• 水母含有95%以上的水分,身體由內外兩胚層所組成,兩胚層間有很厚的膠層,因此呈現柔軟、透明的型態,此等為水母適應浮游生活的一種機制,水母種類多、數量大,並且分佈很廣,在海洋生態系統中佔有重要地位,基本上可分食用與非食用兩種。通常我們看到的水母,大都擁有一個半圓形像飛碟般的傘狀身體,且許多水母都能發光,細長的觸手向四周伸展漂動,如同浮游在水中明亮的天燈,其色彩和姿態都極為美麗。

          在食用型的水母中,以越前水母及備前水母,是較常被探討其膠原蛋白特性的種類,經胺基酸分析,膠原蛋白的含量佔總蛋白質的80 ~90%,其水母所含的膠原蛋白之特性,除品系差異外,同一種水母之傘部外、內皮及傘部中膠層、足部皆含有不同類型的膠原蛋白。

          其實水母在我們的日常生活中已存在很久,如我們耳熟能詳的海蜇就是經加工後的水母,其主要成分是膠原蛋白,不含膽固醇與飽和脂肪酸,在中醫認為有清胃、潤腸、化痰、平喘、消炎、降壓等功用,因此是一種非常優質的水產品。

     

    水母-Jellyfisht

    • Jellyfish contains 95% moisture. The body is formed by the inner and outer germ layers. There is a thick glue layer between the two germ layers. Therefore, it is transparent and soft. It is a mechanism to adapt to plankton. There are many types and   large number and widely distributed of jellyfish. It has an important position in the marine ecology. Basically, it can be divided into edible and non-edible. Usually we see jellyfish are a semi-circular umbrella-like body like a flying saucer. And many jellyfish can shine. Slender tentacles float around. Like a sky lantern floating on water. It/s color and posture are very beautiful.

      The collages properties from Echizen and Bchizen jellyfish are often discussed in edible jellyfish. Jellyfish content of collagen account for 80-90% of the total protein. There are different types of collagen in different part.

      Jellyfish has been in our daily life for a long time. Jellyfish-dish is the processed jellyfish. Free of cholesterol and saturated fatty acids. Chinese medicine believes that it can clear the stomach, moisten the intestines and reduce phlegm. Therefore , it is a very high-quality aquatic product.