What are the methods for preserving jellyfish

Jellyfish as a food has a very long history in our country, and now, jellyfish has become a very common food. Although seafood tastes delicious, it can easily go bad if not properly stored after purchase, resulting in a poor taste and loss of nutrients. In fact, there are some little tips for preserving jellyfish. Here I will introduce some methods of preserving jellyfish, I hope it will be helpful to my friends.

Method 1: Soak the jellyfish in salt water and alum. Dissolve the salt and alum in warm water according to the ratio of 500 grams of jellyfish, 50 grams of salt and 5 grams of alum. After cooling, pour them into a jar. Then put the jellyfish in it, soak it and seal it. It can be stored for a long time. Method 2: When you buy jellyfish from the market, do not let them come into contact with fresh water or dirt. Instead, cover them with salt layer by layer and store them in a clean jar or can with a small mouth. Put more salt on the top layer and seal it tightly.

The purchased jellyfish can be stored for many years. If stored properly, it will become more crispy and tender. When storing jellyfish, avoid exposing them to sunlight and rain or allowing them to come into contact with fishy smells and other dirt. When storing a small amount at home, you can put it in a bowl and seal the mouth of the bowl to prevent it from drying out and shrinking. Of course, you can also preserve the jellyfish by soaking it in 20% to 25% salt water.

You may have also noticed that when soaking the jellyfish heads, we keep emphasizing the need to soak out the salt. This is because the jellyfish heads are preserved in salt, so you should pay attention to the taste when mixing.

The above introduces some preservation methods and techniques for Haizhou. It is rich in nutrients, containing a large amount of high-quality protein and carbohydrates, as well as trace amounts of iodine and calcium. Traditional Chinese medicine believes that sea cucumber has very good effects of clearing away heat and detoxifying, lowering blood pressure and reducing swelling. The most common form of sea cucumber is jellyfish skin, which has been processed and sealed with plastic wrap in the refrigerator and can be stored for about 3 days.