In order to open up the comprehensive processing and utilization of sea cucumbers, meet market needs, and increase economic returns, the processing units of aquatic products such as Changhai County, Jinxian County, and Dalian Aquaculture Company in Liaoning Province have processed the deserted sea cucumber intestines into salinic products for export.
Production method 1. Tuisha: This is the primary process for processing sea cucumbers. That is to say, the captured live sea cucumbers should be placed in a sea water tank with a mesh net (1 cm Nd) and a height of 50 cm or more at the bottom for about 3 hours, and the water change in the middle should not be less than twice. Sea cucumbers in the tank after two or three hours of natural suction filtration of seawater, gradually spew the sand within the net, sink through the mesh into the bottom of the tank. In order to prevent the sand particles from being sucked into the intestine again, the distance between the net and the bottom of the trough should not be less than 10 cm, and shading should be covered above the trough so as to prevent the strong light from stimulating the sea cucumber from inconveniently stretching naturally.
2. Intestine removal: After the sea cucumber has been spit-dried in the trough for 3 hours and the bottom of the last water-changing trough is not visible, the gut can be removed. In the abdomen of sea cucumbers, use a knife to gently cut open 1/3 of the length of the stalk, gently squeeze out the remaining contents of the intestines by hand, and wash it with seawater, and avoid breaking the intestine when removing the intestine, squeezing the intestines and washing the intestines. To affect the value of its goods.
3. Salting: Wash the gherkin that has been washed first with a salt, roll it on a curtain or a water filter container, and drain it for about 2 hours. Add 10~15% of salt to roll salt, roll it into a small container and salt it. The salting time is generally 1 to 2 days in May and June and 5 to 6 days after late autumn.
4. Packing and storage: The salted gherkins are packaged in non-toxic plastic bags, 2 kg per bag, and the gas in the bag is discharged as far as possible. Tightly close the bag and store the finished product in a cold store at -15 to -18°C to prevent deterioration.
Production method 1. Tuisha: This is the primary process for processing sea cucumbers. That is to say, the captured live sea cucumbers should be placed in a sea water tank with a mesh net (1 cm Nd) and a height of 50 cm or more at the bottom for about 3 hours, and the water change in the middle should not be less than twice. Sea cucumbers in the tank after two or three hours of natural suction filtration of seawater, gradually spew the sand within the net, sink through the mesh into the bottom of the tank. In order to prevent the sand particles from being sucked into the intestine again, the distance between the net and the bottom of the trough should not be less than 10 cm, and shading should be covered above the trough so as to prevent the strong light from stimulating the sea cucumber from inconveniently stretching naturally.
2. Intestine removal: After the sea cucumber has been spit-dried in the trough for 3 hours and the bottom of the last water-changing trough is not visible, the gut can be removed. In the abdomen of sea cucumbers, use a knife to gently cut open 1/3 of the length of the stalk, gently squeeze out the remaining contents of the intestines by hand, and wash it with seawater, and avoid breaking the intestine when removing the intestine, squeezing the intestines and washing the intestines. To affect the value of its goods.
3. Salting: Wash the gherkin that has been washed first with a salt, roll it on a curtain or a water filter container, and drain it for about 2 hours. Add 10~15% of salt to roll salt, roll it into a small container and salt it. The salting time is generally 1 to 2 days in May and June and 5 to 6 days after late autumn.
4. Packing and storage: The salted gherkins are packaged in non-toxic plastic bags, 2 kg per bag, and the gas in the bag is discharged as far as possible. Tightly close the bag and store the finished product in a cold store at -15 to -18°C to prevent deterioration.
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