In order to fully utilize and process sea cucumbers, meet growing market demands, and boost economic returns, processing units in areas like Changhai County, Jinxian County, and Dalian Aquaculture Company in Liaoning Province have started producing salted sea cucumber intestines for export. This innovative approach not only reduces waste but also adds value to a by-product that was previously discarded.
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, with water being changed at least twice during this time. As they filter seawater naturally, they expel sand and gradually sink through the mesh into the bottom of the tank. To prevent re-ingestion of sand, the mesh should be kept at least 10 cm above the tank’s base. A cover is also placed over the tank to reduce light exposure, helping the sea cucumbers relax and expel their contents more effectively.
2. **Intestine Removal:** Once the sea cucumbers have been cleaned for about three hours and the water in the final rinse becomes clear, the intestines can be removed. Using a small knife, the abdomen is gently cut open along one-third of its length. The contents are then carefully squeezed out by hand, and the intestine is washed with seawater. It's important to handle the intestine delicately to avoid tearing it, as any damage could lower its quality and market value.
3. **Salting:** After washing, the intestines are spread on a cloth or in a water filter container to drain for approximately two hours. Then, they are salted using 10–15% salt by weight. The salted intestines are rolled into small containers and left to cure. The salting duration varies depending on the season—about 1 to 2 days in May and June, and 5 to 6 days in late autumn.
4. **Packaging and Storage:** Once the salting is complete, the sea cucumber intestines are packed into non-toxic plastic bags, with each bag containing 2 kg. Air is removed from the bags as much as possible before sealing them tightly. The finished product is then stored in a cold storage facility at temperatures between -15°C and -18°C to ensure freshness and prevent spoilage.
This method not only maximizes the use of sea cucumbers but also creates a valuable export product that meets international standards. By focusing on sustainability and efficiency, these companies are setting a new benchmark in the seafood industry.
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