Traditional Chinese Sea Urchin Processing: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Sea urchin processing. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 11515 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sea urchin processingSea urchin is a kind of marine echinoderm, which is distributed from north to south in my country. The production is more along the eastern and southern coasts of Liaoning, Qingdao, Shandong and Fujian Province. Sea urchins feed on larger seaweeds such as marine green algae and brown algae, and generally live on the rocky seabed below the intertidal zone to a depth of more than ten meters. Commonly seen in the Dalian area, there are three varieties that can be used as raw materials for processing: purple sea urchin, horse dung sea urchin, and red sea urchin, but the former two are more common.The shell diameter of purple sea urchins can reach 3 cm in one year, 5 cm in 2 years, and 7 to 8 cm in 3 years. The shell diameter of horse dung sea urchin is more than 5 cm when it is 3 years old. The processing of sea urchins is to select larger individuals during the season when the sea urchins' gonads are plump, remove the gonads, remove impurities, and salt or pickle them with alcohol. They can also be directly processed into chilled sea urchin yellow. The season for processing chilled sea urchin yellow is from November to January and April to August; the processing of alcohol or salted products is from April to August. Some salted products and alcohol products can also be processed while processing chilled products.Sea urchin products are rich in nutrients, delicious in taste, contain essential amino acids and trace elements for the human body, and have the function of lowering blood pressure. They are a high-grade nutritional food.1. Chilled sea urchinProcess flow Raw materials→Open the shell and remove the internal organs→Rinse with salt water→Soak in alum water→Control water→Place the box→Packaging→Finished productPreparation method 1. Raw material selection: Process purple sea urchin and horse dung sea urchin separately. Purple sea urchin is processed from fresh raw materials with a shell diameter of more than 5 cm (calculated after removing spines). The raw materials cannot be exposed to the sun or rain, otherwise they will easily deteriorate. Raw materials that cannot be processed on the same day must be refrigerated at 0 …
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