The economic benefits of jellyfish

Jellyfish is extremely nutritious. It has been determined that every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine, a variety of vitamins, and rich collagen and other active substances. , is a kind of seafood food with extremely high nutritional value. Jellyfish is also a good medicine for treating diseases and is an important ingredient in many traditional Chinese medicine prescriptions. According to the "Compendium of Materia Medica", it has an odor, is alkali-warm and non-toxic. It is mainly used to treat women's strain, blood accumulation, erysipelas, scald and burn injuries in children, and many other diseases. Empirical prescriptions and research reports show that sea crab has a good effect on many diseases such as hypertension, chronic bronchitis, asthma, gastric ulcer, rheumatism, etc. Some prescriptions containing sea crab are used for cancer treatment. It is reported that sea crab It also has the effects of eliminating fatigue and beautifying the skin. Chinese medicine believes that jellyfish has the effects of clearing heat and detoxifying, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling. The processed products are called jellyfish skin for the umbrella part and jellyfish head for the wrist part. The commercial value of the jellyfish head is higher than that of the jellyfish skin.

The root is the mouth and wrist of jellyfish and yellow-spotted jellyfish. The two kinds of jellyfish are also called jellyfish, jellyfish, and jellyfish heads. Distributed in the coastal areas of Liaoning, Hebei, Shandong, Jiangsu, Zhejiang, Fujian and Taiwan in China. After obtaining it, soak it with lime and alum, squeeze out the water in the body, wash the mouth and wrists, and salt them. Rinse clean with water after use.

Eating

"Shi Lin Guang Ji": China is the first country to eat jellyfish. There are records of eating jellyfish in "Natural History" written by Zhang Hua of the Jin Dynasty.

"How to eat": In terms of how to eat, because jellyfish are mild in nature and rich in nutrients, they are basically suitable for all ages, and there is no need to worry about anything. Patients with excessive phlegm, asthma, head wind, rheumatoid arthritis, high blood pressure, ulcers, and dry stools are more suitable to eat more jellyfish. There are many ways to cook jellyfish, including boiling, stir-frying, boiling in water, boiling in oil, etc. Shredded jellyfish is better when shredded and served cold, which is a gourmet dish. It is crispy and refreshing. But be careful when eating fresh jellyfish. Fresh jellyfish are poisonous and must be pickled with salt and alum, soaked to remove the poison, and filtered to remove the water before cooking.

Jellyfish are edible, crispy in taste and extremely nutritious. Each 1000 grams of jellyfish contains 650 grams of water, 123 grams of protein, 1 gram of fat, 40 grams of carbohydrates, 187 grams of ash, 1820 mg of calcium, trace amounts of phosphorus, 95 mg of iron, 0.1 mg of thiamine, 0.4 mg of riboflavin, Nick Acid 2 mg, vitamin B101 mg, vitamin B200.4 mg, niacin 2 mg. Each kilogram of dried jellyfish contains 13,200 micrograms of iodine.

Cut the fresh jellyfish into a basin, add vinegar, salt, monosodium glutamate, minced garlic, sesame juice, minced coriander, sesame oil, and some cooked sesame seeds. Use a spoon for eating. The texture will be soft and smooth. It is moist and resembles jelly. Not only is it a common dish at home, but this jelly soup that looks like jelly is often served on the dining tables of star-rated hotels.

Purchase

Generally speaking, the older the jellyfish, the better the quality, and the texture is crispy and tender. New jellyfish are moist, tender, have no crystalline salt particles or vitriol, and are brighter and brighter in color; old jellyfish are the opposite. When choosing jellyfish, be careful not to choose air-dried jellyfish. After being dried, the jellyfish cannot be restored to its original shape if soaked in water. Moreover, the jellyfish will begin to age and become like a leather strip that cannot be bitten or chewed. At the same time, do not choose jellyfish that have been exposed to rain because It rots easily.

Alum is a dehydrating agent that must be used in the processing of jellyfish alum, but too much alum will cause excessive aluminum residue. Food standards require that the alum content of salted jellyfish should be 1.2 to 2.2, with a suitable ratio. Alum can also better ensure the taste of products, improve product quality, and extend the shelf life of products. Some producers sell incompletely treated dilum jellyfish products as finished products. The skin of this jellyfish has a translucent jelly-like appearance and a soft white hemp-like shape. If you squeeze it lightly with your hands, liquid will overflow; The appearance of the jellyfish head is brownish-red, with a soft and white jelly-like substance in the center. It tastes astringent, slippery and is inedible.

When jellyfish are processed in hot climate areas, in order to prevent the jellyfish from rotting, borax and boric acid are often added as preservatives. These two substances are food additives not allowed by the country. Borax can poison people. Symptoms include nausea, vomiting, bloody diarrhea and abdominal pain.

Sulfites or sulfates are used as bleaching agents by some jellyfish processing companies to remove "bloody heads" and "red coats" from jellyfish. Sulfur dioxide can cause allergic reactions such as asthma, and some people may experience headaches after ingesting this preservative. and nausea. In response to these unsafe factors, China is implementing quality standards for salted jellyfish.

High-quality jellyfish skin: it should be white or light yellow, shiny, naturally round, large and flat, without red coating, variegated colors, black spots, thick, uniform and tough flesh is best; no Fishy smell; tough; crispy and palatable taste.

Inferior quality jellyfish skin: The skin becomes darker, has a peculiar smell, has poor toughness when pinched by hand, and is easily broken.

High-quality jellyfish heads: should be white, yellowish brown or reddish amber in natural color, shiny, complete in shape, without stings, thick and tough meat, and crispy in taste.

Inferior quality jellyfish heads: Purple-black in color, poor toughness when pinched by hand, easily broken when picked up by hand, with odor and pus-like liquid.

Some producers use algin and other raw materials to produce artificial jellyfish skin. Although the appearance of artificial jellyfish skin (silk) is similar to that of natural jellyfish skin, it does not have the nutritional content of natural jellyfish skin.

[Performance] It tastes sweet, salty and neutral in nature. It can clear away heat and resolve phlegm, eliminate accumulation, moisturize the intestines and lower blood pressure.

[Reference] Contains protein, fat, vitamins B1.B2, niacin, calcium, phosphorus, iron, iodine, choline and other ingredients.

Intravenous injection of jellyfish preparation can reduce blood pressure in rabbits. It can also dilate the blood vessels on the auricular surface of rabbits and the peripheral blood vessels of frogs.

[Usage] It is used for cough and wheezing caused by yin deficiency and lung dryness, hot phlegm, scrofula and phlegm core, bloating due to food accumulation, and dry stool. It is used in modern times for hypertension, dizziness and bloating.

[Usage] Decoction, steam, cook, or serve cold.

Returns through the liver and kidney meridians.

Efficacy: clear away heat, resolve phlegm, eliminate accumulation, and relieve constipation.

Suitable for: middle-aged and elderly people with acute and chronic bronchitis, cough and asthma, yellow and thick phlegm; suitable for those with hypertension, dizziness, irritability, thirst, and constipation; simple meals Patients with sexual goiter should eat it; those with polydipsia after drunkenness should eat it.

Taboos: Jellyfish are mild in nature and have no taboos.

[Additional Recipes]

1. Steamed jellyfish with honey: 100g of jellyfish, chopped, add 30g of honey or rock sugar, mix well. Steam cooked food.

This recipe uses jellyfish to clear away dryness and resolve phlegm, and honey to moisturize the lungs and relieve cough. Used for yin deficiency and lung dryness, phlegm-heat cough, dry throat and thick phlegm.

2. Boiled jellyfish and water chestnuts: 60g jellyfish, chopped; 100g water chestnuts, peeled. Add water and cook together until the water is almost dry. Remove the jellyfish and take the water chestnuts in divided doses.

From "Compendium of Materia Medica". This prescription uses jellyfish and water chestnuts for digestion stagnation. The jellyfish is discarded to facilitate the use by children. Used for children with dietary stagnation.

3. Snow soup: 120g jellyfish, 360g water chestnuts (with skin). Add water and cook until thickened. Take once on an empty stomach or in 2 divided doses.

From "Selected Notes on Ancient Prescriptions". Used for yin deficiency, phlegm heat, and constipation. It has been used for essential hypertension and has achieved satisfactory clinical results, and is more suitable for early-stage patients.

The famous dishes in the world today are jellyfish chicken tenders, fried bean sprouts with jellyfish, jellyfish soup with winter melon, tendon jellyfish pot, roasted jellyfish, sesame jellyfish soup, duck strip jellyfish, bitter melon jellyfish, and hot and sour jellyfish.

Precautions for consumption

As early as the Ming Dynasty, fishermen already knew that fresh jellyfish are poisonous and must be pickled with salt and alum, soaked to remove the poison and filter out the water before they can be eaten. However, throughout the ages, fishermen on the coast of southern Guangdong have been greedy for delicious seafood, and it is not uncommon for people to be poisoned by eating fresh jellyfish. In addition, jellyfish, like other seafood, is easily contaminated by bacteria such as halophilic bacteria, which can cause bacterial food poisoning in cold shredded jellyfish. An incident occurred in a large hotel in Jiangmen City, Guangdong Province, in which 73 people suffered from bacterial food poisoning after eating cold jellyfish.

Summer is the season when intestinal diseases are prone to occur and become prevalent. As a lesson learned from the past, shredded raw jellyfish should be handled carefully. Pay attention to hygiene during the operation, and do a good job of preventing flies, dust, and pollution. It is best to cut into shreds, rinse them repeatedly with cold boiled water, and dry them. Prevent food poisoning.

The fat content of 100 grams of shredded jellyfish is also very low. Eating a plate of shredded jellyfish is equivalent to eating only one and a half apples, and it greatly satisfies your appetite. Jellyfish is rich in protein, calcium and multiple vitamins, especially iodine, which is lacking in people's diet. It is a nutritious food with high protein, low fat and low calories.

According to the "Compendium of Materia Medica", jellyfish has the functions of clearing heat and detoxifying, resolving phlegm and softening hardness, lowering blood pressure and reducing swelling, and is effective in treating bronchitis, asthma, hypertension, gastric ulcer and other diseases. In addition, jellyfish has the functions of promoting epithelial formation, dilating blood vessels, lowering blood pressure, eliminating phlegm and dissipating qi, moistening the intestines and eliminating accumulation. It can also cleanse the intestines and stomach and ensure good health.

Chinese medicinal materials

Source: "Compilation of Food Materia Medica"

Pinyin name Hǎi Zhé

Also known as Shijing ("Yiyuan") , jellyfish ("Guangyun"), wax and acanthus fish ("Compendium of Materia Medica"), jellyfish fresh ("History").

The source is the mouth and wrist of the jellyfish of the family Jellyfish. Between August and September, jellyfish often float in groups on the sea surface, and are sometimes struck and stranded on the beach. When fishing, first pierce the umbrella body with a long mark, and then capture it with a net. After catching, it is soaked with lime and alum, then the water in the body is squeezed out, washed, and salted. Generally, the umbrella part and the oral and wrist parts are processed separately. The oral and wrist parts are commonly known as jellyfish heads, and the umbrella parts are commonly known as jellyfish skin.

Original form

The body is light blue and divided into two parts: the umbrella part and the mouth and wrist. The umbrella body is thick and tall, shaped like a hemisphere. The diameter is usually 25 to 30 cm, and the larger ones can reach 50 cm. There are 8 notches on the edge of the umbrella, each with a sensor inside. There are 20 marginal lobes and 8 wrist lobes between each sensory organ, each of which is different. There are 8 pairs of wrinkled shoulder plates above it. There are many long appendages on the edges of each oral wrist and shoulder plate, and each oral wrist has a rod-like appendage at the end with internal tubes. There are 4 gonads, horseshoe-shaped, located in the middle width. In the subcavity of the gonads, each has a small glial process. There are well-developed concentric circular muscles on the inner umbrella on the inner surface of the umbrella part, and a reticular digestive and circulatory system can be seen.

Grows in seawater near river mouths and muddy bottoms. From August to September, they often float in groups on the sea surface.

The habitat is distributed along the southeastern coast of China, such as Zhejiang, Jiangsu, Fujian, Shandong and other places.

Chemical composition

Each 100 grams of jellyfish contains 65 grams of water, 12.3 grams of protein, 0.1 grams of fat, 4 grams of carbohydrates, 18.7 grams of ash, 182 mg of calcium, trace amounts of phosphorus, and iron 9.5 mg, thiamine 0.01 mg, riboflavin 0.04 mg, niacin 0.2 mg. Each kilogram of dried jellyfish contains 1320 micrograms of iodine.

The newly caught jellyfish contains a lot of water and very little solid matter. For example, a jellyfish contains 98.95% moisture, only 1.004% organic matter, and 0.04% ash. Jellyfish also contain choline.

Pharmacological effects: Wash the jellyfish head, add slight heat to dissolve it into a 1g/1ml stock solution, and infuse it into the isolated toad heart, which can weaken the myocardial contractility; atropine can counteract this, and physostigmine can counteract it. It can be strengthened to a certain extent, so it seems to have an acetylcholine-like effect. Jellyfish decoction made in the same way, injected intravenously into anesthetized rabbits at 0.8 to 1.0 ml/kg, can lower blood pressure, increase small intestinal volume (vasodilation), and reduce renal volume (possibly due to renal ischemia). When this decoction is infused into rabbit ear blood vessels and frog body blood vessels, it also has the effect of dilating blood vessels. Clinically, Xue Gen Tang (a mixture of jellyfish and water chestnuts) is used to treat various stages of hypertension. The efficacy is satisfactory and the rate of progress is 82.6. It can be taken for a long time without toxicity and side effects, and is more suitable for early-stage patients.

Be prepared and soaked in clean water. Change the water frequently to remove saltiness and sand, then chop it into pieces.

Nature and flavor

Salty, flat.

① "Supplementary Materials of Materia Medica": Salty taste, non-toxic.

② "Compendium": salty, warm.

③"Yilin Zhuan Yao": salty, flat and slippery.

Meridians tropism "Materia Medica Qiuzhen": enters the liver and kidneys.

Functions and Indications

Clear heat, resolve phlegm, eliminate accumulation, and moisturize the intestines. Cure phlegm and cough, asthma, fullness, dry stool, swollen feet, and phlegm cores.

① "Supplementary Materials of Materia Medica": Mainly used for anger and women's strain, blood accumulation, vaginal discharge; children's wind disease, erysipelas, soup-fire (injury).

② "Yilin Zhuan Yao": nourishes the heart and lungs, nourishes yin and resolves phlegm, removes tuberculosis, removes evil dampness, quenches thirst and sobers up, relieves coughs and relieves troubles.

③ "Materia Medica Qiuyuan": abortion.

④ "Suixiju Diet Spectrum": clears away heat and eliminates phlegm, removes blood stasis and removes accumulation, kills insects and relieves pain, appetizer and moisturizes the intestines, cures asthma, malnutrition, lumps, diarrhea, and turbidity during collapse. Erysipelas, epilepsy, swelling, athlete's foot.

Usage and dosage: Oral administration: decoction, 1 to 2 taels; or mix with ginger and vinegar.

Note from "Ben Cao Qiu Yuan": Do not eat if the spleen and stomach are cold and weak.

Attached Recipes

① To treat ruffianism: 100 large water chestnuts, one pound of jellyfish, four ounces of skin salt, and three pounds of shochu. After immersing for seven days, eat four qian (pieces) every morning, increasing to ten. ("Tongshou Lu")

②Cure all stagnation in children: Boil water chestnuts and jellyfish together, remove the stings and eat the water chestnuts. ("Compendium Supplement")

③Treatment of yin deficiency, phlegm and heat, dry stools: one or two jellyfish, four water chestnuts. Take it with decoction. ("Selected Notes on Ancient Prescriptions" Snow Soup)

Each school discussed in "Gui Yan Lu": jellyfish is a wonderful medicine. Promotes qi and removes blood stasis, eliminates phlegm and promotes food intake without damaging healthy qi. It is made from salt and alum, and although it needs to be rinsed before being put into a decoction, the soft and hard properties of opening knots are still there. Therefore, it can be used in dosage for asthma, chest pain, abdominal pain, lumps, fullness, constipation, stagnation, malnutrition, jaundice and other diseases. Although it is suitable for treating diseases with soft and brittle constitution, and cannot use saltpeter or yellowtail, I often use jellyfish, randomly supplemented with tangerine, fungus, etc., all of which have a tacit allergenic effect. Farmers in water towns often suffer from athlete's foot, which is commonly known as bigfoot, also known as skeletal foot. A swelling that doesn't go away is very different from common athlete's foot when the swelling goes away. Treatment is often ineffective. This is because the collaterals are injured and blood stasis condenses, the Qi is also blocked, and the evils of rheumatism and heat attack in and cannot come out. Therefore, the onset of the disease will be tuberculosis and pain in the crotch, aversion to cold and fever, which will gradually descend to the feet. At the beginning, it is advisable to mash the scallion with a pestle, and mix it with the painful area of ??the crotch core of honey, and thickly fry the jellyfish and ground chestnut (when the ground chestnut is unavailable, use radish instead). After the jellyfish is gone, take three qian of Danggui Longhui Pills in soup and drink it immediately. Better to dissipate. If it is ready, use one pound of Sichuan Phellodendron, stir-fry and mince it with wine, one pound of jellyfish, do not blanch, fry and close, add green onion juice and mix well, make pills as big as mung beans, use Mao Gen Decoction for three qian a day, and use fir shavings for external use. Add one or two ounces of saltpeter to the thick soup and wash frequently. Use a blue cloth soaked in salt brine (wet compress) every day. It is good at clearing away dampness and heat, dispersing wind and poison. It is also good for washing goose palm wind and athlete's foot. Avoid all pungent and hot substances, especially silkworm chrysalis. Jellyfish can not only be used medicinally and edible, but can also be kept as pets. Many businesses like to put jellyfish larvae in betta cups for sale, but most of them cannot be kept for long. If you want to keep cup jellyfish well, you must regularly use bottle caps to keep them. Gently remove the seawater away from the larvae, and replace it with artificial seawater to one third. There should be no air bubbles when changing the water. It is best not to place decorations or other animals in the cup, which will affect the lifespan of the larvae. The food for the larvae is jellyfish. Feed on liquid feed and brine shrimp. When feeding, take an appropriate amount of bait and put it directly into the cup.