Is it better to dry sea cucumber heavy or light

The quality of dried sea cucumber cannot be judged solely by weight, but needs to be evaluated comprehensively based on morphological integrity, color uniformity, meat compactness, salt content, and foaming rate. High quality dried sea cucumber usually has the characteristics of full shape, distinct spikes, no impurities on the surface, uniform distribution of salt frost, and significant volume expansion after soaking. The weight difference of dried sea cucumber is mainly affected by processing technology and moisture content. The dried sea cucumber made by traditional light drying process has a lighter texture. Due to thorough dehydration and low salt content, its weight can reach several times that of the dry product after soaking, and its texture is tender and nutritious. Salt dried sea cucumber absorbs a large amount of salt during the pickling process, resulting in a heavier individual weight that may mask defects in the raw materials. Over dehydrated inferior products may be lighter, but have a lower foaming rate and stiff meat texture. Some merchants add sugar to increase weight, which can make the surface of sea cucumbers sticky and the color exceptionally bright after high-temperature processing. Such products not only suffer from severe nutrient loss, but long-term consumption may also pose health risks.

Consumers should observe whether the suction cups on the belly of sea cucumbers are clear and complete when making purchases, and whether high-quality suction cups are arranged tightly; When comparing horizontally, hand pressure can be used to test resilience, and high-quality dry ginseng can quickly restore its original state after pressing; There should be no pungent chemical or fishy odor when smelling. The soaking test is the most direct way of identification. After soaking regular dried sea cucumber in purified water at low temperature for 48 hours, the length growth ratio should reach more than twice, and the water should remain clear without turbidity. If there is a small change in volume or discoloration of the water after foaming, there may be an issue of excessive additives.

For daily consumption of dried sea cucumber, it is recommended to choose regular channels of light dried or freeze-dried products. When soaking, it is necessary to change the water multiple times to remove residual impurities. The stewing time should be controlled within 40 minutes to avoid nutritional damage. Hypertensive patients should strictly control their intake of salt dried sea cucumber, and those with renal insufficiency should consult a physician. Pairing with ingredients such as millet and yam can increase protein absorption and avoid eating with fruits high in tannic acid, which can affect digestion.