Step 2: Add seawater (or brackish water) into the pressure cooker, boil it with high fire, add the cooked sea cucumber, cover it, and cook it with low fire for 12 to 15 minutes until steam comes out of the air valve.
Step 3: Take out the sea cucumber and cool it in ice water.
Step 4: Cut the abdominal cavity of the sea cucumber with scissors.
Step 5: Wash the sea cucumber, put it into pure water, boil it with strong fire, and cool it completely from the fire.
Step 6: put it in the refrigerator for 24 hours.
After the above six steps are completed, the production of high-pressure sea cucumber is completed, which can be eaten immediately or cooked according to different cooking methods.
Processing technology:
1) fresh sea cucumbers are used as raw materials, washed and rinsed, and then blanched and shaped; 2) blanching and shaping the sea cucumber for high pressure treatment 10-20 minutes; 3) directly freezing the high-pressure sea cucumber in a freezer, and packaging in vacuum or nitrogen, or packaging the high-pressure sea cucumber and soup stock in a bottle, then sterilizing under high pressure and packaging. These products are either frozen or packed in fruit juice. The eating method with juice is relatively simple and tastes good, but the soup is easy to cause the sea cucumber body wall to gradually break and become turbid. Short shelf life. Recently, a gelatinous canned sea cucumber has solved the above problems. Jelly made of seaweed can solidify sea cucumber, and seaweed jelly itself is delicious. After heating, the sea cucumber inside is a real sea cucumber pot. Features: 1) Soft tissue and good taste after high pressure, which is convenient for human digestion and absorption. 2) The original flavor of fresh sea cucumber is retained, with little loss of nutrients and excellent taste. 3) The bottle is sterilized at high temperature and vacuum packed, which can be frozen for a long time. 4) Pure quality, exquisite packaging and delicious taste; It achieves the best balance between nutrition, taste and vision. It is not only a first-class home-cooked dish, but also an excellent gift for relatives and friends. How to eat: 1) After natural thawing, you can make soup, stir-fry, cold salad, porridge, etc. 2) Bottled ginseng can be eaten directly or by microwave heating for 40 seconds. 3) Thaw the high-pressure sea cucumber with clear water, return the temperature to 20-40℃ and dip it in high-grade soy sauce. Advantages: 1) Bottled sea cucumber can be eaten at any time, which is convenient. 2) the foaming process is reduced, and cooking can be performed immediately after thawing. 3) The nutrients are not destroyed, and the sea cucumber tissue is destroyed by high pressure, which is convenient for digestion and absorption. 4) Visible products are more easily accepted by consumers than oral liquid and capsules, and sea cucumbers are invisible. Disadvantages: it needs to be frozen during storage, which is inconvenient to carry and transport, but using foam incubator can solve this problem.