Scallops are mollusks of the family Pinctales.The shell is large and nearly round;Straight dorsal margin;The middle part of the shell top near the back edge;There are ears in front and back, and most species differ from each other;Generally, there are foot silk holes under the front ear of the right shell, and several small ctenophore teeth on its ventral edge;The shell surface often has radiating ribs of various shapes, with scales or small spines on the ribs;The growth lines are fine and regular.Various shell colors;The inner surface of the shell is light and slightly shiny, often with internal ribs corresponding to the surface of the shell, with obvious muscle marks;The internal ligament is brown and located in a triangular ligament groove.The coat edge is thick, with well-developed coat eyes and tentacles, without water pipes.[16]
Scallops are widely distributed in the world's oceans.It is distributed in both northern and southern coastal areas of China.Usually, they live in the shallow sea area from the subtidal zone to about 100 meters, but a few species (Pseudoheliosauridae) live in the deep seabed.Good at swimming, can use the expansion and contraction of the adductor muscle to open and close the two shells, and do up, down, left and right butterfly swimming in the water.It is a filter feeding animal that feeds passively, mainly on plankton, bacteria and organic debris.Generally, gonads mature from May to October, which can be divided into two types: hermaphrodite and hermaphrodite. The sperm and eggs of the hermaphrodite are discharged into seawater for fertilization and development. The hermaphrodite usually discharges sperm first and then eggs.[16]
Scallops have delicious meat, rich nutrition, and large adductor muscles. After being processed and dried, scallops are called "scallops" or "scallops", which are precious sea treasures.Shells are beautiful, colorful, and can be viewed or used as decorations. They are raw materials for carving.Some species have become important objects of drug research and development.[16]
also calledSea fan clamThe shells are mostly circular or scalloped;There are ears at the front and rear of the shell top, the two ears are equal or unequal, and most of the right shell has obvious foot silk holes and fine comb teeth below the front ear.The shell surface has radial ribs or concentric sheet carvings.Obvious adductor muscle mark, simple coat mark, no water pipe;The internal ligament is located in the triangular ligament groove below the top of the shell.More than 50 species have been found along the coast of China.Chlamys Farreri (Chlamys farreri) is an important cultured shellfish in the northern coastal areas of China, with a large yield and high economic value. The dried products of scallops are called "scallops", which are valuableMarine treasures。[3]
Life habits
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Except for a few species, most of them live in the low tide zone to the shallow sea of several hundred meters or so. They are attached or live freely and mainly feed on mayfly algae.[3]
All are marine products, widely distributed in the world's oceans.[3]
Main varieties
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Production of scallops in mariculture in major provinces of China in 2015
There are many kinds of scallops;There are about 45 species of scallop distributed along the coast of China, among which the most common important economic scallop species mainly include Chlamys farreri（Chlamys farre)、bay scallop （Argopectenirradians）、patinopecten yessoensis （Patinopectenyessoensis）Andchlamys nobilis （Chlamysnobilis）。Scallop has long been one of the important species in mariculture in china.In China, scallop production mainly comes from aquaculture, and fishing production is very small.[2]
Chlamys Farreri
Chlamys Farreri
It is a common species between China and Japan, and the model origin is in China.This scallop grows fast, tastes delicious, and is rich in nutrition. The dried scallop is a rare seafood.In the northern coastal areas of China, the growth quantity is large and the yield is high, so it is an important breeding and fishing object.Its shells are beautiful and can be used as raw materials for crafts such as shell carving.The meat quality department can be eaten fresh, and the adductor muscle is large. It can be processed into scallops or frozen products, which sell well at home and abroad.[4]
bay scallop
The meat is plump, delicious and edible.It grows fast and is a good breeding object.It has formed a large-scale mariculture industry in the northern coast of China, and has achieved high economic benefits.[5]
Patinopecten yessoensis
This kind of scallop is not only fat and delicious, but also large, fast growing and high yield, making it the highest economic value group of molluscs.Therefore, it has attracted the attention of coastal countries for a long time. For example, Japan has a long history of its aquaculture production, which has developed faster in recent years, with a total output of more than 100000 tons every year.Since 1981, China has been introduced from Japan to the northern coast, which has been proved to grow well by experiments. In recent years, the output has been increasing, and a large-scale mariculture industry has been formed, which has achieved great economic benefits.[6]
Breeding technology
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Conditions of seedling protection pool
The seedling protection pool requires convenient pumping, fresh water quality, no pollution source in the upstream, convenient transportation and supporting power system.The seedling protection pool should be rectangular, square, east-west, sandy bottom and sediment bottom, with an area of 10-30 mu.The depth of the seedling protection pool is required to be about 1-15 meters, and there should be good water inlet and drainage facilities, and the water inlet and drainage systems should be strictly separated.The drainage outlet shall be set at the bottom of the seedling protection pool, so that the wastewater at the lower layer of the seedling protection pool can be directly discharged each time.The water inlet is located at the other end of the pond 1 m away from the bottom of the pond, so as to introduce clean and oxygen rich seawater.[7]
Sterilization of seedling protection ground
Scallop culture
The seedling protection pool should be drained in winter, exposed to the sun, and sterilized with 100kg quicklime per mu in the next spring.When cleaning the pool, first dig several small pits around the pool to let water flow into it, then put quicklime into it for melting, and sprinkle it without cooling.The next day, use the mud rake to flower once, and fully mix it with the mud, so the effect is more ideal.It takes about 7 days for the properties of quicklime to disappear, and water and fertilizer can be discharged after 7 days.[7]
Ecological environment construction
To ensure the success of seedling protection, we must create a good ecological environment, so as to achieve good economic benefits.Specific methods: after the detoxification of the seedling protection pool, water shall be discharged half a month in advance, and after the water is filled, fertilizing water shall be started, and 3kg sodium nitrate or 2kg compound fertilizer shall be sprinkled per mu.In this way, after half a month, seedlings can be released when the water transparency of the nursery pool reaches about 40cm.[7]
Pipe rope placement
Place the plowing rope the day before the seedlings are placed.The specific method is to first make pegs on both sides of the pool, and the distance between the pegs is about 5 meters. Then fix the pipe rope on the pegs on both sides, and tie 3-5 floats on each pipe rope.[7]
Seed delivery
The best time for the delivery and placing of scallop seedlings is good weather, about 3-5 o'clock in the afternoon.After scallop seedlings are transported to the pool, organize personnel to carry scallop seedlings onto the ship and start hanging seedlings. The seedling bags should be kept a certain distance from the farming line, about 30cm.The distance between strings is about 80cm.[7]
daily management
When scallop seedlings enter the pool, special personnel should be assigned to watch over them. When some seedlings are found to be floating on the water, they should use fine bamboo trunks to release the air.Ten days after entering the pond, observe the growth of scallop seedlings. If scallop seedlings grow fast and in large quantity, replace the seedling bags immediately, usually with 30 mesh seedling bags.Then wait about 20 days to replace the seedling bag.The water in the pool should be changed in about ten days, and the daily change amount is about one quarter of the total amount. If the water color is too thick, increase the change amount. Do not change the water in windy days, because the water is too mixed.If the water color is too shallow, fertilization should be carried out in time, and the principle of fertilization should be frequent and small.It can also be used in quantityPhotosynthetic bacteriaAnd EM bacteria.[7]
Meristem
After 30-40 days of scallop seedlings entering the pond, the scallop seedlings can be measured and bagged when they grow to about 2mm of shell height.[7]
Selection of aquaculture sea area
Bay scallops are generally raised in offshore floats, long rope rafts and net cages. The sea area generally requires the following conditions: the water depth is generally more than 8 meters. Experience shows that the sea area with a water depth of more than 10-15 meters has a high yield, and the cage needs to be lowered to a depth of 6-7 meters from the sea surface.The water quality transparency is generally more than 4 meters all the year round, but the bait organisms areUnicellular algaeBe rich.The minimum salinity is generally required to be above 21%.Sediment or sand mud is the best sediment.The wind wave is relatively small, there is no industrial pollution, and the temperature during the growth period is 20-32 degrees.[7]
Breeding raft and its setting
The structure of the breeding raft adopts a single raft to breed bay scallops.Single raft is mainly composed of floating stool, peg, float and scallop cage.The buoyancy tube floats on the surface of the water through the buoyancy of the float, which is used to suspend the scallop cage.The length of the floating pipe is about 80m.The length of the pipe depends on the water depth of the aquaculture area, which is generally twice the water depth.There are generally 4 rafts for raising scallops per mu, with 400 cages per mu.Before setting up the breeding raft, the breeding sea area should be reasonably arranged, the raft setting should not be too centralized, and sufficient channel, interval distance and raft distance should be reserved to ensure smooth flow of water.When setting up the raft, attention should be paid to the characteristics of the sea area, safety must be put first, and convenient management and operation, tidiness and beauty should be taken into account.The distance between rafts is 8-10 meters, generally 30-40 rafts are a zone, and the distance between zones is 30-40 meters.The direction of the floating raft shall be 30-45 degrees from the direction of tide or wind waves.The sea area with strong wind and waves forms an included angle with the wind direction, and the sea area with small wind and waves forms an included angle with the direction of the tide.Moderate tightness to prevent pile pulling.The tension of raft frame shall be adjusted at the maximum tide height and flat tide, and the adjustment point shall be located at the junction of pin cable and large pipe.[7]
Breeding method
The cultivation of bay scallops starts from the commercial seedlings of more than 0.5 cm, which grow to the shell height of 5 cm and become commercial scallops.Among them, there are three stages: medium training, net setting and cultivation.[7]
Intermediate cultivation
Scallop in Shell
Cultivate 0.3-0.5cm commercial seedlings into 1-1.5cm seedlings for intermediate cultivation.First of all, hang the purchased commercial seedlings or self preserved seedlings in the sea area where temporary seedlings are raised, and cultivate 0.5-1.0 cm commercial seedlings to 11.5 cm seedlings that can be used for net culture with 18 mesh temporary bags and medium culture cages. This process is called intermediate cultivation (referred to as medium culture for short).The landing area is stable for 3-5 days, and then the seedlings are separately raised in 18 mesh polyethylene temporary cultivation bags. The size of the temporary cultivation bags is generally 30cm × 60cm, and 300-400 seedlings are suitable for each bag.Observe once every 5 days or so, and about 30 days or so, when the seedlings grow to 0.8-lcm, the left scallop seedlings will be divided into temporary cages to continue temporary cultivation. Most of the temporary cages are ten layers, and 150 seedlings are suitable for each layer. The seedling separation should be in the morning, and should be completed before 9 o'clock in the morning.After the seedlings in the temporary breeding bag are poured out, they are put into the temporary breeding cage in time, and then put into the water.The temporary cage shall be soaked in seawater for about half an hour before seedling separation.Check the growth of shellfish seedlings.Under normal circumstances, the fry can grow 1 cm in a month, that is, 1 mm every 3 days. If it cannot reach the length, check whether the sea environment is normal.[7]
Net culture period
The process of raising 1.5 cm scallop seedlings to 3.0 cm in a net cage is called net culture, which takes about 1.5 months.The mesh cage is formed by combining the forming cage with a mesh of 2.5 cm and the extruded mesh cylinder with a mesh of 1.0 m.The method of net culture: put 60 1.5cm seedlings in each layer into the breeding cage with 2.5cm mesh, and then put the net cage vertically into the bucket for net culture, which can be hung on the floating raft. Each raft can lift 100 net cages.Management of net culture: the management of net culture is relatively simple.It should be noted that the area of the shell becomes larger, the mesh is larger, and the water flow is smooth. Cleaning the shell is easy to lead to the attachment of barnacles.Float shall be added in time to prevent the temporary cage from falling to the ground.[7]
Cultivation and harvest
Scallop in Shell
The cultivation process of bay scallops from 3cm scallop seedlings to 6-7cm commercial scallops is called cultivation, which takes about 3.5 months.Cultivation cage and cultivation density: the cultivation cage is a 10 layer cylindrical cage with 2.5cm mesh, 30cm or 35cm diameter of plastic disc, 1.0cm diameter of upper eyelet, 13cm layer spacing, and 1-5m length of sling.The breeding density is 25-30 grains/layer, too dense, and the growth is slow;Too careless wastes equipment.It is better to invest about 200000 seedlings per mu.Cultivation management: water layer regulation.For the sea area with the maximum water depth greater than 12 meters, the best effect is to set the aquaculture water layer at 4-7 meters in spring and summer. The water temperature in the water layer is stable, which is very beneficial to the growth and survival of scallops.In addition, scallops should be raised to a safe water layer with a specific gravity greater than 1.014 in flood season.Enemy control: the enemy organisms of bay scallop culture include two categories: attachment and carnivorous.Adherent organisms include miscellaneous algae, bryozoa, sponges, oysters, barnacles, and limeworms.For these attached organisms, the prevention based method is generally adopted, that is, deep hanging or timely cage inversion is adopted as far as possible in the attachment season.If there are too many oysters on the shell, remove them in time when the cage is inverted.Typhoon fighting: The anti wind and wave measures for the floater extended rope raft include the following three types: lifting the floater to prevent wind, extending half of the floater rope to 3-5 meters so that it still floats on the sea, and the other half will follow the raft body to sink to a certain depth or until the cage does not touch the bottom after the tide ebbs.The method of reducing buoyancy and wind resistance and reducing some floating balls to make the raft sink to a certain depth to avoid the impact of surface wind and waves, so that the raft can be protected. This method is called "reducing buoyancy and wind resistance".The raft body is dropped to a predetermined depth with a certain number of stones, and the stones touch the bottom but the breeding cage does not touch the bottom, so as to avoid the surface wind waves and protect the raft frame.Timely harvest: after 3-4 months of cultivation, bay scallops can be harvested and listed when they grow to 5-6 cm.The harvest time generally starts from the middle of November.The scallops of each raft shall be collected in time after harvesting.[7]
Functional component
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Scallop polypeptide
Scallop in Shell
As a kind of physiological active substance in marine shellfish, scallop polypeptide is gradually recognized by people.Scallop polypeptide is a water-soluble polypeptide. Through previous studies, it was found that its antioxidant function is unique, which can eliminate oxygen free radicals in the system, improve the activity of immune cells, protect immune cells damaged by radiation, and inhibit the oxidative damage of UVA (320-420nm) to epithelial cells and UVB (275-320nm) to fibroblasts. Therefore,The development and utilization of scallop polypeptide has a very broad prospect.Effects of scallop antioxidant peptides on DPPH free radicals andsuperoxide anion Free radicals have good scavenging ability.[8]
Scallop polysaccharide
The research found that scallop polysaccharide has a variety of biological activities, such as anti-tumor, immune enhancement, hypoglycemic, hypolipidemic and so on. It can be developed and applied to health products, cosmetics, feed additives and so on.[8]
Rutin and polyphenols
rutin, oneFlavonoids, with preventionCardiovascular diseaseAntiviral and anti-inflammatory, maintaining and restoring normal capillaries, and beneficial to the treatment of diabetic cataract;Polyphenols have the effects of scavenging free radicals, anti-oxidation, anti-aging, anti-tumor, and anti caries, both of which are extremely important to human health.Scallop sauce contains a variety of beneficialbiological activitySubstances, including rutin andpolyphenol。No automatic synthesis in human bodyFlavonoidsThe scallop sauce is rich in flavonoids, and long-term consumption can make up for the lack of human intake, which is beneficial to health.While most of the polyphenols come from soybean meal, which is the raw material for fermentation. Its antioxidant effect can reduce the occurrence of fat rancidity, which is conducive to the storage of scallop sauce.[8]
Key values
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Edible value
The main edible parts of scallops areAdductor muscleThe scallop is a kind of health food with high nutritional value because of its tender meat and delicious taste.Commonly known as dried products of scallop adductordried scallopIt is one of the traditional "Eight Treasures of the Sea" in China and deeply loved by consumers.[1]
Shopping Guide
Delicious scallops
Purchase of live scallops.First of all, scallops with the same color, luster and uniform size should be selected. They should not be too small, or they will have little edible value due to the lack of meat;Then check whether the shell is open. The live scallop will close under the influence of external force, and the one that cannot close after opening is the dead scallop, which cannot be selected.[9]
Purchase of frozen scallops.When purchasing frozen scallops, first of all, we should check whether their appearance is white, and then check the yield of pure scallop meat after thawing, the size and uniformity of the particles, the amount of broken scallops, and the freshness.Generally, the output rate is about 70%. The frozen scallops with white color, large and full grains, high freshness and no broken grains, or no more than 10 broken grains per 500g, are qualified.[9]
Cleaning method
There is a lot of sediment in the pitted lines on the surface, which can only be washed with a hard brush under running water. It is better to wear rubber gloves to avoid scratches when brushing.After the shell is brushed clean, it can be soaked in brackish water to let it spit out all the sediment.After cleaning, pry open or blanch the shell until the shell opens automatically, and then take out the black part on the edge of the shell (the part where the meat connects with the shell), that is, the viscera.shellfood poisoningIt is usually caused by bivalves, so the viscera must be removed.Pay attention to buying live oysters and scallops with closed shells, but if you don't open your mouth for a long time, it means you are dead.[10]
Recommended recipes
White Gourd and Scallop Soup
Scallops shall be cleaned and drained;Wax gourd cut into pieces;Boil water, add scallop meat, shredded ginger, chicken powder, and cook for 3 minutes on medium low heat;Add winter melon and cook for 12 minutes;Add salt and shallots and mix well.[11]
Steamed Scallop with Minced Garlic and Vermicelli
Steamed Scallop with Minced Garlic and Vermicelli
Take 6 fresh scallops, some vermicelli, garlic, green and red peppers, and some shallots.Clean the intestines of fresh scallops, brush the shells with a brush, and cut the meat with a knife for use.Soak the vermicelli in water for 5 minutes and remove.Chop garlic, green and red peppers into powder;Heat the oil in a hot pot, stir fry the minced garlic, add a small amount of seafood soy sauce, stir fry and remove for standby.Add a small amount of seafood soy sauce on scallops, put the vermicelli on scallops, and then spread the garlic and green and red peppers evenly on them.After the water in the steamer boils, put the scallops into the steamer, steam for 5 minutes, take them out, sprinkle with chopped green onion, and add a small amount of sesame oil.[12]
matters needing attention
The edible part of scallop is white adductor muscle, red or white gonad and skirt in sheet shape, while the black digestive gland and gill structure are inedible.The digestive gland of scallops is equivalent to the sewage of animals. There are waste, toxin, heavy metal or sediment excreted in it. It is better to remove them before cooking to avoid polluting other edible parts.Note that the edible parts of scallops must be fully cooked, not eaten raw.[13]
When you eat seafood, you must cook it before eating it. Never eat raw seafood for freshness.Shellfish food is easily infectedNorovirusandVibrio cholerae。Therefore, when you eat scallops, you should try to avoid not cooking them, so as to prevent the pathogenic bacteria contained in raw meat from harming your health.[14]
Medicinal value
Scallop in Shell
Traditional Chinese medicine believes that scallops are cold in nature and salty in taste. They can enter the liver, gallbladder and kidney meridians. They have the effects of nourishing yin, tonifying the kidney, improving the eyesight, strengthening the brain, regulating the middle and lower qi, and benefiting the five internal organs. They can cure dizziness, dry throat and thirst, and cough up blood due to fatigueSpleen and stomach weaknessEtc.Scallops are also rich inHigh quality protein, low in fat, and containingOmega-3 fatty acidsIt can reduce blood fat and soften blood vessels.[15]
other
Shells can be used as raw materials for crafts such as shell carving.[4]
Processed products
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In recent years, the development and utilization of scallop resources has gradually increased, mainly focusing on the reuse of scallop processing waste, that is, the reuse of scallop by-products.The product forms are diversified, and the common scallop deep processing products include scallop sauce, scallop sauce, scallop sauce, scallop seasoning, scallop sauce, etc.[8]
Scallop sauce
Steamed Scallop with Minced Garlic and Vermicelli
Scallop sauce is mainly made of scallop stem and scallop skirt, fermented by Aspergillus orBiological enzymolysis technologyThe research and development of this product has opened up a new way for the comprehensive utilization of by-products of aquatic products.The traditional scallop sauce is mainly produced by Aspergillus fermentation.Researchers used biological protease to hydrolyze scallop skirt to produce scallop sauce.The prepared scallop has bright color, unique flavor and delicate taste.The researchers also combined biological enzymolysis technology with aspergillus fermentation technology to produce scallop sauce with rich nutrients and typical flavor.The scallop sauce is mainly made of scallop skirt as raw material, which is fermented by Aspergillus oryzae and soybean meal, and added withneutral protease, table salt, inoculation with salt toleranceTetracoccus, onConstant temperature incubatorFermentation.After detection, the scallop sauce prepared by this methodAmino acid nitrogenContentfree amino acid andessential amino acid The total amount is significantly higher than that of scallop sauce prepared by other methods, and the product is characterized by high protein, low fat, and low total sugar, which is more consistent with the dietary habits of contemporary people.[8]
Scallop sauce
Dishes made from scallops
As a high-grade seafood condiment, scallop sauce has attracted more and more attention.Scallop sauce is a seafood condiment made from scallop bean sauce sauce as the main raw material, mixed with various seasoning accessories and emulsifiers, through the process of preparation, sterilization and other processes.With scallop bean sauce sauce, granulated sugar, monosodium glutamate, white vinegar and spice juice as the main influencing conditions, the researchers finally determined the optimal processing conditions of scallop sauce through response surface experiments: scallop bean sauce sauce 31%, granulated sugar 14.72%, monosodium glutamate 1.01%, white vinegar 4%, spice juice 30%.[8]
Scallop soy sauce
Scallop in Shell
The production of soy sauce mainly uses protein as raw material, while in the traditional soy sauce production process in China, the raw materials are mostly soybean meal, soybean, etcLegume crop。With the development and utilization of marine resources, scallop skirt has been used in soy sauce brewing due to its high protein content. The produced scallop soy sauce meets the relevant national standards, and has the proper aroma of soy sauce.The researchers took scallop skirt, soybean meal and wheat as the main raw materials, first made koji by using multiple strains, and then fermented by mixed yeast high salt dilute fermentation, and finally produced scallop soy sauce with high quality and unique flavor.The researchers used scallop skirt, soybean meal, bran and wheat as the main raw materials, first made koji by mixing multiple strains, and then produced scallop skirt soy sauce by low salt solid-state fermentation.[8]
Scallop seasoning
The researchers used scallop skirt as the basic raw material to make a nutritious seafood seasoning.The main process flow is: scallop skirt → pretreatment → enzyme hydrolysis → enzyme inactivation → centrifugation → filtration → concentration → blending → drying → packaging → sterilization.[8]
Scallop sauce
Scallop sauce is a kind of sauce made from scallop skirt and the obtained enzymatic hydrolysate.[8]
sinceLow tide lineIt is distributed in the deep sea.
