干海参

卫生部此前曾明确表示，生产经营干海参不允许使用除食盐以外的其它食品添加剂。

Food additives besides edible salt are banned in manufacturing dried sea cucumbers , according to the Ministry of Health .

为将冻干海参微生物控制在安全范围之内，特制备纳米银淀粉膜。

To control the microorganisms within a safe area of the freeze-dried sea cucumbers , the nano-silver starch film was prepared for special .

以胶原蛋白的溶解度（DD%）为主要指标，采用均匀实验设计法对冻干前海参的酶解嫩化处理的工艺进行了研究。

The trial studies the enzymatic tenderizing technology for Stichopus japonicus before freeze-drying . By applying uniform experiment-design , the dissolution degree ( DD % ) was used as the index for treatment effect .

传统的海参加工方法都会使海参大部分营养物质损失，冻干可以保全海参丰富的营养成分和生物活性物质，因此被认为是目前最好的加工方法。

The traditional method of processing is salt dry and the main component of the body wall of sea cucumber is collagen . Vacuum freeze-drying can preserve the rich nutrition and bioactive substances of the sea cucumbers , so it is considered the best current processing methods .