第1个回答 2008-12-21
Shows in jellyfish
Medusa jellyfish, also known as English: jelly fish, scientific name: MEDUSE IN SALAMOIA, is a large heated swimming jellyfish, male and female form. 95% of the body of water is the most water-bearing animals. The main production in Bohai Bay, China (for example: red sting in the Bohai Sea); western Japan, the South Korean is also a small-scale production; the Far East area of the former Soviet Union have recorded.
Sha divided jellyfish sting, sting-ming (also known as sting cotton) two. Sand size mast sting, but not smooth, was shaped lumps. Ming-wide sting beautiful, bright and clean and transparent, Fenpi was like, fit for human consumption, is a favorite seafood.
Nutritious jellyfish, each containing 100 grams of water 65%, 12.3% of protein, fat 0.1%, 4% carbohydrates, 182 milligrams of calcium. Jellyfish head and phlegm have Haizhe Pi, the soft-kin, blood pressure, Runchang functions. Extracted from jellyfish jellyfish known as anti-cancer, anti-bacterial, anti-virus, and infected tumor for human consumption. Jellyfish taste delicious, crisp taste, unique flavor. Jellyfish usually the main raw food can reduce the loss of B vitamins. Jellyfish can also be cooked. Jellyfish have the capacity to absorb the delicious sauce, it is a delicacy of the table. Recipe: more than a headache that can be attached to the temple Hai Zhepi pain; Hai Zhepi if attached to the knee, the pain can be Qufeng Shi.
It is worth noting that in 2008 the world's three Nobel chemistry laureate by the study of all jellyfish. The jellyfish can be seen product development and utilization of the prospect of an immeasurable.
Jellyfish eat small sense
General jellyfish with fresh salt, alum, after three processing, salt (commonly known as alum to stem three jellyfish). Alum stung three alum of the skin than the second low water content, better taste, nutritional value is relatively higher. (For example, three cotton alum sting Paper)
1, the nutritional value of jellyfish.
The jellyfish is extremely rich in nutrients, and its unique nutrient composition is very low fat, protein and inorganic salts, and other rich content. In particular, people with a lack of dietary iodine, is a high-protein, low-fat, low-calorie foods.
2, the medicinal value of the jellyfish.
According to Li, "Compendium of Materia Medica", Qingrejiedu a jellyfish, soft phlegm Kennedy, the step-down function, such as swelling, bronchitis, asthma, high blood pressure, stomach ulcers are Dengzheng effect. Is engaged in hairdressing, textiles, food processing, such as dust and contact with more staff, jellyfish eat, you can plot to dust, stomach-ching, security and good health.
3, the jellyfish to buy.
Hai Zhepi processed into jellyfish and jellyfish in the first two, the upper Hai Zhepi white or milky white, large film formation, there is Rouhou toughness, mottled with black spot.
Good jellyfish was the first white, red or amber-colored, thick flesh, no impurities, such as sand, crisp taste has toughness.
The ready-to-eat jellyfish and more attention to shelf-life because: 1, the seasoning packet of oil should not be sealed in a plastic bag in a long time; 2, poor packaging led to the excessive micro-organisms that cause intestinal illness after eating. Do not buy bags or drums have been turbid liquid bag of ready-to-eat products jellyfish. After the opening of the goods ready-to-eat jellyfish best run out of time.
4, jellyfish salinity of the foam.
The bubble issued salted jellyfish is very important, the bubble will be made with cold water jellyfish washed to remove silt. With blisters and then cold 24 hours or so, the removal of salt, alum suffered salty. * Change regular attention to prevent decay.
5, the jellyfish for human consumption.
Will be fully made good soak into jellyfish or silk (block) 70-80 ℃ with the scalding hot water 10-15 seconds, immediately into cold water to cool, this jellyfish is not only fully made up, and Cuinen very, cold , And speculation can not lose its flavor. Edible jellyfish salad, it is best for human consumption before the temporary add vinegar, salt, and other seasonings, or jellyfish would become tough, "lose favor," impact on taste.
第2个回答 2008-12-09
vNutritious jellyfish, each containing 100 grams of water 65%, 12.3% of protein, fat 0.1%, 4% carbohydrates, 182 milligrams of calcium. Jellyfish head and phlegm have Haizhe Pi, the soft-kin, blood pressure, Runchang functions. Extracted from jellyfish jellyfish known as anti-cancer, anti-bacterial, anti-virus, and infected tumor for human consumption. Jellyfish taste delicious, crisp taste, unique flavor. Jellyfish usually the main raw food can reduce the loss of B vitamins. Jellyfish can also be cooked. Jellyfish have the capacity to absorb the delicious sauce, it is a delicacy of the table. Recipe: more than a headache that can be attached to the temple Hai Zhepi pain; Hai Zhepi if attached to the knee, the pain can be Qufeng Shi.
It is worth noting that in 2008 the world's three Nobel chemistry laureate by the study of all jellyfish. The jellyfish can be seen product development and utilization of the prospect of an immeasurable.
Jellyfish eat small sense
General jellyfish with fresh salt, alum, after three processing, salt (commonly known as alum to stem three jellyfish). Alum stung three alum of the skin than the second low water content, better taste, nutritional value is relatively higher. (For example, three cotton alum sting Paper)
1, the nutritional value of jellyfish.
The jellyfish is extremely rich in nutrients, and its unique nutrient composition is very low fat, protein and inorganic salts, and other rich content. In particular, people with a lack of dietary iodine, is a high-protein, low-fat, low-calorie foods.
2, the medicinal value of the jellyfish.
According to Li, "Compendium of Materia Medica", Qingrejiedu a jellyfish, soft phlegm Kennedy, the step-down function, such as swelling, bronchitis, asthma, high blood pressure, stomach ulcers are Dengzheng effect. Is engaged in hairdressing, textiles, food processing, such as dust and contact with more staff, jellyfish eat, you can plot to dust, stomach-ching, security and good health.
3, the jellyfish to buy.
Hai Zhepi processed into jellyfish and jellyfish in the first two, the upper Hai Zhepi white or milky white, large film formation, there is Rouhou toughness, mottled with black spot.
Good jellyfish was the first white, red or amber-colored, thick flesh, no impurities, such as sand, crisp taste has toughness.
The ready-to-eat jellyfish and more attention to shelf-life because: 1, the seasoning packet of oil should not be sealed in a plastic bag in a long time; 2, poor packaging led to the excessive micro-organisms that cause intestinal illness after eating. Do not buy bags or drums have been turbid liquid bag of ready-to-eat products jellyfish. After the opening of the goods ready-to-eat jellyfish best run out of time.
4, jellyfish salinity of the foam.
The bubble issued salted jellyfish is very important, the bubble will be made with cold water jellyfish washed to remove silt. With blisters and then cold 24 hours or so, the removal of salt, alum suffered salty. * Change regular attention to prevent decay.
5, the jellyfish for human consumption.
Will be fully made good soak into jellyfish or silk (block) 70-80 ℃ with the scalding hot water 10-15 seconds, immediately into cold water to cool, this jellyfish is not only fully made up, and Cuinen very, cold , And speculation can not lose its flavor. Edible jellyfish salad, it is best for human consumption before the temporary add vinegar, salt, and other seasonings, or jellyfish would become tough, "lose favor," impact on taste. fghffgdfsdfsd