Sea head processing technology

The main raw materials: jellyfish head, alum, salt and so on.
Equipment and equipment: cylinder, pool.
Production method: Soak the jellyfish head into the sea pool to make it rot. The temperature is soaked at about 27Â°C for about 10 hours. The steamed buns are held in their hands. The buns and white dirt and mucous are removed and the buns are rinsed clean. .25 kilograms of alfalfa flour ratio, use appropriate seawater, diffuse the steamed buns over about 10 hours, remove the leech and drip the water, and then press the weight of the existing steamed bread, add salt and rubbish mixture for every 50 kg 7.5 ~ 9 kg (5:0.2 to 0.25 in salt and sorghum ratio), put the steamed bread in the tank, put a layer of salted oysters on the top of the bread, and sprinkle the salt in the top layer, 5-7 days. Take out the leachate, rinse the bread with clean salt water, and press the weight of the existing steamed bread. Use 7 to 8 kg of salt and rubidium mixture per 50 kg (5:0.075 for salt and bran) and put the bread over. Into the tank, evenly sprinkle salt and mash mixture, the top layer with salt capping, marinate 7-8 days, use the brine to wash the steamed bread, drain brine for 7 days, to turn up and down, to hand to make it hard, the brine drops It is appropriate. The finished product is white, brown, light brown, no silt, no whiskers, no impurities, no odor.
Process flow: soaked with mildew â†’ initial leaching â†’ salt immersion â†’ salt leaching â†’ drain â†’ finished product.

Posted on May 25, 2018