It is produced in the pure and non-polluting extreme cold waters of the southernmost part of the earth. It grows in the deep waters of the waters of Stewart Island, the southernmost point of New Zealand. The temperature is low and cold throughout the year. The annual maximum water temperature on the surface does not exceed 14 degrees Celsius. The water surface freezes for a long time in winter. Up to several months, inaccessible all year round, without industrial and other pollution, it is a completely original ecological environment. In addition, the cold waters near Stewart Island are rich in minerals. The wild black gold abalone grown in this environment is rich in nutrients and active substances, far from being comparable to ordinary wild abalone and farmed abalone. The abalone, the treasure in the treasure".

Instant black golden abalone in braised sauce The cooked wild black golden abalone is heat-sterilized and placed in a highly bacteria-resistant and high-temperature cooking bag, which is different from ordinary instant products that can be eaten after opening. The package of instant black golden abalone contains abalone The raw juice is an instant aquatic product that needs to be put into boiling water and heated for 15 minutes with the high-temperature cooking bag before being edible.

Black gold abalone has a long growth period. Usually, it takes 8-10 years for a black gold abalone to grow to a legally catchable size, so the output of abalone is very limited; fresh abalone is made into instant black gold abalone, with a weight loss of about 40% (excluding shell And offal), so the black gold instant abalone of the same weight is more expensive than the black gold fresh abalone.

The growing season of wild black gold abalones in New Zealand is long, mainly because they grow in the waters close to the Antarctic. The colder sea water causes them to grow very slowly. Usually, it takes 8-10 years for a black gold abalone to grow to the legally fishable size. The production of abalone is very limited.

Fresh abalone is ready to eat, and the weight loss is about 40%. Therefore, the black gold instant abalone of the same weight is more expensive than the black gold fresh abalone. (The thick shell of the fresh black gold abalone + the triangular entrails of the black gold abalone + the product inside the fresh abalone shell Water + The blood water in the pure black golden abalone meat will shrink by 35% under high temperature.)

What is Sous Vide? French Cuisine sous vide, sous vide cooking method. This is a cooking method that heats for a long time by using a lower temperature. The purpose is to bring out the best effect of the raw materials. Sous Vide’s plastic vacuum packaging can support the black gold abalone product can be stored at room temperature for up to 2 years. The food is sterilized by precise heat in a sealed high-temperature cooking bag to kill microscopic pathogenic bacteria, toxin-producing bacteria, and spoilage bacteria in the bag. It can kill and inhibit the regeneration and reproduction of the remaining microorganisms. It does not need preservatives at all. It can keep the food at room temperature for 2 years without losing its nutrients.

Heijin’s newly developed "Instant Abalone with Braised Sauce" follows the ancient method of cooking, from the selection of the ingredients to the boil. The top-quality soup is selected and the extract is refined with high-quality traditional techniques. The top-quality broth is boiled for more than 8 hours. Strong flavor. The reconciliation of abalone and broth transforms the original rare and wild treasures of New Zealand into a healthy, convenient and easy-to-handle delicacy.

Our brand focuses on high-quality ready-to-eat delicacies. It only takes 15 minutes to heat up, and you can enjoy high-quality delicacy. It is safe, convenient and delicious.