Dalian Sea Cucumber [Specialty of Dalian, Liaoning]

What is Dalian sea cucumber? Authentic specialty of Dalian, Liaoning: Dalian sea cucumber

Summary:Do you want to know what Dalian sea cucumber is? This article is a detailed introduction to the special product of Dalian, Liaoning Province - Dalian Sea Cucumber. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Dalian Sea Cucumber. The full text takes about 14 minutes to read, mainly including the basic introduction of Dalian Sea Cucumber and how its history originated? Wait

Basic introduction of Dalian sea cucumber

Dalian sea cucumber is a specialty of Dalian City, Liaoning Province. It is wild sown in the deep sea and produced in the cold water area of Bohai Bay in Dalian. It is wild, thick, slow growing, prickly, hard, and has good toughness. It can be summarized as "prickly, summer dormancy, and long growth period". On December 1, 2005, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Dalian Sea Cucumber"

Quality and Technical Requirements

1. Aquaculture Sea Environment

Located at longitude 120 ° 58 '-123 ° 31' E and latitude 38 ° 43 '-40 ° 12' N. The average temperature of seawater is 12.1 ℃, with a maximum of 25 ℃ and a minimum of 1 ℃. Tide range of 1.5 meters to 2 meters (maximum 4 meters to 4.5 meters). The vertical distribution of salinity is consistent, with an average of 30% to 32%. Rich in nutrients

2. Production process

(1) Seedling cultivation:

① Parent ginseng selection: Select individuals with a body length of 20 centimeters or more, a body weight of 200 grams or more, full and undamaged, and strong vitality from a water area of 1 to 2 heads per square meter as parent ginseng

② Parent participation management: Each cultivation pool has a volume of 10 to 50 cubic meters. Effective water depth of 1.0 to 1.5 meters. The stocking density is 30 to 50 heads per cubic meter. After entering the pool for 3 days, the temperature should be raised by 0.5 ℃ to 1 ℃ every day, then raised to 13 ℃ to 15 ℃ to maintain a constant temperature, and artificially ripened. Illumination range of 700 to 1000Lx

③ Egg collection and hatching: Natural ovulation is the main method, supplemented by artificial induction of labor. Hatching density is 5 to 10 grains per meter. The incubation water temperature is between 18 ℃ and 25 ℃

④ Juvenile cultivation: The density of juvenile cultivation is generally 0.3 to 0.6 per milliliter. The water temperature is between 18 ℃ and 24 ℃, the dissolved oxygen content is greater than 3.5 mg/L, the illumination is between 500Lx and 1500Lx, and the ammonia nitrogen is less than 0.45 mg/L. Change the water twice a day during the early stage of cultivation, with each exchange volume being one-third of the cultivated water body; In the later stage of cultivation, the water should be changed 2 to 3 times a day, with each exchange volume being half of the cultivated water body. Single celled algae should be fed 2 to 4 times a day, with a daily feeding amount of 1 × 104 to 4 × 104 cells per meter

⑤ Cultivation of juvenile ginseng

(II) Cultivation:

① Bottom broadcasting proliferation

Sea area selection: Choose a sea area with low wind and waves, clear water quality, smooth currents, slow flow velocity, and sandy bottom with rocks and stones on the seabed, with a water depth of 3 to 25 meters

Release density: 5 to 10 heads per square meter

Release time: After April or from October to November every year

Management: Trawl fishing boats are strictly prohibited from operating in the bottom broadcasting breeding area, and enemy pests should be promptly removed,. Conduct a survey on the distribution of seedlings in the proliferation area every 6 to 12 months

② Pond aquaculture

Pond conditions: no leakage, the bottom material should be sediment, and there should not be too thick silt. The daily exchange capacity of the pond water is 30% to 50%, with a water depth of 1.5 meters or more and an area of 2 to 100 square meters. Before planting, soaking, clearing the pond, and fertilizing water treatment should be carried out

Artificial reef building: Build reefs one month before planting. Artificial reef accumulation should follow the direction of inflow and outflow, with appropriate spacing. Try to create reef caves as much as possible. The height of the reef ranges from 30 centimeters to 60 centimeters. The quantity of reef building is 150 to 1500 cubic meters per hundred square meters

Seed placement: Winter seedlings should be placed in spring when the water temperature reaches 8 ℃ or above; The autumn planting of seedlings should be carried out from September to early October when the water temperature is 20 ℃. The specification of ginseng seedlings is 50 to 4000 heads per kilogram. The density ranges from 75000 to 150000 heads per 100 square meters

Management: Water change should be done in small quantities multiple times. The water depth should be shallow in the early stage and deep in the later stage. Control the transparency of the pool water to 30-40 centimeters by changing the water or applying appropriate fertilizer. The bait is artificially formulated bait or crushed large algae. The daily feeding amount is 1% to 3% of the sea cucumber's body weight, and feeding is not allowed during the summer dormancy period and when the water temperature is below 5 ℃

(III) Harvest:

Sea cucumbers can be harvested when their body weight reaches 150 grams or more and their natural elongation reaches 17 centimeters or more. In spring, winter, and autumn, diving or water harvesting is used

(4) Processing:

① Salted sea cucumber

Anatomy: Use a long small knife to insert a knife into the belly of the sea cucumber, make a small longitudinal incision forward, about one-third of the length of the ginseng body. After dissection, remove the intestine and respiratory tree. Wash away the dirt with seawater

Boiling ginseng: Boil water that is 4 times the weight of ginseng, add washed sea cucumber, heat over high heat, stir with a wooden spatula to make it evenly heated, remove any foam on the water surface in a timely manner, boil for 40 minutes, and remove the cooked sea cucumber in a timely manner

Marination: Remove the cooked sea cucumber, add 40% salt while it is still hot, and stir evenly to cool it down; After cooling, pour the sea cucumber and the oozing soup into a jar, cover the top with salt and seal tightly, and store in a cool place

② Dried sea cucumber

Salt boiling: Add about 70% of the volume of saturated saline water to the pot, boil it, pour the salted sea cucumber into the pot, and add 10% of the weight of the ginseng salt. Heat over high heat, gently stir with a wooden spatula, and remove the foam in a timely manner; When boiling for 30 minutes, take out several pieces and observe them. If the surface of the ginseng is dry in the presence of wind and there are white frost like salt crystals, it can be observed

Ash mixing: After salt boiling sea cucumber, it should be immediately poured into a wooden trough and mixed with ash while hot. 10 kilograms of charcoal ash are used for every 100 kilograms of sea cucumber

Drying: Natural drying, mechanical drying, and low-temperature freeze-drying methods can be used

III. Quality Characteristics

(1) Live Sea Cucumber:

The body is cylindrical, with a raised back and 4 to 6 rows of irregularly arranged cone-shaped warthoids (flesh spines) of varying sizes. The abdominal surface is flat, with densely packed tubes and feet arranged in irregular three longitudinal bands. The mouth is inclined towards the abdomen, with 20 tentacles. The breathing tree is well-developed, but there are no living Vickers apparatus. The body color is chestnut brown, brown, gray green and other colors

(II) Salted sea cucumber:

Color: black or brownish gray; The flesh tissue is tight and elastic; Complete body shape, plump meat, straight spines, and neat incisions; Moisture content ≤ 70%. Salt content ≤ 23%

(III) Dried sea cucumber:

Color: black gray or gray; The body is plump, the meat is thick, the spines are straight and intact, the gray matter on the mouth is less exposed, and the incision is relatively neat; The body is clean, with almost no salt crystals and no salt frost on the surface. There is less charcoal powder or plant ash attached, and no impurities; Salt content ≤ 50%. Moisture content ≤ 12%

Underground Environment

Dalian's unique geographical environment and high-quality marine resources provide an ideal harbor for the growth and breeding of high-quality sea cucumbers. Dalian is located at the junction of winter and summer in China, coupled with a special continental shelf structure. The seabed in this area often intersects with north-south, cold and warm water currents, and has better seawater exchange and self purification capabilities than other sea areas. Nutrients are updated frequently and are more abundant. The turbulent ocean currents create the unique elastic and tight taste characteristics of Dalian sea cucumber. At the same time, due to the frequent movement of sea cucumbers, they grow relatively slowly, but accumulate sufficient nutrients and have higher quality

Regional Protection Scope

The protection scope of geographical indication products for Dalian sea cucumber is based on the scope proposed in the "Letter on Applying for the Implementation of Origin Regional Product Protection for Dalian Abalone and Dalian Sea Cucumber" (Dazhenghan No. 28) issued by the Dalian Municipal People's Government of Liaoning Province, which is the current administrative area under the jurisdiction of Dalian City, Liaoning Province

There are various types of sea cucumbers, including sea cucumbers such as "sea cucumbers", "po ginseng", "mei hua ginseng", "fang sea cucumbers", "tu ginseng", etc. Among them, sea cucumbers are particularly precious. Dalian sea cucumber is sea cucumber

"Sea cucumber" is produced in the Shandong Peninsula and Liaodong Peninsula of China. In the "Compendium of Materia Medica" compiled by Li Shizhen in the Ming Dynasty, it is recorded that "sea cucumber" is produced in Liaodong Bay and has a better texture

"Clear Grass Notes" records: "Sea cucumbers, especially those from Fengtian (now Liaoning Province), are black and prickly, named Liaoshen