Stichopus japonicus, commonly known as sea cucumbers, is a marine echinoderm, sea cucumber, and is abundant in the Yellow Sea. It can be captured in summer and can be scientifically processed into dried products. According to scientific analysis, the sea cucumber contains two kinds of substances called triterpenoids: sea cucumber saponin A and sea cucumber saponin C, and it is the active substance of gluten. With the improvement of people's living standards, more and more people attach importance to the quality of sea cucumber products and expect more. Better quality sea cucumber product supply market. In order to improve the quality of sea cucumber processing, the scientific and technical personnel at the Longkou Fisheries Technology Promotion Station have developed a simple and scientific processing method without adding additives and pigments based on the traditional processing of sea cucumbers by coastal fishermen. The processed sea cucumber products are authentic, have good nutrition, have a high rate of production, the individual is full and well-balanced, the color is fresh, the dried product water is enlarged, the skin is thick and thick, and the skin is rich and elastic, which is much favored by users. The processing methods are described as follows:
One, thorn to participate in the craft
1. Sources and acceptance of raw materials: The sea cucumbers that meet the specifications of the commodity shall be captured and brought ashore from the sea area. The processing and acceptance criteria shall be that the fresh sea cucumber has a body weight of more than 30Og, the individual is healthy, and the body surface is shiny without fester, and the fullness is good. It is pollution-free.
2. Raw material processing;
(1) Go for internal organs: Before processing, use a sharp knife on the lower part of the back of the sea cucumber to the anus, deepen a knife to the internal organs in the body, dig out the internal organs, casings, etc., leaving only the sea cucumber with the same body processing.
(2) Cleaning: Put the cell body of the sea cucumber into the container, stir and rinse with clean seawater until the sea cucumber carcass is clean.
(3) Boil and boil: Put the rinsed sea cucumber carcass into a wok, add fresh water with a 1:0.7 weight of fresh water, and use an emergency fire to boil the pot water and sea cucumber to boiling, then point it to the pot. A little cold water cooling, and then turn to the fire and then continue to burn, a total of four burn to burn, each boil a boil, each time in a timely manner to the pot to add a little cool water to control the boiling point.
(4) Mix salt: fresh water, spur scorpion carcass boiled after boiling 4 open, after the use of fishing, drain, into the plastic pot and mix 41% of sea cucumber weighed salt.
(5) Lower cylinder: Put the salt stichopus into the porcelain cylinder, place it in a shady, cool and ventilated place, and marinate it for 12 days before it can be discharged.
(6) Roasted ginseng: also known as secondary boiling, the salty sea cucumbers are put out of the pot and placed in a wok again. At the same time, fresh seawater with a weight of 1:0.1 is added to the sea squid, and then the pot is stabbed with an emergency fire. The ginseng boiled until it boiled, adding a little cool water to cool down, and then continuing to use a slow fire, burning a total of 4 boil, add a small amount of cold water to each boil.
(7) Mixing ash: Stichopus japonicus is boiled in a wok after being boiled for two times in a wok, drained and put into a plastic basin, and mixed with sea cucumber, weighed at 10%, mixed with ash, and applied to the sea cucumber. Surface, to achieve dry moisture.
(8)) Cooling the sun, after the stinger's body surface is mixed with the colums carbon ash, wait 0.5 hours and spread it evenly on the cement platform until the water is completely dried.
(9) Grade selection: Sea cucumbers are dried and graded according to the individual size. Dried sea cucumbers with 120 or more kg of sea cucumbers are grade A sea cucumbers, 80 heads/kg are graded sea cucumbers, and 60 heads/kg are special sea cucumbers. . 120 heads/kg and less are juveniles and subspecies.
(10) Packaging: The sea cucumber packaging is the last process of the processing technology. It is packed in 0.5kg sea cucumber with a size of 18cmx25cm transparent non-toxic polyethylene film plastic bag, and sealed by air.
Second, the quality of fresh water sea cucumber sea cucumber processed into the finished dry sea cucumber, the appearance of full fat, smooth surface, fresh color, body surface thorns strong, before and after arranged neatly, punctured but not swollen.
Third, more than the sea cucumber processed by the above-mentioned processing methods, fresh sea cucumber stichopus can process 1kg of dried stichopus per 23kg, fresh seabass weight of stichopus can process 1kg of dried stichopus per 11 kg.
4. Water rehearsals Dried sea cucumbers need to undergo a water replay process prior to consumption, and the dried product is transformed into water patina through water replay. The individual replay rate of sea cucumber is proportional to the quality of sea cucumber. In general, high-quality thorns participate in the release rate of more than 1:8, and the coriander is thick and elastic and has high nutritional value. Playback sea cucumber specific operating process is: Washing → warm water soak → go to the dirty wall → tendons rinse → hot water playback → food.
Operation and processing. Select the appropriate amount of dried thorns into the container, rinse with 50°C warm water for 10 minutes, and wash the carbon ash and salt of the surface of the sea cucumber. B. The washed stichopus was placed in a warm container and soaked in warm water of 6°C for 8 hours. C. After dried stichopus soaked to achieve softness, remove and use scissors to cut the back of the sea cucumber, remove the ribs in the oral cavity and the dirty wall of the sea cucumber, and only use the sea cucumber with the sea cucumber. D. Thoroughly rinse the sea cucumbers with warm water. E. The cleaned stichopus was placed in a heat-retaining container again and soaked in water at 10°C for 12 hours. F. High-quality stichopus was treated by the above water replay process, and the reproducible carcass water was able to reach 1:8 or more. It can be used as a supplement and can also be used for seasoning and cooking.
One, thorn to participate in the craft
1. Sources and acceptance of raw materials: The sea cucumbers that meet the specifications of the commodity shall be captured and brought ashore from the sea area. The processing and acceptance criteria shall be that the fresh sea cucumber has a body weight of more than 30Og, the individual is healthy, and the body surface is shiny without fester, and the fullness is good. It is pollution-free.
2. Raw material processing;
(1) Go for internal organs: Before processing, use a sharp knife on the lower part of the back of the sea cucumber to the anus, deepen a knife to the internal organs in the body, dig out the internal organs, casings, etc., leaving only the sea cucumber with the same body processing.
(2) Cleaning: Put the cell body of the sea cucumber into the container, stir and rinse with clean seawater until the sea cucumber carcass is clean.
(3) Boil and boil: Put the rinsed sea cucumber carcass into a wok, add fresh water with a 1:0.7 weight of fresh water, and use an emergency fire to boil the pot water and sea cucumber to boiling, then point it to the pot. A little cold water cooling, and then turn to the fire and then continue to burn, a total of four burn to burn, each boil a boil, each time in a timely manner to the pot to add a little cool water to control the boiling point.
(4) Mix salt: fresh water, spur scorpion carcass boiled after boiling 4 open, after the use of fishing, drain, into the plastic pot and mix 41% of sea cucumber weighed salt.
(5) Lower cylinder: Put the salt stichopus into the porcelain cylinder, place it in a shady, cool and ventilated place, and marinate it for 12 days before it can be discharged.
(6) Roasted ginseng: also known as secondary boiling, the salty sea cucumbers are put out of the pot and placed in a wok again. At the same time, fresh seawater with a weight of 1:0.1 is added to the sea squid, and then the pot is stabbed with an emergency fire. The ginseng boiled until it boiled, adding a little cool water to cool down, and then continuing to use a slow fire, burning a total of 4 boil, add a small amount of cold water to each boil.
(7) Mixing ash: Stichopus japonicus is boiled in a wok after being boiled for two times in a wok, drained and put into a plastic basin, and mixed with sea cucumber, weighed at 10%, mixed with ash, and applied to the sea cucumber. Surface, to achieve dry moisture.
(8)) Cooling the sun, after the stinger's body surface is mixed with the colums carbon ash, wait 0.5 hours and spread it evenly on the cement platform until the water is completely dried.
(9) Grade selection: Sea cucumbers are dried and graded according to the individual size. Dried sea cucumbers with 120 or more kg of sea cucumbers are grade A sea cucumbers, 80 heads/kg are graded sea cucumbers, and 60 heads/kg are special sea cucumbers. . 120 heads/kg and less are juveniles and subspecies.
(10) Packaging: The sea cucumber packaging is the last process of the processing technology. It is packed in 0.5kg sea cucumber with a size of 18cmx25cm transparent non-toxic polyethylene film plastic bag, and sealed by air.
Second, the quality of fresh water sea cucumber sea cucumber processed into the finished dry sea cucumber, the appearance of full fat, smooth surface, fresh color, body surface thorns strong, before and after arranged neatly, punctured but not swollen.
Third, more than the sea cucumber processed by the above-mentioned processing methods, fresh sea cucumber stichopus can process 1kg of dried stichopus per 23kg, fresh seabass weight of stichopus can process 1kg of dried stichopus per 11 kg.
4. Water rehearsals Dried sea cucumbers need to undergo a water replay process prior to consumption, and the dried product is transformed into water patina through water replay. The individual replay rate of sea cucumber is proportional to the quality of sea cucumber. In general, high-quality thorns participate in the release rate of more than 1:8, and the coriander is thick and elastic and has high nutritional value. Playback sea cucumber specific operating process is: Washing → warm water soak → go to the dirty wall → tendons rinse → hot water playback → food.
Operation and processing. Select the appropriate amount of dried thorns into the container, rinse with 50°C warm water for 10 minutes, and wash the carbon ash and salt of the surface of the sea cucumber. B. The washed stichopus was placed in a warm container and soaked in warm water of 6°C for 8 hours. C. After dried stichopus soaked to achieve softness, remove and use scissors to cut the back of the sea cucumber, remove the ribs in the oral cavity and the dirty wall of the sea cucumber, and only use the sea cucumber with the sea cucumber. D. Thoroughly rinse the sea cucumbers with warm water. E. The cleaned stichopus was placed in a heat-retaining container again and soaked in water at 10°C for 12 hours. F. High-quality stichopus was treated by the above water replay process, and the reproducible carcass water was able to reach 1:8 or more. It can be used as a supplement and can also be used for seasoning and cooking.