After five months of in-depth investigation and study, the wild sea cucumber from Long Island revealed the comparison of Iceland Sea participating in domestic sea cucumber.
1, nutritional value
Which is better for Iceland to participate in Liaoshen (which is better for Iceland sea cucumber or Dalian sea cucumber)
Video loading ... There are 2 1 species of edible sea cucumbers in the world. According to the analysis of aquatic scientists, the nutritional components of these sea cucumbers are basically the same, and there are precious sea cucumber elements in the sea cucumbers. Its molecular structure is similar to saponin, which is the glycoside of hydroxysteroid derivatives. Its medical and health care value is extremely high. Scientific research has proved that it has obvious therapeutic effect on stroke spastic paralysis.
Iceland sea cucumber contains more sea cucumber saponins and sea cucumber mucopolysaccharides, which are more functional and nourishing, moist and easy to absorb, and can be said to be the king of ginseng.
On the other hand, most of the sea cucumbers in our country are cultured, and few are wild. In this year's disaster, we can see a large area and a large number of domestic sea cucumbers, and the affected sea cucumber farmers. On the contrary, the disaster situation of sea cucumbers in contracted sea areas is relatively limited. This just shows that there are many domestic sea cucumbers cultured in the market, and the bottom-propagation culture is relatively limited, and there are basically no pure wild ones.
Most of the domestic sea cucumbers have been reshaped with salt and additives for many times, and many nutrients have been lost, but they are still nutritional supplements with high protein and low fat.
2. The manufacturing process is different. Icelandic sea cucumbers are caught by fleet, and frozen quickly after fresh cooking without any chemical treatment, which can ensure that the complete nutritional components of sea cucumbers are not destroyed. The government unified operation, using space freeze-drying technology for deep processing of chilled sea cucumbers, completely ensuring the total nutritional components of sea cucumbers. Due to the different processing technology, the shelf life of dried Icelandic sea cucumber products is relatively short.
In China, sea cucumbers are basically treated by farmers themselves, and the treatment methods include light drying, salt drying, sugar drying and freeze-drying. Among them, light dry sea cucumber loses less nutrients than dried salt and sugar, while sea cucumber cultured with salt and sugar not only loses more nutrients, but also causes a burden on the body. The shape of dry sea cucumber products in China is relatively small, which needs to be preserved for a long time and additives need to be added. The state stipulates that "salt" is the only additive of sea cucumber.
3. The growing environment is very different. Icelandic sea cucumber grows in the North Atlantic and Greenland waters, generally in the deep water below 10 meters offshore, and freezes in winter, with the highest temperature not exceeding 14 degrees in summer and the seawater temperature kept below 4 degrees all the year round.
Most domestic sea cucumbers are distributed in coastal areas such as Shandong, Liaoning, Zhejiang and Fujian. And wild and cultured sea cucumbers. Wild sashimi grows in shallow water, and cultured sea cucumbers are mostly in cofferdams or ponds, and the growth environment is very different.
Because the domestic sea cucumber grows in a comfortable environment, it can grow into a ginseng in 2-4 years, but most of the cultured sea cucumbers are fed with antibiotics and hormones, and they grow quickly, and they can grow and sell in 1 year.
However, the temperature of sea cucumber in Iceland is low all the year round, and the growth rate of wild sea cucumber in the cold water area of the Arctic is slow, which generally takes 5-6 years to grow. Because of Iceland's quota fishing policy and Nordic people's habit of not eating sea cucumbers, most of the sea cucumbers in Iceland are wild sea cucumbers whose growth cycle exceeds 10 years.
4. Production cost Domestic sea cucumber breeding needs to contract the sea area, buy sea cucumber seedlings, cultivate and catch sea cucumbers artificially, which greatly increases the labor cost of sea cucumber production and the production efficiency is relatively low. In order to protect the environment, the local government in Iceland does not allow private contracting of aquaculture. The production of sea cucumber is carried out under pure natural conditions. Even fishing is done by fishing boats and fishing nets, with almost no labor cost and very high production efficiency. Compared with the above phenomenon, the production cost of domestic sea cucumber is much higher than that of imported sea cucumber.
5. Gently lick the surface of Icelandic sea cucumber with your tongue. The taste is very light, only the salty taste of sea cucumber itself, which smells fresh and has no peculiar smell. Both sea cucumber and ginseng contain the same active substance-saponin, which tastes bitter and a little spicy. The saponin content of deep-sea wild sea cucumber is higher than that of local sea cucumber, but it may be a little bitter to eat because of its high saponin content.