Abstract: Contents changes of immersions of polysaccharides, hydrosoluble proteins and free amino acids of salted sea cucumbers in boiling, cold and hot water immersion were studied. The results showed that sea cucumber’s nutrieint is heavy losses in hot water immersion, in turn polysaccharides, proteins and amino acids. There were a great quantity of bacteria in sea cucumbers of cold water immersion. The viscosity, and chewing of sae cucumbers of water immersion are positive correlation. Texture and tastes of sae cucumbers of hot water immersion were the best.

Key words: salted sea cucumber, water immersion process condition, texture change