Generally, the shelf life of pickled dry sea cucumber is two years, while that of dry sea cucumber is salted. Therefore, dry sea cucumber, which has been preserved for 10 years, has seriously expired, so it is best to avoid eating it. If dry sea cucumber is preserved with sugar and salt, the shelf life will be shorter. Need to check whether the interior of dry sea cucumber is discolored and stale.
Dry sea cucumber is a high-protein and low-fat food with high nutritional value. Dry sea cucumber contains a variety of trace elements and protein, which is made from fresh sea cucumbers. Its nutritional value may not be as good as fresh sea cucumber, but it is easier to preserve than fresh sea cucumber, but it should be eaten as soon as possible. Dry sea cucumber should be stored in a ventilated and dry place. The food has gone bad, so it should be discarded in time and can't be eaten any more.
One of the classifications
The so-called sugar dry sea cucumber in the market is to replace a small amount of salt with a large amount of sugar in the process of making salt dry sea cucumber. Because the sea looks more rounded after adding sugar, and a large amount of sugar can increase weight, the sales price of these sugars in dry sea cucumber can be 30% or even 50% lower. Sugar dry sea cucumber is black, beautiful and sweet. The advantage of sugar dry sea cucumber is that it looks good as a gift, so the ginseng in many supermarkets and sea cucumber shops is dried sugar ginseng.
However, the shortcomings are more obvious. Sugar dry sea cucumber is humid and can't be stored for a long time. At the same time, the swelling rate and taste are not as good as light dry sea cucumber. In the process of processing, nutrients will also be lost and sugar will be added. With the establishment of industry standards in dry sea cucumber, sugar dry sea cucumber has withdrawn from the market, but some unscrupulous vendors still cheat consumers with sugar dry sea cucumber.