How to preserve jellyfish How to store fresh jellyfish

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.

1. It can be stored directly with salt. Fresh jellyfish 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 can be wrapped in salt, and the salt-coated jellyfish can be stored in a sealed jar and stored in a cool place.

2. Jellyfish contains various toxic amines such as serotonin and histamine and toxic peptide proteins. After human consumption, it is easy to cause abdominal pain, vomiting, emergency and other poisoning symptoms. Therefore, fresh jellyfish should not be eaten and used in the state, and must be repeatedly impregnated with salt and alum to remove water and toxic mucin before they can be eaten.

1. It can be stored directly with salt.

2. The fresh jellyfish purchased can be stored directly with salt, but the jellyfish can not be stained with fresh water and other pollutants, so that it can be rolled back and forth in the salt directly, so that its surface is wrapped in salt, and the salt-stained jellyfish can be stored in a sealed jar and placed in a cool place.

3. Jellyfish contains serotonin, histamine and other toxic amines and toxic peptide proteins. After human consumption, it is easy to cause abdominal pain, vomiting, emergency and other poisoning symptoms. Therefore, fresh jellyfish should not be eaten, and must be repeatedly impregnated with salt and alum to remove water and toxic mucin before eating.

<>1. Method 1: According to the ratio of 500 grams of jellyfish, 50 grams of salt, and 5 grams of bent alum, the salt and alum are dissolved with warm boiled water. After cooling, pour it into the jar, put the jellyfish in it, and seal the jar so that it can be stored for a long time.

2. Method 2: Jellyfish bought from the market, do not stain with light liquid water or dirt, and use salt to soak the noisy coarse jellyfish layer by layer. Store in a clean jar with more salt on top and seal it well.