How to distinguish the real and fake jellyfish, and how to distinguish the good and bad jellyfish he

Jellyfish is divided into two types: jellyfish skin and jellyfish head, and jellyfish skin is the upper umbrella-like part of the jellyfish, which is translucent and flexible after being made. The skin of the fine jellyfish is white or milky white, the pieces are large and flat, the flesh is thick and flexible, and there are no variegated black spots. If the shape is not whole, the meat is thin, the color is uneven, and the meat layer is broken, it is a poor quality product, and the one with peculiar smell or overall erosion is a rotten and deteriorated product, which is inedible, and consumers should pay attention to distinguish it clearly.

Jellyfish heads are pickled from the lower part of the jellyfish, tentacles, etc., and have a crunchy texture than the skin of the jellyfish. A good jellyfish head is white, yellow-brown or red-amber, the flesh is thick, there are no impurities such as sediment, the taste is crisp and tough, if the aged sting head, the color is dark and the luster is poor, and some have become crispy, no crispness, it is recommended not to buy. The surface of the jellyfish head has a peculiar smell or has rotted and deteriorated, and is not edible.

In addition, when buying jellyfish products in small packages, pay attention to the date of manufacture, net content, color of jellyfish and the presence of impurities such as sediment. For ready-to-eat jellyfish, it is necessary to pay more attention to the production date, because: 1. The oil in the seasoning package should not be sealed in a plastic bag for a long time; 2. Loose packaging leads to excessive microorganisms, which will cause intestinal diseases after eating.

Do not buy ready-to-eat jellyfish products that have been bulging or the liquid in the bag has become cloudy. It is best to use up the ready-to-eat jellyfish at one time. Taizhou Taixing Quality and Technical Supervision Bureau "People's Quality Forum" column group.

Distinguishing the real and fake jellyfish can be done by:

1.Look at the color: high-quality jellyfish silk is light yellow, and artificial jellyfish silk is transparent and whitish.

2.Smell: Real jellyfish silk has a strong fishy smell, artificial jellyfish silk has no fishy smell, and even has the smell of chemicals.

3.Taste: Real jellyfish shreds taste thick, crispy, and chewy, while artificial jellyfish shreds taste gelatinous and have no toughness.

4.Observation method: The color of the real jellyfish silk is pale yellow or milky white, and some will have some spots, and there is a strong smell of sea, which is easy to break and tear by hand. Moreover, due to the different sizes of jellyfish, the size of the cut jellyfish shreds will also be different.

5.Soaking method: After the real jellyfish leaves the seawater, it is easy to shrink and deteriorate, so the real jellyfish silk must be soaked in salt water during transportation and storage. Jellyfish silk counterfeited with sodium alginate is difficult to squeeze out water when pinched by hand.

To sum up, consumers can distinguish jellyfish from many aspects such as color, smell, taste, observation method and soaking method when buying jellyfish to avoid buying fake jellyfish.

1. Jellyfish head identification.

Good quality jellyfish head: yellow or brownish yellow, shiny, no impurities on the edges, firm and tough meat, no soup heart, crisp and tender taste.

Inferior jellyfish head: brown, dull, impurities on the edges, soft meat, no toughness, no crispness and tenderness when eating.

2. Jellyfish head quality grade.

First-class product: the jerky is complete, the color is light red, rich in brightness, the texture is crisp, there is no sediment, broken rods and inclusions, and there is no fishy odor.

Secondary product: the jerky is complete, the color is red, the brightness is poor, there is no sediment, but there are a small amount of broken rods and inclusions, and there is no fishy smell.

3. Distinguish artificial jellyfish heads.

Jellyfish heads can be man-made and natural, but it is not difficult to distinguish between the two, the former looks white, dull, and bites silently. The latter is white and red, shiny, smooth on the surface, has a crisp sound when eaten, and tastes better.

The jellyfish head produced in these places is white or yellowish in color, shiny, crisp and chewy in taste, and has the unique smell of the snarking head without peculiar smell. The main species are cotton stingers and sand sand stingers.

1.The nutritional value of red jellyfish head is better than that of white and slightly more expensive; White jellyfish are cheap but not brittle enough; The red jellyfish head belongs to the old kind and is brittle. Be careful not to buy colored red jellyfish heads when buying, and check if the brine in which the jellyfish is soaked is colored.

And the jellyfish head is artificial or natural, but it is not difficult to distinguish between the two: the former looks white, blunt, and bites without sound; The latter is white-red, shiny, has a smooth surface, has a crispy taste, and has a good texture. From this, it is also possible to distinguish which jellyfish head is better.

2.Jellyfish refers to the tentacles of jellyfish, which is thick and nutritious, and is generally eaten cold. Jellyfish head is a fine product of jellyfish, with high taste and nutritional value.

How to identify the quality and authenticity of jellyfish, take jellyfish head as an example.

Look at the color and appearance: a good jellyfish head should be white, yellow-brown or red-amber and other natural colors, shiny, and low-quality jellyfish heads should be purple-black; High-quality jellyfish skin should be white or light yellow with shiny, and low-quality jellyfish skin should have a darker skin color;

Smell: high-quality jellyfish have no fishy smell, inferior quality will have, if it is a fake jellyfish, it will smell a peculiar smell of chemical products;

Pinch it to see the feel: good jellyfish flesh is thick and tough, elastic and not easy to break, while inferior quality has poor toughness, easy to crumble when picked up, with peculiar smell and pus-like liquid.

11. Soak the jellyfish in cold water for 2 hours, pay attention to the water temperature should not be too low, about 20 degrees Celsius;

2. Remove the jellyfish and wash it, cut it into thin strips, put it in water again, add the soda to the water in the ratio of 1 50 to the jellyfish, mix well and soak for 20 minutes;

3. Remove the jellyfish shreds and rinse them with water.

2. High-quality jellyfish silk is light yellow, and artificial jellyfish silk is transparent and whitish.

Real jellyfish silk has a strong fishy smell, and the artificial ones have no fishy smell, and even have the smell of chemicals.

The real jellyfish shreds taste thick, crispy, and chewy, and the artificial ones taste gelatinous and have no toughness.

3Jellyfish has a cleansing effect, which can help to discharge toxins and beautify the skin.

Jellyfish are low-calorie, low-fat, and nutritious, making them suitable for consumption during the ** period.

Jellyfish contain iodine, and regular consumption can effectively supplement iodine and prevent goiter caused by iodine deficiency.

Jellyfish contain a substance called mannanpolysaccharide gum, which helps prevent atherosclerosis.

Jellyfish has a high nutritional value and can effectively supplement nutrients.

Jellyfish contains a substance that can dilate blood vessels, thereby effectively lowering blood pressure, and regular consumption can help prevent a variety of cardiovascular and cerebrovascular diseases.

High-quality jellyfish skin: it should be white or light yellow, shiny, naturally round, large and flat, no red clothes, variegated, black spots, thick and uniform flesh and tough; No fishy odor; Resilient; The taste is crunchy and palatable. Inferior jellyfish skin:

The skin becomes darker, has a peculiar smell, has poor toughness and is easy to break.

High-quality jellyfish head: It should be white, yellow-brown or reddish-amber and other natural colors, shiny, intact, no stings, thick and tough meat, and crunchy taste. Inferior jellyfish head: purple-black, poor hand-pinched toughness, easy to break when picked up by hand, with peculiar smell and pus-like liquid.

Because most of the domestic jellyfish products are produced in family workshops, it is difficult to control the quality control in the production process, and the unqualified products on the market mainly have the following forms, and consumers must be careful when purchasing.

1 Alum jellyfish: Some producers sell alum jellyfish products as finished products, this kind of jellyfish skin is translucent jellyfish-like in appearance, and has a soft and crisp white hemp rot shape, squeeze it lightly by hand, and there is liquid overflow; The appearance of the jellyfish head is brownish-red, with a soft and white gelatin-like substance in the center, which is astringent, slippery, and inedible.

2 Some salted jellyfish products sold in the market are sold by soaking in salt water, and consumers should pay attention to the composition of the aqueous solution, as well as the solid content and net content in the packaging.

3 Artificial jellyfish: In recent years, some producers have used alginate as raw materials to produce artificial jellyfish skin, because artificial jellyfish skin (silk) and natural jellyfish skin are similar in appearance, but there is no natural jellyfish skin nutrients, especially in inland areas consumers have poor ability to identify natural jellyfish skin, and they will be mistaken for natural jellyfish skin and buy without careful identification when purchasing.