CATDOLL : CATDOLL: What are sea urchins and what are they used for?

Sea urchins, also known as thorn pots, sea hedgehogs, and sea hedgehogs, are spherical in shape, like purple cacti with thorns, so some people call them "undersea thorn balls" and "Dragon Palace hedgehogs". There are about 850 species of sea urchins in the world, and about 100 species are found along the coast of my country. Common ones include horse dung sea urchins, Dalian purple sea urchins, heart-shaped sea urchins, and carved rib sea urchins.

It is a kind of creature in the sea. It is oblong in shape. It is edible. It is not cheap.

Sea urchin - Introduction Sea urchin, also known as thorn pot, sea hedgehog, sea hedgehog, is spherical in shape, like a purple cactus with thorns, so some people call it "undersea thorn ball" and "Dragon Palace hedgehog". There are about 850 species of sea urchins in the world, and there are about 100 species along the coast of my country. Common ones include horse dung sea urchin, Dalian purple sea urchin, heart-shaped sea urchin, and carved rib sea urchin. The internal organs are contained in a shell composed of many calcareous bone plates tightly fused together. The shell is covered with many movable spines. Each pair of tube foot holes on the shell plate is equivalent to a tube foot, and there are many rows of Hyderabad scenery in 10 vertical rows. The mouth is below, with 5 white teeth in the center, which is part of the chewing organ-Aster's lantern. A sea urchin shell is made up of about 3,000 small plates fused together. Fishermen often call it "undersea tree ball" and "Dragon Palace hedgehog". There are about 850 species of sea urchins in the world, and there are about 150 species along the coast of China. Common ones include horse dung sea urchin, Dalian purple sea urchin, heart-shaped sea urchin, and ribbed sea urchin. Sea urchin is an ancient creature in the ocean, and is a close relative of starfish and sea cucumber. According to scientific research, it has a history of survival on Earth for hundreds of millions of years. Due to the vicissitudes of life, fossils of sea urchins have been found in the Tibetan Plateau of China. They have lived in all major oceans in the world, with the most frequent activities in the Indian Ocean and the Pacific Ocean. Because they like high-salinity waters, they are rarely distributed near the mouth of rivers and in low-salinity seawater, or not at all. Introduction to sea urchins Main production area: India-West Pacific region is also widely distributed Collection and processing: Fishing in spring and autumn Processing: Pick out after catching during fishing, or pick up at low tide, scald to death with boiling water after harvesting, remove the internal organs and spines, wash, and dry for later use. Chemical composition: Contains two types of echinoids SpinochromeA and SpinochromeB. Functions and indications: softening and dispersing lumps, dissolving phlegm and reducing swelling, mainly used to treat lymph tuberculosis, asthma, phlegm accumulation, chest and flank pain, etc. Sea urchin - Value In recent years, consumers in Japan, France, the United States, Germany, Hong Kong and Macao have regarded sea urchin as a high-end, precious and high-end health food, especially the Japanese, who not only like to eat fresh sea urchin yolk eggs, but also like caviar made from sea urchin, named Yundan.

Sea urchin hard shell sea urchin hard shell sea urchin roe, not only delicious, but also high in nutritional value, every 100 grams of fresh sea urchin roe contains 41 grams of protein, 32.7 grams of fat, vitamin A, D, various amino acids and nutrients such as phosphorus, iron, calcium. Sea urchin can also be produced and processed into salted sea urchin, alcohol sea urchin, iced sea urchin, sea urchin sauce and steamed sea urchin canned food and other sea urchin foods. Sea urchin also has medicinal functions, it is salty and flat in nature, has acid-reducing and analgesic, softening and dispersing nodules, removing blood stasis and swelling, clearing away heat and inflammation, strengthening the spleen and kidney, relaxing muscles and activating blood circulation. It has the effects of nourishing yin and tonifying yang, and is mainly used to treat cervical lymph tuberculosis. Phlegm accumulation, chest and rib pain, sea urchin eggs contain high fatty acids, which are good medicines for preventing cardiovascular diseases, can reduce the content of triglycerides and cholesterol in the human body, anti-coagulation and prevent thrombosis, etc. Food made from sea urchin eggs can improve the body's immunity, calm the nerves and replenish blood and promote sexual function. Sea urchin roe is rich in hormones, so eating it can nourish yin and kidney, nourish the skin and skin. In addition, the high protein content of sea urchin roe is easily absorbed by the human body. In addition, it tastes very delicious, promotes saliva secretion, stimulates appetite, and has a good nourishing effect. Patients with gastritis and duodenal ulcers, otitis media, cervical lymphadenopathy, middle chest ribs, and paronychia can grind the sea urchin shell satin ash into powder, and take it or apply it in appropriate amounts. Patients with otitis media can grind the sea urchin's spines with white wax and blow it into the ear; patients with phlegm accumulation and chest and rib pain can use 3-6 grams of sea urchin shells without thorns, decocted in water; for the treatment of cervical lymphadenopathy, use 6 grams of sea urchin shells, 15 grams of Prunella vulgaris, and 9 grams of Fritillaria, decocted in water. Sea urchin shells are dried and crushed, and they are still very good fertilizers. The fertilizer effect of 500 grams of shell powder is equivalent to 500 grams of bean cakes. There are many ways to eat sea urchins. Whether it is fresh sea urchin roe (yellow) or any processed series of varieties, it can be used for steaming, frying, cold dishes or cooking into soup. For example, frying sea urchin roe with meat, asparagus and eggs will become a delicious and superior dish; and using sea urchin roe soup to soak noodles, without adding any seasoning, the taste is more delicious than chicken noodle soup. If sea urchin roe is used in hot pot, the flavor is even more unique. More high-end eating methods include sea urchin stewed with abalone and sea urchin stewed with snow clam and many other precious dishes. In Guangzhou and Xiamen restaurants, most sea urchins are steamed. The method is: first use a saw to saw a cut on the top of the sea urchin shell, then inject an appropriate amount of egg paste from the cut, mix it with the sea urchin roe in the shell, and steam it whole. It can be said to be authentic and original. This way of eating is suitable for all ages. In recent years. With the prosperous development of my country's coastal aquaculture industry, sea urchin aquaculture has also taken the lead. Through scientific stocking, the harvest of sea urchins is no longer restricted by climate and seasons, and sea urchins are produced all year round in Fujian, Guangdong, and Taiwan. Therefore, fresh sea urchins have become increasingly popular in coastal areas, adding a treat to tourists. Sea urchin - How to eat 1. Boiled sea urchin: Take sea urchin roe, add water, ginger or garlic slices, green onion or mushrooms, and boil it before eating. 2. Stir-fried sea urchin: Take sea urchin roe, add salt, wine, sugar, ginger and other seasonings, stir-fry when the oil is hot, and thicken with starch when cooked. 3. Fried sea urchin: Take sea urchin roe, add ingredients, egg white and starch, and fry with open flame. 4. Chilled sea urchin: Take sea urchin roe, clean it with cold boiled water, and put it in a container (basin, dish) with crushed ice as the bottom. The ice and sea urchin are separated by a thin film. Dip it in seasoning when eating, which is similar to eating lobster, ark shell, geoduck, etc. raw, and has a unique flavor. 5. When eating sea urchin, freshness is the most important thing. You have to eat real raw sea urchin. After washing the selected sea urchin, pry open the black soft shell with radial thorns with scissors, use a spoon to dig out the yellow sea urchin eggs that look like orange segments in the shell, and remove the internal organs. This process requires delicate and skilled movements. The sea urchin eggs are arranged in a five-pointed star shape in the sea urchin body, with distinct particles and orange-yellow color like small yellow rice. No wonder sea urchin eggs are also commonly known as sea urchin roe. Soak the sea urchin in ice water with lemon and salt for 10 minutes, then drain the water, and a fresh and ready-to-eat sea urchin is ready! Put the sea urchin roe into the black soft shell, and then put the soft shell in a glass dish. Because it is small, it feels doubly precious. When eating, you need to match it with appropriate seasonings, let the mustard and soy sauce sauce fully penetrate all sides of the sea urchin, and then carefully put it into your mouth, and it will feel delicious. Sea urchin roe has no bones or tendons and melts in your mouth.

Sea urchin introduction:

Sea urchins are a class of Echinodermata, a type of invertebrate that lives in shallow ocean waters. The main features are that the body is spherical, disc-shaped or heart-shaped, and there are no arms. The internal skeletons fuse together to form a solid shell. Most species have a complex chewing organ in their mouths, called Aristotle's lantern, which has teeth on it for chewing food. The digestive tract is long and tubular, coiled inside the body, and feeds on algae, hydras, and worms. Most are dioecious, and during individual development, they go through sea urchin larvae (long arms) and then metamorphose into young sea urchins, reaching sexual maturity after 1-2 years. It can be divided into two subclasses, the regular echinoids and the irregular echinoids, and 22 orders. There are more than 900 living species belonging to 225 genera. About 100 species are known in China, and there are about 7,000 fossil species.

Distributed from the intertidal zone to the seabed several thousand meters deep, mostly concentrated in the rocky or sandy seabed of the coastal zone, or widely distributed, or confined to specific sea areas, depending on the species. Sea urchins are the earliest model organisms used in the history of biological sciences, and their eggs and embryos have played a pivotal role in the development of early developmental biology. They are one of the longest-lived marine organisms on Earth.

The benefits of sea urchin:

Sea urchins are fed with their gonads, which are also called sea urchin eggs, sea urchin roe, sea urchin roe, and sea urchin paste. They are orange-yellow in color, delicious, and account for 8%-15% of the total weight of sea urchins. Eicosenoic acid in their gonads accounts for more than 30% of the total fatty acids, which can prevent cardiovascular diseases. Sea urchins are not only a top-notch seafood delicacy, but also a valuable Chinese medicinal material. The main nutrients of sea urchin eggs are lecithin, protein, riboflavin, thiamine, fatty acids, etc. The fatty acids contained in sea urchin eggs have a good effect on preventing certain cardiovascular diseases. Traditional Chinese medicine believes that sea urchin eggs are salty and flat in nature, and have the effects of softening and dispersing nodules, resolving phlegm and reducing swelling. Sea urchins are very easy to deteriorate after death. At the same time, sea urchin shells can also be made into handicrafts. Some manufacturers also develop sea urchin foods, making sea urchins into iced sea urchins, alcohol sea urchins, and sea urchin sauce. In addition, sea urchin extract Bonellinin has the effect of inhibiting the growth of cancer cells.