You must have heard of the cause of the chinese medicine "Wangwen Qingqi" investigation, but do you know that the identification of the advantages and disadvantages of light dry ginseng also has a similar "Wangwen QingQiao" five major moves?
hope
The opening is turned outward for high quality, and the thick and fat meat must be turned outward.
The bone plate is not loose when identified from the bone plate of the head of the ginseng ginseng (folk called the mouth).
Identification from the shape of the ginseng weight: the body shape of the ginseng is full of cylindrical shape, the spines are straight, and the individual is light.
The body color of the first-class dry ginseng is gray, and the body color after the hair is black brown, it has the unique delicious taste of the ginseng, and there is no peculiar smell, and it is black brown after the hair rise, elastic, glossy, and has the inherent tenderness of the water hair ginseng.
The longer the growth period, the larger it is, and the richer its active substances are.
sniff
There are two ways to process with glue: one is to wrap the surface of the sea cucumber with glue that is not very viscous, in order to make the thorns stand more; the other is to inject glue in the stomach of the ginseng, the appearance is no different from that of ordinary sea cucumbers, and the quality of the original ginseng is the same as that of ordinary sea cucumbers, but it is difficult to open. Therefore, when buying sea cucumbers, we should also use the smell as an auxiliary means to identify the quality of sea cucumbers.
ask
It is important to find out where the sea cucumbers come from. The domestic sea cucumber production areas are mainly divided into northern sea cucumber and southern sea cucumber, and the northern market has formed two mainstream plates dominated by Shandong sea cucumber and Liaoning sea cucumber, and the emerging plate represented by Fujian has emerged in the south.
cut
Cut the sea cucumber at the waist, the good sea cucumber is thick because of its flesh, and the cross-section is clean and full. The inferior sea participants contain a lot of sediment and other impurities, or are basically hollow.
soak
Good sea cucumbers should have at least 12 to 24 hours of softing time after being launched. The dryness of the cortical is particularly good, even more than 30 hours. When the high-quality sea cucumber is kneaded back, it feels like tire rubber and is full of toughness. The inferior sea cucumber has a thin skin and a pinched feel that is obviously inelastic.
Final note: before buying sea cucumbers, you should first look at the humidity of sea cucumbers, don't focus on the price, you can calculate the same specifications of sea cucumbers that are less than 'ten' points dry, it may be much cheaper to be wet, but you need to calculate whether it is also cheap if it is all dry.
Pay attention to the official public number of the food road [food road food road] (WeChat: shshilu) to get more sea cucumber information!