How to deal with jellyfish?

Question 1: How to deal with fresh jellyfish? Pay attention to the eating method of cold jellyfish, otherwise it will cause jellyfish poisoning, diarrhea, vomiting and other symptoms. Parahemolytic solitary bacteria attached to jellyfish are the most sensitive to acid, and usually die after soaking in vinegar for 5 minutes, so it is difficult to survive in fresh water. Therefore, the cold jellyfish should first be soaked in fresh water for two days; Cut before eating and soak in vinegar for more than 5 minutes to kill all orphans. At this point, you can eat cold jellyfish boldly and safely.

Question 2: How to eat live jellyfish? A common seafood-jellyfish. It is rich in nutrition and low in price, and it is a delicious food loved by the public.

Jellyfish, a marine coelenterate, has an umbrella-shaped body and is translucent, white, cyan or yellowish. The diameter of jellyfish umbrella can exceed 45 cm, and the maximum can reach 1 m. Eight thick (shouldered) wrist bases under the umbrella make the mouth disappear (replaced by the secondary mouth of the suction cup), and there are many rod-shaped and filiform tentacles on the lower mouth and wrist, which are dense. Its function is to release venom paralysis when it comes into contact with small animals for food.

Jellyfish are widely distributed in tropical, subtropical and temperate coastal areas. The common jellyfish in China are edible jellyfish with smooth umbrella surface and only filaments on the mouth and wrist or rod-shaped jellyfish with rods, and Mylabris with many small warts on the umbrella surface.

Jellyfish venom can cause different degrees of harm to human body. The most important thing to prevent jellyfish from stinging is to avoid contact with jellyfish. Once bitten by a jellyfish, the injured must not panic. As long as you go to the hospital for treatment in time, you will generally get better and recover quickly.

Jellyfish is extremely rich in nutrition, and its unique nutritional component, fat content, is extremely low, and it is rich in protein and inorganic salts. According to the determination, every100g jellyfish contains about 65g of water, 6-12g of protein, 0.1-0.5g of fat, 4g of carbohydrate, 66kcal calories,182mg of calcium and132mg of iodine. Jellyfish has the functions of clearing away heat and toxic materials, resolving phlegm, softening hard mass, lowering blood pressure and reducing swelling, and has curative effects on tracheitis, asthma, hypertension and gastric ulcer.

In addition, jellyfish also has the functions of preventing wound from spreading, promoting epithelial formation, dilating blood vessels, lowering blood pressure, resolving phlegm and regulating qi, moistening intestines and promoting digestion. Recently, it has been found that workers who have more contact with dust, such as hairdressing, textile and grain processing, can get rid of dust accumulation, clear their stomachs and ensure their health by eating jellyfish regularly.

Selection method of jellyfish

Jellyfish can be divided into two types after processing: jellyfish skin and jellyfish head. Jellyfish skin is the umbrella-shaped part of the upper part of jellyfish, which is translucent and round after being made and has toughness. The superior jellyfish skin is white or milky white, with large and flat slices, thick and tough meat and no mottled black spots. If the shape is incomplete, the meat is thin, the color is uneven, the meat layer is broken into inferior products, and the person with odor or overall erosion is rotten and inedible, consumers should pay attention to distinguish clearly.

Jellyfish head is pickled from the lower head and tentacles of jellyfish, and its taste is more brittle than jellyfish skin. A good jellyfish head is white, yellow-brown, or red-amber, with thick meat, no impurities such as sediment, and a crisp and tough taste. If the jellyfish head is old, dark in color and poor in luster, some have become brittle and have no crispy feeling. It is recommended not to buy it. The surface of jellyfish head has peculiar smell or has rotted and deteriorated, so it is inedible.

In addition, when buying jellyfish products in small packages, we should also pay attention to the production date, net content, color and presence of impurities such as sediment. For instant jellyfish, we should pay more attention to the production date, because:

1, the grease in the seasoning bag should not be sealed in plastic bags for a long time;

2, lax packaging leads to excessive microorganisms, which will cause intestinal diseases after eating. Don't buy instant jellyfish products with swollen bags or turbid liquid in them. It is best to use up the ready-to-eat jellyfish after opening the goods.

How to make salted jellyfish and fresh jellyfish?

The foaming of salted jellyfish is very important, and the degree of foaming directly affects the taste. When soaking hair, jellyfish should be washed with cold water to remove sediment, especially the wrinkles of jellyfish head are covered with sediment, so it should be washed several times. Then soak in cold water for 2-3 days to remove the bitter and salty taste of salt and alum. Pay attention to changing water every day to prevent rot.

Fresh jellyfish are poisonous, so they must be pickled with salt and alum, soaked and detoxified, and filtered before they can be eaten. Jellyfish, like other seafood products, are easily contaminated by halophilic bacteria, and eating cold jellyfish silk by mistake causes bacterial food poisoning.

Precautions:

Cut the fully soaked jellyfish into shreds or slices and soak them in water at 70℃ to increase their brittleness, but the soaking time in hot water should not be too long. After that, it is best to put it in cold water and cool it immediately, so that jellyfish will not only swell fully, but also be crisp and tender, and both cold and stir-fried will lose their original flavor. Pay special attention to the water temperature when using hot water. When the temperature is high, jellyfish will shrink seriously, and jellyfish are old and tough and inedible. When the temperature is low, the thorn is tough and not brittle. When eating cold jellyfish, it is best to put vinegar, salt and other seasonings before eating, otherwise it will make jellyfish tough and "stale" and affect the taste. The heating time should not be too long when frying.

The raw jellyfish silk should be carefully handled, and the operation should be hygienic to prevent mosquitoes and flies ... >>.

Question 3: What about the newly bought jellyfish? If you buy fresh jellyfish from Sichuan, wash them and cut them into chopsticks-thick filaments. Soak in clear water for a while, take it out for about 10 minute, and add sesame paste, green pepper, coriander powder, sugar, vinegar and monosodium glutamate to serve.

Question 4: How to treat fresh jellyfish before eating? Fresh jellyfish contain toxins and cannot be eaten directly. Be sure to treat it correctly before eating, otherwise it will lead to poisoning. Fresh jellyfish just caught are immediately put into a porcelain jar or canvas bag, and alum is prepared according to the proportion of 0.2% ~ 0.6% of the weight of fresh jellyfish, which is dissolved in water for 2 days to make the fresh jellyfish converge into water, which is called "primary alum". Then according to the weight of the initial alum jellyfish, add salt 12% ~ 20%, add alum 0.5% ~ 0.8%, marinate for 7 days ~ 10 days, and further remove water, which is called "two alum and one salt". Finally, 20% ~ 30% of salt and 0.2% ~ 6.3% of alum were added according to the weight of the jellyfish, and then pickled 10 day. In this way, after about three weeks, the water content of the sting skin will be reduced to about 8% ~ 10%, so that the toxin will be discharged with the water. Finally, the detoxified jellyfish should be soaked and washed repeatedly with clear water until the salt and alum are completely removed. At this time, the jellyfish is reddish or yellowish, with uniform thickness and toughness. If you squeeze hard and can't squeeze out water, you can eat it safely.

Question 5: How to clean jellyfish skin? Cut the jellyfish skin into filaments, soak it in 5% salt solution for a while, then wash it with rice washing water, and finally rinse it under tap water, so as to remove the sand from the jellyfish skin.

Question 6: How to wash jellyfish heads? Whether it is jellyfish head or jellyfish skin, it should be washed repeatedly with clear water, especially those jellyfish that are simply salted with salt. The soaking time depends on the actual salinity and personal taste (up to half a day). After soaking or cleaning, cut it into shreds or pieces (not too fine or too small), and then scald it twice with hot water of 70-80 degrees, that is, remove its own fishy smell and heat it. The water temperature should not be too high or too many times, otherwise the jellyfish will be scalded. Then control the jellyfish water clean, but don't squeeze it too dry, which will affect the taste. If you want a cold salad, you can marinate it with proper amount of aged vinegar 15-30 minutes, which can not only further remove the fishy smell of jellyfish, but also increase its taste and taste. Then add other ingredients and ingredients.

Question 7: How to deal with raw jellyfish?

1 First, wash the fresh jellyfish with clear water, and pay attention to the stinging of big jellyfish;

2 then put the fresh jellyfish in fresh water, soak them for two days, and then take them out and rinse them off;

Soak in vinegar for more than 5 minutes, remember to soak in vinegar for more than 5 minutes, and pay attention to the fact that it takes a long time for the big jellyfish to soak the orphans to death.

Matters needing attention

If "jellyfish poisoning" is not handled well, there will be symptoms such as diarrhea and vomiting.

Question 8: How does the new jellyfish handle the cold water mother? Pay attention to the method of eating, otherwise it will cause jellyfish poisoning, diarrhea, vomiting and other symptoms. Parahemolytic solitary bacteria attached to jellyfish are the most sensitive to acid, and usually die after soaking in vinegar for 5 minutes, so it is difficult to survive in fresh water. Therefore, the cold jellyfish should first be soaked in fresh water for two days; Cut before eating and soak in vinegar for more than 5 minutes to kill all orphans. At this point, you can eat cold jellyfish boldly and safely.

Question 9: How to pickle jellyfish? Jellyfish should be preserved with sugar, otherwise it can't be preserved for a long time. Fresh jellyfish are inedible. Because fresh jellyfish contain more water, thicker skin and toxins, only by pickling with edible salt and alum (commonly known as alum) for three times and then dehydrating for three times can toxins be discharged with water.

The method for curing jellyfish comprises stage preparation, jellyfish pretreatment and jellyfish curing, and is characterized in that the pretreated jellyfish is subjected to liquid curing in four stages according to the following steps:

(1) for the first time, salt water with a salinity of 3be '- saturated concentration is added to the container, and the amount of water added is subject to the fact that the marinated jellyfish can float. The marinated jellyfish are put into it layer by layer, and alum is added to stir, and a layer of salt is added to every n layers to ensure that the salinity of the system is above 5Be'. The surface of the last layer is covered with capping salt, and the marinated product is 8-1. Alum can be added layer by layer, or it can be added into the system at one time according to the amount and stirred evenly; Pickled products are thorns or thorns;

(2) Repeat the second salting process (1), only add a layer of salt every N+ 1 layer and marinate for 5-20 hours;

(3) during the third salting, a layer of back sealing salt is sprinkled in the container to cover the bottom of the container, and salt water with saturated salinity is added, so that the water depth is suitable for the pickled jellyfish to float; Put the marinated materials layer by layer, add salt and alum layer by layer, and cover the surface of the last layer with cover salt, and marinate for not less than 4 days; Alum can also be omitted;

(4) Repeat step (3) for the fourth pickling without adding alum.