There are pale white salt flowers on the surface of dry sea cucumber, Lao Dan. The dryness of ginseng is extremely high, and the weight of sea cucumber is extremely light. Because there are traces of salt flowers on the surface, customers who are unfamiliar with sea cucumber or don't eat sea cucumber often are easily confused with salt dry sea cucumber. In fact, they are very different in quality and quality.

Old light dry sea cucumber:

The monomer weight is extremely light, and there is slight salt flower on the body surface (fresh sea cucumber is boiled with salt water immediately after being fished out, because the saturation of salt water is higher than that of sea cucumber somatic cells, and the water in sea cucumber body and somatic cells will be completely boiled out by cooking with salt water. After the salt water cooking process is finished, cook with plenty of clear water for many times, and try to cook the residual salt in the sea cucumber. After the cooking process is completed, the greenhouse is dried, and the seaside venue is dried! The salt flower you see is the salt left in the body and surface of sea cucumber after boiling in water.

Salt dry sea cucumber:

A lot of salt can be seen on the body surface, and a lot of added salt can also be seen in the body cavity of sea cucumber from the incision in the abdomen. The main difference is that the monomer weight of salt dry sea cucumber is much heavier than that of Lao Dan dry sea cucumber with the same volume. Dry sea cucumber salt is boiled with salt water for many times (commonly known as jar collision), which will lead to the loss and destruction of nutrients in sea cucumber. The surface and body of salt dry sea cucumber are filled with a lot of added salt, which artificially increases the monomer weight of sea cucumber, so the price of sea cucumber will be cheaper!