"Yantai sea cucumber" is the same as "Yantai apple" and is a local specialty product famous both at home and abroad. Sea cucumber is the first of "Seafood Bazhen". The sea cucumbers that have the highest nutritional value in the world are also known as Lushen and Liao ginseng, among which Lushenyou is particularly good with Yantai sea cucumber (Stichopus japonicus). The sea cucumbers and sea cucumbers in Yantai Sea Cucumber have high levels of peptides and amino acids. As the first of “Seafood Bazhenâ€, “Yantai Sea Cucumber†is popular with northerners because it does not contain cholesterol and can improve human immunity.
Living area
The borderline between the Yellow Sea and the Bohai Sea, and the unique and unique geography and climate characteristics of the waters at the junction of the two seas, give birth to delicious seafood. Water source for water quality at the national level: The water quality of the Long Island waters is a national standard and contains a large number of valuable marine living resources. In addition to water quality, a very important factor is the abundance of sea mud. There is no sea mud in many places outside Long Island, or even if there is sea mud, there will never be as rich a nutrition as Long Island Sea mud.
Stichopus japonicus, named after the 4-6 lines of spikes on the back, is the top grade of sea cucumbers and is listed among the first of the seafood delicacies. It was recognized as a brand-name product at the “99 China International Agricultural Fairâ€. Stichopus japonicus is a precious marine product with high protein content, rich carbohydrates and no cholesterol. It has nourishing and strengthening functions. The water immersed sea cucumber contains 76 grams of water per 100 grams of protein, 21.5 grams of protein, 0.3 grams of fat, 1 gram of carbohydrates, 1.1 grams of ash, 118 milligrams of calcium, 22 milligrams of phosphorus, and 1.4 milligrams of iron. The cooking of sea cucumber and sea cucumber is very particular. It is most famous for its methods such as big clams, braised chicken, diced sea cucumber, and sea cucumber. The sea area of ​​Zhifu District is the best natural place for the growth of sea cucumbers. In recent years, the entire region has increased its investment, throwing rocks to build reefs, and vigorously developing the sea cucumber aquaculture industry, achieving remarkable results. The area under sea cucumber seedlings in the entire area has reached 10,000 mu. The area of ​​harbors, ponds, and reef-building areas has reached 5,000 mu. The output of sea cucumber has increased year by year. It is expected that by the end of the “10th Five-Year Planâ€, the production of sea cucumber (dried ginseng) in the entire region will reach 40 tons, and the output value will be over 100 million yuan.
Geographical mark protection
protected range
Yantai sea cucumber geographical indication product protection range is Zhifu District, Yantai City, Shandong Province, Laishan District, Fuping District, Yantai Economic and Technological Development Zone, Laizhou City, Longkou City, Zhaoyuan City, Penglai City, Haiyang City, Laiyang City, Changdao County, etc. The 11 counties and districts now have administrative jurisdiction.
Special signs use
Producers within the scope of protection of Yantai sea cucumber geographical indication products may apply to the Bureau of Quality and Technical Supervision of Yantai City, Shandong Province for the application of “Special Marks for Geographical Indication Productsâ€, and be examined and approved by the Shandong Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. . Yantai sea cucumber statutory testing agency is designated by the Shandong Provincial Bureau of Quality and Technical Supervision.
Quality and technical requirements
(I) Aquaculture environment.
It is located between longitudes 119°33′ and 121°56′ east longitude and 36°16′ north and 38°23′ north latitude. The annual change in water temperature is between -1.0°C and 28°C, and there is little ice in winter; the seawater salinity is between 28 ‰ and 32 ‰; the pH is 7.8 to 8.2. The growth environment of Yantai sea cucumber should meet the GB11607 fishery water quality standard.
(b) Production process.
1. Nursery:
(1) Selection of pro-ginseng: Take Yantai sea cucumber collected in the natural sea area as the pro-ginseng for individuals with body length of 20cm or more, body weight of 200g or more, plump and no damage, and strong vitality.
(2) Parental Management: The cultivation pool is 10m3 to 50m3 each. The effective water depth is 80cm to 150cm. Storage density 15/m3 to 30/m3. If the temperature rises and matures, the pro-refrigerator will enter the pool for 3 days, warm up 0.5°C to 1°C per day, rise to 13°C to 15°C, keep constant temperature, and artificially mature. Light intensity 700
Lx to 2000Lx.
(3) Oviposition hatching: mainly ovulation, supplemented by artificial oxytocin. The hatching density ranged from 10 to 20/mL, and the incubation temperature was 19 to 23°C.
(4) larval rearing: larval rearing density 0.2/mL
To 0.6 / mL is appropriate. Daily water change 1 to 2 times, each time 1/3 to 1/2, change the water temperature is less than 1 °C, water temperature 19 °C to 25 °C, DO> 5mg/L, salinity 27‰ to 33‰, pH 7.8 to 8.3, ammonia nitrogen ≤ 0.5mg/L, light intensity 500
Lx to 1500 Lx. The daily feeding amount of algae was 1.5×10 4 cells/mL in the early larval stage and 2×104 in the middle ear larva stage.
The cell/mL was 3×10 4 cells/mL, and the larval stage was 4×10 4 cells/mL to 5×10 4 cells/mL.
(5) Nutrient cultivating: Increase/decrease in the range of 0.1/cm2 to 0.6/cm2. Feeding is mainly based on konjac algae or artificial diet. After the attachment of the juveniles, they must be continuously inflated and the dissolved oxygen content should be >5mg/L. The water temperature is 18°C ​​to 27°C and the light intensity is 1500
Lx to 2500Lx, with a salinity of 25 to 33,
2. Develop:
(1) Subsea enhancement:
1 Sea Area Selection: To choose small waves, clear water, smooth flow, slow flow, seabed with sediment, gravel, hard sand, and algae clumps of sediments, water depth of 2m to 15m.
2 The seedling density is from 2 heads / m2 to 4 heads / m2.
3 Time for planting: April to June or October to December each year.
4 Management: The bottom sowing breeding area is strictly prohibited trawler operation, timely removal of predators.
(2) Pond culture:
1 pond conditions: no leakage, can not have too thick silt. The daily exchange capacity of pool water is between 30% and 50%, the water depth is 1.5m or more, and the area is between 1 hectare and 10 hectares. Before soaking, the soaking and clear pond treatment is required.
2 Artificial Reefs: Reefs made 1 month before planting. Artificial reef materials are mainly made of stones and tiles, and reef holes are created as much as possible. The height of the reef is 40cm to 80cm. The number of reefs is 150
M3/ha to 1500 m3/ha.
3 seed placement: seed size to body length 2cm or more, robust and disease-free. The planting density is about 2cm (about 0.6g), 100,000/ha to 150,000/ha; about 5cm (50g/about), 50,000/ha to 80,000/ha. It is appropriate.
4 management: timely and appropriate amount of water. Feeding and disease prevention are carried out in accordance with the pollution-free breeding technical specifications.
3. Harvesting: Sea cucumbers can weigh more than 150g and can be harvested when the natural body of the sea cucumber is longer than 17cm. In spring, winter, and autumn, they are collected after diving or catching water.
4. Processing:
(1) Salted sea cucumber.
1 Cut: Use a knife to insert a knife on the back or abdomen of the sea cucumber, cut a small mouth longitudinally, about 1/3 of the length of the body. After sectioning, intestines and respiratory organs are removed. Use seawater to wash away dirt.
2 boiled ginseng: 4 times the weight of the water after boiling into the washed sea cucumber, fierce heat, stir with a wooden shovel to make it heated evenly, the surface of the floating foam to be removed in time, boiled for 20 minutes to cook Good sea cucumbers should be removed in time.
3 pickled: remove the cooked sea cucumber, and add 40% salt while stirring, to cool it down; after cooling, pour the sea cucumber into the jar together with the salt and the oozing soup. After the top of the cylinder is capped with salt, Cover tightly and keep it in a cool place.
(2) Dried sea cucumbers:
1 Salt cook: Add about 70% of saturated salt water to the pot. After boiling, pour the salted sea cucumber into the pot, add 10% salt, mix with salt and heat, stir gently with a wooden spatula. Remove the froth in time; cook for 30 minutes, remove a few observations, such as the surface of the parsnip sees the wind dry, and there is a salt-like crystals of white frost can be.
2 Mixing ash: The salted sea cucumber should be immediately poured into the wooden trough and hot mixed with ash. 10kg of charcoal per 100kg of sea cucumber.
3 Dry: Use natural drying, mechanical drying and low-temperature freeze drying.
5. Environment and safety requirements: The prevention and control of breeding environment and epidemic diseases must comply with relevant state regulations and must not pollute the environment.
(C) quality characteristics.
1. Sensory features:
(1) live sea cucumber: body color yellow-green or yellow or dark red or black; cortical hypertrophy; 4 rows of irregular conical lameness straight, tip without ulcers, surface ulcers; oral tentacles can shrink tightly; The tube can flex freely and has strong adsorption and crawling.
(2) Salted sea cucumber: black, spindle-shaped, non-twisted, flexible, mouth tentacles shrink, conical puncture, surface integrity, no fester spots; knife straight, valgus, white; body cavity Compact, small gaps; inner longitudinal muscle white, no adulterants.
3. Dried sea cucumbers:
(1) Dried salt sea cucumbers: grayish white or grayish black, nearly cylindrical in shape, spindle-shaped and slightly curved to the back; cockroach and feet (thorn), thick and round, erect; knife-edge straight and valgus; head calcareous bone ring dew or Exposed; no abnormal adulterants.
(2) Light dried sea cucumber: black or grayish black, plump body, thick flesh, stout straight and no residue, the head is not exposed lime, knife straight, nothing more than normal adulterants.
2. Physical and chemical indicators:
(1) Living sea cucumber: The cortex occupies more than 50% of the total weight.
(2) Moisture ≤ 65%. Salt content ≤ 22%.
(3) Dried sea cucumbers:
1 salt dried sea cucumber: salt content ≤ 50%. Moisture ≤ 12%. The ratio of water to water before the hair is ≥ 5.5.
2 light dry sea cucumber: salt ≤ 20%, water ≤ 8%. After water, the weight ratio before water is ≥8.
3. Safety requirements: Product safety indicators must meet the relevant national regulations for similar products.
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