the first type: salt dry sea cucumber. Salt dry sea cucumber usually has a layer of salt particles or salt foam attached to its surface, so its appearance is white, and no clear epidermis and feet can be seen. The state stipulates that the salt content should be below 5% and the moisture content should not exceed 12%. The water yield of dry salt with good quality may reach about five times, but it is hard to say with poor quality. Salt dry sea cucumber is usually boiled in water, then salted with salt, dried after baking sea cucumber, and naturally dried. The advantage of salt dry sea cucumber is 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. However, the disadvantages are also obvious, such as nutrient loss during processing, less than 1% of nutrient residues, and the remaining nutrients are difficult to absorb; The process of edible hair making is complicated; Some unscrupulous traders will salt sea cucumbers many times to gain weight.
the second type: light dry sea cucumber. Pale dry sea cucumber is a dry sea cucumber with a salt content of 5%-1%. It is the main product of sea cucumber at present, and it is also the best dry sea cucumber with high water yield. Dongsheng Lan light dry sea cucumber epidermis and feet are clearly visible, and the appearance is black or gray. The processing of light dry sea cucumber is that the raw materials of sea cucumber are boiled, baked, sunned and finally steamed to dryness. There are shades of light dry sea cucumber processing. Pure dry processing is more refined and has the lowest water content. Pure light dry sea cucumber may be very small, but its output can reach fifteen or eighteen times. Ordinary light dry sea cucumber is generally more than ten times, and sea cucumber is worth a penny. I prefer %lan Lan Lan Lan dry sea cucumber, because it is convenient to store and transport, and the shelf life is long, although the eating and processing process is complicated.