Premium Grade Dried Scallop ± 100G 上等干瑶柱


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Premium Grade Dried Scallop ± 100G 上等干瑶柱

鲜甜美味 适合煲汤 煲粥 这个瑶柱干贝的味道很香~
略带一些鲜甜,不会一昧的死咸味 直接咀嚼的话会发现越嚼越香,越嚼越上瘾哦!


HEALTH BENEFITS: Most people know that fish is good for you, but what about other seafood? As it turns out, scallops, in addition to their delectable taste, contain a variety of nutrients that can promote your cardiovascular health, plus provide protection against colon cancer. Scallops are more than 80 percent protein.

One 3-ounce serving provides 20 grams of protein and just 95 calories. Scallops are actually an excellent source of a very important nutrient for cardiovascular health, vitamin B12. They're also a good source of both magnesium and potassium. Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.


干贝含丰富的谷氨酸钠,味道极鲜。与新鲜扇贝相比,腥味大减。干贝具有滋阴补肾、和胃调中功能,能治疗头晕目眩、咽干口渴、虚痨咳血、脾胃虚弱等症,常食有助于降血压、降胆固醇、补益健身。据记载,干贝还具有抗癌、软化血管、防止动脉硬化等功效。 干贝的营养价值非常的高,它含有多种人体必需的营养。首先干贝含有大量丰富多样的氨基酸,如氨基乙酸、丙氨酸和谷氨酸,同时它也含有丰富的核酸,例如次黄苷酸;氨基酸的副产品,例如牛黄磷酸;各种各样的矿物质,例如钙和锌。




Very occasionally, the brightly colored reddish-orange dried scallop is produced. This is not a defective product, but a valuable scallop called akadama (red gem). Only one or two in a thousand is said to be found. 

The reason why the scallop develops a red color is pectenelone, the pigment that occurs widely naturally. Most likely, the scallop eats diatom (a species of plant plankton) that contains this pigment, then coloring the adductor muscle.
Pectenelone is a useful pigment with powerful antioxidative properties together with anticancer action, promising prevention of oxidation of the body, and development of cancer. The akadama dried scallop and ordinary dried scallop are mostly no different in their content of crude protein, minerals, glycogen, and free amino acids

Best Before Date & Storage

As dried scallop is a dried preserved food, product deterioration is relatively slow. However, in order to preserve its original quality for as long as possible, it is important to store the product in conditions with no rapid big temperature changes. Ideally, dried scallops should be stored between 5°C and 15°C and humidity levels at 60%.

The shelf life of dried scallops made in Japan under proper production control is normally set at five years from manufacture. In some cases, however, there will be no problem with consuming the products after this date.