Sea cucumbers belong to the invertebrates, echinoderm phylum, and sea cucumbers. There are more than 900 species in the world, and about 140 species in China. Among them, the Indian Ocean and the Western Pacific Ocean are the regions with the largest types of sea cucumbers and the largest amount of resources in the world. China's sea cucumbers are distributed in temperate zones and tropical areas, temperate zones are mainly in the Yellow Bohai Sea, the main economic variety is thorn ginseng, which is also the most well-known sea cucumber species in China, tropical areas are mainly in Liangguang and Hainan coastal areas, the main economic varieties are plum ginseng and so on. Among them, The Paracel Islands, Nansha Islands and Hainan Island are the main producers of tropical sea cucumbers in China. Sea cucumber is respected as "Eight Treasures" in all kinds of mountain treasures and seafood, and also has a variety of tonic and health functions specifically referred to by traditional Chinese medicine. In the past half century, domestic and foreign scholars have shown that more than 40 kinds of sea cucumber chemical compositions have shown that sea cucumbers are not only rich in amino acids, vitamins and chemical elements and other nutrients needed by the human body, but also contain a variety of biologically active substances such as acidic mucopolysaccharides, saponins and collagen, and the pharmacological activity of sea cucumber active substances is very extensive.
Dry food sea cucumber foaming process
1. Dried sea cucumbers are soaked in pure water for 3 to 4 days (the water has not passed the sea cucumber, insist on changing the water every day, and it is recommended to put it in the refrigerator to keep it fresh when the temperature is high)
2. Cut from the abdomen, remove the sand spout, the white tendons on the inner wall of the sea cucumber are cut.
3. Clean the sea cucumber and cool water at the same time into a clean oil-free pot (put a little more water, so as not to burn dry) in the heat and then reduce the heat, cook for 40 minutes, turn off the heat and do not open the lid and simmer until the sea cucumber is naturally cool.
4. Put the sea cucumber out of the pot into 0 degrees of pure water (or refrigerate in the refrigerator, the temperature is as low as possible) soaked for 2 to 3 days (insist on changing pure water every day) can be eaten, according to personal taste, soaking for 1-2 days is fine.