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How to make dried sea cucumber

1. Raw material processing: Put the fresh raw materials in seawater or dilute salt water, and wash off the mucus attached to the surface. Then use a metal gut remover (hollow thin tube) to insert through the anus, penetrate the head and pull out the internal organs. Then use a brush to pass into the abdominal cavity to wash away the remaining internal organs and mud, or use a long knife to cut 3 cm on the back of the tail, dig out the internal organs, and wash with dilute salt water. 2. Boil: Pour 2 degrees of Baume salt water into the pot, heat and boil, then add a little cold water to reduce the temperature to about 85℃. Put the washed raw materials into the pot in batches according to size and cook for 1-2 hours. Cook until it is easy to insert bamboo chopsticks into the meat. During the cooking process, if the raw materials are found to be swollen in the abdomen, use a needle to pierce the abdominal cavity, drain the water and continue heating. If there is foam floating, remove it at any time. 3. Low-temperature cold air drying: Dry the sea cucumbers with professional low-temperature cold air drying equipment. The traditional method is to dry it by sun drying, which is primitive and unclean. Now, with the introduction of advanced technology, lightly dried sea cucumbers contain fewer impurities, have more obvious drying effects, are easier to store, and are hygienic and healthy.

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1. Soaking: After cleaning the surface of the sea cucumber, soak it in a clean, oil-free container with an appropriate amount of pure water (the water should cover the sea cucumber) for about 24 hours. During this period, change the water 3-4 times until the sea cucumber becomes soft (the purpose of this step is to soak the sea cucumber until it is soft and can be cleaned internally). It is best to use pure water (not tap water) to ensure that the final soaked sea cucumber is large, delicious, and easier to absorb nutrients. 2. Cleaning: Cut the sea cucumber from head to tail along the incision on the abdomen, cut off the sand mouth on the head and remove the sea cucumber teeth (white hard objects), clean the impurities and internal organs in the sea cucumber, and pick off the tendons attached to the inner wall of the sea cucumber. Removing the internal tendons and intestines will make the sea cucumber larger. The white tendons and intestines in the sea cucumber are rich in nutrients and can be washed and used for soup. 3. Boil in a pot: put the cleaned sea cucumbers into a clean, oil-free pot and add an appropriate amount of purified water. Bring to a boil over medium heat and then simmer for 30-40 minutes on low heat. Do not open the lid after turning off the heat. Leave the sea cucumbers in the pot and simmer until they are naturally cool. Pick out the soft sea cucumbers, leave the hard ones or those with hard cores in the pot, change to purified water and continue to cook until they are all soft and cooked thoroughly. (The purpose of this step is to thoroughly boil the sea cucumbers. Some people like to boil them twice for the same effect). 4. Soak: Fill a clean, oil-free container with purified water and put in the cooked sea cucumbers. Then place it in the refrigerator's fresh-keeping room and soak for about 24-48 hours. During this period, change the water 3-4 times and it is ready to eat. 5. The processed sea cucumbers should be soaked in purified water and the water should be changed frequently. The sea cucumbers should be eaten as soon as possible. They should not be soaked for a long time or placed in the refrigerator's fresh-keeping room with water for a long time. 6. If you make a lot of food at one time and cannot eat it all at once, you should put it individually in fresh-keeping bags and place it in the freezer of the refrigerator. When needed, soak it in hot water and eat it.

How to soak pure wild and pure light dried sea cucumber? Sea cucumber is about 7 cm, and there are about 35 heads per pound.

Generally, 18 kg of fresh sea cucumber (Liao ginseng) can produce one jin of pure light dried sea cucumber. Fujian ginseng has thin skin, so 20 kg is needed. Guandong ginseng is the same as Liao ginseng. Note that I said kilograms, not catties. The yield of one jin of pure light dried sea cucumber is 18-20 catties. The size of the processed one is 3 times longer than the dried one. The better salted half dried one jin can produce 4.5 catties. 1.7 times the size of the one sold on the market now...