Processing technology of jellyfish head

(a) the main processing technology ① is to cut off the jellyfish head of bamboo, rinse with sea water to remove the dirty blood, and add 0.8% alum powder to soak for about 3 hours. ② will stain the bleeding water of jellyfish for about 1 hour, then mix well with 10% salt and 0.3% alum, pickle and extract bittern for about 7 days. ③ put the jellyfish head in the basket, drain the brine, add 8% salt and 0.15% alum powder and mix well, marinate and extract bittern for 10 days. ④ puts the jellyfish head in a basket to drain, marinate it with 15% salt, and wait for it to be transported out of the pool.

(2) quality requirements of jellyfish head

All levels require white, yellowish brown or red amber, thick meat, toughness, brittleness, no sediment, no peculiar smell, water content not more than 68%, salt content 18% 25%, alum content 1.2% 2.2%, do not use boric acid or borax as preservative.

Each of the first-grade products weighs more than 350 grams, with complete shape and no stinging beard.

Each of the second-class products weighs more than 150 grams, only the shape is basically complete, there are allowed to be incomplete, no stinging beard.

The weight of each third-grade product is unlimited, single valve or more than two valves are connected.