And freeze-drying technology utilizes this principle, under vacuum, by adjusting the temperature and pressure, the sea cucumber will be quick-frozen first, and then the ice will be turned into steam directly and excluded), so as to achieve the purpose of water desiccation in sea cucumber. After freeze-drying, the water content of the sea cucumber will not be more than 3%, it is light in weight and can be preserved for a long time so that the nutrients of the sea cucumber will not be lost, and it is free of boiling and hair, and can be eaten as soon as it is soaked. Freeze-drying technology (FD) is the most advanced food storage technology in the world, mainly used in aerospace food, biotechnology, pharmaceutical and other industries. This technology sublimates and dehydrates fresh food in vacuum state at ultra-low temperature, preserving the biological activity, nutritional structure and taste of the original product. Freeze-dried food is green, convenient and health care, which is in line with the three major trends of international food development. The sea cucumber processed by freeze-drying technology can retain almost all the nutrients of sea cucumber. The nutrition of one freeze-dried sea cucumber can be equivalent to several sea cucumbers processed by traditional techniques. It has completely solved the problem of "inconvenient nutrition and inconvenient lack of nutrition" in the consumption of sea cucumber. By applying the advanced technology of food science and technology, it perfectly preserves the living cells of the original product, with delicious taste and complete nutrition, and basically maintains the appearance of the original product, which is extremely light in weight and easy to carry. With ultra-low water content (only about 3%), it can be kept fresh for several years at room temperature. Characteristics of freeze-dried sea cucumber: 1, no need to hair: rehydration speed is fast, no need to long time and repeated hair, save time and labor. 2, light weight: low water content, does not contain salt, ash and heavy metals. 3, pure natural: maintains the color, aroma, taste, shape and nutrients of natural fresh sea cucumber. 4, new eating method: can be eaten dry, can be rehydrated and then cooled, boiled porridge and cooking. 5, easy to store: due to the low water content, the pathogenic bacteria can not survive, and can be stored for a long time. 6, easy to store: because of low water content, the pathogenic bacteria can not live, and can be stored for a long time. 7, easy to store: because of low water content, it can not live. In the process of freeze-drying, the growth of microorganisms and the action of enzymes can not be carried out, so it can maintain the original properties. 7. As the drying is carried out under vacuum, there is very little oxygen, so some easily oxidizable substances are protected, and the nutrition is retained in a more comprehensive way. It can be eaten in 8 hours for the best taste. It can also be eaten directly in dry form as leisure health food according to personal preference. Tips: When freeze-dried sea cucumber is immersed in pure water, there will be a process of individual shrinkage at first, which is a normal phenomenon. Gradually, the individual will become bigger and bigger, and it will be restored to the original size in 8-12 hours Freshly dried sea cucumber: fresh sea cucumber will be put into the drying room for drying directly without adding any other substances after being opened and expanded to clean and remove the internal organs. The sea cucumber made in this way has high purity and high foaming rate. Salt-dried sea cucumber: After fresh sea cucumber is opened and expanded and cleaned to remove internal organs, it is boiled and put into saturated salt water (a pot of water is boiled and salt is added to it until the salt does not dissolve) and soaked for 3 days and 3 nights. Soaked in 3 days and 3 nights, and then take it out to dry, moisture away, the salt stays in the sea cucumber body, so that a round down salt can make the sea cucumber volume and points of each weight 20-30%, the cost of nature is also reduced by 20-30%. Repeated immersion can also not short weight weight and increase the volume, the cost can also continue to reduce. Basically, how much money you want can be done how much money. The main purpose of adding salt is to increase the weight, and at the same time make the small sea cucumber into a large sea cucumber. That's why old people on the beach often say: sea cucumber is not enough, salt is added. Sugar-dried sea cucumber: put the fresh sea cucumber after cleaning and cooking in the sugar dilution, let the sugar eat through to the sea cucumber's body, and then dry it. Purpose of adding sugar: weight increase and coloring. Sugar has the property of turning black when it is heated, so the illegal processors can make use of this property to make the sea cucumber black and bright, so as to conceal the appearance of the sea cucumber. Salted sea cucumber: After fresh sea cucumber is cooked, salt is added and stirred to drain out the water in the sea cucumber, and some places call the sea cucumber processed in this way "semi-dry sea cucumber", and the salted sea cucumber is easy to store. High-pressure sea cucumber Fresh sea cucumber is cleaned and de-viscerated after opening and expanding the belly, then sterilized by high-pressure silo and frozen by quick-freezing machine at low temperature without adding preservatives and preservatives, i.e., it does not damage the original flavor of fresh sea cucumber and retains the elements beneficial to human body to the maximum extent; sea cucumber breaks down the sea cucumber cell wall at high pressure, and releases collagen inside the sea cucumber cells, which makes its nutrients more beneficial to human body's absorption. High-pressure sea cucumber can be preserved for 18 months below zero degree Celsius, which is better than traditional sea cucumber in terms of high active ingredient, fresh flavor and good texture. The medicinal value and nutritional value of fresh sea cucumber can be better reflected. Tonic with sea cucumber is suitable for all seasons, and people who often catch colds are usually caused by low immunity. The sea cucumber can significantly improve the human immunity Low pressure sea cucumber: not a means of counterfeiting vendors, the fresh sea cucumber after gutting and cleaning to remove the internal organs, directly placed in hot water blanching, stereotypes on the fish out, the sea cucumber body water basically not yet sheds, the size of the basic did not shrink, and some vendors did not even remove the internal organs, in order to increase the portion size and to keep the shape of the sea cucumber intact. Compared with high pressure sea cucumber, the size of live sea cucumber of the same size after high pressure is less than half of low pressure sea cucumber, and the portion is less than 1/2 of low pressure sea cucumber."