How to preserve jellyfish blood, how to preserve jellyfish

Do not expose to the sun, rain or contact with fishy and other dirt. When storing a small amount at home, it can be placed in a bowl, the mouth of the bowl can be closed, so that it will not dry and shrink, and of course, the jellyfish blood can also be soaked in salt water with a concentration of 20% 25% for preservation.

Jellyfish can be refrigerated in the refrigerator to prolong the storage time and prevent the jellyfish from spoiling. Jellyfish can be frozen, but freezing for too long will affect the taste of jellyfish, so try to eat it in a short time. Before preserving the jellyfish, you can pickle the jellyfish, and the jellyfish that have been pickled are refrigerated in the refrigerator and can be kept for about a week.

Although jellyfish can be frozen in the refrigerator, it is not recommended to do so, because if the jellyfish is frozen, it will affect the taste of eating, and it will not be able to bite and taste less crispy. When storing jellyfish, wash them with water, wrap them in plastic wrap, and put them in the refrigerator. In fact, fresh jellyfish that have just been bought home can be stored directly with salt, but the jellyfish should not be stained with fresh water and other pollutants, so that the surface of the jellyfish is wrapped in salt, and then the jellyfish can be placed in a sealed jar and then placed in a cool place.

Fresh jellyfish has a higher moisture content, so if you eat it immediately, it will taste better, but if you put it away and store it, the next time you eat it, the taste will not be as fresh as when you first bought it. Of course, it is still relatively fresh to eat in a short period of time, such as in two days. Jellyfish can be refrigerated for a few daysJellyfish can be stored for a few days, it mainly depends on the preservation method, and the storage time is also different for different methods.

If you eat jellyfish at home, you can store the jellyfish in salt water and then put it in the refrigerator to keep it in the crisper for a long time. The water in the jellyfish body is very large, almost more than 95%, so the environment where the jellyfish is stored needs to have water, otherwise it will cause the jellyfish to lose water and affect the taste. Jellyfish can be stored for more than a few years if they are stored with salt, and if they are not salted, they will deteriorate after about 4 days.

Because salt can effectively prevent the growth of microorganisms and bacteria, it is difficult for jellyfish to deteriorate and rot, and if there is no salt and the sterilization work is not done, jellyfish are easy to rot. The temperature at which the jellyfish is stored is also very important, if the temperature is higher than 30, the cell structure of the jellyfish will be destroyed, and the taste will become softer, if the temperature is lower than 25, the jellyfish can be stored for a long time and maintain the temperature it should have. Contraindications for jellyfish 1, fresh jellyfish are toxins, so we need to marinate them three times with salt and alum when cleaning them to remove all its toxins.

2. Jellyfish are easily infected by bacteria, so you must pay attention to hygiene when making cold jellyfish. 3. Jellyfish is cold, and it is best to eat less for people with weak spleen and stomach.

Jellyfish are stored as follows:

Method 1: Soak jellyfish in salt water and alum. According to the ratio of 500 grams of jellyfish, 50 grams of salt and 5 grams of alum, the salt and alum are melted with warm boiled water, poured into the jar after cooling, and then the jellyfish is soaked and sealed, which can be stored for a long time.

Method 2: Do not let the sea stinger bought from the market get it stained with fresh water or dirt, use salt layer by layer to cell it, store it in a clean jar or jar, put more salt on the top layer, and seal it well.

Purchased jellyfish can be stored for many years, and if stored properly, they will become more brittle and tender. When storing jellyfish, avoid exposure to the sun, rain or fishy soils. When storing a small amount at home, you can put it in the bowl and close the mouth of the bowl so that it does not dry out and shrink, of course, you can also soak the jellyfish in salt water with a concentration of 20% to 25% for preservation.

You should have also noticed that the jellyfish head is constantly emphasized to soak out the salt when soaking, because the jellyfish head is preserved through salt, so everyone pays attention to the taste when mixing.

Jellyfish have a long history as a food in our country, and now, jellyfish have become a very common food for old age. Although the sea is delicious, if it is not stored properly after purchase, it is easy to deteriorate, resulting in poor taste and damage to the nutrients.

Pickling method: The jellyfish should not be stained with fresh water, but salted layer by layer and stored in a jar (or jar) with a smaller mouth. A layer of salt should be placed at the mouth of the altar and then sealed.

Soak the jellyfish in alum and salt water and seal it. According to the ratio of 500 grams of jellyfish, 50 grams of salt and 5 grams of alum, use warm boiled water to dissolve the alum and salt, and after cooling, pour it into the jar (it is advisable to submerge the jellyfish) and seal it. It can keep jellyfish for several years without deterioration.

Pickling method: Do not touch the jellyfish group with fresh water, and marinate it in a jar (or jar) with a smaller mouth layer by layer with salt. A layer of salt should be placed at the mouth of the altar and then sealed.

Soak the jellyfish in alum and salt water and seal it. According to the ratio of 500 grams of jellyfish, 50 grams of salt and 5 grams of alum, melt the alum and salt with warm boiled water, and after cooling, pour it into the jar (it is advisable to submerge the jellyfish) and seal it. It can make jellyfish preserve the fierce beard for several years without deterioration.

Hello, dear, for you to find out, how to preserve jellyfish, method 1: first melt the salt and alum with warm boiled water, pour it into the spare jar after the water cools, and then put the jellyfish into the loss, completely immerse it in the sealed lid, and keep it for a long time. 2 3 Method 2:

Do not let the jellyfish get on with fresh water or dirt, wrap the jellyfish layer by layer with salt, store it in the jar, put more salt in the top layer, and seal the jar well. 3 3 Method 3: If the time is not long, the jellyfish can be immersed in salt water with a concentration of 20% to 25% of empty thoughts for short-term storage.