Equipment and equipment: cylinder, pool.
Production method: Soak the jellyfish head into the sea pool to make it rot. The temperature is soaked at about 27°C for about 10 hours. The steamed buns are held in the hands of the hand. The buns and white dirt and mucus on the buns are removed. The buns are rinsed clean and sprinkled on each 50 kg of steamed buns. In the case of kilograms of lotus root flour, use suitable seawater to spread the taro through it. After the debt has been drained for about 10 hours, remove the leech to remove muddy water, then press the weight of the existing taro, and add 7.5 to 9 kg of salt mixture per 50 kg ( 5:0.2 to 0.25), put the steamed buns into the tank, put a layer of salt pans on the buns, and spread the salt on the top layer, 5-7 days. Take out the leachate, rinse the bread with clean salt water, and then press the weight of the existing steamed bread, use 7 to 8 kilograms of salt and rubidium mixture per 50 kilograms (5: 0.075 for salt and cesium), and put the steamed bread in the jar. Mix the salt and mash mixture evenly with the top layer with salt. After 7-8 days of marinating, wash the steamed bread with brine. Leach and marinate for 7 days. Turn it up and down until it is hard to use. The brine is the dripping water. should. The finished product is white, brown, light brown, no silt, no whiskers, no impurities, no odor.
Process flow: soaked with mildew → initial leaching → salt immersion → salt leaching → drain → finished product.
The main raw materials: jellyfish head, alum, salt and so on.