1. color: the color of good quality bare ginseng is not exactly the same, and its appearance is generally brown, yellowish brown and dark brown. Products with pale white, yellowish or obvious white crystals are salted ginseng.

2. Stickiness: The real Stichopus japonicus must be dried with bottom-seeded Stichopus japonicus and wild Stichopus japonicus, and the dried Stichopus japonicus is straight, dense and constantly pressed. But inferior sea cucumbers are easy to break when pressed hard.

3. Gaps: Most of the gaps of really good quality sea cucumbers are everted, mainly because of the hypertrophy of good quality sea cucumbers. After laparotomy, the sea cucumber meat in the gap naturally everted during the drying process.

4. Specifications: At present, there is a default method to distinguish good quality sea cucumbers on the market, and that is specifications. For example, the quality of 30 -40 sea cucumbers is higher than that of 60 -80, even better than that of 80- 100.

5. Salt content and water content: The higher the proportion of salt, the worse the quality of sea cucumber. The salt content of wild fresh ginseng and bottom-sown fresh ginseng will generally be less than 8% after being salvaged and dried, but some dry ginseng production rooms will dehydrate with salt first, which will increase the salt content and decrease the quality.

6, taste: good quality sea cucumber has obvious fishy smell, no impurities, no odor;

7. Foaming rate: According to the conventional foaming method, the foaming rate of high-quality light dry sea cucumber on the market can basically reach about 10- 15 times, and the better one can reach 20 times, but the price is relatively high.