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Sea cucumber has always been known as "sea ginseng", containing taurine, chondroitin sulfate, Zn, Se and other trace elements, as well as vitamin B1, niacin and other more than 50 kinds of nutrients beneficial to the human body, is a low cholesterol, low fat, high protein nutrition food.
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In recent years, sea cucumbers have become more and more popular. According to statistics, the national sea cucumber production in 2021 is nearly 160,000 tons, distributed in temperate and tropical regions. Temperate zone is mainly in the Yellow Bohai Sea, with Shandong and Liaoning as the main production areas, the main economic variety is Liaoning ginseng, is also the most well-known sea cucumber species in the mainland, the tropical area is mainly in liangguang and Hainan coastal area, such as The Paracel Islands, Nansha Islands and Hainan Island, the main economic varieties are plum ginseng and so on.
Liaoning sashimi plum ginseng
At present, domestic sea cucumber production can not meet the consumer demand, according to statistics, from January to December 2021, the mainland imported about 8643 tons of sea cucumbers, and exported only 173 tons. It shows that the Chinese market has a high demand for sea cucumber products and China's self-produced sea cucumber products cannot meet the market demand, and it needs to be imported overseas.
There are more than 1400 species of sea cucumbers in the world, and more than 300 varieties have been found to be edible, of which the excellent varieties are mainly distributed in the Pacific coast of the northern hemisphere, the coast of Latin America and the coast of the Arctic Ocean. Among them, sea cucumbers are rich in various unsaturated fatty acids and active substances in cold growing waters and longer growth times. Common edible sea cucumber species are: Canadian freeze-dried sea cucumber, Japanese lightly dried sea cucumber, Norwegian red ginseng, New Zealand dried light ginseng and so on.
Canadian freeze-dried sea cucumber Japanese lightly dried sea cucumber
Norwegian red ginseng New Zealand dried light ginseng
It is worth mentioning that fresh sea cucumbers on the market are relatively rare, this is because the sea cucumber has a high protein content and autolyzymatic characteristics, high temperature, water loss are easy to cause cargo damage, so its transportation and storage are very difficult, so more than 90% of the sea cucumbers on the market are in the form of frozen sea cucumbers and dried sea cucumbers circulating.
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What are the characteristics of sea cucumbers prepared in different processing methods? How can consumers choose the sea cucumber of their choice? Let's find out.
1. Salt dried sea cucumber
Dried salt sea cucumber usually has a layer of salt grains or salt foam attached to the outside, the appearance is white, there is no clear skin and small feet, and it is made by the fresh sea cucumber through internal organs, cleaning, cooking, salting, roasted ginseng, dry or directly from the salted sea cucumber through roasted ginseng and drying.
2. Salted sea cucumber
Salted sea cucumber, also known as pulling tank salt sea cucumber, refers to the undrained semi-dried sea cucumber, which is made by eviscerated, cleaned, pre-cooked and salted processing of fresh sea cucumber.
3. Lightly dried sea cucumber
The color of light dried sea cucumber is natural, and the overall color is not very uniform, which is made by desalting and drying salted sea cucumber or fresh sea cucumber after being desegrated, cleaned, boiled and dried.
4. Frozen sea cucumber
Freeze-dried sea cucumber is lighter, the color is somewhat yellow, when the foam will be suspended or floated on the water surface, by the water after the sea cucumber by vacuum freeze-drying or fresh sea cucumber by cleaning, de-visceral, high temperature blanching, vacuum freeze-drying made.
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In the face of growing market demand, how does customs ensure that imported sea cucumbers are safely delivered to the table?
According to Order No. 248 of the General Administration of Customs of the People's Republic of China on the Administration of the Registration of Overseas Production Enterprises of Imported Food and No. 249 of the Measures of the People's Republic of China on the Administration of Food Safety in Import and Export
Article 6 The registration methods of overseas production enterprises of imported food include the recommendation of registration by the competent authorities of the country (region) where they are located and the application of enterprises for registration.
Based on the analysis of the source of raw materials, production and processing technology, food safety historical data, consumer population, consumption methods and other factors of food, and combined with international practices, the General Administration of Customs determines the registration method and application materials of overseas production enterprises of imported food.
Sea cucumbers meet the assessment and review requirements and have traditional trade in the list of countries or regions exported to China: Argentina, Egypt, Australia, Papua New Guinea, the United States, North Korea, Denmark, New Zealand, Ecuador, France, Canada, etc.
Article 28: The Customs shall, in accordance with the needs of supervision and management, carry out on-site inspections of imported food, including but not limited to the following contents:
(1) Whether the means of transport and storage sites meet safety and health requirements;
(2) Container numbers, seal numbers, marking contents on internal and external packaging, and goods
whether the actual situation is consistent with the declaration information and accompanying documents;
(3) Whether food, packaging and bedding materials of animal and plant origin exist as provided for in Article 22 of the Regulations for the Implementation of the Quarantine Law on Animals and Plants Entering and Leaving the Country;
(4) Whether the internal and external packaging meets the national standards for food safety, and whether there is pollution, damage, wet immersion or infiltration;
(5) Whether the labels, labels and instructions of the internal and external packaging comply with the requirements of laws, administrative regulations, national food safety standards and the provisions of the General Administration of Customs;
(6) Whether the sensory traits of the food conform to the proper characteristics of the food;
(7) Whether the freshness of the frozen and refrigerated food, whether the central temperature meets the requirements, whether there are lesions, whether the ambient temperature of the frozen and refrigerated food meets the requirements of relevant standards, whether the cold chain temperature control equipment and facilities operate normally, whether the temperature record meets the requirements, and if necessary, a cooking test may be carried out.
Article 33 Where imported food passes the customs conformity assessment, it shall be allowed to be imported.
If the imported food fails the customs conformity assessment, the customs shall issue a certificate of non-conformity; If the items involving safety, health and environmental protection are unqualified, the Customs shall notify the food importer in writing and order it to destroy or return it; If other projects are unqualified, and the technical treatment meets the requirements of conformity assessment, it is allowed to be imported. If the relevant imported food cannot be completed within the prescribed time or is still unqualified after technical treatment, the customs shall order the food importer to destroy or return it.
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References:
Yan Yueyue et al. Research Progress of Marine Participation in Engineering Technology[J]. Modern Food, 2019(01): pp. 8-11+16.
Wang Jingyuan et al. Research Progress on Marine Participation In Technology, Nutrient Composition and Active Substances[J]. Journal of Food Safety and Quality Inspection, 2018. 9(11): pp. 2749-2755.
[3] Mu Lin. Processing of nutrients and functional components of sea cucumbers[D]. 2016, Dalian Ocean University. p. 55.
Liu Qi et al. Magical sea cucumber[M]. Beijing: China Agriculture Press, 2019: pp. 98-99.
Contributors: Import and Export Food Safety Division, Shanghai Pudong International Airport Customs