Question 2: What does sea cucumber mean by salted sea cucumber? It is a semi-finished product, and it is difficult for ordinary consumers to tell. It is not recommended to buy
Question 3: Is it better to dilute dry sea cucumber or salted sea cucumber? The nutritional value of dry sea cucumber is better than salted sea cucumber. At present, the best one on the market is diluted dry sea cucumber.
according to the industry standards, dried sea cucumber can be divided into super (pure dry), first-class, second-class and third-class products. The specific salt content standards are: super (≤12%), first-class (≤2%), second-class (≤3%) and third-class (≤4%). In the industry, it is usually divided into pure light. From the point of view of nutritional value, pure dry >: Dry sea cucumber > Salt dry sea cucumber > Sugar dry sea cucumber
Question 4: The main species of salt sea cucumbers in Lagang According to data records, there are about 1,1 species of sea cucumbers in the world and about 12 species in China, and most of them are inedible. According to statistics, there are 4 kinds of edible sea cucumbers in the world. Edible sea cucumbers account for half of China, reaching 2 species. According to whether there is a cone-shaped wart foot on the back of sea cucumber, it can be divided into two categories: "Stichopus japonicus" and "Optical Ginseng". Among them, "Stichopus japonicus" is mainly the species of Stichopus japonicus, and "Stichopus japonicus" is mainly the species of Stichopus japonicus, Cucurbitaceae and Apocynaceae. 1. Stichopus Japonicus: Stichopus Japonicus includes Stichopus Japonicus, Stichopus Japonicus, Stichopus Green and Stichopus Japonicus. Apostichopus japonicus is also called Apostichopus japonicus, Apostichopus japonicus, Apostichopus japonicus and sea rat, which is also known as Apostichopus japonicus. It is 2-4 cm long, cylindrical, and has 4-6 rows of irregular conical spines (called wart feet) on its back. The ventral surface is flat, and the tube feet are dense, which are arranged in irregular three rows of longitudinal zones, and are used for adsorbing rocks or crawling. The mouth is located at the front end, biased towards the ventral surface, with 2 lintel tentacles, and * * * biased towards the back; The skin is slimy and muscular, and the body can stretch or curl. The size, color and the number of stings often vary with the living environment. The water in the habitat is slow and steady, there is no fresh water injection, and the fine sand seabed and rocky reef bottom rich in algae are out at night. Sleep in summer when the water temperature is high in summer; When the environment is not suitable, there is a phenomenon of dirty discharge; The regeneration ability is very strong, and it can be regenerated after being damaged or cut. Stichopus japonicus is distributed in the coastal areas of Shandong, Liaoning and Hebei, and mainly produced in Weihai, Yantai, Dalian and Qingdao. The fishing period is from November to June of the following year, especially in June and December, and July-September is the summer sleep season for Stichopus japonicus. Stichopus japonicus has a thick and soft wall, which is one of the best quality sea cucumbers and is known as the "crown of ginseng". Plum blossom ginseng is also called pineapple ginseng. The body length is generally 6-75 cm, the longest is 1.2 m, the width is about 1 cm, and the height is about 8 cm. It is the largest kind of holothurian. The back spines are very large, and the bases of every 3-11 spines are connected in a plum blossom shape, hence the name "Plum Blossom Ginseng". It is also called "pineapple ginseng" because it looks like a pineapple. Bone fragments in the skin are very simple, one is tiny, overlapping and dense granular bodies; The other is an irregular X-shaped body that is slender and branched 2-3 times. When living, the body color is gorgeous, the back is orange-yellow or orange-red, and yellow and brown spots are scattered; The ventral surface is reddish; The tentacles are yellow. Habitat in coral sand bottom with water depth of 3-1m; Distributed in the southwest of the Pacific Ocean, China is mainly produced in the Xisha Islands in the South China Sea. It is big, thick and of good quality, and it is the best edible sea cucumber in Nanhai, China. Green sea cucumber is also called square column ginseng and square sea cucumber; Stichopus Japonicus, also known as Yellow Stichopus Japonicus, White Stichopus Japonicus and Square Stichopus Japonicus, are very common edible sea cucumbers in the South China Sea, with high yield and too tender. 2. Optical ginseng: Holothuriaceae includes nine species of sea cucumbers, which is the most diverse family: white ginseng with pattern, also known as white cucumber ginseng, white milk ginseng, and two-spotted ginseng. It is fat, with almost the same width at both ends, resembling wax gourd, and its body color changes greatly when it lives, with a white or light yellow background; The back is slightly yellowish brown, and there is a reddish-brown horizontal spot before and after, so it is called "Erbanshen". It is a large edible sea cucumber with thick and tender meat. Serpentine white ginseng is also called tiger fish, leopard fish and grouper. Its back is dark gray, with yellow snake-like markings, arranged in an irregular vertical line, living in the sand bottom of tropical coral reefs with a few seaweed, and the water depth is 6-18 meters, and the meat is fat and tender. Radial anal ginseng is also called stone ginseng and cucumber ginseng; White-bottomed radial anal ginseng is also called boots ginseng and red melon ginseng. The black-rumped anal ginseng is also called black ginseng. These three kinds of sea cucumbers are large edible sea cucumbers living in Xisha Islands, Nansha Islands and other sea areas, with good quality but low yield. In addition, there are black, jade foot sea cucumber, black milk sea cucumber and rough sea cucumber, all of which are common edible sea cucumbers in the South China Sea with poor quality. 3. Optical ginseng: Cucurbitaceae includes three kinds of Cucurbitaceae, namely, square-column Cucurbitaceae, naked Cucurbitaceae, and tumor-shaped Cucurbitaceae, all of which have poor edible quality because of their hard body walls. 4. Optical ginseng: Araliaceae, Araliaceae includes two kinds: sea sweet potato, also known as eggplant and sea eggplant, which are very similar in shape and color to sweet potato, so this kind of sea cucumber is called "sea sweet potato". The body is spindle-shaped and generally 4-12 cm long. When living, the body is flesh red, and the body wall is thin and translucent. After drying, the back is brown and black, and the abdomen is light brown. The quality is poor, but the price is low. Many restaurants use it as a sea cucumber menu, which can help people to improve the quality of the dishes and confuse people. Sea cudgel, also known as sea mouse, has a smooth body surface, no tube feet or stings, a grayish brown or yellowish brown body when living, a thin and translucent body wall, a little perspective on its longitudinal muscles and internal organs, and low edible value.
Question 5: Introduction of salted sea cucumber in jar. Salted sea cucumber in jar is a semi-finished product in the process of processing in dry sea cucumber, which is wet sea cucumber, that is, sea cucumber without drying and drying. The quality mainly depends on the degree of heat when the sea cucumber is cooked. The greater the heat during the cooking process, the tighter the contraction between the cell tissues of the sea cucumber and the lower the water content of the sea cucumber.
Question 6: What kind of taste of salted sea cucumber is good? Of course, it's better to eat salt once, but it's best to buy sea cucumber lightly.
Question 7: How to make salted sea cucumber in a jar: 1. Soak the sea cucumber in clean water (the container can't contain any oil), put it in the refrigerator for refrigeration, and change the water 2-3 times a day; Soak in this way for 3-4 days until the water is not salty. 2. Clean the container, add water, add sea cucumber, bring it to a boil, simmer for about 2 minutes, turn off the fire and let it cool naturally. 3. Clean the container, add water, add sea cucumber, and put it in the refrigerator for cold storage. After 12 hours, it can be eaten and processed freely.