Soaking sea cucumber several times is considered good

When the volume of sea cucumber after soaking reaches 3-5 times that of the dry product, it belongs to the normal high-quality range. The foaming ratio is affected by factors such as the variety of sea cucumber, foaming method, water quality and temperature. Excessive swelling may damage the taste or pose a risk of additives. After sufficient soaking, the meat of dried sea cucumber should present a uniform and thick state, with a chewy and resilient texture. High quality sea cucumbers can usually be soaked to about 4 times their original volume, while light ginseng with thinner flesh may only reach 3 times their original volume. During the soaking process, it is necessary to change the water multiple times to remove impurities. The best refrigeration environment is to control the water temperature between 0-4 ℃ to avoid using hot water or soaking for a long time, which may cause nutrient loss. If the volume after foaming exceeds 5 times, be alert to the possibility of adding chemical substances such as expansion agents. Some special varieties, such as Russian red ginseng, have a high collagen content and a significant increase in volume after foaming, but the overall tissue structure should still remain intact. If the outer skin of sea cucumber falls off, the inner wall dissolves, or a strange odor is produced, it is considered abnormal foaming. The soaking rate of sea cucumber produced by traditional light drying process is relatively stable, while salt dried sea cucumber may experience fluctuations in soaking times due to differences in salt content.

When selecting sea cucumbers, in addition to paying attention to the foaming ratio, it is also important to observe the morphological integrity and meat texture after foaming. It is recommended to purchase dried sea cucumber from legitimate channels, use purified water for soaking and control the soaking time within 48-72 hours, and regularly check the condition during this period. Sea cucumbers that have been soaked can be packaged and frozen for storage. Before cooking, they can be blanched to remove any residual fishy smell, ensuring both nutrition and enhancing taste.