Lv Sihai Sting [Jiangsu Qidong Specialty]

What is Lv Sihai Sting? Authentic Jiangsu Qidong specialty: Lv Sihai Sting

Content summary:Do you want to know what Lv Sihai Sting is? This article is a detailed introduction to the special product of Qidong, Jiangsu Province - Lv Sihai Sting. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lv Sihai Sting. The full text takes about 5 minutes to read, mainly including the basic introduction of Lv Sihai Sting and its nutritional value? What are the product features of Lv Sihai Sting? How did the history of Lv Sihai sting come about? The production method of Lv Sihai sting, etc

Basic Introduction to Lv Sihai Jellyfish

"Lv Sihai Jellyfish" is a specialty aquatic product of Qidong City, Jiangsu Province, and a national geographical indication product of China. The Lusi Fishing Port, which is abundant along the coast of Lusi in Qidong City, Jiangsu Province, has a semi spherical blue body with an umbrella shaped part on top and eight mouth arms below, with filamentous organs at the lower end of the mouth arms. The Lv Four Seas Jelly, refined through the unique traditional processing techniques of Lv Four Fishermen, has a unique flavor of white and red skin, no sand, crispy, refreshing, and mellow. Like a hat floating on the water. Renowned for its superior quality and meticulous processing, it is one of the "Eight Treasures of Seafood" in China

What is the nutritional value of Lv Sihai jellyfish

Jellyfish are extremely nutritious. According to measurements, every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 milligrams of calcium, 132 micrograms of iodine, and multiple vitamins. Jellyfish is still a good medicine for treating diseases. Traditional Chinese medicine believes that jellyfish has the functions of clearing heat and detoxifying, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling. The Guiyan Record states that sea snakes and miraculous medicines can promote qi circulation, dissolve phlegm, reduce inflammation, and promote healthy eating without harming the righteous qi. Therefore, diseases such as asthma, chest pain, symptoms, bloating, constipation, diarrhea, chancre, and jaundice can all be treated with food. The processed product, referred to as umbrella part as jellyfish skin and wrist part as jellyfish head, has a higher commodity value than jellyfish skin. Used for yin deficiency and lung dryness, coughing and wheezing due to hot phlegm; Scrofulous phlegm nucleus; Food accumulation and bloating; Dry stool. Modern use for hypertension, dizziness, and bloating

Sensory characteristics:

(1) Jellyfish skin: white or light yellow, shiny; No sediment, no odor; The meat is thick and uniform, tough with a hint of crispness

(2) Head of jellyfish: red amber color, shiny; No sediment, broken rods, or impurities; The meat is solid and elastic, with a crispy and tender taste

How did the history of Lv Sihai sting come about

The production method of Lv Sihai sting

Process flow: Fresh sting processing → One alum pickling → Two alum pickling → Three alum pickling → Cleaning processing → Grading and shaping → Drying → Weighing → Packaging → Packing → Storage