Cold jellyfish is a favorite dish of many people, and today I will take you to understand the true identity of jellyfish and the difference between jellyfish heads and jellyfish skins.
The identity of the jellyfish
In fact, it is a common name for jellyfish. After 500 million years of long evolution, the jellyfish family is very large, and there are nearly 400 species of jellyfish distributed in China's waters. The jellyfish genus is only a small branch of the jellyfish family, and there are only four species in the jellyfish genus, namely jellyfish, macular jellyfish, rod jellyfish, and warty jellyfish. The only jellyfish and macular jellyfish caught as fishery resources are jellyfish and yellow-spotted jellyfish. In addition to these two kinds of jellyfish, the common edible jellyfish in China also include the crest jellyfish (also known as the sand jellyfish), the leaf wrist jellyfish, and the leaf-like wrist jellyfish.
The history of the sand jellyfish
The sand jellyfish is not a jellyfish of high economic value (although the sand jellyfish also has the word jellyfish in its name, it does not belong to the jellyfish genus), and the tentacles of the sand jellyfish are poisonous, and many jellyfish stinging events in Qingdao are caused by it. But in recent years, sand jellyfish have often erupted off the coast of China, and since sand jellyfish have been flooded, people have used their brains to think of a good way to solve this problem: eat them. After proper treatment, sand jellyfish can also be made into a variety of seafood similar to jellyfish, 09-13 years, sand jellyfish catch has gradually exceeded jellyfish, and finally successfully ascended. Therefore, as long as you are willing to work hard, anyone has the opportunity to turn into a delicacy.
Nutritional value of jellyfish
Returning to the true jellyfish (to avoid confusion, the real jellyfish is called the true jellyfish here), among some edible jellyfish, jellyfish are a relatively large type of economic value, as early as the Jin Dynasty Zhang Hua's "Naturalism" has been recorded as edible, and there are also studies on the medicinal value of jellyfish in the Materia Medica. Jellyfish have a good effect on high blood pressure, chronic tracheitis, asthma, stomach ulcers, rheumatism and other diseases, in addition, jellyfish also has the effect of eliminating fatigue and beauty (You Kui et al., 2012). Jellyfish are rich in collagen, although it is not very accurate, after all, more than 96% of the jellyfish body is water, if the removal of water is not counted, collagen accounts for a higher proportion of jellyfish dry weight (Zhuang Yongliang, 2009), which is the main reason for its beauty benefits.
Jellyfish skins with jellyfish heads
What are the parts of the jellyfish head and the jellyfish skin?
Jellyfish skin refers to the umbel-shaped part of the jellyfish (outer umbrella, inner umbrella part), and jellyfish head refers to the removal of the mouth and wrist part below the umbrella. Generally, the price of jellyfish heads is higher than jellyfish skins, but if you want to eat collagen foodies, pay attention to it, the collagen in jellyfish is mainly in the outer umbrella part, so the collagen content in jellyfish skin will be higher than in jellyfish heads. In addition, in terms of trace elements such as zinc, calcium, selenium, and strontium, the content in jellyfish skins is higher than that of jellyfish heads.
But the amount of iron in jellyfish heads is slightly higher than in jellyfish skin. The content of amino acids and bioactive substances in jellyfish heads and jellyfish skins does not vary much, but the glycoprotein content in jellyfish heads is higher, and JGP-3 in jellyfish heads has a high free radical scavenging ability, and is very helpful for regulating immunity. Perhaps this is the reason why jellyfish heads have higher medicinal value in Chinese medicine theory. The price of Shanghai stings in the market will be higher, but in terms of taste, I am still jellyfish skin pie...
There is also a point of the gospel of foodies: jellyfish have a very low fat content, generally between 0.1 and 0.5% in processed edible jellyfish, and eating jellyfish does not have to worry about gaining weight.