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  • abalone is inedible.

  • Mollusc it shell has a multicolored iridescent lining that's being used since ancient times to decorate jewelry and other priced objects.

  • More recently, abalone has been tapped as a source of collagen, a protein that supports the structure of bones, connective tissues and skin.

  • It's becoming a popular ingredient in beauty products and medicine.

  • Collagen is produced on abalone farms like this one.

  • They're nocturnal and hide from daylight under cement tiles that simulate their natural habitat of rocks.

  • And Carol, they're single.

  • Shell has pause that regulate various bodily functions, such as breathing and reproduction.

  • The main ingredient in their specially formulated food is seaweed.

  • They feed once a day in the evening.

  • After six months in the nursery pond, they graduate to the cultivation pond.

  • There are two methods employed to grow them in this one.

  • Before filling the pond with seawater, farmers lay cement tiles at the bottom, along with underwater pipes that supply the oxygen that abalone is need to survive.

  • The other method houses Thea Bolognese in stacks of polyethylene crates referred to as condominiums, with 50 to 100 a bolognese in each condo.

  • The yield per square meter is significantly greater using this method.

  • Every second day, the condominiums are removed from the cultivation pond to rinse out the greats, check the Bolognese and feed them.

  • The water is regularly drained, cleaned and recirculated.

  • What's the cleaning system?

  • Filters out feces and neutralizes ammonia.

  • After six months to a year in the cultivation pond, Thea Bolognese, a mature and ready for harvesting operative, stripped them from the shell and remove parts to be used for other products, Then prepare to extract the collagen.

  • First they mash the meat in an industrial sized blunder.

  • The trick is to use an extraction method that doesn't destroy the collagen or diminish its effectiveness.

  • Abalone collagen must have full potency when consumed in order to stimulate the human body to produce more of its own collagen sense.

  • Prolonged heating turns collagen into gelatin.

  • They use a process called cold extraction, stirring the meat in a refrigerated tank for up to seven days until it separates on rises to the top.

  • Next, the harvesters skim off the collagen on for this particular product, blended with mixed fruit juices.

  • They then heat the drink in pasteurization tanks for three minutes to kill off any harmful bacteria.

  • drink contains 20% collagen and 80% juice.

  • When it's time to package the product, the conveyer belt moves glass bottles to the cleaning station, which washes them out with pressurized boiling water.

  • After washing bottles moved to the next machine, which fills them with the drink.

  • Each product made here has to obtain international safety and quality certifications.

  • The next machine seals the bottle with an aluminium camp controlled by a sensor.

  • An ink jet printer applies the lot number on the cap, along with the products expiry date.

  • This batch will last for a year, bottles a visually inspected as they make their way to the labeling machine, Frank Tree conducts a Siri's of quality control tests on random samples.

  • In this test, the technician uses a PH meter to ensure the products acidity is within a specific target range.

  • In another test, she places a few drops on a device called a refract ometer.

  • It measures to what extent like passing through the liquid, is bent, which gives a reading of the sweetness.

abalone is inedible.


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B2 中上級

コラーゲンの作り方 (COLLAGEN | How It's Made)

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    林宜悉 に公開 2021 年 01 月 14 日