Pale dry sea cucumber is dry sea cucumber with a salt content of 5%- 10%. It is the main product of sea cucumber at present, and it is also the best dry sea cucumber with high water yield. The traditional processing flow of dry sea cucumber: processing raw materials such as sea cucumber-boiled fresh ginseng-insolation-evaporation. The epidermis and feet (sucker of sea cucumber) of light dry sea cucumber are clear and good, and the appearance is black or gray. There are two shades of light dry sea cucumber processing. Pure dry processing is finer and has the lowest water content. Pure light dry sea cucumber may be small, but the output can reach fifteen or eighteen times. Ordinary light dry sea cucumber is generally more than ten times, and sea cucumbers get what they pay for. The advantages of light dry sea cucumber are the least processing times, less nutrient loss, convenient storage and transportation, long shelf life, low processing cost and simplicity; The disadvantages are similar. The processing process will make some nutrients of sea cucumber lose, and the edible processing process is complicated.

Second, salt dry sea cucumber

Third, sugar dry sea cucumber salt dry sea cucumber's appearance is usually attached with a layer of salt particles or salt foam, so the appearance is white, and no clear epidermis and feet can be seen. The traditional processing flow of salt dry sea cucumber is: processing sea cucumber-boiled fresh sea cucumber-salted sea cucumber-roasted sea cucumber-sun drying-vat-natural air drying. Advantages of salt dry sea cucumber: simple process, low processing cost, long shelf life and convenient storage and transportation. The amount of dry salt with good quality may reach about five times, and it is hard to say with poor quality. The advantages of salt dry sea cucumber are that the shelf life can be as long as several years, and it is convenient to transport and store; The processing method is simple and the cost is low. Disadvantages: the loss of effective components during processing is serious and the preparation process is complicated. Many processors in the market are driven by interests and add a lot of salt, which leads to serious adulteration.

The so-called "sugar dry sea cucumber" in the market is to replace a small amount of salt with a large amount of sugar in the process of making salt dry sea cucumber. Because the sea looks more mellow after adding sugar, a large amount of sugar can increase weight, and the sales price of these "sugar dry sea cucumber" can be reduced by 30% or even 50%. Sugar dry sea cucumber is black, beautiful and sweet. The advantages of sugar dry sea cucumber are: good-looking, and good-looking as a gift, so now many ginseng in supermarket sea cucumber shops are dried sugar ginseng; However, the shortcomings are more obvious. Sugar dry sea cucumber is humid and can't be stored for a long time. At the same time, the rising speed and taste are not as good as that of light dry sea cucumber; The processing process will also lose nutrients and introduce sugar, which is not conducive to diabetics. With the establishment of industry standards in dry sea cucumber, sugar dry sea cucumber has withdrawn from the market, but some unscrupulous vendors still cheat consumers with sugar dry sea cucumber.