How should dried sea cucumbers be stored?

The general way of processing sea cucumbers is to dehydrate them before preservation, so the sea cucumbers you see are basically made from dried sea cucumbers. The preservation of dried sea cucumbers also requires some care. If they are not stored properly, they will be exposed to moisture and become moldy and deteriorate. The storage method of dried sea cucumbers also depends on their type. Generally, the sea cucumbers can be sealed and placed in a ventilated place.

Storage method

1. Dried sea cucumber :

Seal the dried sea cucumber and place it in a ventilated and dry place. Shelf life up to 2-3 years

2. Ready-to-eat sea cucumber

Store at 0-4℃ for 90 days. If not eaten after opening the bag, keep refrigerated. If it exceeds 90 days, it can be frozen and stored for 12 months, but its taste will change and the nutrients will not be lost.

3. Single frozen sea cucumber

Store in a frozen container (-15°C) for 12 months.

4. High Pressure Sea Cucumber

Store in a frozen container (-15°C) for 12 months.

5. Freeze-dried sea cucumber

Sealed and placed in a dry place, 36 months at room temperature

6. Salted Sea Cucumber (Semi-dried)

◎ Storage method of soaked sea cucumbers: Put soaked sea cucumbers individually in small plastic bags and store them in the refrigerator.

◎Storage method of unfermented salted ginseng and semi-dried ginseng: Unfermented salted ginseng and semi-dried ginseng must be stored in the refrigerator and must not be stored at room temperature.

Sea cucumbers soak a lot of water, but the specific time and steps are particular. The foaming effect of sea cucumbers will be better according to the following foaming method compiled by Gongpin Sea Cucumber Research Institute:

①Semi-oil hair; ②Pure water hair; ③Evaporation.

Regardless of which method is used, the container and water used in the swelling process must be free of oil and salt. Oil can dissolve the sea cucumber, while salt makes it difficult for the sea cucumber to expand.

Semi-oily hair

First, wash the skin of the sea cucumber with water, dry it, and heat it in a pan of cold oil over a slow fire. When the oil temperature rises and you hear a popping sound, turn the ingredients with a hand spoon while dragging the spoon away from the fire. When the sea cucumber softens, take it out and drain the oil, wash off the grease with alkaline water, and finally simmer it in boiling water until it becomes larger, and remove the sand intestines. Generally, 500 grams of dry goods are sent as 2-2.5 kilograms of smuggled goods. This method of sending goods is rarely used now. Because: ① the output is small; ② it is difficult to control the degree of sea cucumber frying during swelling; ③ even if the key to frying is mastered, it is difficult to wash the oil on the surface of the sea cucumber during washing, which often causes the sea cucumber to soften while swelling.

Pure water hair

1. Rinse the dried sea cucumber with tap water for 1 minute to remove the dust on the surface. 2. Then place the dried sea cucumber in 0-5 degree cold purified water for 24-36 hours, changing the water twice in the middle until the sea cucumber is softened. 3. Cut the softened sea cucumber longitudinally from the abdomen and remove the tooth-like structure at the front end of the sea cucumber. 4. Add purified water to an oil-free pot, cover and bring to a boil. Cook over medium heat for 40-60 minutes until the sea cucumber can be easily pierced through. 5. Replace with new 0-5 degree cold purified water and soak for about 24-36 hours, changing the water twice in the middle, until the sea cucumber is foamed to about twice the length of the dry sea cucumber and then it can be eaten.