The nutritional value of sea cucumber is recognized by more and more people, but in the purchase and selection of sea cucumber has encountered a problem, why buy home sea cucumber looks good, but the bubble is not big?
First of all, when selecting sea cucumbers, you should choose the ginseng body is full, the flesh thorns are straight, and there is no other damage on the surface of the ginseng body, the knife edge left when washing the sea cucumber is clean and neat, slightly turned out, and the meat of the sea cucumber can be seen from the knife edge The flesh is firm and the meat wall is thick. These external features can all indicate good quality.
Generally speaking, the sea cucumber industry has certain standards for the processing technology of sea cucumbers, so most of the sea cucumbers should meet the national standards.
Secondly, in terms of color, good dried sea cucumbers are generally natural colors such as black-brown, gray-black, gray or yellow-brown, and some have hoarfrost on the surface and uniform color. The color of the sea cucumber is different because of the different living environments, so when you choose, you can't look at the color of the good sea cucumber.
After that, in terms of smell, good dried sea only has the unique fishy smell of sea cucumbers, and no other peculiar smell. The sea cucumber that meets the standards has a full body shape, neat incisions, straight spines, and a basically complete shape.
In addition to the above characteristics, the dryness of the sea cucumber is also a very important criterion, although it has no effect on the salt sea cucumber, but the dried sea cucumber must be "dry". At any time, the surface of the ginseng body should not feel sticky when touched by hand, and it should be completely dry.