In fact, the sea cucumber is one of the “seafood and seafood” in Chinese classical cuisine. However, the popularity of sea cucumbers has only begun in recent years. The popularity of sea cucumbers is said to have a lot to do with shark fin “over-breathing”. Many shark fin specialty stores now also open more branches and promote “sea cucumbers”.

Scallion sea cucumber, was originally a famous dish in Shandong cuisine. In ancient China, with inconvenient transportation, except for the royal nobles who had the privilege of eating sea cucumbers, they could only be people in coastal areas. Many inland residents may not necessarily know exactly what the sea cucumber looks like for the rest of their lives. Sea cucumbers die from water. Great progress has been made in the offshore fishing techniques of the Japanese. The adoption of nitrogen freezing has given the people on the land a chance to eat fresh, deep-sea seafood with no loss of nutrients. Coupled with the new developments in food preservation technology, today, the sea cucumber can finally cross the ocean and come to every eater who wants to eat it.

Japanese Kanto

In the history of China, the most famous of the sea cucumbers has always been said to have warm nature. It can supplement kidney and essence, nourish blood and dryness, and has high nutritional value. Moreover, because of the extremely low cholesterol content in sea cucumbers, you can enjoy it without any burden. There are well-known health experts recommend: Women take sea cucumbers for breakfast every day, and they can stay in beauty salons. However, for the top sea cucumber shop, Liao is not the best choice. Liao ginseng has been very popular recently. Because of its geographical and transportation advantages, the popularity of ginseng has soared. However, there are many brands of Liaoshen, most of which are artificially raised, and it will take some time to experience the market test. For the sake of safety, most high-end restaurants are still willing to use a long-established, reliable quality Kanto. Kanto is a kind of Japanese Senate. Japanese ginseng and radix quinquefolius actually belong to the same group, but they differ only in the area of ​​their growth, their latitude, and their seawater temperature.

Japan is the largest producer of sea cucumbers in the world, but the sales of sea cucumbers in Japan are extremely small, and a large number of quality sea cucumbers are sold to China. The Kanto ginseng is a species of sea cucumber. It is a complete sea cucumber with clear heads. There are 4 to 6 rows of thorns on the back. It is long and dense. It is recognized as the highest nutritional value sea cucumber in the world, because Japan has a strong fishing and preservation technology. The water quality of seawater is also trustworthy, so the quality of Kanto ginseng is relatively stable. The western laxatives of Guanxi ginseng have low latitude for growth, and most of them have no thorns or two short rows of thorns. The nutrients are inferior to Guandong ginseng.

Dry ginseng or sea cucumber?

Dried reference live ginseng has a better taste and higher nutritional value. Dried spurs are dark brown, soft and tender after the hair growth, meat hypertrophy, pure taste. The commonly used dried sea cucumbers in the hotel are classified according to the number of heads, that is, each 500 g is used as a unit of measurement. The number of dry sea cucumbers that are weighed is 30 or less, and the highest sea cucumber is 50 to 70 heads. Sea cucumber, within 100 heads, is a quality product. In general, the length of 30 dry spurs should be around 16cm, and between 50 and 70, it should be about 8cm. In addition, the selling price of sea cucumber is affected by many factors such as variety, head count, production method, and production process. The quality and selling price of a sea cucumber is much higher than that of 60 sea cucumbers.

Sea cucumber, popular in the future!

And shark fins have the same meaning: the entrance of sea cucumber, soft, smooth, soft, moist, comfortable and refreshing. Even better than shark fins, sea cucumbers are nutritious and contain 86.43% of protein, 4.8% of carbohydrates, 0.27% of fat, 4.45% of ash, 0.118% of calcium, 0.34% of phosphorus, and 0.0014% of iron. In addition, they are rich in vitamins. . Compared to the incomplete protein in shark's fin, sea cucumbers in the heart of a new era of health-conscious diners are sure to become the next luxury, delicacy.

Machine Dried Kelp

Rongcheng Jingyi Oceanic Technology Company Limited , https://www.jingyifoods.cn