As far as its composition is concerned, sea cucumbers belong to collagen, and the complex spatial structure is formed by collagen fibers. When the external environment changes (such as acid or alkali), it will affect the amphiphilic molecules of the protein, thus Destroy its spatial structure, and the properties of the protein will change accordingly.

If vinegar is added when eating sea cucumbers, the pH value will drop. When it is close to the isoelectric point of collagen (pH value is 4.6), the spatial configuration of the protein will change, and the protein molecules will appear. With varying degrees of coagulation and contraction, the sea cucumbers at this time have a poor texture and taste, and are difficult to digest and absorb, causing gastrointestinal discomfort and indigestion.

Therefore, sea cucumbers cannot be eaten with vinegar.