In order to fully utilize and process sea cucumbers, meet growing market demands, and enhance economic returns, processing units in places like Changhai County, Jinxian County, and Dalian Aquaculture Company in Liaoning Province have started transforming discarded sea cucumber intestines into salted products for export. This innovative approach not only reduces waste but also adds value to a by-product that was previously considered unusable.
The production process involves several key steps:
1. **Cleaning (Tuisha):** The first step is to clean the live sea cucumbers. They are placed in a seawater tank with a mesh net (1 cm mesh size) at the bottom, which should be at least 50 cm high. The sea cucumbers are left there for about three hours, during which the water is changed at least twice. As they filter the seawater naturally, they gradually expel sand through the mesh and sink to the bottom of the tank. To prevent re-ingestion of sand, the distance between the mesh and the tank floor should be no less than 10 cm. A shade cover is also used to reduce light intensity, helping the sea cucumbers relax and release their contents more effectively.
2. **Intestine Removal:** After being cleaned for approximately three hours, when the water in the final rinse becomes clear, it's time to remove the intestines. Using a small knife, carefully cut open the abdomen of the sea cucumber along one-third of its length. Gently squeeze out the remaining contents without tearing the intestinal wall. Rinse the intestine thoroughly with seawater to ensure cleanliness and maintain its quality.
3. **Salting:** Once cleaned, the intestines are salted. First, they are washed with salt and then spread on a cloth or sieve to drain for about two hours. Then, they are mixed with 10–15% salt, rolled into small containers, and left to cure. The salting time varies depending on the season—typically 1–2 days in May and June, and 5–6 days in late autumn.
4. **Packaging and Storage:** After salting, the sea cucumber intestines are packed into non-toxic plastic bags, each containing 2 kg. Air is removed as much as possible before sealing the bags tightly. The finished product is stored in a cold storage facility at -15°C to -18°C to maintain freshness and prevent spoilage.
This method ensures that even the previously discarded parts of sea cucumbers are transformed into valuable, marketable products, contributing to both sustainability and profitability in the seafood industry.
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