Is it good to eat sea cucumbers? I also hope to choose the quality assured. Thank you!

Men eating sea cucumber is a good effect on the body, and it has been specially checked, especially the quality of Dalian Dongze sea cucumber is the best.

It's good to eat sea cucumber, but you have to eat sea cucumber, like Arctic cucumber is small and has sea cucumber is is not sea cucumber at all, now there are many on the market, most of them say that they are wild, what 7-year-old ginseng 8-year-old ginseng propaganda is overwhelming, saying that the cost of light dried sea cucumber will reach 4000 and other publicity, in fact, a little understanding of sea cucumber will know that 2013 fresh sea cucumber ** is only 80 a pound (absolutely accurate) according to the process to process the processing of light dried sea cucumber only needs about 25-27 kg of fresh ginseng (about 12 kg of hair) The cost is 2000 yuan, and in some big brands sell up to seven or eight thousand yuan of the best salt-free sea cucumber, at most 35 catties of fresh ginseng (this is the limit, the rise will reach about 17-19 catties), the cost is also 3000 yuan, it can be seen that many brands advertise its high cost is just to find a reason for its high price, and then a wild sea cucumber is nonsense, the largest sea cucumber on the market at most grows for about 5 years, and the small head is much shorter. Therefore, consumers should not blindly believe the propaganda of the sales staff and buy the most expensive sea cucumber, mainly depending on the size of the hair, and wild sea cucumber is even more of a joke.

This flower ** may not be able to buy good goods, you have to have a little vision.

Anyone who has ever eaten sea cucumber knows that sea cucumber has no taste, and the taste of sea cucumber can be said to be very light compared to natural salted fish and shrimp. Compared to other seafood, sea cucumber has a relatively unique taste. Many people judge the quality of sea cucumbers based on their taste.

Sea cucumbers become very elastic when boiled to absorb water. This is also a sign to judge whether sea cucumbers are good or not. After boiling the sea cucumber, prick it with chopsticks. If it can be pierced, it means that the sea cucumber has been developed, if it is not pierced or has a hard core, it means that it has not been completely developed.

The difference in the taste of sea cucumber is largely due to the difference in cooking time. If the cooking time is short, sea cucumber is more elastic and has a more refreshing taste. If the cooking time is long, the sea cucumber will be loose and the taste will deteriorate.

But these two kinds of sea cucumbers are suitable for different people, the short boiling time of sea cucumbers is more suitable for young people, because the taste is good, and the long boiling time of sea cucumbers is more suitable for the elderly, on the one hand, the elderly have bad teeth and do not need to chew sea cucumbers; On the other hand, loose sea cucumbers are easily absorbed.

Sea cucumber is a very nutritious food, so it has been favored by the majority of consumers, however, in the selection of sea cucumbers, many people have always had such confusion: what kind of sea cucumber is better, why sometimes the sea cucumber looks good but not big?

As a nourishing food that has always been relatively high, although sea cucumber has been on the table of many ordinary consumers, for them, because it is expensive, they are more cautious when buying.

When consumers buy sea cucumbers, they have to face a variety of sea cucumber products and the fancy publicity of merchants, how can they buy good dried sea cucumbers? Today we will talk about a few tips for picking sea cucumbers.

Generally speaking, when selecting sea cucumbers, you should choose a full body of sea cucumbers, straight meat spines, and no other damage on the surface of the ginseng body, the knife edge left when cutting and washing sea cucumbers is clean and neat, slightly turned out, and it can be seen from the knife edge that the meat of sea cucumbers is firm and the meat wall is thick. These external characteristics can indicate that the quality of dried sea cucumbers is good.

The morphology of sea cucumber is complete, the surface is not damaged, it is very important for dried sea cucumbers, some sea cucumbers have died before processing, lesions or slight autolysis phenomenon, etc., which may cause the dried sea cucumber after processing to dry up and damage the surface, consumers need to pay attention to avoid such sea cucumbers when selecting sea cucumbers.

Generally speaking, the sea cucumber industry has certain standards for the processing technology of sea cucumbers, and the National Health and Family Planning Commission has also issued food safety standards for dried sea cucumbers, so most of the sea cucumbers should meet the national standards.

In terms of color, good dried sea cucumbers are generally natural colors such as black-brown, gray-black, gray or yellow-brown, and some have hoarfrost on the surface and uniform color. In terms of smell, a good dried sea only has the unique fishy smell of sea cucumbers, and no other peculiar smells. The sea cucumber that meets the standards has a full body shape, neat incisions, straight spines, and a basically complete shape.

In addition to the above characteristics, the dryness of sea cucumbers is also a very important criterion, although this is not effective for salt sea cucumbers and ready-to-eat sea cucumbers, but dried sea cucumbers must be "dry". At any time, the surface of the ginseng body should not feel sticky when touched by hand, and it should be completely dry.

As a nourishing food that is widely loved by consumers, sea cucumber will naturally be targeted by some illegal traders, some sea cucumbers are added with sugar or gelatin and other substances, and even some prohibited chemicals will be added, such sea cucumbers will harm the health of consumers and cannot achieve the purpose of nourishment.

Therefore, when buying sea cucumbers, you must observe carefully, and you must remember several characteristics of dried sea cucumbers that meet the standards, and you should also buy them from qualified shopping malls and brands that have formed a scale, so as to have quality assurance.

1 Look. Look at the color, black or not: a good sea cucumber should be grayish-brown or black-brown with a shiny surface and gray, white intestines. If the color is very dark, the intestines will turn red or black, so you should buy carefully, it is likely that it is adulterated with sugar!

2 pinch. Look at the shape and pinch it: a good sea cucumber has a well-proportioned body, firm flesh, sharp and complete, hard to the touch, elastic, no slag, and not easy to break.

3 Eat. Look at the taste, taste it: good sea cucumber tendons are complete, take a bite, bounce and bounce, especially strong, there is no "soft lying down" feeling

The brown sea cucumber may be the live sea cucumber itself with a brown color, or it may be that some unscrupulous processors have brushed a layer of yellow glue on the surface of the sea cucumber, so the processed sea cucumber has a bright appearance. Generally people who don't understand it recognize the black and bright sea cucumber, but in the past two years, chefs in the south have recognized the brown sea cucumber.

In fact, the color of dried sea cucumber is not important, and high-quality sea cucumber does not necessarily have a black and bright surface. Some sea cucumbers are white and look ugly, but in fact, they should be the most expensive. And because there is no sugar added to the light dried sea cucumber in the production process, the appearance and color of the dried sea cucumber are naturally not good-looking, and people who really know the goods can see at a glance that it is a good thing.

Ready-to-eat sea cucumbers are divided into two main categories:

1) Among them, high-pressure simmered ginseng is made of fresh sea cucumber using high-pressure technology, which is reduced by 12 times and processed! The processing link has high technical content, the value of the reed is intact, the taste is smooth and the moisture is low, and the fishy smell is slightly low, so it can be directly seasoned and eaten out of the bag. The market retail price is 1200 yuan.

The picture below is a high-pressure ready-to-eat seasoned sea cucumber after opening the package).

2) Among them, low-pressure ready-to-eat sea cucumber is fresh sea cucumber that has been soaked, boiled, and then soaked, and then reduced by 3 times, vacuum packed, frozen, and cooked and eaten in open bags. The retail price of the market is 300 yuan.

The picture below shows the cooking method of low-pressure ready-to-eat sea cucumber).

Both of the above processes require the manufacturer to directly rely on the sea, and can be directly processed with fresh sea cucumbers.

It is made of lightly dried or salted sea cucumber after soaking, boiling, and then soaking, and then vacuum-packed and frozen. If there are quality problems with dried sea cucumbers, such as adding sugar, salt, and even additives, it will lead to serious loss of nutrients from water-borne ready-to-eat sea cucumbers. For example, an 8 cm sea cucumber weighing 60g can be soaked to a length of 13 cm and a weight of about 100g, so that the sea cucumber tastes soft and glutinous, and it will be broken when touched, and there is basically no fishy smell.

The quality of this ready-to-eat sea cucumber depends on the quality of the dried cucumber and the soaking technique, in addition, there is also a half-cooked raw sea cucumber on the market: this kind of sea cucumber is one of the worst processing methods on the market today. Because alkali is used during processing, it does not lose weight or shrink during processing.

1-2 catties of fresh sea cucumber can be processed into 1 catty of semi-cooked raw sea cucumber. This kind of sea cucumber tastes harder than normal sea cucumber, and people who don't understand sea cucumber often mistakenly think that it is very Q, but it is actually the worst quality ready-to-eat sea cucumber. The characteristics of this processing are generally astringent and non-slippery, dry mouth is particularly brittle, green in color, and heavy fishy smell!

The picture below is a good quality sea cucumber on the left, and a little less sea cucumber on the right).

Among all these ready-to-eat sea cucumbers, I especially recommend the first "high-pressure flavored simmered ginseng", which is currently only available in three factories in China.

According to the technical requirements, the factory must be close to the sea, directly select 7-8 weight of fresh live ginseng to process, within 6 hours into the 120 degree pressure cooker to cook, at the same time the five-star hotel chef developed the secret sauce to cook together, the meat is thick, the taste is Q bomb, full of strength, not only in a short period of time to lock the nutrients in the body of the sea cucumber, but also the secret code macro sauce infiltrated into the flavor so the taste is outstanding, subverting the previous sea cucumber health but not particularly delicious characteristics.

The technology uses nitrogen packaging, without any preservative additives, and is stored at room temperature for 3-5 days and refrigerated for 3 months. Ready to eat right out of the bag, it's easy to carry, especially for busy people who don't have time to cook their own light drying and cooking!

Sea cucumber is slowly becoming known because of its high protein nutrients. Sea cucumber also contains a large number of amino acids, vitamins and chemical elements, and sea cucumber contains more than 50 kinds of nutrients and nutrients required by the human body, so many people now choose to use sea cucumber to supplement the nutrients that the body lacks. The number of people buying sea cucumbers in the market has increased, and there are some sea cucumbers of uneven quality in the market.

Let's find out!

First, look at the body type.

Whether a sea cucumber is in complete shape or not determines the freshness of the sea cucumber and its quality and quality. If there is an incomplete sea cucumber, it is a sea cucumber that has been removed from the rotten place by the vendor, and this kind of sea cucumber contains some microorganisms and bacteria left by the lesion, and it is easy to cause discomfort to the human body when eaten, so it is not recommended to choose.

Second, look at the moisture.

Most of the sea cucumbers bought in non-coastal cities are often air-dried sea cucumbers, and the nutrients of the dried sea cucumbers will not have a great impact, but because the sea cucumbers are expensive, some unscrupulous traders will mix too much water into the sea cucumbers, so that the sea cucumbers increase their weight and make huge profits. After the increase of water in sea cucumbers, a large number of microorganisms in sea cucumbers will multiply, which is not conducive to the storage and quality of sea cucumbers, so a good sea cucumber should be less than 15% of the water content, which is the best sea cucumber.

Third, look at the size.

The nutrient intake of a sea cucumber is balanced during the growth process, so the size of the sea cucumber is balanced. Some traders will want to increase the weight of sea cucumbers, so they will fill the belly of sea cucumbers with sand and salt to increase the weight of sea cucumbers, at this time the belly of sea cucumbers will bulge, such sea cucumbers are not good enough, good sea cucumbers are uniform in size, and there are no sand grains and other things in the abdomen.

Sea cucumber pick:

1. Size: large, fleshy and fat, ***; The individual is small, the flesh is thin, and the quality is poor.

2. Shape: neat shape and intact abdominal cavity; The abdominal cavity is not dissected, is of poor quality, and is not neatly shaped.

3. Color: bright color, ***; The color is dull or lacks luster, and the quality is poor.

4. Salt taste: the salt taste is extremely light, ***; The salty taste is heavier, and the quality is poor.

5. Impurities: no sediment in the abdominal cavity, ***; There is sediment in the abdominal cavity, and the quality is poor.

6. Peculiar smell: smell without peculiar smell, ***; Peculiar smell, poor quality.

7. Dryness: dry texture and water content below 15%, ***; The texture is moist and soft, and the quality is poor.

Many consumers do not understand the processing technology of sea cucumbers, as well as ignorance of the fresh sea cucumber market, resulting in the purchase of sea cucumbers often can only listen to the introduction of sales staff and ** to buy the so-called "extremely high" light dried sea cucumber, in fact, if you have a little understanding of the sea cucumber market you can know the value of sea cucumbers, taking the light dried sea cucumbers that are often sold on the market as an example, in 2013 fresh sea cucumbers ** was 80-85 yuan per catty (you can check the water plant**, It is definitely not more than 100 pounds of some brand propaganda), the fresh sea cucumber required to make a pound of light dried sea cucumber is about 25-28 catties, and the best pure salt-free sea cucumber only needs 35 catties of fresh sea cucumber (this is already the limit), from which it can be calculated that the actual cost of light dried sea cucumber is only more than 2000 yuan, and the best unsalted dried sea cucumber only needs about 3000 costs to make, the value of sea cucumber is definitely not as high as advertised on the market, and most brands increase the price layer by layer due to the adoption of the franchise chain model, Coupled with the high cost of rent and other costs, it is often necessary to double the value of sea cucumber sales, resulting in the current high sea cucumber on the market! Don't believe the so-called cost of those big brands, it's all an excuse to sell **.