Dalian Sea Cucumber is a special product of Dalian City, Liaoning Province, and is well-known throughout the country. Dalian sea stichopus, thick meat, full barbed, very good taste. Deeply loved by consumers across the country. The sea cucumbers produced in the north and south seas of China all produced sea cucumbers. As early as the Qing Dynasty, the sea cucumbers produced by the Huangpu Sea were honored as top grade sea cucumbers by famous persons, and they were well-known both at home and abroad. As the only sea cucumbers that entered the pharmacy, they were included in Materia Medica in the Ming Dynasty. "Bencao renewed" pointed out: "Sea cucumbers produce good people in the sea."
According to the survey, there are more than twenty kinds of sea cucumbers available for consumption in China, among which sea cucumber, Actinopyga miliaris, A. nobilis, and plum ginseng have high economic value.
Stichopus japonicus is also called "sandfly." Stichopus. Cylindrical, 20-40 cm long. There are 20 tentacles in the front port. On the back there are 4-6 lines of burrs, and there are 3 rows of tube feet on the ventral surface. Body color brown, dark brown, green brown, white or gray and so on. The sea cucumber is thick and soft, and it is the best quality of sea cucumber. It is known as "the highest in the sea". However, because it is wild, the sea area is small, and the output is very limited. There are only a few big brands like Fulinmen sea cucumbers available in the country. Pleasant water flow slowly, seaweed rich sandy bottom and rocky reef bottom. When the water temperature is high in summer, sea cucumbers will sleep in summer. Dirty phenomenon occurs when the environment is not suitable. Strong regenerative power can be regenerated after damage or cutting. Available for consumption. There is a lot of production on the northern coast of China, which can be cultivated artificially.
Thelenota ananas is a member of the seagrass family. The largest species in the sea cucumber is that it can grow up to 1 meter in length. The back of the burrs is very large. Every 3-11 spurs are petal-like at the base, hence the name "Plum". Because it resembles a pineapple, it is also called "pineapple". The ventral surface is flat and the tube is small and dense. The mouth is slightly on the ventral surface and there are 20 tentacles around. The back is orange or orange-red, spreading yellow and brown spots; belly with red; tentacles yellow. Often inhabits coral bottoms that are 3-10 meters deep and have a few seagrasses. Hidden fish (Carapus hoemi) are common in the cloaca. Distributed in the southwest Pacific, China produced in the Xisha Islands. Large individual, good quality, the best one for the consumption of sea cucumber in the South China Sea.
The ginseng (Cucumaria japonica) is also known as the “guatemian ginseng”, melon genus. Shaped sea cucumber. Usually gray-brown, but also dark brown, dark purple or yellow-white. Body wall fleshy, smooth surface. There are 10 tentacles around the mouth. Habitat in the sea. Available for consumption.
Ginseng is a type of sea cucumber.
Sea cucumbers are also called sea mice. They are divided into two categories according to their morphological characteristics. One is light, and the other is sea cucumber. As the name suggests, light is no thorns on the body (ie, scallops), and thorns are thorns on the body. The sea eggplant and eggplant ginseng, which are often referred to as ginseng ginseng, are also known as ginseng ginseng, which is called ginseng ginseng. So there is a large black ginseng in Guangzhou that belongs to ginseng. The sea cucumbers we use are: sea cucumber, plum flower and gray sea cucumber. Among them, the gray sea cucumber is also called Liao ginseng. Its meat quality is thick, its taste is good, and its nutritive value is rich, so its quality is best. Followed by plum blossom ginseng, because of the plum surface of the plum ginseng showing the shape of the plum, so it was named plum ginseng. Once again, it is a sea cucumber.
Dried hair bubble:
Dried sea cucumbers cannot be eaten directly and must undergo a foaming process before consumption. Through the water process, dried sea cucumbers will become edible water and sea cucumbers. If properly foamed, dry sea cucumbers can not only restore the delicious taste, but also infiltrate the unique taste of fresh sea cucumbers. If improper foaming occurs, the nutritional value of dry sea cucumbers may be damaged. Therefore, how to foam sea cucumbers is very important.
Here are some ways to make dry sea cucumbers:
Hair dry sea cucumber method one
The sea cucumber is completely immersed in pure water, the water depth must not exceed the sea cucumber, change the water once a day, soak for 1 to 2 days (the specific soaking time depends on the quality and size of the sea cucumber), and finally soaked with no hard core The standard. Remove the soaked sea cucumber, cut the sea cucumber along the incision, remove the viscera and intestines, cut the ligaments, and rinse with cold water. Rinse the sea cucumber in an oil-free pot and add water (preferably mineral water) to boil it, and cook it with simmer
About a minute or so, after leaving the fire, it is naturally cooled to room temperature and placed in a refrigerator freezer (2 to 10 degrees Celsius). The water is changed 3 times a day and soaked for 24 hours to 48 hours. The sea cucumbers reconstituted by this method are completely reconstituted, and the large mouthfeel is good, but it is troublesome and the nutrient loss is relatively high. Note: The dried sea cucumber is very dry because the sea cucumber is very dry, and the meat is very pure and not easy to foam. If you want to make a bigger one, you can repeat the second and third step.
Hair Drying Method II
First use hot water to soak sea cucumber for 24 hours (you can directly boil it in the pot with cold water, and then cover it for 4-5 hours), then remove the sand that has fallen into the container and remove the surface of the sea cucumber, then use clean water. After washing, cut open the abdomen of the sea cucumber and remove the guts of the sea cucumber. Put on the new boiled water and cook for about 50 minutes. Then use the original soup to brew the sea cucumber and eat it after 24 hours. This method is shorter than the foaming time of the above method.
Hair Drying of Sea Cucumbers
Put dried sea cucumber directly into clean water. The water depth must not exceed the sea cucumber. Soak for 3 days to 4 days. Change the water once or twice a day (in the summer, refrigerate it in a refrigerator to prevent deterioration). After soaking for 3 days, remove the sea cucumber, open the belly and go to the transverse rib, remove the viscera, and then soak until you feel that the sea cucumber has no hard heart and it is more elastic. Wash it and cook it. The sea cucumbers sent by this method have relatively low nutrient losses due to the fact that they have not been cooked at high temperatures, but the sea cucumbers produced have smaller heads.
Note for sending sea cucumbers:
1, sea cucumbers vary in size and size, so the bubble time is also different. Small and thin sea cucumber foaming time can be shorter, solid and thick sea cucumbers should take longer to rise. Some of the same size, the same thickness, the same variety, when the hair growth is also the first hair and after the hair thoroughly. The first ones should be sorted out first, and those that haven't become transparent will continue to be revealed.
2. When foaming sea cucumbers, do not contaminate grease, alkali, and salt, otherwise it will prevent the sea cucumbers from swelling and reduce the rate of production. It will even cause the sea cucumbers to melt and deteriorate.
3, a good sea cucumber can not be frozen, otherwise it will affect the quality of sea cucumber, so it should not be too much at a time. If the soaked sea cucumber does not finish eating once, the sea cucumber should be placed in cold water and then placed in the freezer of the refrigerator, but be aware that this can be stored for up to three days;
4, do not blindly pursue the sea cucumber bubble hair is too large, and repeatedly boiled and soaked. During the foaming process, more attention should be paid to the taste, how salinity etc.
5. For salt dried sea cucumbers, note that the sea cucumber salt must be soaked and clean, otherwise the sea cucumbers will not be transparent;
6. The inner wall of the sea cucumber (five ribs) is edible and nutritious. Do not throw it away. Cut the sample and remove the inner gluten for soup use.
7. The use of purified water to send sea cucumbers is not only large and the body absorbs the best;
8. Do not wash the sea cucumber during the sea cucumber soaking and changing the water. After washing it, wait for food to wash it once. Hands should be clean, especially those with oily skin. Wash hands first.
Misunderstanding in the purchase
It is known that the nutritional value of sea cucumber is relatively high, but it is not high in protein. The protein contained in sea cucumber is actually only half of the egg.
As a rare seafood tonic, sea cucumber is relatively rich in nutrition and contains many biologically active ingredients that are beneficial to the human body. Although sea cucumbers are rich in protein, they are not "high protein" in consumers' mouths. Many businesses will use sea cucumber to contain high protein to flick consumers.
In fact, in terms of general sea cucumbers, especially dried sea cucumbers, their protein content is only 50.2%. For fresh sea cucumber, its protein content is even lower, only 16.5%. The protein content is comparable to that of ordinary fish or shrimp, and there is no high protein in the buttons of the merchant.
Sea cucumber professionals said that the nutritional value of protein in sea cucumber is low, and it does not belong to high quality protein. Sea cucumber protein is mainly collagen, and it lacks tryptophan seriously. Tryptophan is one of the essential amino acids in the human body. Each gram of sea cucumber protein contains only 5.2 mg tryptophan. It is not only lower than meat, tofu and other high-quality protein, but also lower than non-quality protein such as rice and potatoes. Therefore, when buying sea cucumbers, it is an unscientific argument to avoid being fooled by businesses that contain high protein.
Difference between wild and captive
The difference is very obvious:
Foot: Wild sea stichopus generally grows in the sea water depth of about 20 meters, through the bottom foot action to find food, so the bottom foot grows short and stout; while the captive sea cucumbers do not need to move because of long-term use of feed bait farmers And living in shallow water areas, the action of the bottom foot down, poor adsorption, become slender.
Sandbox: The wild sea cucumber's sandpit is large and hard.
Meat quality: Wild sea cucumbers have a deep water area (15 to 20 meters), low water temperature, low sunshine, and slow growth. The meat is thick and elastic, and the gluten is rich and plump, and the deposited nutrients are abundant; while the captive sea cucumber grows quickly, the meat is not soft and soft. Tight (this is very much like a three-month slaughter pig).
Morphology: Wild sea cucumbers are spindle-shaped. The tips of the two heads are thick, short and fat, and they look solid. The captive sea cucumbers are slender and lacking in tenacity.
Feet: Wild sea cucumbers have a bad growing environment, poor feed, and a lot of activities. The spines on the back and sides are very thick and of different thicknesses. However, the sea cucumbers in captivity have a small environment, less food, and less activity. The long thin tip is long.
Growth period: The sea cucumber wild sea cucumber is generally grown for more than 4 to 5 years before reaching the fishing standard. The longer the time is, the more nutrient and sediment will be, and the greater the nourishing value will be. The suitable temperature of the sea cucumber sea cucumber is rich, and the growth speed is fast, generally reaching the commercial specification 5. -8 heads can be sold, and the health tonic effect is relatively poor. In addition, the wild sea cucumber tastes strong, without astringency, and the incision is delicate, uniform, and uniform. As a more expensive tonic, we urge everyone to pay attention to choosing wild sea cucumber as the first choice for nourishing and gifting, instead of blindly choosing fast-growing sea cucumbers.
Sea cucumber selection techniques
First of all, look at the appearance of sea cucumbers. Generally good sea cucumbers are clear and natural in color. According to the different colors of the growing environment, they are mainly divided into black, brown, gray, etc., that is, not the black of the whole body, and certainly not the whole body is white. The powder, and the other parts of the spurs and abdomen are generally complete; secondly, it depends on the foaming effect of the sea cucumbers.
First, the sea cucumber must be dry, the dried sea cucumber is susceptible to deterioration, and the price of containing large amounts of water is actually much higher;
Second, when dry sea cucumbers are purchased, they must be dried. Many unscrupulous traders added a lot of sugar, gum, and even alum in order to increase the weight of sea cucumbers. The processed sea cucumbers are not in compliance with the product. Quality standards, but due to the abnormal full body, the color is also black and beautiful, and it has great deception to the consumer; also need to pay attention to is that some sea cucumbers are dyed, the outside is very dark, the opening of the sea cucumber It is also black. The exposed sea cucumber ribs are black, and the makers of greediness are seen to have lost sight of Lee.
Third, when purchasing dried sea cucumbers, do not blindly pursue cheaper prices. We must conduct a comprehensive comparison with the dry sea cucumbers. The rising rate is the most basic feature to measure the quality of sea cucumbers. For example, the well-known brand, Fulinmen Sea Cucumber in China, can often rise 8 times or more. A pound of good dried sea cucumbers can be used to make 10 pounds of water and sea cucumbers, and a pound of inferior dry stems should not exceed 5 pounds after being sent to water, and even broken can not be eaten at all.
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