Shengsi Yibei [Zhejiang Shengsi Specialty]

What is Shengsi Yibei? Authentic Zhejiang Shengsi specialty: Shengsi mussels

Summary:Do you want to know what Shengsi mussels are? This article is a detailed introduction to the Zhejiang Shengsi specialty - Shengsi Yibei. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shengsi Yibei. The full text takes about 5 minutes to read, mainly including the basic introduction of Shengsi Yibei and its nutritional value? What are the product characteristics of Shengsi Yibei? How did the history of Shengsi Yibei come about? The production method of Shengsi mussels, etc

Basic Introduction of Shengsi Mussel

Shengsi Mussel is a specialty of Shengsi County, Zhoushan City, Zhejiang Province, China. It is a geographical indication product and is called "light vegetable" in Zhoushan dialect. It is also known as Haihong (Lady of the East China Sea), red clam, and shell vegetable. Shengsi County has a superior marine environment with fertile water, abundant bait, and moderate temperature, which is conducive to the habitat of marine organisms and provides an excellent growth environment for Shengsi mussels. It has been designated as a first-class shellfish production area by the Ministry of Agriculture. Shengsi people have a long history of collecting wild mussels for human use and trading

Mussels contain a type of cholesterol that has the ability to lower serum cholesterol, such as 7-cholesterol and 24 methylene cholesterol. They have a unique effect of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion, resulting in a decrease in cholesterol levels in the body. Their efficacy is stronger than the commonly used cholesterol lowering drug, sitosterol. After consuming mussel food, people often have a refreshing and pleasant feeling, which is undoubtedly beneficial for relieving some troublesome symptoms

Mussels, commonly known as mussels or Hai Hong (Lady of the East Sea), are a popular seafood product with high nutritional value and certain medicinal value. They are known as the "eggs in the sea". The mussels produced in Shengsi have the characteristics of being large, fresh, tender, fatty, with high meat yield, rich in nutrients, and pollution-free, making them excellent seafood

How did the history of Shengsi mussels come about

The production method of Shengsi mussels

1. Processing flow of frozen mussels: mussel picking → shell cleaning → steaming → shell peeling and foot silk removal → flesh cleaning → single freezing → quick freezing → packaging → refrigeration

2. Processing flow of dried mussels: mussel picking → shell cleaning → steaming → shell peeling and foot silk removal → flesh cleaning → drying → packaging → refrigeration