Some sea cucumbers will add extra salt during processing, and the surface of this sea cucumber will be more white. Therefore, it is normal to have a layer of white on the surface of sea cucumber, so don't worry too much.
Salt also has a good sterilization and disinfection function. Adding salt in the process of processing sea cucumber into dry sea cucumber can not only play a role in dehydration, but also sterilize and disinfect, thus prolonging the storage time of sea cucumber.
Extended data:
Dan dry sea cucumber
Because light dry sea cucumber needs to be foamed, and the foaming time is long (generally about 3 days), light dry sea cucumber has high cost performance and good taste. Therefore, most people in light dry sea cucumber are suitable for family long-term consumption, and the foaming conditions can be fully met.
Freeze dried sea cucumber
Freeze-dried sea cucumber has the advantages of short foaming time, light weight, no storage conditions and convenient carrying on business trips, so it is widely used for business people to travel frequently for tonic.
Dried sugar and salt dry sea cucumber
Generally speaking, it is not recommended to eat these two kinds of sea cucumbers. First, it is not cost-effective to buy them, because there are problems in the weight of the ingredients. Second, sugar dry sea cucumber is easy to breed bacteria and difficult to store. There is too much salt in dry sea cucumber, so it is not suitable for people to eat too much salt, especially sugar dry sea cucumber, which is seriously damaged in nutrition. Try not to eat them [2]. Dried ones are healthier.
Baidu Encyclopedia-dry sea cucumber