sea fans." Juicy and large scallop adductor muscle of the dry products are expensive seafood - scallops, so it has "scallops, clams."
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Encyclopedia
shanbei Scallops scallop Mollusca (Mollusca) Bivalvia (Bivalvia) different column head (Anisomyaria) fan Beko (Pectinidae) shellfish collectively. Also known as scallops clams. Shell shape of fans because of its name. Adductor muscle are especially large, tender meat is delicious, in addition to fresh, but also for the manufacture of cans, the dried products called "scallops", is a famous Seafood. Oyster shells can be used for devices such as mining seedlings, but also the production of handicrafts. Is an important scallop fishing and farming of marine shellfish, Japan, the United States and Canada are the main producing countries. Features shell height from a few centimeters to more than 20 cm range. Fan-shaped or circular shell, two shells of equal or unequal. Often below the right shell, left shell, and with enough material on the wire attached to the outer life. Flatter the right shell, left more convex shell, the shell roof before and after ear shells, with the shape or different shape. Shell surface radiation often developed rib. Some species have scales protruding ribs on the students. Hinge straight, its outer edge with a thin outer ligament, the ligament developed, slightly triangular, located in the hinge ligament in the center of a tank, mantle start, there are many well-developed marginal tentacles and the eye point. (See color pictures scallops) Chinese-made goods scallop scallop (Chlamys farreri), distributed in the Yellow Sea, the coast of Shandong Peninsula, is an important species of scallops produced in China, but also Yellow Sea and Bohai coastal aquaculture objects. South Chlamys nobilis (C.nobilis) is a warm water species in the Pacific western edge of the shallow water, is also found in Guangdong, Fujian coast. There are also white scallops (Noto-vola albicans) located in southern Hokkaido, and Kyushu in Japan, Korea, and Yellow Sea and Bohai.
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English Expression
n.: escallop, pecten, scallop, scollop, shellfish with two fan-shaped shells
