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Using "low-temperature vacuum freeze-drying technology" to perform deep processing on sea stichopus, this pure biophysical processing process has well preserved the nutrients and precious active ingredients of live sea cucumber, making processed sea cucumber products more traditional than conventional ones. Processing method of sea cucumber, nutrient content at least enriched more than 35%, due to dehydration thoroughly, freeze-dried sea cucumber water content is only about 3%. No preservatives and stabilizers were added during the production process. 100% pure sea cucumber products were used. The sea cucumber cells processed by the freeze-drying technique have intact tissue structure and are fully dried. They can not only be stored at room temperature, but also can maintain the original nutrient composition, remain unchanged in natural color, and have the same elasticity after being soaked in fresh water. There is no significant difference between the fresh product before processing and the product can be stored at room temperature for more than 3 years. The nutrition of lyophilized ginseng is better than other cultivars. Low temperature dehydration can maintain the biological activity of Poseidon, but the price is also very expensive.