First, Dalian sea cucumber

Origin Dalian

Ginseng thorn is slender and overall slender.

Sea cucumber is produced in the cold water area of Bohai Bay, Dalian, and is wild in the deep sea. The meat is thick and chewy. Identification method of each spring:

Identification method:

1, look: the sea cucumber epidermis mixed with salt is destroyed by salt, and the epidermis is black.

2, smell: fake sea cucumbers often have a bad smell.

3, touch: adulterated sea cucumber feels sticky and dusty.

4. Taste: The sea cucumber mixed with sugar is sweet, and the sea cucumber mixed with salt alum is salty or astringent.

Second, Australian pig ginseng

Australia of origin

The body surface is smooth and spineless.

There are three kinds of ginseng: white, white and black. Australian pig ginseng is full, with smooth surface, plump meat, high nutrition, good taste and soft meat.

Origin: Australia, South Pacific island countries, east coast of Africa, Southeast Asia and other countries. Australia produces the best pig ginseng, followed by Africa and South Pacific island countries, and finally Southeast Asian countries.

Third, Fujian Stichopus japonicus

Origin Xiapu, Fujian

Ginseng thorns are small and thin, and the whole is cylindrical.

This is tropical ginseng, which is cultivated in both north and south. The growth rate is fast, the cycle is short, and the nutritional value is lower than other sea cucumbers. The taste is soft and the meat is tender.

Distinguish sea cucumbers:

1, from the sea cucumber mouth, you can see clean meat, thick is top grade.

2. From the mouth of sea cucumber, the skeleton with good quality will not appear loose.

3. Judging from the warranty period, it can reach more than 3 years.

Fourth, Shandong Stichopus japonicus

Origin Yantai Weihai

Ginseng has short thorns, large body and thick spinous process.

Stichopus japonicus in Weihai, Shandong Province has high nutritional value, high protein content and many nutritional components. Sea cucumber has thick and soft body wall, thick and tender meat and delicious taste.

Stichopus japonicus species:

Dry sea cucumber and salt dry sea cucumber.

Sugar dry sea cucumber and freeze-dried sea cucumber.

Instant sea cucumber and sea cucumber deep-processed products

Verb (abbreviation of verb) Japanese Kanto ginseng

Origin Hokkaido

The whole body is dark gray and there are six rows of thorns on the back.

That is, Japanese red ginseng is a kind of sea cucumber with very good quality. The meat is firm, the texture is smooth and tender, and the taste is elastic. The nutritional value is extremely high.

Foam hair cleaning:

1. Soak in purified water and change the water frequently until the sea cucumber becomes soft.

2. Cut open the belly of the sea cucumber, take out the internal organs and sundries, carefully clean and brush off the skin (the appearance is generally astringent).

3. After washing with clear water, put it in a pot and cook slowly. Turn off the water until it is cool, and leave it at room temperature for more than 12 hours (repeat step 3 2-3 times, and it will be almost good).

Six, Russian sea cucumber

Russia of origin

The thorns are thick, and there are 6 rows of thorns on the back, which are staggered and dense.

Produced in Vladivostok, Russia, also known as polar ginseng. They are all six rows of sea cucumbers, which are the best wild sea cucumbers in the world. They have high nutritional value, can withstand soaking and boiling, and have a strong taste.

Why good:

1. Growing waters: This sea area is a natural water area, with few people and no industrial pollution. The higher the latitude, the colder the sea water.

2. Growing environment: Living below 30 meters in the deep sea, you need to constantly crawl for food.

3. Pure wild: There is no aquaculture in Russia.