How do you evaluate the quality of sea cucumbers, is it the size of a head or something else?

The spines of wild sea cucumbers are inverted triangular spindle-shaped or rounded and blunt; Most of the cultivated sea cucumber spines are slender, and most of the wild sea cucumber spines are transparent. There is no way to reach farmed sea cucumbers.

High-quality sea cucumbers should be "large and uniform, thin skin and thick flesh, many spines and no injury; The body is complete, the taste is light, the luster is clean, the color is positive, the abdomen is clean and the water is less; After blister hair, the hair is quite elastic, persistently trembling, and the color is almost translucent.

When buying sea cucumbers, buy a small amount, or buy one directly to soak it home to see the quality, when soaking sea cucumbers, the water is green or black, this kind of sea cucumber should not be bought, the taste of sea cucumbers should be chewy after soaking, if you find that the taste of sea cucumbers is very crisp after soaking, or very noodles, this kind of sea cucumber should not be bought.

Good light dried sea cucumber is not bent in half, the color is not uniform, black, gray-black, and earth color may appear in a pound of sea cucumber, and the row of back spines is neatly arranged, but the length of the thorns is not necessarily uniform. It smells like a natural scent of sea cucumbers.

When the inferior sea cucumber is broken by hand, its interior is filled with gray-black impurities. Specifically, first of all, in addition to buying sea cucumbers, you have to go to shopping places with guaranteed reputation.

To distinguish the quality of sea cucumbers, the main thing is to see whether the body shape is complete and upright, the thorns are straight, and the ginseng feet under the abdomen are dense and clear. It smells the unique fresh smell of seafood, and there is no peculiar smell.

The body of high-quality sea cucumber is black-brown, bright and translucent, the sea cucumber swells evenly inside and outside and is round, the muscle is thin and uniform, there is no hard heart inside, the head of the sea cucumber in hand is trembling and elastic, and the flesh thorns are complete. The body of inferior sea cucumber is red, soft and sticky, the body of the ginseng is thin, the flesh is thin, the pit is large, the flesh thorns are lodging, pointed but not straight.

Sea cucumbers mixed with sugar have a sweet taste; The sea cucumber mixed with salt and alum has a salty or astringent taste, and the fake sea cucumber often has a peculiar smell, and the skin of the sea cucumber mixed with salt is destroyed by salt, and the skin is dark;

Yes, it proves that it has a long growth cycle and is rich in nutrients.

As we all know, sea cucumbers are highly nutritious, which can not only prolong aging, but also enhance the ability to resist diseases, so they are loved by people. So is the bigger the sea cucumber, the better? How to distinguish the quality of sea cucumbers?

From common sense, the larger the growth cycle of sea cucumber, the longer the growth cycle, the richer the nutrition, but don't pursue the big one, but look at the growth environment, the quality from high to low as pure wild, marine ranching, rock reefs, sea cucumber circles, Fujian ginseng, greenhouse ginseng, Fujian ginseng has changed the growth environment and feeding habits of sea cucumbers, the growth cycle is greatly shortened, the body weight has more than doubled in 4 months, the greenhouse ginseng hotel fresh ginseng is the majority, and more antibiotics are used to prevent diseases, the latter two should not be considered.

From the perspective of nourishment, this question can be refined, generally how do we distinguish between nourishment and the types of sea cucumbers used for cooking, that is, the light cucumber and the sea cucumber that everyone can easily say. The nutritional value of sea cucumber is much higher than that of light ginseng, and it is also a sea cucumber, which can be divided into many kinds. Plum ginseng, also known as "pineapple ginseng", is named because of its many and sharp spines on the body surface, the base of the flesh and thorns of plum ginseng is connected and in the shape of "plum blossom", and the body color is pure black or red; It is one of the best and largest sea cucumbers produced in the South China Sea.

Green cucumber, also known as "square cucumber", "square cucumber", "sea mallet", green cucumber or "sea rat", etc., belongs to the sea cucumber family, mainly produced in China's Beihai and Hainan Island, cooking must be good light ginseng, cheap, and do not have to pursue the nourishing value. But as an actual nourishing and health preservation, it must be the stinging cucumber. At present, there are Weihai sea cucumber and Dalian sea cucumber in China, which are the best.

1. Look at the form: The really good sea cucumber has a long growth period and has been fully developed, so the sea cucumber is thick and straight.

2. Look at the color: The color of the sea cucumber is heavy, and the difference in body color is affected by the habitat environment. Generally fresh sea cucumbers are brown, green, russet or purple-brown in color.

Therefore, the color does not determine the quality of sea cucumbers. But one thing is certain: some sea cucumbers are black and shiny in color, and their appearance is relatively beautiful, and it is likely to be dried sea cucumbers with sugar, so you need to be more careful when buying.

Second, smell The really good ones are fresh and delicious, and the inferior sea cucumbers have a strange smell. If you smell the sea cucumber and smell of medicine, then you need to pay attention to the fact that there may be additives in it.

3. Touching the sea cucumber by hand is the most direct and accurate way to select it. Touching with your hands is to judge whether the sea cucumber is wet or not, and some sea cucumbers are particularly watery, and you can feel it when you touch it with your hands.

Generally speaking, the number of sea cucumbers is as small as possible, and 10 to 15 heads of sea cucumbers belong to the top boutiques, but there are also some domestic processors who will mix sugar and salt with sea cucumbers to increase the weight of sea cucumbers.

Taking Yantai local sea cucumber as an example, the size of fresh sea cucumber is based on the growth time standard, the older the sea cucumber, the bigger the size of the sea cucumber, the more nutrients accumulated, so the individual after processing into dried sea cucumber is larger, and it is more expensive.

However, due to the different growing environments, there may also be differences in the morphology of sea cucumbers. For example, if the age of the sea cucumber is the same, the size of the pond sea cucumber may be larger than the bottom sowing sea cucumber. After being processed into dried sea cucumbers, the size of the two sea cucumbers cannot be used as a criterion for judging their value.

Processing methods are also a major factor affecting the posture of sea cucumbers. Dr. Haizhong Baoshen said that sea cucumber engineering is a science, whether it is the processing method or the heat of processing, there is a certain way.

Theoretically, the bigger the better, with a long growth cycle and high nutritional value.

If you take it for a long time, it is recommended to buy 80-100 sea cucumbers.

If you have the ability, you can choose 40-50 sea cucumbers.

Sea cucumbers, belonging to the class Holothuroidea, are marine echinoderms that live at the seashore up to 8,000 meters, with a history of more than 600 million years, sea cucumbers feed on seabed algae and plankton. Sea cucumbers are covered with thorns and are widely distributed in the world's oceans. There are many species along the coast of the South China Sea, and there are about 20 species of sea cucumbers that can be eaten.

Sea cucumber is as famous as ginseng, bird's nest and shark fin, and is one of the eight treasures in the world. Sea cucumber is not only a precious food, but also a valuable medicinal material. According to the "Compendium of Materia Medica", it is recorded:

Sea cucumber, sweet and salty, tonifying the kidney, benefiting the essence, taking urine, aphrodisiac and curing impotence, its sexual temperature supplement, enough enemy ginseng, hence the name sea cucumber. Sea cucumber has the effects of improving memory, delaying gonadal aging, preventing arteriosclerosis and anti-tumor. With the popularization of sea cucumber value knowledge, sea cucumber has gradually entered the people's table.

The living environment determines the quality of sea cucumbers.

How to choose a good sea cucumber:

1. The appearance is intact.

The selection of sea cucumbers must ensure that there is no damage to the appearance, so as to ensure the quality of the sea cucumbers. Incomplete sea cucumbers may be left over after processing to remove the spoiled parts.

2. Good appearance.

The shriveled and crooked sea cucumbers with fallen flesh thorns indicate that they have been fishing for a long time, and such sea cucumbers may develop diseases and are easily contaminated and spoiled by microorganisms.

3. No impurities.

In order to make huge profits, some processing factories use the means of filling the belly of sea cucumber with sand, salt or alum to increase the weight of sea cucumbers. Therefore, when choosing sea cucumbers, be sure to carefully check whether there are any impurities.

4. Look at the degree of dryness.

In order to seek personal gain, some merchants mix too much water into sea cucumbers, which not only increases the weight of sea cucumbers, but also the high moisture content is not conducive to the preservation and quality of sea cucumbers. Sea cucumbers with a dry degree can be stored for more than 3 years with a reasonable shelf life.

5. Look at the color.

High-quality sea cucumbers are black and bright in color, and the whitish sea cucumbers are specially processed, and their quality has been greatly reduced.

6. Taste.

Light-dried sea cucumbers have a seafood flavor, salt-dried sea cucumbers have a salty taste, and sugar-dried sea cucumbers have a sweet taste.

Head is a measure word for calculating sea cucumbers, that is, how many heads of sea cucumbers can be weighed in one catty. The size of sea cucumbers is different, and their ** is not the same, generally speaking, the fewer the number of sea cucumbers, the more expensive they are. In the market, the largest is generally 30-40 heads, the medium size is 60-80 heads, the smallest is 90-110 heads, and the largest and smallest smiling cherry blossom specifications are generally less common, and the more common ones are medium-sized sea cucumbers.

First, the number of sea cucumbers is used to indicate the size of sea cucumbers, the smaller the number of heads, the larger the sea cucumbers, the specific number of sea cucumbers in a pound has a lot to do with its variety, origin and other factors.

Among them, the sea cucumber produced in Liaoning and Shandong is more representative, among which the varieties of sea cucumber are better, generally speaking, the light dried sea cucumber produced in these places is about 20-100 heads, the lower the number of heads under normal circumstances, the higher the market price.

Second, although it is said that the smaller the number of sea cucumbers, the larger the size, the more popular in the market, but judging the quality of sea cucumbers is only one of the criteria, and it is also necessary to judge the sea cucumber according to the variety, growth environment, growth time, dryness and other factors, and it is not possible to determine the quality of sea cucumbers simply by the number of heads.

Generally speaking, the longer the wild sea cucumber grows, the cleaner the sea area where the mold bush grows, the higher the degree of dryness, and the larger the number of heads, the higher the quality and the higher the **.