Sea cucumbers have strong vitality and can be handled calmly from 0-28°C, even in ice water, once the ice cubes melt, they are still safe. But when the water temperature reaches 20°C www.biquge.info they sink into the deep sea, where they live under a safe reef and sleep for up to three months.

There is a kind of light fish in the sea cucumber's body, and it lives in harmony with it. Also known as the loon, this light fish is small and smooth, and often burrows into the body cavity of sea cucumbers in search of food or predators. And since sea cucumbers don't have eyes, light fish can act as eyes for sea cucumbers. Sea cucumbers and light fish live in harmony with each other and never separate. All sea cucumbers that are relatively close to the coast have almost no light fish lurking and parasitizing, and sea cucumbers that inhabit the deep sea generally have one or more light fish lurking in the body.

……

There are many things to say about buying sea cucumbers.

Those with thick and straight spines are good ginseng. The body color of sea cucumbers is mainly related to the habitat environment, and is generally brown, but the sea cucumbers that live near rocks and reefs are often darker in color compared to sea cucumbers that live on the bottom of sediment and gravel. Those who live among seaweeds often have a green tinge, sometimes turning russet or purple-brown. Therefore, the color does not determine the quality of sea cucumbers. "Good sea cucumber spines are thick and straight, which is commonly known as short, thick and fat, while low-quality sea cucumber spines are long, sharp and thin." Wild sea cucumbers can only grow after 3 years, and only sea cucumbers that have reached more than 3 years old will have thick spines and rich nutritional value. Identification of wild sea cucumbers: those with fresh and delicious taste are good ginseng. The taste of sea cucumbers varies from sea to sea. Good sea cucumbers smell delicious, while low-quality sea cucumbers have a strange and fishy smell. If you smell the sea cucumber and have the smell of medicine, then you can't buy it, and it may be mixed with additives.

Sea cucumber elasticity is important. Perceiving sea cucumbers by hand is the most direct and accurate way to select them. "When touching with your hands, you must first judge whether the sea cucumber is wet or not, and some sea cucumbers have serious moisture exceeding the standard, and you can feel it when you touch it with your hands." The greatest knowledge of touch lies in the feel. Good sea cucumbers feel particularly good and elastic, while those that are not of high quality are soft to the touch and lack elasticity. ”

……

Sea cucumbers must be dry, sea cucumbers that are not dry are easy to deteriorate, ten percent of dried sea cucumbers are very hard, and the spines will be more prickly;

When buying dried sea cucumbers, you should choose the shriveled ones, some traders add a lot of sugar, gum and even alum in order to increase the weight of sea cucumbers in the processing process of sea cucumbers, these sea cucumbers are black and bright and beautiful, but they are not natural sea cucumbers;

When buying dried sea cucumbers, you should not blindly pursue the cheap price, but should make a comprehensive comparison in combination with the water growth rate of dried sea cucumbers. A pound of good dried sea cucumber can produce 10-15 pounds of water sea cucumber, the growth rate is the most basic feature to measure the quality of sea cucumber, such as the well-known domestic brand Fu Linmen sea cucumber, its rise can often reach more than 8 times. A pound of inferior dried ginseng does not exceed 5 catties after water, and it is even broken and inedible;

The quality identification of sea cucumber should also pay attention to the taste of sea cucumber, generally light dried sea cucumber is a little bit of fishy smell rather than pungent smell.

……

Live sea cucumbers will dissolve into water and disappear a few hours after leaving the seawater, and even if they are packed in seawater, they cannot be transported over long distances, and after a few hours of transportation, the weight is reduced by up to 80%, or even disappears completely. Because of transportation and storage, it is difficult for inland people to eat live sea cucumbers. As a result, sea cucumbers are further processed into various products, such as salted dried sea cucumbers, salted sea cucumbers, light dried sea cucumbers, freeze-dried sea cucumbers, ready-to-eat sea cucumbers, liquid sea cucumbers (oral liquid), capsules and other forms of products, and various methods have advantages and disadvantages. However, with the huge market demand set off by the sea cucumber nourishing boom, the sea cucumber technology is becoming more and more scientific.

The live sea cucumber is offended and boiled for 2 hours, then dried, then returned to the water, and then dried again. Easy to store. The soaking process is complex and inconvenient, the nutrient loss during processing and eating is large, and the final absorption and utilization rate is only about 10%.

The live sea cucumber is offended and boiled for 2 hours before drying, then salted in a large vat and dried again after 15 days.

Easy to store. The soaking process is complex and inconvenient, and the nutrient loss is the most serious during processing and eating, and the final absorption and utilization rate of the human body is only about 5%.

Freeze-dried sea cucumber is obtained by removing the internal organs of live sea cucumber, blanching and shaping, and directly freeze-drying at low temperature with a machine.

It is easy to store, simple to soak, and no other substances can be added. There is a certain amount of nutrient loss in the processing, and the final absorption and utilization rate of the human body is only about 50%. High-pressure ready-to-eat sea infiltration removes the internal organs of live sea cucumbers, and is obtained by rapid freezing at high temperature and high pressure for more than ten minutes.

It is easy to eat and can be eaten after thawing. There is a loss of nutrients when cryopreservation and processing are required, and the final absorption and utilization rate of the human body is about 40%.

The live sea cucumber is offended, blanched in boiling water and shaped, and quickly frozen. The original flavor of live sea cucumber is maintained, and it can be eaten raw after thawing. It needs to be cryopreserved and processed, and there is a slight loss of nutrients, which is difficult for the human body to digest, and the absorption and utilization rate of the human body is about 20%.

Canned sea cucumbers Store high-pressure sea cucumbers or water-grown sea cucumbers in soup and keep them sealed in bottles or bags. Ready to eat, convenient. The loss of nutritional value in processing is serious, the taste of long-term soaking is not good, and the absorption and utilization rate of the human body is only about 10%. In order to solve the storage problem, preservatives will be added.

……

The live sea cucumber is offended and turned into a liquid directly by biotechnology, and the human digestion process is completed in production. From 2006 to 2010, the processing technology of liquid sea cucumber has been updated for 6 generations, and the enzymatic hydrolysis control technology adopted by Shengzhou Co., Ltd., a leading enterprise in deep processing of sea cucumber, has brought the nutritional value of sea cucumber to a new level.

No loss of nutrients during processing, sea cucumber nutrition can be completely absorbed and utilized, and it can be taken when opened, which is very convenient, stored at room temperature, and easy to carry. You can't see sea cucumbers, and they have the fishy smell inherent in live sea cucumbers.

The advantage of the capsule is convenience, there are two types of products using the international leading aerospace freeze-drying technology and supersonic wind flow crushing technology, the whole process of pure physical processing, effectively retain various active nutrients of live sea cucumber, easy to absorb. Haiyantang sea cucumber capsule is made of 3-5 years of deep-sea fresh sashimi in the sea area of Seri Island, the original production area of sea cucumber, and completely adopts the international advanced (FD) aerospace freeze-drying process and supersonic wind flow powder technology series of physical processes, the sea cucumber is processed into ultra-fine sea cucumber powder, which completely retains the nutrients and biological activity of sea cucumber, and truly realizes the "live sea cucumber into the capsule", which has the functions of "immune regulation, anti-fatigue" and so on. It is a kind of "green sea cucumber products" with great health and nourishing value. Sea cucumber milk, sea cucumber wine, sea cucumber buns, sea cucumber dumplings, sea cucumber glutinous rice balls and other products with sea cucumber raw materials. These are basically concept products, low in sea cucumber content and not very nourishing.