Production methods

1. Salt dry sea cucumber is usually boiled in water, then salted with salt, dried in the sun after baking sea cucumber, and naturally dried.

2. Light dry sea cucumber is a sea cucumber product which is processed by eviscerating, cleaning, boiling, shrinking and cold air drying of fresh sea cucumbers. Light dry sea cucumber is the best of sea cucumber products, which is sugar-free and water-free, and convenient for storage.

nutritionally

1. Salt dry sea cucumber loses a lot of nutrients during processing, so you know.

2. 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.

Compared with dry sea cucumber, the salt dry sea cucumber is about 1.

The nutritional value of light dry sea cucumber is much higher than that of salt dry sea cucumber, because in the process of salt making, a lot of nutrition of sea cucumber will be lost. Because the preparation methods of light dry sea cucumber and salt dry sea cucumber are different, the nutritional difference between them is mainly caused by the development process.

Light dry sea cucumber is a sea cucumber product which is processed by eviscerating, cleaning, boiling, shrinking and cold air drying of fresh sea cucumbers. Light dry sea cucumber is the best of sea cucumber products, which is sugar-free and water-free, and convenient for storage.

Salt dry sea cucumber is the most traditional sea cucumber processing method, which has a history of thousands of years. It is processed by salting sea cucumbers to increase their weight and facilitate preservation. Salt dry sea cucumber usually has a layer of salt particles or salt foam attached to its surface, so its surface 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 amount of dried salt with good quality may reach about five times. Salt dry sea cucumber is usually boiled in water, then salted with salt, dried after baking sea cucumber, and naturally dried.

This is different from the fact that light dry sea cucumber still maintains a high level of nutrients. As long as the sea cucumber is exposed to a high temperature of 98 degrees or above for 1 minutes, the most valuable active substances in the sea cucumber will be destroyed.

after repeated high temperature and soaking, most of the important components of sea cucumber polysaccharide are lost, and the sea cucumber has little nutritional value, so the nourishing effect is extremely slow, and it usually takes more than 2 months to have an effect. So generally speaking, the nutritional value of light dry sea cucumber is higher than that of salt dry sea cucumber. References

On dry sea cucumber Baidu Encyclopedia Salt dry sea cucumber Baidu Encyclopedia