Fresh sea cucumber is cooked at ultra-low temperature, non-cooked, and processed at 75℃ and low pressure.

Sea cucumber nutrition

There is no moisture in the whole cold steaming process, which locks the nutrition in the sea cucumber. The nutrition of sea cucumber peptide and collagen in the sea cucumber retains the nutrition of the sea cucumber to the greatest extent, which is more than 40% higher than that of the traditional boiled sea cucumber.

Sea cucumber taste

After careful tasting, the sea cucumber processed by cold steaming technology will have obvious taste, which is more full than the traditional instant boiled sea cucumber, because the traditional boiled sea cucumber causes the loss of water and nutrition during processing. So cold steamed sea cucumber is more suitable for all kinds of cooking.

Cold steaming is instant, because it is not a water steaming process, and the sea cucumber does not absorb water during cold steaming at low temperature, so the original flavor of the sea cucumber can be maintained. Of course, the technical cost of cold steaming is also high.

PS: Fresh sea cucumber ≠ Cold steamed instant sea cucumber, cold steamed sea cucumber, which requires extremely high technology. When choosing ready-to-eat sea cucumber, you should observe it carefully.