There is no such statement ... Introduction to Health Knowledge of Sea Cucumber 1. Company Profile The company is located in Beijing, the capital of China. The company mainly has marine treasures series: light dry sea cucumber, instant sea cucumber, instant sea cucumber and so on. Companies adhering to the "green nature, health and wellness" business philosophy, and strive to turn precious natural green resources into food. Let more people enjoy the fruits of modern biotechnology simply, conveniently and nutritionally, and enhance their physique. At present, the company's dried seafood has passed QS certification, HACCP certification and ISO900 1-2000-2000 certification. II. Product Introduction At present, the products that the company has launched are light dry sea cucumber, instant sea cucumber and instant sea cucumber. In addition, a series of dried and salted dry sea cucumber are also on the market. Instant sea cucumber 1. Instant sea cucumber: Fresh sea cucumber from Yantai Long Island is selected, cooked by modern scientific processing technology, and served with various auxiliary materials. 2. Specification of ready-to-eat sea cucumbers: a box of 8, net weight ≥ 236g. 3. How to eat ready-to-eat sea cucumber: You can eat it after opening the bag, and it tastes better when dipped in seasonings such as fresh essence. 4. Storage method: 0℃-3℃ dark and cold storage. 5. Shelf life: six months. 6) Fast food sea cucumber 1. Instant sea cucumber: It is a pure natural green food with high-quality fresh sea cucumber from Yantai Long Island as raw material, adopting the latest technology, high-temperature and high-pressure sterilization, vacuum packaging and quick freezing, without adding any additives and preservatives. 2. Specification of ready-to-eat sea cucumber: ready-to-eat sea cucumber (250): net weight of each box ≥ 500g. 3. How to eat instant sea cucumber: Take the sea cucumber out of the packaging bag, thaw it in clear water and cook it at will. 4. Storage method: about minus 18℃. 5. Shelf life: 12 months. 7) dry sea cucumber dry salt ginseng 1. Processing method of light dry sea cucumber: eviscerate the sea cucumber, wash it, cook it with seawater or light salt water, and then dry it. 2. Processing method of salt dry sea cucumber: The sea cucumber is eviscerated, cooked with seawater or saturated brine, then wrapped with salt and dried in plant ash, which is called salt ginseng. 3. Edible method of light dry sea cucumber: Wash and soak dry sea cucumber for about 24 hours. After the sea cucumber becomes soft, cut it from the opening, clean it and remove its teeth. In order to grow bigger, you can remove tendons but eat them. ) put it in the pot and cook for about 30 minutes. Soak in cold water for 24 hours after taking out the pot. Note: you can't see oil, salt or alkali when soaking your hair. Don't soak for too long in summer, and don't put it in the refrigerator. 4. Edible method of salt dry sea cucumber: after cleaning the charcoal ash and salt on the surface of sea cucumber, soak it in cold water until it is wet and soft, take it out and cut it along the original opening of sea cucumber with a sharp knife, remove the mouth of the dirty wall of sea cucumber (commonly known as teeth, that is, calcium) and internal tendons, put it in an insulated container, soak it in hot water at 100℃ for 6-8 hours, and then gradually cool it to natural temperature; Pour out the soaked sea cucumber, thoroughly cool it and replace it with pure water, and store it in the refrigerator at low temperature. Ferment at 0-8℃ for 24-36 hours before eating, and the storage period should be less than one week. It is best to change the water once a day. 5. Shelf life: three years. 3. Freeze-drying technology Vacuum freeze-drying-referred to as "FD". Drying is one of the methods to prevent material corruption. There are many drying methods, such as sun drying, boiling, drying, spray drying, vacuum drying and so on. But these drying methods are all carried out at a temperature above 0℃ or higher. Generally, the dried products become smaller in volume, harder in texture, some substances are oxidized, most volatile components are lost, and some heat-sensitive substances such as protein and vitamins are denatured. Microorganisms lose their biological activity, and dry substances are not easily soluble in water. Therefore, the dried product is very different from that before drying. The freeze-drying method is different from the above-mentioned drying method. The product is basically dried at a temperature below 0℃, that is, in the frozen state of the product. Until the later stage, in order to further reduce the residual moisture of the product, the product was heated to above 0℃ but not more than 40℃. Freeze-drying refers to the pre-cooling and freezing of a substance containing a large amount of water into a solid, and then the water vapor is directly sublimated under vacuum, while the substance itself remains in the frozen ice shelf, so the volume remains unchanged after drying, and the loose pores absorb heat during sublimation. It leads to the temperature drop of the product itself and slows down the sublimation speed. In order to improve the sublimation speed and shorten the drying time, it is necessary to heat the product properly. The whole drying process is carried out at a lower temperature. Surgery. Common sense of sea cucumber 1. Distribution and varieties of sea cucumbers There are more than 1 100 kinds of sea cucumbers known all over the world. According to the survey, there are more than 20 kinds of edible sea cucumbers in China's sea areas, among which Stichopus japonicus has the highest nutritional value. Stichopus japonicus is mainly distributed in the coastal areas of Long Island, Yantai, Weihai and Qingdao in Shandong, Beidaihe, Qinhuang Island and Dalian in Hebei, as well as some sea areas of Japan and North Korea and Vladivostok in Russia. 2. Nutritional value of sea cucumber Sea cucumber contains 18 kinds of amino acids, among which 10 kinds of amino acids necessary for human body are very high, especially arginine, which is an important component of male sperm cells and a raw material for synthesizing human collagen. It can promote cell regeneration and repair after body injury, improve the immune activity of lymphocytes, enhance human immunity and prolong life. Sea cucumber protein is mainly collagen, which is superior to colla corii asini, tortoise plastron glue and antler glue in traditional Chinese medicine. The rich glycine and basic amino acids in this collagen are the material basis for promoting blood production, nourishing blood and promoting calcium absorption. The pentapeptide composed of bright, preserved, silk and arginine contained in sea cucumber has anti-tumor and anti-inflammatory activities. Another glycoprotein is thought to be mediated by immunity, thus inhibiting the growth of transplanted tumors in animals. 3. The effect of sea cucumber Sea cucumber is warm, sweet and salty, and has various nourishing effects such as tonifying kidney, nourishing blood, strengthening yang and benefiting essence. Can be used for treating impotence, premature ejaculation and nocturnal emission caused by kidney deficiency; Anemia and chlorosis caused by blood deficiency; Constipation and polydipsia caused by yin deficiency; Weakness and limb drowsiness caused by spleen deficiency. Sea cucumber is also suitable for dietotherapy and tonic of diabetes, tuberculosis and hemoptysis due to yin deficiency and internal heat. Sea cucumber is a high-protein food, and the amino acids of its decomposition products are mostly excreted by the kidneys, and the renal function is poor, so it is not suitable for the elderly to eat more at one time. In order to prevent greasy spleen and affect appetite, it is not advisable to eat too much sea cucumber at one time. People with spleen deficiency, loose stool and phlegm-dampness blocking collaterals should not eat it. Sea cucumber should not be eaten like persimmon, pomegranate and hawthorn, because these foods contain more tannic acid, which can easily cause protein coagulation, affect digestion and absorption, and also cause abdominal discomfort such as nausea. 4. How to identify the quality of sea cucumber Sea cucumber has a high protein content, which is easily digested and absorbed by human body, and is rich in lipids, mostly unsaturated fatty acids, which is extremely beneficial to the nutritional balance of human body. Therefore, sea cucumber has become a high-grade food that consumers admire. However, the quality of sea cucumbers on the market at present is uneven. If you don't master the relevant knowledge, it's easy to lose money when you buy it. The following is an introduction to the method of selecting sea cucumbers: 1) The body shape is complete and correct. This is very important, because it can explain the freshness and quality of sea cucumber. Incomplete sea cucumbers are often left after vendors remove the corrupt parts. In addition, the twisted and shriveled shape shows that the sea cucumber has been caught for a long time, and it is easy to get sick and be contaminated by microorganisms, leading to deterioration. 2) Dry enough, that is, the water content is less than 15%. Because sea cucumber is expensive, the lower the water content, the more affordable it is. In order to gain high profits, some merchants often mix too much water into sea cucumbers, which not only makes consumers suffer in price, but also benefits the growth and reproduction of microorganisms, which is not conducive to the preservation and quality assurance of sea cucumbers. 3) The mouth is light, firm and shiny. Whether it is firm and shiny indicates the nutritional richness of sea cucumber. Sea cucumbers living in food-rich sea areas are mature, with high nutritional content and high value. 4) Uniform size, no sand in the abdomen. In order to make huge profits, some vendors use illegal means to fill the belly of sea cucumbers with sand or salt to increase their weight. 5. Common sense of abalone: 1. The distribution of abalone lives in the rocky zone with fast-flowing water and abundant algae, and the rocky corner protruding from the coastal island or coast is its favorite habitat. Abalone mostly crawls in cracks or caves in rocks, and its distribution depth varies with species. Like Haliotis discus hannai in the north of China, it is generally distributed in the water depth above 10 meter, and moves deep to avoid the cold in winter, and the depth can reach 30 meters. In spring, it moves up slowly, some can live several meters below the tidal line, and even small abalone can be picked near the low tide line. One-year-old abalone can generally grow to 2-3 cm, and it can grow to 4-5 cm after two years. Abalone with a shell length of 10 cm or more, about six or seven years. 2. The nutritional value of abalone is extremely high. Abalone shell is a precious medicinal material of traditional Chinese medicine, and abalone meat is rich in globulin. Because it is a deep-sea creature, it has the effects of nourishing yin, strengthening yang and benefiting eyesight. Traditional Chinese medicine believes that it is a kind of seafood that supplements but is not dry. After eating, there are no side effects such as toothache and nosebleeds, even if you eat too much. Its protein content is as high as 40%, and it contains fat, sugar, inorganic salts, calcium, iron, zinc, iodine, vitamins and other substances, and its nutritional value is extremely high. Abalone meat contains an ingredient called "Bao Su", which can destroy the metabolic substances necessary for cancer cells. Abalone is also an antithrombotic food on the table. Its function is not to lower blood pressure, but to regulate blood pressure in two directions, because it can "nourish yin, calm the liver and strengthen the kidney" and regulate adrenal secretion. Abalone has the effects of regulating menstruation, moistening dryness and benefiting intestines, and can be used to treat irregular menstruation, constipation and other diseases. Most people can eat abalone. People with frequent urination at night, asthma due to qi deficiency, unstable blood pressure and difficulty in concentration are suitable to eat more abalone. Diabetic patients can also use abalone as an adjuvant treatment, but it must be stewed with drugs to be effective.

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