A Hong Kong customer once asked An Hing Hao: "Most of the pearl meat found in Hong Kong is dark brown. Why is An Hing Hao's orange? Is it chemically bleached and dyed?" We are here to answer your questions!

The problem with different colors is that they are stored in different ways, which affects the appearance, texture, taste, and even the freshness of the pearl meat. Most pearl mussels sold in Hong Kong are dark brown. This is not because the pearl mussels take a long time to grow, but because they are stored at room temperature during processing. Long-term exposure to the air will cause the appearance of the pearl mussels to change. Affected by changes in the air, the freshness cannot be retained in the pearl meat.

Moreover, the pearl meat is not vacuum packed and the humid weather in Hong Kong will make the dry goods susceptible to moisture. The presence of moisture in the bag will cause the pearl meat to become moldy and spoilage. Therefore, An Hing Hao recommends placing it in the refrigerator at -18 °C. or below to prevent this from happening.

Does the blackening of pearl meat mean it has gone bad and cannot be cooked and eaten? It is edible, but the texture and taste will deteriorate. After simmering, the soup will turn light brown or dark orange, the texture will become hard and like dried fruit, and the umami flavor will become weak or even difficult to taste.

Why on earth can Anxinghao’s pearl meat remain orange and full of flavor?
Are chemical dyes added to make it look better?

👉🏻Australian pearl meat portal