You should say jellyfish silk. There are two kinds of jellyfish: the first is jellyfish silk, which shreds jellyfish. Jellyfish is a kind of marine jellyfish that eats jellyfish. Jellyfish is a large edible jellyfish, belonging to the phylum Coelenterata and jellyfish class. China is distributed from Liaodong Peninsula to the coast of Guangdong. Fresh jellyfish are generally processed with salt and alum for three times, pickled (commonly known as dried jellyfish with alum), and eaten after filtering off water. The edible part is mainly medium glue (jellyfish is divided into jellyfish skin and jellyfish head after processing. Jellyfish skin is the umbrella-shaped part of the upper part of jellyfish, which is translucent, round and tough, commonly known as white skin. Jellyfish head is pickled from the lower head and tentacles of jellyfish, which tastes more brittle than jellyfish skin. Jellyfish is extremely rich in nutrition, and its unique nutritional component, fat content, is extremely low, and it is rich in protein and inorganic salts. Every100g jellyfish contains about 65g of water, 6-12g of protein, 0.1-0.5g of fat, 4g of carbohydrates, 66kcal calories,182mg of calcium,132mg of iodine and various vitamins. It is a high protein.

The second is artificial jellyfish silk, which is made of fucoidan, starch and gelatin. As a raw material, the raw material is evenly mixed with water, processed and shaped, solidified and shaped in calcium salt, rinsed with clear water, and then boiled and disinfected with salt water. The method for producing artificial jellyfish has simple process and low production cost. The color, shape and taste of the finished product are similar to those of natural jellyfish, with certain toughness and chewiness!