(I) Main processing techniques 1. The jellyfish head cut off with bamboo pieces is rinsed with seawater to decontaminate the blood, and is soaked with 0.8% alum powder for about 3 hours. 2 Boil the head of the head of the sea for about 1 hour, add 10% salt and 0.3% alum, mix and marinate for about 7 days. 3 Put the two-sea bream taro in the basket, drain the brine, add 8% salt and 0.15% niobium powder and mix well, pickle brine for 10 days. 4 Place the three-sea oysters in the basket and drain them, pickle them with 15% salt and wait until they are transferred out of the tank.
(II) Quality Requirements for Haizitou
The common requirements of all levels are white, yellow brown or red amber, thick meat, tough, crunchy, no silt, no odor, moisture content not exceeding 68%, salt content 18%-25%, alum content 1.2%-2.2 %, boric acid or borax is not used as a preservative.
Each product weighs 350 grams or more and is only complete without whiskers.
Each secondary product weighs more than 150 grams, and is only basic and complete.
The weight of each of the three grades is not limited, and single or two or more flaps are connected.
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