海参丝(国外英文资料).docVIP

海参丝 Sea cucumber silk, just as its name implies is to turn the sea cucumber silk, because very many different kinds of sea cucumber its value is difficult to define, according to records, the world has more than 1300 sea cucumber, China has more than 140, the vast majority of sea cucumber inedible. There are 40 edible sea cucumbers in the world. China can eat half of the sea cucumber, up to 20. Sea cucumber in China penglai area and the intersection of the yellow sea and bohai sea coastal, liaoning, shandong, hebei and alternaria alternata in Qingdao, dalian, long island, weihai, yantai, fishing period for November each year to the next year in June, especially in June and December catches, the largest sea cucumber aestivation is 7-9 month season. On the back of the sea cucumber, there are two major categories: bayonet and light ginseng. Among them, the bayonet is mainly the genus of the genus, which is mainly the genus of sea cucumber, cucumber and taro. The quality of sea cucumber also depends on the sea cucumber used in processing. Sea cucumber processing instructions! There are two kinds of sea cucumber silk processing used in sea cucumber, 1 is fresh sea cucumber, 2 is dry sea cucumber, the fresh sea to participate in the working hours will be first sea cucumber broken belly to mud to bowel, and then thoroughly clean disinfection in cleaning, finally into the pot boiled (pot with no oily be soiled)! The sea ginseng stem need to invade bubble first, after bubble soft hind to break the sea cucumber to break the stomach to go to the ground to go to the intestines, then thoroughly clean the disinfection after washing, finally put in the pan the cook! It takes about 2-3 hours to cook the sea cucumber, boil it and then remove it from the cold water to cool it. After cleaning, according to the need to cut the sea cucumber ChengHaiCan silk piece of article, sea cucumbers, sea cucumber, this need professional personnel to operate and use special processing machinery, o