It is a large aquatic jellyfish that grows in the ocean. It can be divided into two parts: umbrella body and mouth and wrist. The umbrella body is thick and high, and the big one can reach about 1 meter.
Jellyfish, whose organs are all in the mouth and wrist, are relatively low-level intestinal animals. Jellyfish grow in seawater and muddy seabed near Haikou.
From August to September, they usually float on the sea in groups, and jellyfish are distributed in the southeast coast of China, such as Zhejiang and Fujian. There are two kinds of jellyfish processed products, jellyfish skin and jellyfish head. Jellyfish skins are all Xiao Zhang's. Small Haizhe below 1 kg can only make jellyfish skin.
Jellyfish is divided into three grades, the first grade, the slice is relatively large, relatively white, the color is relatively transparent, the meat quality is relatively tight, there is no bloodshot, and it is relatively crisp and tender. Second-class, the color is white or milky white, with a little bloodshot inside. Third-class, the tablets are relatively small, yellow in color, with bloodshot and sand.
Good quality jellyfish have large flowers, complete edges, compact meat, no impurities, toughness and luster.
Nutritional analysis of jellyfish;
1. Jellyfish is an important nutritious food, which contains many nutrients needed by human body, especially iodine lacking in people's diet.
2, containing substances similar to acetylcholine, which can dilate blood vessels and lower blood pressure;
3. Mannan gum has a certain effect on preventing and treating atherosclerosis;
4. Jellyfish can soften hard mass, clear away heat and resolve phlegm, which is beneficial to diseases such as tracheitis, asthma, gastric ulcer and rheumatoid arthritis, and has the effect of preventing and treating tumors; Workers engaged in hairdressing, textile and grain processing often eat jellyfish, which can remove dust and clear the stomach and ensure good health.
Jellyfish, as food, can be eaten in many ways, either raw or cooked, and the most common is cold salad. For example, jellyfish are washed and shredded, boiled in boiling water, served with soy sauce and sugar, tomato jellyfish, curry jellyfish and so on. Because the water content of jellyfish is above 95%, it must be treated with salt sail for three times to make hard jellyfish skin and jellyfish head.
There is an artificial jellyfish, which is made by crushing soybean protein powder with alginate and water, curing with 4% calcium chloride aqueous solution, and then dehydrating and drying.
Nutritional quality index of jellyfish per 1000;
Protein: 1 12g.
Fat: 9. 1 g
Carbohydrate: 1 15g
Vitamin B 1:0.9 mg
Vitamin B2: 1.5 mg
Vitamin e: 64.5 mg
Calcium: 4545 mg
Sodium: 9848 mg
Iron:145mg
Jellyfish are rich in calcium, protein and iodine. Every100g of jellyfish, the iodine content can reach 13.2 micrograms, so it has the effect of preventing and treating iodine deficiency diseases such as goiter, and also has the effect similar to acetylcholine, which can prevent and treat atherosclerosis.
External application of jellyfish skin can treat migraine and prevent arthritis, erysipelas and leg rot.
Dietary taboos of jellyfish:
Jellyfish tastes smooth and cool, so it is not suitable for people with weak spleen and stomach and cold stools, nor for a large number of raw foods.