Knowledge

Sea Cucumber

Sea Cucumber

Introduction :
Sea cucumbers are made by drying fresh sea cucumbers. It can be divided into 3 major categories, (Prickly sea cucumber), (Sea cucumber) and (White teat sea cucumber); They are a kind of sea food that is of high nutritious value. Though they live in the sea, the sea cucumber is of a warm-tonifying nature. Similar to ginseng in this regard, they are called Haishen (literally "ginseng of the sea") in Chinese. However they are not of hot nature. Instead, they are a mild nature food.

  

Functions :
Sea Cucumbers are a type of high-protein, low-fat, and low-cholesterol seafood. They have kidney-tonifying, essence-replenishing, blood-nourishing, skin-moistening, complexion-beautifying, and anti-aging properties. In particular, they are beneficial to people with a weak constitutions.

  

Characteristics :
Tastes sweet and salty, in warm nature.

  

Prickly sea cucumber/sea cucumber:
Special features:
  • Prickly Sea Cucumber→    The production regions include Japan, Shandong(China), Liaodong Peninsula and South Korea. That is why some people call them"Liaoshen (literally made in Liaodong Peninsula). The best quality one is from Japan. Despite their small size, they are characterized by thick, tender, and smooth meat, thin grayish brown skin, and dense conical spikes of various sizes. This is why they are called Chishen (literally "spiking cucumber") in Chinese. They can be rehydrated to about 6-fold their original weight
  •  Sea Cucumber→    The origins are major from Australia and Africa. It has a partial circule shape and the body size is small. The color is in grey but have no conical spikes. They can be rehydrated to about 5-fold their original weight. The quality of Australia's sea cucumbers are the best. The African one comes to the second. 
 
Cooking techniques:
Soak the sea cucumbers in water for about 2 days (depending on their sizes), and change the water at least once per day. Soak the abalones in water for about 3 days (depending on their size) until they become soft, and change the water at least once per day. Put them in boiling water and boil for about 30 minutes. Turn off the heat, cover the vessel, and allow the water to cool down. If the cucumbers are too large, repeat the previous steps 1 or 2 times until the sea cucumbers become soft. Remove the White Teat sea cucumbers from the water and cut them open to remove internal organs and impurities. Rinse them and cut them into pieces (according to cooking requirements), and then set aside for later use. Place them into hot water with ginger, spring onion, and wine and boil for about 5 minutes, and they will be ready for cooking. If not cook immediately, it should be chilled (at -18°C or below) for storage and should be cooked and consumed within 1 week.
Remarks: When soaking sea cucumbers, make sure all utensils are free of oil and that no salt is added into the water. When removing internal organs from the sea cucumber, do not break the peritoneum, otherwise, the sea cucumber may loosen during cook.    Way of Storage:Sea cucumbers should be stored in a ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).

  

White Teat sea cucumber

Special features:
  • White Teat sea cucumber→ The major production areas are Australia, Indonesia and Africa. The surface is of decent smooth and without thorns. The major color is in white but with some yellow and with complete body. The body is dry, hard and bright. There are white points on the surface. The meat is smooth. The rich favor one is regarded as higher quality. They can be rehydrated to about 4-fold their original weight.
 
Cooking techniques:
  1. Put the white teat sea cucumber above the stove. Burn it till crisp skin, then scrape and scrub the black particles.
  2. Soak the abalones in water for about 3 days (depending on their size) until they become soft, and change the water at least once per day.
  3. Put them in boiling water and boil for about 30 minutes. Turn off the heat, cover the vessel, and allow the water to cool down. If the cucumbers are too large, repeat the previous steps 1 or 2 times until the sea cucumbers become soft.
  4. Remove the White Teat sea cucumbers from the water and cut them open to remove internal organs and impurities. Rinse them and cut them into pieces (according to cooking requirements), and then set aside for later use.
  5. Place them into hot water with ginger, spring onion, and wine and boil for about 5 minutes, and they will be ready for cooking. If not cook immediately, it should be chilled (at -18°C or below) for storage and should be cooked and consumed within 1 week.

      

Remarks :
When soaking sea cucumbers, make sure all utensils are free of oil and that no salt is added into the water. When removing internal organs from the sea cucumber, do not break the peritoneum, otherwise, the sea cucumber may loosen during cook.

  

Way of Storage :
Sea cucumbers should be stored in a ventilated and cool place. If they are to be consumed over a long period of time, they should be sealed and chilled (at 0-8°C).
 

TOP