Where is the origin of ready-to-eat sea cucumbers?

Ready-to-eat sea cucumber is to disconnect the complex molecular chain of sea cucumbers through the process, and leave the important active nutrients of sea cucumbers in the body of sea cucumbers without foaming, direct consumption, no loss of polysaccharides, and can be fully absorbed and utilized by the human body. instant sea cucumbers are the most convenient, simple and convenient choice to eat sea cucumbers on the market, avoiding the phenomenon of nutrition loss caused by dried sea cucumbers by family users. At the same time, it also reduces the great waste caused by people foaming dried sea cucumbers.

The main producing areas of instant sea cucumbers

1. Shan-Dong Sea Cucumber Soup: Shan-Dong Sea Cucumber Soup started late and produced little, so it is the most important force of wild sea cucumbers at present. Weihai sea cucumbers, sea cucumbers from Lingshan Island, long Island sea cucumbers, good wild quality, although there are few enterprises, start late, government publicity and support is far lower than Dalian, but the quality of sea cucumbers is currently the most popular.

2. Liaoning sea cucumbers: Liaoning sea cucumbers started early, sea cucumber culture spread all over the coast of Liaoning, with huge output and many production enterprises. At present, sea cucumbers are mainly supplied in China. The price is very low, the purchase price of live sea cucumbers is about 40-50 yuan per jin. Since the false quality publicity of Dalian sea cucumbers was exposed, the real quality of Dalian sea cucumbers has been gradually understood by people, and instantly reduced to the same price range as that of southern sea cucumbers.

3. Southern sea cucumbers: the water temperature of southern sea cucumbers is higher, the growth of sea cucumbers is fast, and the quality is poor. With Fujian as the core, China has become the fastest growing industrial force in recent years. Fujian and Zhejiang rely on the advantages of temperature difference in the south to shorten the growth cycle of sea cucumbers and form large-scale sea cucumber culture. With the advantages of product research and development, processing technology and production cost, southern sea cucumbers aim at the middle and low-end consumer market. However, due to the rapid breeding speed and the lack of channel expansion, it is experiencing a cold spell.

Edible methods of ready-to-eat sea cucumbers

1, the first way is to open the bag to eat, so that the taste is authentic, of course, it is also the most convenient.

2. Be a sea cucumber Millet Congee. When doing Millet Congee, cut the ready-to-eat sea cucumbers into small pieces, pour them evenly into millet, and heat them over low heat until they bring to the boil. In this way, the nutritional value of sea cucumbers is well combined with millet, which is very beneficial to the body, especially suitable for women who sit on the moon.

3. Make chicken soup and sea cucumber. Eat a sea cucumber (usually 20-50g), water shield 10g, chicken soup 120g, sea cucumber, water shield and chicken soup boiled at the same time, seasoned with a small amount of salt. Suitable for lactating mothers.

4. Sea cucumber and fungus large intestine soup. Sea cucumber 20-30 grams, fungus 30 grams, pig large intestine 150-200 grams, with boiled soup, with salt, monosodium glutamate seasoning edible. It is suitable for the constipation of Yin deficiency and intestinal dryness.

5. Cold sea cucumbers: cut ready-to-eat sea cucumbers into thin slices, add appropriate amount of salt, sugar, vinegar, monosodium glutamate, mashed garlic and coriander and mix well to eat, light and cool, crisp and tender, delicious, is a nutritious banquet delicacy.

Selection method of ready-to-eat sea cucumber

1. The thorns are short and thick, not the longer the better. Of course, the thorns of each sea cucumber are different determined by the growth environment of sea cucumbers.

2. After thawing, it is slippery and flexible, and the fishy taste is low. There may be problems with the addition of crisp and astringent sea cucumbers.

3. There is no ice on the surface of sea cucumbers, and the best weight difference between pre-frozen and thawed sea cucumbers is within 4g.

4. It is not the bigger the better. The old concept of sea cucumbers always makes us think that the bigger the sea cucumbers, the better. In fact, the current processing methods and technology can be processed with the lowest cost and the worst quality. So we must make a comprehensive comparison when we choose sea cucumbers.