Processing dried sea cucumber is a complex process that requires careful handling and attention to detail. It involves cutting, salting, cooking, smoking and drying the sea cucumber to obtain the best quality product. The price paid for the dried sea cucumber depends on the species, size and how well it has been processed. This product is used in gourmet soups and other Chinese dishes.
To obtain good quality beche-de-mer, the product must be dried on platforms away from the floor or in dryers. This not only provides consistent results, but it speeds up drying and allows processing during inclement weather. At the end of processing, the product is classified according to its length, appearance, smell and weight per kg. Packaging materials are copra bags, jute bags and plastic bags.
To prevent it from drying out again, the vacuum sealer may be necessary. The removal of long, thin longitudinal muscles is facilitated by placing the sea cucumber in pure, clean seawater to contract or shorten the muscles. Smoke dryers could be manufactured using galvanized sheets in which the trays of sea cucumbers are arranged in vertical rows above the dryer. Removing the skin from the outer layer can also be facilitated by burying the sea cucumber cooked for 12 to 18 hours in damp sand. Therefore, prices in Asian markets are high for well-processed sea cucumbers and much lower for poorly processed ones. However, since dried sea cucumbers tend to reabsorb water easily, it needs to be dried periodically to avoid spoiling. Processing dried sea cucumber is a complex process that requires careful handling and attention to detail.
By following these steps, you can ensure that you get the best quality product with maximum market value.