1, look.
High-quality dry sea cucumber is uneven taupe, with deep back, shallow abdomen and visible tube feet. Inferior sea cucumbers are even in color, mostly dark gray, and the tube feet are covered with additives, which can't be seen.
2. Smell.
High-quality dry sea cucumber has the unique taste of sea cucumber, while inferior sea cucumber is full of additives, most of which have no taste.
3. Listen.
The sound of high-quality dry sea cucumber is crisp when struck, and the sound of inferior sea cucumber is dull after struck.
4. stop.
High-quality dry sea cucumber incision is tight without impurities, and inferior sea cucumber incision is full of impurities after eversion.
5. Source.
The quality of sea cucumber is closely related to its origin. The sea area with high latitude and low water temperature has a longer growth cycle and higher effective substances. The best sea cucumber in China is located at the 39th latitude line, because the water temperature in this area is around 10 degrees all the year round.
6, bubble.
High-quality dry sea cucumber will be softened after soaking for at least 24 hours, and the salt/sugar dry sea cucumber will be softened after 12 hours. Through this characteristic, light dry sea cucumber can be quickly identified.
7. net.
The cut sea cucumber soaked in high-quality dry sea cucumber is clean, with intact tendons and milky white color, and there may be a small amount of fine sand. If sea cucumber contains a lot of sawdust, different colors and black substances, it is necessary to pay attention to "eating" sea cucumber.
8. Up.
High-quality dry sea cucumber is 2~2.5 times longer, 4~6 times larger and 8~ 12 times heavier.
9, thick.
After soaking in high-quality light dry sea cucumber, the ginseng wall is thick and transparent, and you can see the transparency of your body in sunny conditions.
10, play.
After soaking in high-quality dry sea cucumber, the meat is delicate and elastic.