Traditional sea cucumbers lose some of their nutrients in the water, just like chicken soup that has been stewed for several hours, and some of its nutrients are in the soup, but not in the meat.
With the development of science, how to keep the nutritional elements of sea cucumber has always been an industry problem. As a traditional food, sea cucumber has a great influence on the convenience of consumption by the traditional methods of making and cooking. How to solve the problem that it can not only nourish effectively, but also be convenient and fast enough?
This will talk about the latest cold steaming technology in the sea cucumber processing industry. Cold steaming is an original high-pressure technology that allows sea cucumbers to be processed at a low temperature of 75, which minimizes the loss of nutrients and preserves the essence of sea cucumbers.
The whole processing process does not add any additives, of course, including salt, which not only retains the delicate flavor of the sea cucumber, but more importantly, it almost completely retains the nutrients in the fresh sea cucumber, making it easy for the sea cucumber to return to the state of fast eating.
The cold steamed instant sea cucumber processed by high-pressure cold steaming technology does not generate water in the whole process, which completely locks the nutrition in the sea cucumber, which is more than 20% higher than that of the traditional boiling process, and makes the sea cucumber return to the origin of nourishing and health preservation.
The breakthrough of high-pressure cold steaming technology also means that the habit of eating sea cucumbers with water for more than 600 years has been completely subverted. The development of science and technology has always brought gratifying changes to our living habits.