(1) By region:
1, Dalian sea cucumber
Features: Deep-sea sowing: It is produced in the cold water area of Zhangzidao, Dalian, with slow growth, rich nutrient accumulation, thick meat, many thorns, dark color, good toughness and strong taste.
2. Shandong sea cucumber
Features: Dalian and Shandong are close, and the water quality and current are also close, so the quality is similar. However, the temperature in Dalian sea area is low and the growth period of sea cucumber is long, so the sea cucumber in Dalian tastes better.
3. Southern Sea Cucumber
Features: Sea cucumbers are raised in the north and south, in tropical waters, with warm environment, using feed, fast growth cycle, and can be sold in May 5- 10/0, with extremely low nutritional value, short and round thorns and poor taste.
(1) According to the culture mode:
1, cultured sea cucumber:
Captured sea cucumbers, caged sea cucumbers and southern sea cucumbers are all sea cucumbers cultured in shrimp ponds or around the sea. Cofferdams or shrimp ponds are shallow and sunny, and sea cucumbers grow rapidly, and they can grow in 1-2 years. Low nutrient accumulation, short growth cycle, fast growth rate, large yield and scale of ginseng. Because the breeding cost is low, the market price is relatively low. Cultured sea cucumbers are artificially fed and contain a lot of hormones. If you eat in large quantities, it will not only be harmful to your health, but also counterproductive.
2. Bottom sowing sea cucumber
Bottom-sowing sea cucumber is a kind of sea cucumber that is artificially raised and put back into the sea to grow on its own. Judging from the growth process of sea cucumber, it can be regarded as wild sea cucumber. Nowadays, wild sea cucumbers generally refer to bottom-sown sea cucumbers. The fishing of bottom-sown sea cucumbers has certain seasonality, and sea cucumbers with insufficient growth years are generally not fished. Bottom-sown sea cucumbers will go into summer sleep when the seawater temperature is too high, and it usually takes 3-5 years to grow up and reach the fishing standard. This is also the reason why the bottom-sown sea cucumber has thick meat, good taste toughness, more active substances accumulated in the body and high nutritional value.
3. Wild sea cucumber
Pure wild sea cucumber is a fully grown sea cucumber. It grows in the deep sea area and has no pollution. Due to natural environmental factors and tidal influences, sea cucumbers have no fixed food, and mostly feed on algae and benthic microorganisms. It grows naturally, with a long growth cycle and extremely rich nutrition.
(1) Processing Technology Division:
1, light dry sea cucumber
Dry sea cucumber is a sea cucumber product made of fresh sea cucumber by eviscerating, cleaning, cooking, shrinking and natural drying. In the process of sea cucumber processing, the sea cucumber without any artificial additives is called light dry sea cucumber. Light dry sea cucumber is the best of sea cucumber products, which is sugar-free and water-free, and easy to preserve.
2. Salt dry sea cucumber
Salt dry sea cucumber is to marinate sea cucumbers with salt to increase their weight and facilitate storage. The surface of salt dry sea cucumber is usually covered with a layer of salt particles or salt foam, so the surface is white, and no clear epidermis and feet can be seen. Its disadvantage is that it causes nutrient loss during processing, and the nutrient residue is less than 65,438+00%, and the remaining nutrients are difficult to absorb. The processing technology of edible hair is complicated; Some unscrupulous traders will add salt to sea cucumbers many times to increase their weight.
3. Sugar dry sea cucumber
In the process of processing dry sea cucumber, the sea cucumber was soaked in white sugar and dried, and the sugar in the weight of dry sea cucumber was used to gain weight, which reduced the price of sea cucumber and saved the cost. Sugar dry sea cucumber is humid and can't be stored for a long time. At the same time, the rising speed and taste are not as good as that of light dry sea cucumber; The processing process will also lose nutrients and introduce sugar, which is not conducive to diabetics.
4, freeze-dried sea cucumber
Fresh sea cucumber is used as raw material, after careful cleaning, it is quickly frozen in a freeze-drying box to minus 35-45 degrees, so that the water in the sea cucumber is frozen, and then the ice is directly sublimated into water vapor in a vacuum state, thus achieving the purpose of drying the water in the sea cucumber. Disadvantages are high processing cost, difficult absorption and utilization of substances such as sea cucumber polysaccharide, nutrient loss during foaming, and soft taste, which is not as good as traditional light dry sea cucumber.
4. Instant sea cucumber
The complex molecular chain of sea cucumber is broken through the process, and the important active nutrients of sea cucumber remain in the sea cucumber body, which can be eaten directly without foaming. However, due to the limitation of processing technology, the taste of ready-to-eat sea cucumber is generally soft, which is slightly different from that of dry sea cucumber foam.
4. Canned sea cucumber
Stichopus japonicus or Stichopus japonicus are preserved in soup and sealed in bottles or bags, which is convenient to eat. It was determined that the nutritional value was seriously lost during processing, and the taste was not good after long-term soaking, and the absorption and utilization rate of human body was only about 10%. In order to solve the storage problem, some individuals will add preservatives.