It is a large, watery jellyfish that grows in the ocean and can be divided into two parts, the umbrella body and the mouth and wrist, the umbrella body is thick and high, and the large ones can reach about 1 meter.
The jellyfish's various organs are in the mouth and wrist, and it is a relatively low-grade intestinal cavity animal. Jellyfish grow near sea mouths and among the seawater on muddy bottoms.
August-September, usually floating in groups on the surface of the sea, jellyfish are distributed in the southeastern coast of our country, such as Zhejiang and Fujian. Jellyfish processing products are divided into two kinds, jellyfish skin and jellyfish head. Jellyfish skin are small sheets, 1 kg or less of small sea Zhe can only do jellyfish skin.
Jellyfish are divided into three classes, first-class products, the piece is larger, whiter, more transparent color, meat is more solid, no blood, more crispy. The second grade, the color is white or milky white, there is a little bit of blood in it. Third grade, the piece is smaller, the color is yellow, there is blood and sand and so on.
Good-quality jellyfish are larger, with intact edges, firm flesh, no impurities, toughness and luster.
Nutritional analysis of jellyfish:
1, jellyfish contains a variety of nutrients needed by the human body, especially containing iodine in the people's diet, is an important nutritious food;
2, contains a substance similar to acetylcholine, can dilate blood vessels, reduce blood pressure;
3, contains mannan polysaccharide gelatin on the prevention and treatment of atherosclerosis has a certain effect
4, jellyfish can soften the knot, line siltation, clearing phlegm, bronchitis, asthma, gastric ulcers, rheumatoid arthritis and other diseases are beneficial, and there is a role in the prevention and treatment of tumors; engaged in hairdressing, textile, food processing, such as the dust exposure to the staff often eat jellyfish, can go to the dust, clear the stomach and intestines, to protect the body's health.
Jellyfish as food, it is also a lot of ways to eat, you can eat raw or cooked, the most common is cold. Metaphorically speaking, the jellyfish is washed and shredded, scalded with boiling water, accompanied by soy sauce, sugar, etc., tomato jellyfish, curry jellyfish and so on. Since jellyfish contain more than 95 percent water, they must be salted and sailed three times before they can be made into firm-fleshed jellyfish skins and heads.
There is a kind of artificial jellyfish, which is made of soy protein powder plus fucoidan plus water broken up and then dehydrated and dried after being used to solidify with a 4% aqueous solution of calcium chloride.
Nutritional quality index of jellyfish per 1,000 kcal:
Protein: 112 grams
Fat: 9.1 grams
Carbohydrates: 115 grams
Vitamin B1: 0.9 mg
Vitamin B2: 1.5 mg
Vitamin E: 64.5 mg< /p>
Calcium:4545 mg
Na:9848 mg
Iron:145 mg
Jellyfish is rich in calcium, protein and iodine is also very, very rich. Per 100 grams of jellyfish, the content of iodine can reach 13.2 micrograms, so the goiter and other iodine deficiency diseases have the effect of prevention and treatment, it also has a role similar to that of acetylcholine, which can prevent and control atherosclerosis.
Jellyfish skin can be applied externally to treat migraines and prevent arthritis as well as dengue and rotting legs.
Dietary contraindications of jellyfish:
The nature of jellyfish is slippery and cold, it is not suitable for people with weak spleen and stomach, thin and cold stools, and it is not suitable for a large number of raw food.