Weihai Sea Cucumber [Shandong Weihai Specialty]

What is Weihai sea cucumber? Authentic Shandong Weihai specialty: Weihai sea cucumber

Content summary:Do you want to know what Weihai sea cucumber is? This article is a detailed introduction to the special product of Weihai, Shandong Province - Weihai Sea Cucumber. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Weihai Sea Cucumber. The full text takes about 7 minutes to read, mainly including the basic introduction of Weihai Sea Cucumber and its nutritional value? What are the product characteristics of Weihai sea cucumber? How to make Weihai sea cucumber and identify its authenticity? The awards and honors of Weihai sea cucumber

Basic introduction of Weihai sea cucumber

Weihai sea cucumber is a coastal specialty of Weihai City, Shandong Province, and a geographical indication product of China.

. The sea cucumber in Weihai belongs to sea cucumber, and the sea cucumber industry has always been an advantageous industry for Weihai's seafood production and processing. There are numerous rocks and reefs along the coast of Weihai, with dense seaweed and abundant underwater detritus. As a result, the sea cucumbers produced are large in size, with thick spines and tender and delicious meat. Weihai Wild Sea Cucumber "has been protected as a geographical indication product by the Ministry of Agriculture and the General Administration of Quality Supervision, Inspection and Quarantine." Weihai Sea Cucumber "has been registered as a" China Geographical Indication Trademark ". In the 2010 China Agricultural Products Regional Public Brand Value Evaluation, the brand value of "Weihai Sea Cucumber" was rated at 4.562 billion yuan, ranking sixth among the top 100 regional public brands of agricultural products in China. Among them, three outstanding sea cucumber enterprises in Weihai, namely Haojia, Gongpin, and Weibao Sea Cucumber, are known as outstanding representatives of Weihai Sea Cucumber

1. Sea cucumber contains abundant protein and less fat and cholesterol<2. Sea cucumber is known as the "arginine tycoon". Contains 8 essential amino acids that the human body cannot synthesize on its own, among which arginine and lysine are the most abundant

3. Ginseng contains abundant trace elements, especially calcium, vanadium, sodium, selenium, and magnesium, which have high content. Sea cucumber contains the highest trace element vanadium among all foods, which can participate in the transportation of iron in the blood and enhance hematopoietic capacity<4. It contains special active nutrients such as sea cucumber acidic mucopolysaccharides, sea cucumber saponins (sea cucumber saponins, sea cucumber toxins), sea cucumber lipids, sea cucumber collagen, taurine, etc

Sea cucumber belongs to the echinoderms and has many species. The sea cucumber in Weihai belongs to sea cucumber. There are over 20 types of sea cucumbers available for consumption in China, with sea cucumbers being of the highest quality. Sea cucumbers from Weihai are particularly delicious. Sea cucumber has a nearly cylindrical body, blunt and round ends, a flat ventral surface with dense tube legs, and spines on the dorsal surface, mostly gray black or yellow brown in color. The adult ginseng body is 20-40 centimeters long. There are numerous rocks and reefs along the coast of Weihai, with dense seaweed and abundant underwater detritus. As a result, the sea cucumbers produced are large in size, with the largest individual weighing 318 grams. The spines are thick and the meat is tender and delicious

Method of making Weihai sea cucumber

1. Salted sea cucumber:

(1) Boil ginseng. Boil fresh ginseng in an iron pot for 20 to 25 minutes after removing the internal organs

(2) Pickling. Take it out, add 40% salt while hot and stir evenly. After cooling, pour it into a jar and store it in a cool place

2. Salt dried sea cucumber:

(1) Boil the ginseng once. After removing the internal organs of fresh ginseng, boil it in an iron pot until the ginseng body turns black and the internal spines become hard. Remove the ginseng and marinate it with 50% to 70% salt for one week

(2) Second cooking of ginseng. Boil until removed, then immediately dry and solidify the ginseng with salt residue attached

(3) Mixing ash and drying. After controlling the water content of the cooked sea cucumber, pour it into the prepared plant ash or charcoal ash and stir well (5kg of plant ash per 100kg of sea cucumber). Then air dry

How to distinguish the authenticity of Weihai sea cucumber

True sea cucumber has a uniform color of brown and brown black. The artificial sea cucumber is black and shiny in color, but fades when soaked in water; True sea cucumber spines vary in length, with no defects or surface damage. Artificial sea cucumber spines have little elasticity to the touch, are too neat, and are prone to damage; Even if the internal organs of real sea cucumbers are hollowed out, there will still be tendon like marks left on the inner wall. The interior of the artificial sea cucumber is smooth and traceless, with both ends closed and no openings