The shelf life of wild dried sea cucumbers is 2-3 years. Seal the dried sea cucumber and place it in a ventilated and dry place. The shelf life can reach 2-3 years. Dried sea cucumber is a processed product of sea cucumber. Although its nutritional value is not as good as that of fresh sea cucumber, its nutrients are more easily absorbed by the human body than fresh sea cucumber, and it is easy to store and transport.

Light dried sea cucumber:

1. Raw material processing: Place the fresh raw materials in sea water or thin salt water, and wash away the mucus attached to the surface. Then a metal ejector (a hollow thin tube) is inserted through the anus, penetrates the head and pulls out the internal organs. Then use a brush to penetrate the abdominal cavity and wash away the remaining internal organs and sediment, or use a long knife to cut 3 cm at the back and tail, dig out the internal organs, and wash them with dilute salt water.

2. Boiling: Pour 2 degrees Baume light salt water into the pot, heat it to boil and then add a little cold water to reduce the temperature to about 85°C. Put the washed ingredients into the pot in batches according to size and cook for 1-2 hours until it is easy to insert bamboo chopsticks into the meat. During the cooking process, if you find raw materials with abdominal distension, insert a needle into the abdominal cavity to drain the water and continue heating. If bubbles appear, remove them at any time.

3. Low-temperature cold-air drying: Dry sea cucumbers through professional low-temperature cold-air drying equipment. The traditional method is to dry it by sun-drying and other methods, which is primitive and unclean. Through the introduction of advanced technology, light-dried sea cucumbers contain fewer impurities, have a more obvious drying effect, are easier to store, and are hygienic and healthy.