The difference between instant sea cucumber and fresh sea cucumber: The nutrition of fresh sea cucumber is three times higher than that of ordinary instant sea cucumber. The process breaks the complex molecular chain of ready-to-eat sea cucumber, leaving the important active nutritional components of sea cucumber in the sea cucumber body, which can be eaten directly without foaming and loss of polysaccharide, and can be fully absorbed and utilized by the human body. Instant sea cucumber is the most convenient and simple choice to eat sea cucumber in the market at present. It avoids the phenomenon of nutrient loss caused by household users soaking in dry sea cucumber, and also reduces the great waste caused by people soaking in dry sea cucumber. Fresh sea cucumbers are cured at low temperature for the first time in the sea cucumber industry. Fresh sea cucumbers are marinated directly at low temperature after landing. Through low-temperature sterilization, the nutrients in sea cucumber are retained without destroying the original flavor of sea cucumber, harmful bacteria are killed, and a large amount of nutrients in traditional sea cucumber are avoided. Moreover, the whole process of fresh sea cucumbers from processing to eating is completely free of water, and live sea cucumbers are processed into finished fresh sea cucumbers through low-temperature pickling, which can be directly eaten. Nothing including salt is added in the whole processing process, which not only retains the original flavor of sea cucumber, but more importantly, almost completely retains the nutrients in fresh sea cucumber.

There must be a difference between the two. Instant sea cucumber is more convenient to eat in the market and reduces the waste caused by foaming. For fresh sea cucumbers, the nutrients in the sea cucumbers are retained, and harmful bacteria are killed without destroying the original flavor of the sea cucumbers. The whole process of fresh sea cucumber from processing to eating has achieved waterless hair. Both have their own advantages.

The difference between the two is that fresh sea cucumber is completely unprocessed, while ready-to-eat sea cucumber is processed into dried products, and then soaked sea cucumber is non-water sea cucumber, which is also commonly known as fresh sea cucumber. There is no need to adopt the 70℃ low-temperature pickling process with 0 addition, which greatly retains more than 90% of the nutritional components of sea cucumber and is very convenient to eat. The low-temperature pickling process avoids the nutritional loss of sea cucumber caused by complicated procedures such as repeated boiling of sea cucumber.