The machine dries the sea cucumber, and how to deal with the dried flat sea cucumber after drying ca

Sea cucumbers dry and flat after drying, you can try the following methods to improve:

During the drying process, adjust the temperature at any time according to the moisture of the sea cucumber's epidermis to avoid the moisture of the sea cucumber's epidermis being discharged too quickly. If you find that the skin of the sea cucumber is shriveled (shriveled), you can put the sea cucumber in a pot and reheat it (re-boil) before continuing to dry.

In addition, it is recommended to use a low-temperature dryer to dry sea cucumbers, the kind with the refrigeration compressor.

Are you not controlling your temperature well? The sea cucumber has been dry, the shape is not good, it should be that the moisture is not mastered well, the drying process should be adjusted at any time according to the moisture of the sea cucumber skin, if the sea cucumber skin moisture is discharged too quickly, it will cause the sea cucumber skin to be pumped (I can't say the noun) that is, it is very dry, at this time, you need to put the sea cucumber into the pot and temper (re-boil) and then continue to dry, generally dry sea cucumber needs to be tempered many times in the process of work, according to your sea cucumber moisture, and I use a low-temperature dryer, The kind with a refrigerated compressor in it, and it doesn't have your kind of problem.

This really needs technical guidance friends, not a few words, not something that words can explain. In terms of raw materials, processes, etc., to find specific reasons, in order to solve the problem, in order to dry and flatten the dried sea cucumbers well, so that the sea cucumbers can sell well.

Sea cucumber is one of the more popular high-end ingredients, and we Chinese are relatively few people who are good at cooking sea cucumbers, so this creature that can be called a "living fossil on the seabed" has also become a delicacy on a plate. All containers that come into contact with sea cucumbers should be oil-free! Otherwise, it will affect the soaking rate of sea cucumbers!

Even sea cucumbers melt away! The sea cucumber that I soak every time is very good, and the Q bomb is chubby.

Soak the sea cucumber in mineral water for 12 hours, then take out and put it in a clean basin with no oil and gas and put 500 grams of sea cucumber into 15 grams of edible soap water, put it in boiling water, and bake the sea cucumber for three hours to remove the gray taste of the sea cucumber itself. Take out the cold water and float it clearly, put it back in the basin, add mineral water, bake for two hours over low heat (until the "soft body") put the sea cucumber into an oil-free pot, pour in mineral water, boil over high heat, turn to low heat and cook for 30-60 minutes according to the size of the sea cucumber, turn off the heat and simmer. Knowing that the sea cucumber is naturally cool, take out the sea cucumber, pinch the meat on the side wall of the sea cucumber with your hands, and if it can be pinched thoroughly, continue to cook if it is not cooked.

Boil the sea cucumber, boil the sea cucumber over high heat for about 30 minutes, and take it out after it cools naturally. Note: Due to the different sizes of sea cucumbers, the heat is not the same, if there are sea cucumbers that are not completely cooked, you can take out the boiled sea cucumbers and change the water and cook them again.

Soak the sea cucumber. Put the sea cucumber into a container, pour in the purified water that has not been covered by the sea cucumber, put it in the refrigerator for a second soak for about 48 hours, and change the water every 12 hours.

Soak the boiled sea cucumber in purified water (preferably distilled water), it is recommended to put it in the refrigerator fresh-keeping box (around zero degrees), soak it for 24-36 hours (depending on personal preference), change the water every 12 hours, and the sea cucumber will be ready. Take out the sea cucumber, put it in the freezer layer of the refrigerator and place it alone, take it out after freezing, and freeze it in a fresh-keeping bag for storage. After following the above steps, the processed sea cucumber can be used to make a variety of delicious sea cucumber dishes after it is naturally thawed.

Be sure to remove the internal organs of the sea cucumber, so that you can get rid of a lot of fishy smell. And the taste will also be good.

1. To blanch the water and make meat, you must first blanch the blood water, and the sea cucumber should also blanch the fishy smell. Before eating sea cucumbers, you can blanch them, put some green onions, ginger shreds, and cooking wine in the water, so that it is easy to remove the fishy smell, and at the same time, the sea cucumber is also heated to absorb nutrients while protecting the stomach. 2. After the rice water is foamed, the sea cucumber needs to be boiled in the sand spit and then boiled, and after the boiling, it needs to be soaked again.

However, we must pay attention to the fresh-keeping layer of the refrigerator to soak it, otherwise the temperature will be high in summer, and the rice washing water will be easy to deteriorate, which will affect the foaming effect of sea cucumbers.

In fact, you can add more garlic to it, which can mask the fishy smell of sea cucumber and help improve the taste of sea cucumber.

1. Cut and remove the internal organs of the fresh sea cucumber, dry it slightly and bury it in the ashes.

Mix with salt, leave for a day and then remove; Replace the plant ash and salt and bury it again, take it out, and dry it with a string of thread.

2. Blanch the fresh sea cucumber with boiling water (you can use salt to brine it before blanching), and blanch it until the skin of the sea cucumber is so hard that it can't be inserted with chopsticks. Cool the blanched sea cucumber naturally and place it in the blast freezer of the refrigerator. It is best to store in vacuum packaging, so that the nutrients of sea cucumber will not be lost and the taste will be good.

3. Put the fresh sea cucumber directly into the boiling rice water.

Blanch and remove quickly. Then rinse with water, cut open the abdomen, remove the guts of the sea cucumber, and then wash it with water. Put the second rice washing water in the pot, add the sea cucumber to boil, steam for about four or five minutes, remove and drain the water, you can cook the dishes directly or freeze them in the refrigerator.

Sea cucumber has a lot of collagen in it, and it is also rich in lecithin, which can promote development, and if there are children at home who eat sea cucumber, it is also very good for brain development. Therefore, many families will choose to buy fresh sea cucumbers to supplement nutrition for their families, but many people feel that sea cucumbers are not only hard but also fishy when making sea cucumbers, which requires some attention when dealing with sea cucumbers, sea cucumbers must be soaked in water before cooking, in order to become completely soft, if the fishy smell is too great, you need to marinate it before cooking. <>

1. Sea cucumbers need to be soaked to soften when processing.

If the boiled sea cucumber is very hard, it proves that you have not soaked it in water before making it, and the sea cucumber must be soaked in water for more than a day to become completely soft, and some sea cucumbers even need to be soaked for about two days. Therefore, if you buy fresh sea cucumber home, you must not feel that you can't put it, and if you miss the fresh period, there will be no nutrition, in fact, sea cucumber is not like this, sea cucumber will not become unfresh by soaking, on the contrary, the taste is more soft and delicious. <>

2. There are many ways to make sea cucumbers fishy.

First of all, you can put the sea cucumber into boiling water, add ginger, white wine, and green onion in turn, and then boil it thoroughly to remove the fishy smell of the sea cucumber. Secondly, soaking the sea cucumber in liquor for a period of time can also remove the fishy smell of the sea cucumber. If you have rice water at home, you can soak sea cucumbers in rice water for a period of time.

Finally, you can put the sea cucumber in the water, then add ginger, and put it on the fire to cook for a while, which can also be a good way to remove the fishy smell of the sea cucumber. <>

After all, sea cucumber is a seafood ingredient, so try to lock in its umami when making it, there are many simple ways to make sea cucumber, and the taste is also very good. In addition to making braised sea cucumber with green onions, braised sea cucumber, and steamed sea cucumber with eggs, there are also various dishes such as seafood porridge, which you can learn and make at home.

You can soak the sea cucumber with cooking wine first, so that the sea cucumber will no longer have a fishy smell and will become very soft and rotten.

After soaking in water for an hour, the sea cucumber will remove the fishy smell and become soft. You can also soak it for a little longer.

You can keep it in the refrigerator. Then pass twice with water. Don't just throw it on the board. And sprinkle a layer of salt on the surface.

Dried sea cucumber: 1 Select an appropriate amount of dried dried sea cucumber and put it in a container, wash the charcoal ash and salt on the body surface of the sea cucumber, and soak it in cold water. (Change the water 1 3 times a day, taste it after 2 or 3 days, and feel that the water is not salty).

2. After the dried dried sea cucumber is soaked until it is wet and soft, take it out and cut it along the back of the sea cucumber (the original opening) with a sharp knife, and remove the oral cavity (commonly known as the chaotic hand and the tooth, that is, the limestone) and the internal tendon of the visceral wall. Soak in 100 degrees of hot water for 6 to 8 hours in a warming container, then gradually reduce to natural temperature.

3 Pour out the soaked sea cucumber, cool and change to pure water in a low-temperature refrigerator, 0-8 swelling, 24-36 hours after eating, the storage period is within one week, it is best to change the water once a day, in order to prepare for eating.

Live sea cucumber: 1. Clean live sea cucumber.

2. Open the abdomen and remove the internal organs of the sea cucumber. Don't throw away the ginseng intestines, you can make soup, it's very nutritious.

3. Use a clean iron pot without potatoes and oil (do not use an aluminum pot) to boil with water, put in the sea cucumber with the internal organs removed, boil for 5-10 minutes, and then take it out.

4. If you want to process the sea cucumber into dried ginseng, it must be stirred with plant ash and then dried in the shade, which is a bit troublesome and not suitable for people who are processing sea cucumbers for the first time.

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1. Soaking.

Prepare the ingredients: pot, water, clean container without oil.

1. Soaking. After cleaning the surface of the sea cucumber, soak it in a clean and oil-free container of pure water (the water should be submerged over the sea cucumber) and soak for about 24-48 hours, during which the water is changed 3-4 times until the sea cucumber body becomes soft. (The purpose of this step is to soak the sea cucumber until it is soft enough to wash the inside).

2. Cleaning. Cut the sea cucumber from head to tail along the knife edge of the abdomen, cut off the sand spout of the head, pick out the sea cucumber teeth, clean the impurities in the sea cucumber's body, and pick off the tendons attached to the inner wall of the sea cucumber. The tendons on the inner wall of sea cucumbers contain a variety of nutrients, so don't throw them away.

3. Cook in a pot. Put the washed sea cucumber into a clean and oil-free pot and add pure water, boil over medium heat and then simmer for 30-60 minutes, do not open the lid after turning off the fire, leave the sea cucumber in the pot and simmer until it is naturally cool, pick out the boiled soft sea cucumber, and continue to cook for 5-10 minutes until it can be pinched through.

You can also put it in the rice cooker, start to simmer and cook for another 20-30 minutes, and then cool it completely naturally after the lid is turned off (the purpose of this step is to cook the sea cucumber thoroughly and softly).

4. Soaking. Put the boiled sea cucumber in a clean and oil-free container again, fill it with purified water, and then put it in the refrigerator fresh-keeping room, change the water once a day, and eat it after 2 days.

Sea cucumbers that cannot be used up within 3-5 days need to be individually packaged and frozen in the refrigerator to prevent spoilage, freezing will slightly affect the texture of sea cucumbers, but will not affect the nutritional value of sea cucumbers.

After freezing, take out the sea cucumber and put it in a container with water to thaw it naturally before eating, if it is quickly thawed with hot water, the shape and size of the sea cucumber cannot be completely restored.

Second, firing. Ingredients: eggs, green onions, sea cucumbers, pot.

1. Wash the sea cucumber and cut it into small cubes, pour it into boiling water, and remove it after cooking.

2. Prepare a clean bowl, beat in the eggs and stir well.

3. Strain the egg mixture through a mesh sieve, pour it into a steaming bowl, and add a small amount of salt to taste.

4. Add an appropriate amount of cold boiled water to the filtered egg mixture, stir well, put it on the steamer to steam, and cover the pot.

5. When the egg liquid is solidified (about 10 minutes), add the diced sea cucumber, then cover the pot and steam for 2 minutes. Sprinkle some chopped green onions and drizzle with the most flavorful soy sauce and sesame oil.

1. Roasted sea cucumber with green onion ingredients: sea cucumber, green onion, oil, oil consumption, soy sauce, sugar, cooking wine, pepper, chicken essence, starch.

Production method: Step 1: First, put the oil, oil, soy sauce, sugar, cooking wine, pepper, chicken essence, starch, etc. in a small bowl, and stir and set aside.

Step 2: Put a certain amount of oil in the pot, cook it on high heat until it is six ripe, put the green onion segments into it, wait until the green onions are burned to black, and then throw away the green onion segments that have been burned black.

Step 3: Add the green onions, cook them until golden brown, and then let the sauce made in step 1 be put into warm water.

Step 4: After the water boils, put the sea cucumber into the pot and cook for about three minutes, and then take out the sea cucumber and green onion for later use (the sea cucumber here cannot be dried sea cucumber, it must be fresh sea cucumber, if it is a dried sea cucumber, the sea cucumber must be soaked first, and then it can be used for food processing).

Step 5: Then put the starch into the water, stir and mix it little by little in the pot, and when the soup is viscous.

Step 6: Pour the blended soup over the sea cucumber, and then you can eat it directly.

2. Ingredients for sea cucumber in clear soup: sea cucumber, magnolia slices, mushrooms, coriander, lard, cooking wine, monosodium glutamate, salt, sesame oil, pepper, fresh soup.

Production method: Step 1: Slice the sea cucumber that has been sliced, clean the magnolia slices for later use, and clean the winter and coriander for later use.

Step 2: Put water in the pot, wait for the water to boil, put the sea cucumber, magnolia slices, and mushrooms into the boiling water for a while, then drain the water and put it in the soup bowl.

Step 3: Put lard in the pot, boil it until it is seven or eight minutes hot, put the fresh soup, cooking wine, monosodium glutamate, salt, etc., wait for the water to boil, put it on the sea cucumber slices, add coriander, and then you can eat.

3. Sea cucumber fungus roasted tofu materials: sea cucumber, tofu, fungus, asparagus, oil consumption, cooking wine, green onions, red pepper.

Method: Step 1: Wash the tofu and cut it into pieces.

Step 2: Open the internal organs of the sea cucumber, remove the internal organs, then use boiling water and cooking wine to remove the fishy smell of the sea cucumber, and then cut the sea cucumber into sections.

Step 3: Blanch the fresh asparagus in hot water and set aside.

Step 4: Put the green onion in the pot, add the tofu and fungus, and use oil to taste.

Step 5: After the waiting period is applied, put in the sea cucumber and add the chicken essence and salt.

Step 6: After the above ingredients are taken out, put the red pepper on it.