How many ways can sea cucumber be sent? Can you be big but not distressed?

Tip: Cook less, soak more and use ice water.

The way to send sea cucumbers is "eight immortals crossing the sea, each showing his abilities". Finally, as long as all roads lead to Rome, it is a good way. Here, I would like to share, learn and improve a set of effective methods or secrets that I have summarized and explored for many years. I hope more consumers and friends can fully master the production method of sea cucumber, increase their interest, experience a sense of skill and accomplishment in the process of making sea cucumber, better identify the authenticity of sea cucumber, buy high-quality sea cucumber, and make the prepared sea cucumber full of color, flavor and taste without wasting money.

Shenglang sea cucumber

First, the hair system of dry sea cucumber (Stichopus japonicus)

The method is suitable for local sea cucumber, Japanese Kanto Kansai ginseng, Russian ginseng, Australian ginseng, American ginseng, etc. Please refer to the production method of Arctic sea cucumber for the production method of Arctic sea cucumber. Welcome to discuss the knowledge and production method of sea cucumber.

(A) the main points of the system

Shenglang sea cucumber

1. Water for hair: distilled water is the best, followed by pure water, mineral water or clean tap water. The water-soaked sea cucumber filtered by the water purifier is also quite good.

One of our customers sends sea cucumbers in his own home in Qingdao, and the length of sea cucumbers can be increased to 2. Five times, a few days later, I took the rest of the same kind of sea cucumber to Malaysia to visit my son who works in the Embassy of China, and made sea cucumber directly from the water in the tap water pipe. The length of sea cucumber can easily be tripled. After returning to China, she told me: Manager Li, if I hadn't experienced it personally, I really wouldn't believe that water was different, but her words reminded me a lot. )

2. Brewing and cooking utensils: clean stainless steel containers, rice cookers, glassware, advanced ceramic containers or thermos bottles, etc. It is best not to use aluminum pot or wok.

3, the number of sea cucumbers: the amount of family consumption should be based on the number of people who eat, and the amount of daily consumption should be one week (7 days). The sea cucumber used in the hotel can be determined according to the off-season and the consumption of dining consumers, and the sea cucumber prepared each time should be used up within 3 to 5 days. Ensure the appearance, taste, taste and nutrition of sea cucumber.

4. Good preservation of sea cucumbers: sea cucumbers can be eaten at home without water, wrapped in plastic wrap one by one, and frozen in the freezing layer of the refrigerator, or put in ice water, covered with plastic wrap, and put in the fresh-keeping layer of the refrigerator to keep ice cubes in the water, and change the water every 2-3 days; The hotel can freeze a large piece of ice, arrange the sea cucumbers with their backs up on the ice, cover them with plastic wrap and put them in the fresh-keeping freezer for easy viewing, selection and preservation.

5. Precautions:

Shenglang sea cucumber

① In the process of sea cucumber expansion, sea cucumbers with the same size and thickness should be selected to expand together. Different kinds of dried sea cucumbers processed by different methods have different thicknesses, such as collagen, bone chips, alkaline particles, different seasons, different temperatures, different amounts of water in containers, different swelling time and methods.

(2) Do not stick oil and salt to the containers and water used in the sea cucumber puffing process. Wash your hands when changing water and selecting sea cucumbers. Oil can make sea cucumber melt, and salt can make sea cucumber difficult to penetrate.

Cooking the sea is different from cooking jiaozi. You can't just taste one, the sea cucumbers are all out of the pot, that is, the sea cucumbers of the same size are different in thickness. Small and thin sea cucumbers can rise for a shorter time, while solid and thick sea cucumbers can rise for a longer time. You have to pick out the soaked ones first, and continue to soak the ones that are not soaked. The sea cucumber produced in this way is full in shape, round in thorns and beautiful and complete in appearance.

Shenglang sea cucumber

④ dry sea cucumber needs more water when it is soaked in cold water, and it needs to be changed frequently to remove all the salt and tiny dust particles in the sea cucumber.

Let's go

The quality of sea cucumber needs several passes to be carefully identified, but the most important pass is preparation. As the saying goes, "it's the mule or the horse that comes out for a walk." The quality of sea cucumber can be known at once.

(2) Production process

Shenglang sea cucumber

In fact, the whole production process of sea cucumber can be summarized into three stages: soaking-boiling (steaming)-soaking (ice).

1, first put the dry sea cucumber in a stainless steel container and soak it in cold water for several hours, during which the water needs to be changed for 5-6 times (the container is larger, and it is better to drain more water, especially the salt ginseng, so that the sea cucumber can grow better). Wash your hands when changing water to prevent the oil on your hands from soaking in the water and affecting the hair growth of sea cucumbers. When the temperature is high in summer, use stainless steel utensils, because bacteria multiply quickly.

Shenglang sea cucumber

2. After all the sea cucumbers become soft, clean the surface of the sea cucumber, then cut it up to the head and down to the tail along the original enlarged knife edge of the sea cucumber, remove the white calcareous annular bone plate (commonly known as sea cucumber teeth) on the head of the sea cucumber, then clean the internal organs of the sea cucumber, then gently pick and cut five ribs (gland tubes on the body wall) of the sea cucumber along the direction perpendicular to the ribs, and cut each into 2-3 sections according to the size of the sea cucumber. With the hair of sea cucumber meat, don't hurt the skin of sea cucumber when cutting tendons. The tendon of sea cucumber is rich in acid mucopolysaccharide, which is rich in nutritional value. Don't throw it away. Sea cucumber has some flocculent tentacles on its head, which can be kept for eating. In addition, the bone plate of sea cucumber can also be ground into powder for eating and can supplement calcium. (The edible part of sea cucumber is 100%)

Shenglang sea cucumber

3. Put the cleaned sea cucumber into a stainless steel pot and cook it with cold water. Turn off the fire when it is on and leave it for a few hours. Then boil over high heat for minutes. When it is closed for a few hours, start the inspection. Pick out the cooked sea cucumber, continue to repeat the above steps, cook for a few minutes and then check it once until it reaches the production standard.

4. Put the developed sea cucumber in pure water with ice cubes (ice cubes can be made of pure water) and put it in the fresh-keeping layer of the refrigerator for 24-48 hours. Sea cucumber will continue to swell in zero-degree ice water, and the meat taste and taste are better, the shape is fuller, and the meat thorn is firm and beautiful, which is more suitable for cooking and eating.

Shenglang sea cucumber

The prepared sea cucumbers can be wrapped in plastic wrap one by one, frozen in the refrigerator, taken out the night before eating, naturally thawed in the fresh-keeping layer of the refrigerator, and then soaked in hot water. It is best to eat sea cucumber on an empty stomach every morning, and then eat it half an hour later, so that the nutrition of sea cucumber can be fully absorbed. If you want to have a taste, you can also add spices such as sesame oil and chicken essence, or you can dip it in XO sauce. Besides, you can also cook and enjoy according to our sea cucumber recipe.

(3) Two criteria for checking whether sea cucumbers are well developed.

There are two criteria to check whether the sea cucumber is well done: first, it can be picked up with chopsticks (if it can't be picked up, it is overcooked), and the two ends of the sea cucumber naturally droop, which means it is well done. If it is still upright, it needs to continue making; Second, if you poke the back of the sea cucumber with chopsticks, you can go through it. Otherwise, you need to continue processing. If the sea cucumber reaches these two standards after cooking, we think it has reached the standard. Sending sea cucumbers is different from cooking in jiaozi. Try a jiaozi, and you are all out of the pot. Sea cucumber is a very delicate thing, so you must check it carefully and choose one. Only in this way can you send them all.

Second, the production method of Arctic sea cucumber (Atlantic) (dried ginseng).

1, thermos flask method

2, rice cooker (pot) method

3. Pressure cooker method

Preparation method of Arctic sea cucumber

1, thermos flask method:

Shenglang sea cucumber

(1) soaking: put the sea cucumber in tap water, soak for 24-48 hours, then cut it, clean the internal organs and silt, and clean it. (30-50 Arctic sea cucumbers /500g, 2-3 4 kg thermos bottles and 4-6 8 kg thermos bottles; Arctic sea cucumber 80- 120 /500g, 4 kg thermos bottle 6-8, 8 kg thermos bottle 12- 16. Arctic sea cucumber will inhale a lot of cold water after being soaked in cold water. If too many sea cucumbers are put into the thermos, the water in the thermos will turn into cold water and will not come out. )

(2) Making: put the sea cucumber in a hot thermos for 15-24 hours, pick out the good ones, and continue making the hard ones for 5- 10 hours.

(3) Preservation: it can continue to swell after being put in ice water for 24 hours, and the prepared sea cucumber can be preserved in ice water for 3-5 days.

2, rice cooker (pot) method:

Shenglang sea cucumber

(1) soaking: put the sea cucumber in tap water, soak for 24-48 hours, then cut it, clean the internal organs and silt, and clean it.

(2) Production: put the sea cucumber into a pot, boil the water, keep it in a heat preservation file for 10-20 hours, pick out the good ones, and continue to make hard ones for 1-6 hours.

③ Preservation: It can continue to swell after being put in ice water for 24 hours. Shenglang sea cucumber

3, pressure cooker hair method:

Shenglang sea cucumber

① Soaking: Put the sea cucumber in tap water, soak for 3-4 hours, and then clean it.

(2) Preparation: put the sea cucumber in a pot, heat it, cook it for 10- 15 minutes, naturally cool it, cut off and clean up the internal organs and silt, take out the prepared sea cucumber, and put it in ice water for 6- 12 hours.

③ Preparation: change a pot of clean water, then put the sea cucumber in the pot and heat it, cook it for 10- 15 minutes, naturally cool it, and take it out after 10- 12 hours.

(4) Preservation: it can continue to swell after being put in ice water for 24 hours, and the prepared sea cucumber can be preserved in ice water for 3-5 days.

The manufacturing method of thermos bottle saves electricity and fire, but the manufacturing quantity is small; The method of making electric rice cooker (pot) saves time and quantity, but it needs to be mastered through practice; Pressure cooker method is easy to master the processing progress of sea cucumber, but it takes a lot of fire. Please choose according to your own needs and proficiency.

Shenglang sea cucumber

After 1-2 drills, you will be familiar with the production methods of various sea cucumbers.

The nutritional value of sea cucumber has been verified by the Institute of Nutrition and Health Preservation and Modern Biochemistry of the motherland for thousands of years, and it is also the best health food in the industry at present. If conditions permit, it is suggested that you can choose to eat sea cucumber. Normal people eat sea cucumber for health care, not because of a sudden cold, but because they take supplements every day and eat less every day, which makes them healthier every year, just like we insist on drinking soybean milk, milk and eggs every morning. (The monthly consumption of sea cucumber is about 2000.