The process of sea cucumber rising is actually the process of draught. The size of the swelling is whether the sea cucumber eats less or more water. Although the sea cucumber with thicker meat has more draught, there is always a fixed draught of sea cucumber. If it exceeds this quantity, the nutritional composition and taste of sea cucumber will be greatly affected.

For example, some protein, trace elements and vitamins in sea cucumber are water-soluble. If they are soaked in water for a long time, these nutrients will be lost with the extension of soaking time, and the nutritional value of sea cucumber will be discounted. For consumers, it will not be worth the loss. At the same time, with the extension of soaking time, the taste and taste of sea cucumber will also change. The original umami and slightly tough and elastic taste of sea cucumber are gone, and the originally delicious food becomes tasteless.