“Yantai Sea Cucumber” is like the “Yantai Apple” and is a famous local product at home and abroad. Sea cucumber is the first sea cucumber with the highest nutritional value in the world. It is also known as Lushen and Liaoshen. Among them, Lushen is better than Yantai Sea Cucumber. "Yantai sea cucumber" has a high content of sea cucumber polypeptide and amino acid. A sea-joining industrial enterprise in our city has imported foreign workers to participate in the “sea cucumber peptide”, but had to give up because of the small amount of sea cucumber polypeptide extracted. As the head of “Baizhen Bazhen”, “Yantai Sea Cucumber” is popular among northerners because it does not contain cholesterol and can improve human immunity.

Yantai sea cucumber quality technical requirements (1) breeding sea environment. It is located between 119°33' and 121°56' east longitude and between 36°16' and 38°23' north latitude. The annual temperature change of water temperature is between -1.0 °C and 28 °C, and there is little ice in winter; seawater salinity is between 28‰ and 32‰; pH is 7.8 to 8.2. The growth environment of Yantai sea cucumber should meet the water quality standard of GB11607. (2) Production process. 1. Nursery: (1) Pro-parameter selection: Yantai sea cucumber collected in the natural sea area, choose individuals with a body length of 20cm or more, a body weight of 200g or more, a plump without damage, and a strong vitality as a relative. (2) Pro-paradox management: each tank has a volume of 10m3 to 50m3. The effective water depth is 80cm to 150cm. The stocking density is 15/m3 to 30/m3. If the temperature is ripened, the temperature is raised from 0.5 ° C to 1 ° C every day for 3 days, and the temperature is raised to 13 ° C to 15 ° C to maintain a constant temperature. Light intensity from 700 Lx to 2000Lx. (3) Incubation of eggs: mainly ovulation, supplemented by artificial oxytocin. The hatching density is 10 capsules/mL to 20 capsules/mL, and the incubation water temperature is 19 °C to 23 °C. (4) Juvenile cultivation: The larval rearing density is preferably 0.2/mL to 0.6/mL. Change the water 1 or 2 times a day, 1/3 to 1/2 each time, the water temperature difference is less than 1 ° C, the water temperature is 19 ° C to 25 ° C, DO u0026gt; 5 mg / 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 1.5×104 cells/mL in the early larval stage, 2×104 cells/mL to 3×104 cells/mL in the middle ear larvae, and 4×104 cells/mL to 5×104 cells in the larval stage of the large ear. mL. (5) Juvenile ginseng cultivation: increase or decrease in the range of the density of 0.1/cm2 to 0.6/cm2. The bait is mainly composed of rat tail algae grinding liquid or artificially mixed bait. After the juveniles are attached, they must be inflated without interruption, and the dissolved oxygen amount is 5 mg/L. Water temperature is 18 ° C to 27 ° C, light intensity is 1500 Lx to 2500 Lx, salinity is 25 ‰ to 33 ‰, 2. Develop: (1) Seabed aquaculture: 1 sea area selection: choose a small wind, clear water, trend Smooth, slow flow, the bottom of the sea has rocky reefs, gravel, hard sand and algae clusters of sediment, water depth of 2m to 15m. 2 seedling density: 2 heads / m2 to 4 heads / m2. 3 seedling time: April to June or October to December. 4 Management: The trawler operation is strictly prohibited in the bottom propagation zone, and the enemy is removed in time. (2) Pond culture: 1 Pond conditions: no leakage, no thick mud. The daily exchange capacity of pool water is 30% to 50%, the water depth is 1.5m or more, and the area is 1 hectare to 10 hectares. It is necessary to soak and clear pond before putting seedlings. 2 artificial reef: 1 month before the seedlings to build a reef. The artificial reef materials are mainly composed of stones and tiles, and try to create reef holes. The height of the reef is 40cm to 80cm. The number of reefs is 150 m3/ha to 1500 m3/ha. 3 seed seeding: seed size is more than 2cm in body length, robust and disease-free. The seedling density is about 2cm (about 0.6g), 100,000/ha to 150,000/ha is suitable; body length is about 5cm (50g/only), 50,000/ha to 80,000/ha It is appropriate. 4 management: timely and appropriate amount of water. Feeding and disease control are carried out in accordance with technical specifications for pollution-free farming. 3. Harvest: The weight of sea cucumber is more than 150g, and it can be harvested when the natural elongation of the body is 17cm or more. In spring, winter, and autumn, the water is harvested after harvesting or discharging. 4. Processing: (1) salted sea cucumber. 1 cut: use a knife to insert a knife in the back or abdomen of the sea cucumber, cut a small mouth, about 1/3 of the length of the body. After cutting, remove the internal organs such as the intestines and respiratory trees. Wash off the dirt with sea water. 2 boiled ginseng: boil the water of 4 times the weight of the ginseng and put it into the washed sea cucumber. Heat it with simmer and stir it with a wooden shovel to make it evenly heated. The floating foam on the water surface should be removed in time, boil for 20 minutes, cook. Good sea cucumbers should be fished out in time. 3 pickling: remove the cooked sea cucumber, add 40% of the salt and stir evenly to cool it; after cooling, pour the sea cucumber together with the salt and the exuded soup into the tank, and add the capping salt to the top of the tank. Cover tightly and store in a cool place. (2) dry sea cucumber: 1 salt boil: add about 70% of the volume of saturated brine in the pot, after boiling, pour the salted sea cucumber into the pot, and add 10% of the salt, and heat it. Gently stir with a wooden shovel to remove the floating foam in time; when boiled for 30 minutes, remove a few observations, such as the surface of the ginseng, see the wind, dry, and granule-like salt crystals. 2 Mixing ash: The sea cucumber after salt cooking should be poured into the wooden trough and hot ash. 10kg of charcoal per 100kg sea cucumber. 3 Drying: Natural drying, mechanical drying and low temperature freeze drying can be used. 5. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations and must not pollute the environment. (3) Quality characteristics. 1. Sensory features: (1) Live sea cucumber: body color yellow-green or earthy yellow or dark red or slightly black; cortical hypertrophy; 4 columns of irregular conical foot-foot, straight, no ulcer at the tip, no ulcer on the surface; mouth tentacles It can shrink and close tightly; the tube foot can be stretched freely, the adsorption force is strong, and the crawling is normal. (2) Salted sea cucumber: black, the shape is spindle, no twist, flexible, mouth tentacles retracted, conical spurs are quite solid, body surface is complete, no ulceration spots; knife edge straight, everted, white; body cavity Tightening, small gap; inner layer longitudinal ring muscle white, no dopants. 3. Dried sea cucumber: (1) dried sea cucumber: grayish white or grayish black, the shape is nearly cylindrical with a spindle shape, and slightly curved to the back; the foot (thorn) is round and straight; the knife edge is straight and everted; the head is lime The bone ring is slightly exposed or exposed; there is no abnormal dopant. (2) Light-dried sea cucumber: black or gray-black, full-bodied, thick meat, straight and non-residual meat, no lime on the head, straight edge, no abnormal dopants. 2. Physical and chemical indicators: (1) Live sea cucumber: The cortex reoccupies more than 50% of the total weight. (2) Moisture ≤ 65%. Salt ≤ 22%. (3) Dried sea cucumber: 1 salt dried sea cucumber: salt content ≤ 50%. Moisture ≤ 12%. The weight ratio after watering and before watering is ≥5.5. 2 light dry sea cucumber: salt ≤ 20%, moisture ≤ 8%. The weight ratio after watering and before watering is ≥8. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Yantai Sea Cucumber's geographical indication products may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Yantai City, Shandong Province, which is approved by the Shandong Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. . The statutory testing agency of Yantai Sea Cucumber is designated by Shandong Quality and Technical Supervision Bureau.